Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

Lindur (Bruguiera gymnorrhiza L.) fruit as a mangrove species has not been widely developed. However, the combination of lindur fruit functional food with soybean flour has high carbohydrates and protein potential to serve as an additional food product in emergency conditions. Therefore, this study aims to evaluate the nutritional content, dietary fiber, organoleptic quality, and sagon shelf-life estimation of lindur and soybean flour, in accordance with emergency food quality requirements. The shelf life was determined using the Accelerated Shelf-life Testing (ASLT) method with the Arrhenius equation, where the sample was stored in an incubator at a temperature of 27, 37, as well as 47 degrees C for 30 days, and the water content, peroxide number, and free fatty acid content were tested every 5 days. In addition, formulation P1 comprising 45% lindur flour and 35% soybean flour was discovered to be the best formulation, with a composition of 251.5 kcal/bar of energy, 6.3 g of fat, 4.4 g of protein, 30 g of carbohydrates, 15.79% dietary fiber, 1.84% ash content, and 4.03% water content. Therefore, the nutritional content of sagon substitution for lindur flour is in accordance with the emergency food quality requirements, except for the protein content. Also, the P2 sagon sample's shelf life was estimated to be 37 days in polypropylene plastic packaging at a room temperature of 27 degrees C.

Automated summary

This study evaluates the nutritional content, dietary fiber, organoleptic quality, and shelf-life estimation of lindur and soybean flour to determine their suitability as emergency food. The best formulation is found to be P1, consisting of 45% lindur flour and 35% soybean flour, and the estimated shelf life for P2 sagon sample is 37 days at a room temperature of 27 degrees C.