Abstract
As an archipelagic country, Indonesia has enormous potential for marine and fishery resources. Basalt areas along the coast of Indonesia are habitats for mangrove ecosystems. However, utilising existing mangrove resources still relies on direct benefits such as mangrove wood which causes damage to the existing mangrove ecosystem. Concepts of sustainable use is to process mangrove fruit into functional food, namely mangrove syrup from pedada (Sonneratia caseolaris). The syrup from the mangrove fruit is combined with the natural dyes of roselle flowers. In this study, storage temperature testing was carried out by observing the value of antioxidant activity and microbiological contamination. Storage was carried out at temperatures of 10, 25 and 35C, respectively, with a storage time of 28 days. The results showed that as long as storage, the value of antioxidant activity decreased. The lowest value at storage is 10; 25; and 35°C respectively 49.73; 43.72; and 39.92. In addition, storage at 35°C for 28 days showed the highest growth of microorganisms, which was 293.33 CFU. This shows that storing mangrove syrup should be carried out at low temperatures (refrigerator) by reducing direct contact with sunlight to maintain the antioxidant quality of the syrup and other nutritional compositions.
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