Effect of soaking mangrove fruit (Sonneratia alba) with lime water on crude protein, crude fiber, and nitrogen free extract content as a ruminant feed

The mangrove plant is among the strees found growing in the seaside zone, one part by the mangrove plant that Could be utilized as livestock feed for ruminants is mangrove fruit. Mangrove fruit is usually rarely used so it only rots and pollutes the coast. The aim in thus study is to see effects by mangrove fruit tannin reduction with lime water on crude protein, crude fiber, and NFE content. This study used 4x3 Faktorial pattern group randominsation plan using 2 seplicates. The first factor is the concentration by lime water with 4 levels, that is T1 (1% lime water), T2 (3% lime water), T3 (5% lime water), T4 (7% lime water). The second factor is different soaking times with 3 times, namely 10 minutes, 20 minutes, and 30 minutes. The conclusion of the research on soaking mangrove fruit with lime water gives a very significantly different effect on crude protein, crude fibre, and NFE content. The highest crude protein content is in the A1B1 treatment with a grade of 8.1%, the best crude fibre was in the A3B3 treatment with a value of 24.91%, and NFE was in the A1B1 treatment with a value of 58.07%.

Feed as one of the primary sources for ruminants.Ruminant feed consists of forage and concentrate feed.Concentrate feed ingredients are feed ingredients that contain high energy and protein and low fibre content.It consists of grains/serellia, tubers, and agro-industry wastes, and can contain feed supplements and or feed additives.Concentrate feeding is expected to increase weight gain and milk quality in livestock [1], [2], [3].
Mangroves are among those living on coastal zones that can be utilised for alternative feed as for ruminants.Indonesia has the largest area of mangrove forests in the world.[4] stated that Indonesia has an area of mangrove reserves of 22.6% from the total amount of mangroves in the world or around 3.1 Milion ha.[5] stated that West Sumatra Province has the potential for a fairly extensive mangrove forest, which is around 39,832 ha.Mangrove plants usually grow in coastal areas which so far have only been used as plants that serve to protect from sea abrasion, maintain soil conditions and maintain water quality and many more benefits, but with so many mangrove plants in coastal areas, there has not been a single part of mangrove plants that are used for ruminants, be it stems, leaves or fruit of mangrove plants.[6] explained that mangrove leaves are used for alternative animal feed to replace forage found in coastal areas of Indonesia.Another part of mangrove leaves is mangrove fruit which has not been optimally utilised for ruminant feed.The fruit of mangrove plants may be used as a concentrate feed source for livestock, especially for goat farmers in coastal areas.According to [7] The content of young mangrove fruit It has 10.53% dry matter, 5.18% ash, 8.735 crude protein, 1.44% crude fat, and 74.12% carbohydrate.Based on the nutritional content of mangrove fruit can be an alternative energy source concentrate because it has a fairly high carbohydrate.
In addition, mangrove fruit has a high tannin content of 41% so that it can have a negative effect on livestock if consumed too much.According to [8] Tannins include high amounts or phenolic hydroy group which enable them to form effeicient crosslinkages for proteins and such other molecules as polysaccharides, amino acids, fatty acids and nucleic acids.[9] states that a strong bound between the tannin and protein will affect protein digestibility.
Hence, it is need to reduce the tannin content contained at mangrove fruit by soaking with lime water.[10] stated that mangrove leaf tannin can be lost by boiling for 10 minutes by 46.54%.This research was aimed at to see Crude protein, Crude Fiber, and NFE Content after soaking with lime water.benefits, but with so many mangrove plants in coastal areas, there has not been a single part of mangrove plants that are used for ruminants, be it stems, leaves or fruit of mangrove plants.[6] explained that mangrove leaves are used for alternative animal feed to replace forage found in coastal areas of Indonesia.Another part of mangrove leaves is mangrove fruit which has not been optimally utilised for ruminant feed.The fruit of mangrove plants may be used as a concentrate feed source for livestock, especially for goat farmers in coastal areas.According to [7] The content of young mangrove fruit It has 10.53% dry matter, 5.18% ash, 8.735 crude protein, 1.44% crude fat, and 74.12% carbohydrate.Based on the nutritional content of mangrove fruit can be an alternative energy source concentrate because it has a fairly high carbohydrate.
In addition, mangrove fruit has a high tannin content of 41% so that it can have a negative effect on livestock if consumed too much.According to [8] Tannins include high amounts or phenolic hydroy group which enable them to form effeicient crosslinkages for proteins and such other molecules as polysaccharides, amino acids, fatty acids and nucleic acids.[9] states that a strong bound between the tannin and protein will affect protein digestibility.
Hence, it is need to reduce the tannin content contained at mangrove fruit by soaking with lime water.[10] stated that mangrove leaf tannin can be lost by boiling for 10 minutes by 46.54%.This research was aimed at to see Crude protein, Crude Fiber, and NFE Content after soaking with lime water.

Material and Research Tool
The ingredients of this research are mangrove Fruit, limewater, distilled water, H2SO4, NaOH, Methyl red indicator, Spiritus, and aceton.The tools used in the study were glass cup, stirring rod, Erlenmeyer, oven, electric heater, a set of distillation tools.

