Characterization and potential of Arumanis mango seed kernel flour as an alternative food source
1Doctoral Program in Agricultural Science, Faculty of Agriculture, Udayana University, Bali, Indonesia. 2Faculty of Agricultural Technology, Udayana University, Bukit Jimbaran, South Kuta, Badung, Bali (80361), Indonesia. Corresponding e-mail: bambang.admadi@unud.ac.id
DOI: https://doi.org/10.37855/jah.2025.v27i03.87
Full text PDF Agricultural waste, particularly mango seed kernels, is frequently thrown away without being exploited despite its promise as an alternative food source. This study investigates the properties and possibilities of Arumanis mango seed kernel flour as an alternative food product ingredient. The methods included collecting Arumanis mango seed samples, drying, milling into flour, and analyzing its physicochemical characteristics and functional properties. The results showed that Arumanis mango seed kernel flour has a moisture content of 7.45%, ash content of 1.40%, protein content of 7.38%, fat content 9, 67%, carbohydrate content of 74.15%, starch content of 52.15%, amylose content of 22.44%, phenols 36.76 mg GAE/g, antioxidant activity 58.11%, resistant starch 22.54%, dietary fibre 12.15%. The crystallinity of Arumanis mango seed kernel flour was 27.10%, which showed a Type A pattern under X-ray diffraction. The functional group profile detected C=C aliphatic-aromatic at wave number 1608 cm-1and C=O aldehyde, ketone and ester at wave number 1714 cm-1. Based on the above characteristics, Arumanis mango seed kernel flour can be used as a substitute for food products or an alternative raw material.
