Abstract

Mangrove (Bruguiera gymnorhiza (L.) Lam. ex Savigny) a species of mangrove is a potential source of glucomannan. The extraction and utilization of mangrove Bruguiera could contribute to the supply of glucomannan. The objective of this research was to evaluate the effect of extraction temperature on glucomannan from the B. gymnorhiza. The research has used an extraction method with at varying temperatures, ranging from 45–85°C. Based on the research result, the glucomannan and soluble dietary fiber value of Bruguiera flour increased with higher extraction temperatures, reaching 85°C (P<0.05), while the water content decreased (P<0.05). However, extraction temperature did not significantly affect water activity (P>0.05). The glucomannan from Bruguiera flour showed potential for development as a source of prebiotics.