Research Procedure:
Mangrove fruits that have been taken in the coastal area are separated according to the treatment to be used, and also separate the lime water with different concentrations.Once prepared mangrove fruit that has been cut2 and lime water with different concentrations, mangrove fruit soaked in lime water solution with different concentrations of 1%, 3%, 5%, and 7%.Then waited for 10 minutes, 20 minutes, and 30 minutes if it is finished mangrove fruit rinsed with running water so that the mangrove fruit becomes clean.After clean discard mangrove in the wind dry and then weighed.Put in the oven for drying, after drying mangrove fruit is taken and mashed with a blender.The sample is ready to be analysed.The variables examined in this study were crude protein, crude fiber, and NFE.

Data Analysis
Analysis of data was performed by analysis for variance (ANOVA) on IBM SPSS statistics version 26.0 (IBM Corp, NY, USA) Duncan Multiple Range Test (DMRT) performed as a futher test.

Crude Protein Content of mangrove fruit boiling
in the research of mangrove fruit soaking using lime water with different concentrations has a very significant effect on crude protein can be seen in table 1.Crude protein it is complex organic product that has high molecular heights like carbohydrates and lipids.Crude protein is not a real protein but is a fraction formed from nitrogen (N) derived from the material being analysed.The results showed that soaking mangrove fruit with lime water did not provide an interaction but the treatment and length of soaking time had an effect on crude protein.
Statistical analysis test results in table. 1 shows that the treatment of mangrove fruit soaking with lime water concentration and length of soaking time has had highly significant effect (P<0.01) to crude protein content.Anova test revealed that the by crude protein content in the A1B1 treatment was higher than the other treatments with a value of 8.1%.
The results Retrieved the tallest protein content contained in the A1B1 treatment, namely soaking mangrove fruit with a concentration of 1% lime water for 10 minutes with a value of 8.1%.This occurs because the use of a little lime water and a short soaking time causes less protein dissolved by lime water.Limewater is an alkaline compound where proteins can be dissolved in alkaline solutions.According to [11] explained that protein can dissolve by boiling using lime water.
In the A4B3 treatment, the crude protein content is small, this occurs because of the use of a lot of lime water and the length of soaking for 30 minutes, thus causing the protein content in mangrove fruit to be hydrolysed more.[10] explain that the use of a lot of lime water can dissolve the protein so that the protein content in mangrove fruit decreases.

Crude Fiber Content of mangrove fruit boiling
in the research of mangrove fruit soaking using lime water with different concentrations has a very significant effect on crude fiber can be seen in table 2. Crude fibre is a subset of carbohydrates and is defined as the fraction remaining after digestion with standard sulic acid and sodium hydroxide solutions under controlled conditions.Crude fibre contained in feed is mostly indigestible in non-ruminant livestock but is widely used in ruminants, mostly derived from plant wall cells and contains cellulose, hemicellulose and lignin [12].The results showed that soaking mangrove fruit with lime water gave an interaction between each treatment on crude fibre content.Research outcomes show that soaking mangrove fruit for quicklime water had a very significant effect (P<0.01) on crude fibre.
Research results for crude fiber can be seen in table 2 that the lowest crude fibre content is found in the A3B3 treatment, namely soaking mangrove fruit with 5% lime water for 30 minutes with a value of 24.91%.the lower the crude fibre content, the better the quality of mangrove fruit.This happens because soaking with lime water is a strong alkaline compound, where soaking with strong alkali can cause the breakdown of lignin and cellulose bonds.According to [13] explained in his research that alkali treatment can stretch the bonds of lignin, cellulose and hemicellulose so as to reduce the content of crude fibre.
The tellest crude fiber as found in the A1B1 treatment with a value of 27.30%, namely soaking mangrove fruit with 1% lime for 10 minutes.The high content of crude fibre than other treatments is due to the use of a little lime water and a short soaking makes the few bonds of lignin and cellulose contained in the crude fibre slightly stretched.

NFE Content of mangrove fruit boiling
in the research of mangrove fruit soaking using lime water with different concentrations has a very significant effect on NFE can be seen in table 3. = Nitrogen Free Extract, Different superscripts on the same line showed significant differences (P<0.05).

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NFE is a dissoluble carbohydrate includes monosaccharide, disaccharide and polysaccharide which is readily soluble in acid and alkaline solution and has a high digestible capacity [14].According to [15] NFE is composed of sugars, organic acids, pectin, hemicellulose and lignin which are soluble in alkali.The results showed that soaking mangrove fruit with lime water gave the interaction of each treatment on NFE content.The research outcome suggests that soaking mangrove fruit for quicklime water had a very significant effect (P <0.01) on NFE content.
The results from NFE content research can be viewed at table 3 advert that highest NFE content is found in the treatment of A1B1, namely soaking mangrove fruit with 1% lime water for 10 minutes with a value of 58.07%.The highest contents of NFE, the better quality at mangrove fruit.NFE is a carbohydrate that is easily digested so that if the NFE content is high, the better the quality of the feed.This happens because soaking with lime water is a strong alkaline compound, where soaking with strong alkali can cause soluble carbohydrates such as monosaccharides, disaccharides, and polysaccharides.[16] stated that carbohydrates such as hemicellulose and pectin can be removed by soaking using lime water.

Conclusion
The conclusion of the research on soaking mangrove fruit with lime water gives a very significantly different effect on crude protein, crude fibre, and NFE content.The highest crude protein content is in the A1B1 treatment with a grade of 8.1%, the best crude fibre was in the A3B3 treatment with a value of 24.91%, and NFE was in the A1B1 treatment with a value of 58.07%.