ULM students turn mangrove fruit into alternative coffee

Students from Lambung Mangkurat University (ULM) have transformed the potential of the Angsana Village coast in South Kalimantan into an innovative coffee alternative made from mangrove fruit. The project, part of a Thematic Environmental Student Community Service (KKNT-LH) program, focuses on utilizing the Rhizophora mangrove fruit, which grows abundantly in the area.

Ahmad Ryan Faizal, the coordinator for KKNT-LH group 2, explained that the idea stemmed from a desire to optimize untapped local resources. They selectively use naturally fallen mangrove fruits, noting that those that have naturally dropped have less sap and a stronger flavor. The processing involves splitting the fruit to extract the seeds, cutting them into small pieces, and then soaking them for one to two weeks to reduce the sap content.

Following the soaking period, the seeds are dried for three to four days before being roasted until they emit a distinctive aroma similar to conventional coffee. Ryan emphasized that the mangrove coffee is safe for consumption and has been enthusiastically received by local residents, although it has not yet undergone official government testing. The students aim to highlight the potential of local resources and encourage the preservation of mangrove ecosystems, which serve crucial ecological functions as coastal protectors.