Future of Food: Journal on Food

The potential of mangrove as a food source in Riau

LDepartment of Agrotechnology, Universitas Islam Riau, Pekanbaru, Indonesia
LDepartment of Agrotechnology, Universitas Islam Riau, Pekanbaru, Indonesia
LDepartment of Urban and Regional Planning, International Islamic University Malaysia, Kuala Lumpur, Malaysia
LDepartment of Biology, Sriwijaya University, Indralaya, Indonesia
LDepartment of Biomanagement, Institut Teknologi Bandung, Bandung, Indonesia
LDepartment of Biology Education, Universitas Islam Riau, Pekanbaru, Riau, Indonesia
LDepartment of Agrotechnology, Universitas Islam Riau, Pekanbaru, Indonesia

Mangrove fruit has been utilized as a food by people in several regions of Indonesia, espe- cially as traditional food. Information about the potential and benefits of mangrove fruit is still limited. There is not much information regarding the physico chemical properties of mangrove fruit as a potential food source. This study aims to gather and review various scientific information related to the potential of mangrove fruit and its use as foodstuff. This information can be used as a basis to conduct further research related to the development of mangrove-based food and functional food products. Previous research revealed that in Ro- kan Hilir and Bengkalis Regencies, the Mangroves were dominated by three species; Rhyz- ophora mucronata, Bruguiera gymnorrhiza, and Sonneratia caseolaris. These three types of mangroves have the potential for food development in the future. Advanced processing of mangrove fruit that has gone through various stages of processing such as soaking, boiling, and drying, then processed into flour into various types of food, can be declared safe for consumption because proper processing can reduce the content of anti-nutritional sub- stances to a safe limit for consumption. When combined with other ingredients, products made from mangrove flour are safe to use as substitutes. Unlike substitute materials, further research on the use of mangroves as a main food ingredient still requires a more in-depth study, especially minimizing the risk of toxic substances contained in the mangroves, pro- cessing techniques, and the final product to determine whether its use is safe or not.


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Myanmar High School Students’ Perceptions of College and International Readiness in Western Society

Mark Speckien
Louisiana Tech University
Mark Speckien
Louisiana Tech University
International students are more likely to experience mental health issues and increased stress. Mental health is often surrounded by negative societal stigmas that act as barriers to seeking support and tend to lead to greater mental health concerns. International students tend to seek socioemotional support from other international student peers rather than seeking out counseling services. However, this study shows that LGBTQIA+ international students were less likely to seek socioemotional support from other international student peers due to fear of their sexual orientation being discovered and their families finding out about their identity. This study examines how LGBTQIA+ international students talk about their experiences on and off campus in relations to their socioemotional well-being. Specifically, this study sought to better understand the complexities of LGBTQIA+ students’ identities, and the challenges they faced in terms of their socioemotional well-being. Implications for practice and future research are discussed.
Keywords : international students, socioemotional well-being, mental health, identity development, intersectionality, LGBTQIA