Phytochemical Analysis of Nipa Fruit (Nypa fruticans) in Coastal Fish Nugget Formulation

Susan Rahmawati Katili; Djuhria Wonggo; Rosita A.J. Lintang; Joice R.T.S.L. Rimper; Deiske A. Sumilat; Juliet M.E. Mamahit

doi:10.35800/jplt.14.2.2026.67666

Authors

Susan Rahmawati Katili Universitas Sam Ratulangi
Djuhria Wonggo Universitas Sam Ratulangi
Rosita A.J. Lintang Universitas Sam Ratulangi
Joice R.T.S.L. Rimper Universitas Sam Ratulangi
Deiske A. Sumilat Universitas Sam Ratulangi
Juliet M.E. Mamahit Universitas Sam Ratulangi

DOI:

https://doi.org/10.35800/jplt.14.2.2026.67666

Keywords:

nipa fruit; phytochemical; fish nugget; coastal food; spectrophotometry

Abstract

Nipa fruit (Nypa fruticans) is a coastal resource with potential as a bioactive food ingredient. This study aimed to analyze the presence and concentration of phytochemicals in nipa fruit flour, fish nugget, and fish nugget formulated with nipa fruit flour. Qualitative screening was conducted for phenolics, tannins, saponins, steroids, triterpenoids, alkaloids, and flavonoids, while quantitative analysis was performed spectrophotometrically with three replications. Qualitative results detected phenolics, tannins, saponins, alkaloids, and flavonoids in all samples, whereas steroids and triterpenoids were not detected. Quantitative results showed phenolic contents of 8.13±0.27 ppm in fish nugget, 8.50±1.03 ppm in fish nugget with nipa flour, and 7.63±0.51 ppm in nipa flour. Nipa flour showed the highest tannin (18.11±0.62 ppm), saponin (13.67±0.95 ppm), alkaloid (8.68±1.53 ppm), and flavonoid (39.63±11.66 ppm) levels. One-way ANOVA indicated significant differences only in saponin content (p<0.05), with nipa flour significantly higher than both nugget samples. These results indicate that nipa fruit flour contributes phytochemical compounds to fish nugget formulation, although the levels vary by compound group and food matrix.

Keywords: nipa fruit, phytochemical, fish nugget, coastal food, spectrophotometry

Abstrak

Buah nipah (Nypa fruticans) merupakan sumber daya pesisir yang berpotensi sebagai bahan pangan berbasis senyawa bioaktif. Penelitian ini bertujuan menganalisis keberadaan dan kadar fitokimia pada tepung buah nipah, nugget ikan, dan nugget ikan dengan penambahan tepung buah nipah. Skrining kualitatif dilakukan terhadap fenolik, tanin, saponin, steroid, triterpenoid, alkaloid, dan flavonoid, sedangkan analisis kuantitatif dilakukan secara spektrofotometri dengan tiga ulangan. Hasil kualitatif menunjukkan fenolik, tanin, saponin, alkaloid, dan flavonoid terdeteksi pada semua sampel, sedangkan steroid dan triterpenoid tidak terdeteksi. Kadar fenolik pada nugget ikan, nugget ikan dengan tepung nipah, dan tepung nipah masing-masing sebesar 8,13±0,27 ppm, 8,50±1,03 ppm, dan 7,63±0,51 ppm. Tepung nipah memiliki kadar tanin (18,11±0,62 ppm), saponin (13,67±0,95 ppm), alkaloid (8,68±1,53 ppm), dan flavonoid (39,63±11,66 ppm) tertinggi. ANOVA satu arah menunjukkan perbedaan nyata hanya pada kadar saponin (p<0,05), dengan tepung nipah lebih tinggi nyata dibandingkan kedua sampel nugget. Hasil ini menunjukkan bahwa tepung buah nipah dapat menyumbang senyawa fitokimia dalam formulasi nugget ikan, namun kadarnya dipengaruhi jenis senyawa dan matriks pangan.

Kata kunci: buah nipah, fitokimia, nugget ikan, pangan pesisir, spektrofotometri

References

Ahmed, M., Eun, J. B. 2018. Flavonoids in Fruits and Vegetables After Thermal and Nonthermal Processing: A Review. Critical Reviews in Food Science and Nutrition, 58(18), 3159-3188. https://doi.org/10.1080/10408398.2017.1353480

Albuquerque, B. R., Heleno, S. A., Oliveira, M. B. P. P., Barros, L., Ferreira, I. C. F. R. 2021. Phenolic Compounds: Current Industrial Applications, Limitations and Future Challenges. Food & Function, 12, 14-29. https://doi.org/10.1039/D0FO02324H

