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Multilevel Extraction for Reducing Tannin of Mangrove Fruit (Bruguiera gumnorrhiza Lamk) as a Raw Material in Mangrove Flour

机译：用于减少红树林（Bruguiera Gumnorrhiza Lamk）作为红树林粉的原料的多级提取

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Subandriyo Subandriyo;
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1. BIOACCUMULATION OF LEAD (PB) CONTENT IN AVICENNIA MARINA (FORSK.) VIERH AND BRUGUIERA GYMNORRHYZA (L.) LAMK FROM MANGROVE FOREST AREA IN MUARA ANGKE, JAKARTA, INDONESIA [J] . MAMAN RUMANTA Pollution research . 2018,第4期

机译：印度尼西亚雅加达穆拉安格的芒格罗夫森林地区的黑滨藜（弗吉尼亚州）和勃艮第（L.）百香果中铅（PB）的生物累积
2. Fractal Characteristics of Population Canopy Structure of the Mangrove, Bruguiera gymnorrhiza (L.) Lamk [J] . Liang Shichu, Wang Bosun Marine Science Bulletin . 2003,第2期

机译：红树布鲁木（L.）Lamk红树林种群冠层结构的分形特征
3. Factors influencing the regeneration of the mangrove Bruguiera gymnorrhiza (L.) Lamk. on a tropical Pacific island [J] . Krauss KW, Allen JA Forest Ecology and Management . 2003,第1a3期

机译：影响红树林Bruguiera Gymnorrhiza（L.）Lamk再生的因素。在一个热带的太平洋岛屿上
4. Antibacterial Activities of Endophytic Fungi from Mangrove Plants Rhizophora apiculata L. and Bruguiera gymnorrhiza (L.) Lamk. on Salmonella typhi [C] . Nia Rossiana, Mia Miranti, Ratih Rahmawati International Conference on Biological Science . 2016

机译：红树林植物中内生真菌的抗菌活性rhizophora apiculata L.和Bruguiera Gymnorrhiza（L.）Lamk。在沙门氏菌上
5. Extraction of Raw and Cooked Pinto Beans Using Response Surface Methodology to Recover Total Flavonoids and Condensed Tannins to Inhibit Alpha Amylase and Alpha Glucosidase Alone or Combined with Acarbose [D] . Aldawsari, Mohammed Saeed. 2018

机译：利用响应表面方法提取原料和煮熟的泛胶豆，以恢复总黄酮和浓缩的单宁，以抑制α淀粉酶和α葡糖苷酶单独或与氨基糖组合
6. Nitrogen-Fixing Bacteria from Warty Lenticellate Bark of a Mangrove Tree Bruguiera gymnorrhiza (L.) Lamk [O] . Fuji Uchino, Gregori G. Hambali, Michihiko Yatazawa 1984

机译：美洲红树（Bruguiera Gymnorrhiza（L.）Lamk）的疣状细网状树皮中的固氮细菌
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Multilevel Extraction for Reducing Tannin of Mangrove Fruit (Bruguiera gumnorrhiza Lamk) as a Raw Material in Mangrove Flour

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