Anam, C., Amiroh, A., Qibtiyah, M., Karina, A. G., Masahid, A. D., Witono, Y. 2023. Formulasi Nugget Ikan Curah Berdasarkan Karakteristik Organoleptik dan Fisik. Agrointek: Jurnal Teknologi Industri Pertanian, 17(3), 537-548. https://doi.org/10.21107/agrointek.v17i3.15817

Astuti, M. D., Nisa, K., Mustikasari, K. 2020. Identification of Chemical Compounds from Nipah (Nypa fruticans Wurmb.) Endosperm. BIO Web of Conferences, 20, 03002. https://doi.org/10.1051/bioconf/20202003002

Buitimea-Cantua, N. E., Gutierrez-Uribe, J. A., Serna-Saldivar, S. O. 2018. Phenolic-protein Interactions: Effects on Food Properties and Health Benefits. Journal of Medicinal Food, 21(2), 188-198. https://doi.org/10.1089/jmf.2017.0057

Choi, H. J., Naznin, M., Alam, M. B., Javed, A., Alshammari, F. H., Kim, S., Lee, S. H. 2022. Optimization of The Extraction Conditions of Nypa fruticans Wurmb. Using Response Surface Methodology and Artificial Neural Network. Food Chemistry, 381, 132086. https://doi.org/10.1016/j.foodchem.2022.132086

Cilla, A., Bosch, L., Barbera, R., Alegria, A. 2018. Effect of Processing on The Bioaccessibility of Bioactive Compounds: A Review Focusing on Carotenoids, Minerals, Ascorbic Acid, Tocopherols and Polyphenols. Journal of Food Composition and Analysis, 68, 3-15. https://doi.org/10.1016/j.jfca.2017.01.009

Damodaran, S., Parkin, K. L. 2017. Fennema's Food Chemistry. 5th ed. CRC Press, Boca Raton.

Gao, Y., Xia, W., Shao, P., Wu, W., Chen, H., Fang, X., Mu, H., Xiao, J., Gao, H. 2022. Impact of Thermal Processing on Dietary Flavonoids. Current Opinion in Food Science, 48, 100915. https://doi.org/10.1016/j.cofs.2022.100915

Gazali, M., Nufus, H., Nurjanah, N., Zuriat, Z. 2019. The Exploration Potency of Bioactive Compounds of Leaves Extract Nipah (Nypa fruticans Wurmb) from the Coast of West Aceh as Antioxidant. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 155-163. DOI:10.17844/jphpi.v22i1.25892

Jakobek, L., Matić, P. 2019. Non-Covalent Dietary Fiber - Polyphenol Interactions and Their Influence on Polyphenol Bioaccessibility. Trends in Food Science & Technology, 83, 235-247. https://doi.org/10.1016/j.tifs.2018.11.024

Khairi, I., Rozi, A., Fuadi, A., Akbardiansyah, Nasution, M. A., Heriansyah, Saputra, F. 2022. Aktivitas Antioksidan pada Buah Nipah (Nypa fruticans) dengan Tingkat Kematangan yang Berbeda. Jurnal Perikanan Tropis, 9(1), 11–19. https://doi.org/10.35308/jpt.v9i1.4357

Kiokias, S., Proestos, C., Oreopoulou, V. 2020. Phenolic Acids of Plant Origin: A Review on Their Antioxidant Activity in vitro (O/W Emulsion Systems) Along with Their in vivo Health Biochemical Properties. Foods, 9(4), 534. https://doi.org/10.3390/foods9040534

Merillon, J. M., Ramawat, K. G. 2019. Bioactive Molecules in Food. Springer, Cham.

Nielsen, S. S. 2017. Food Analysis. 5th ed. Springer, Cham.

Nollet, L. M. L., Gutierrez-Uribe, J. 2018. Phenolic Compounds in Food: Characterization and Analysis. CRC Press, Boca Raton.

Nugroho, G. D., Wiraatmaja, M. F., Pramadaningtyas, P. S., Febriyanti, S., Liza, N., Naim, D. M., Ulumuddin, Y. I., Setyawan, A. D. 2020. Review: Phytochemical Composition, Medicinal Uses and Other Utilization of Nypa fruticans. Bonorowo Wetlands, 10(1), 51-65. https://doi.org/10.13057/bonorowo/w100105

Puri, M. 2017. Food Bioactives: Extraction and Biotechnology Applications. Springer, Cham.

Tungmunnithum, D., Thongboonyou, A., Pholboon, A., Yangsabai, A. 2018. Flavonoids and Other Phenolic Compounds from Medicinal Plants for Pharmaceutical and Medical Aspects: An Overview. Medicines, 5(3), 93. https://doi.org/10.3390/medicines5030093

Zhang, J., Wen, C., Zhang, H., Duan, Y., Ma, H. 2020. Recent Advances in The Extraction of Bioactive Compounds with Subcritical Water: A Review. Trends in Food Science & Technology, 95, 183-195. https://doi.org/10.1016/j.tifs.2019.11.018