forests. The mangrove forest is a tropical coastal vegetation communities can grow and develop areas tide. Has done research on the removal / reduction of tannin and HCN in flour processing mangrove fruit as a substitute raw material for the food industry with the aim of getting the proper methods in the removal / reduction of tannin and HCN in mangrove fruit flour processing to produce flour mangrove safe, can be used for the substitution of raw materials food industry. Mangrove fruit used in this study is the kind tancang (Bruguiera sp), because of the potential in the north coast of Java. The removal of tannin and HCN done by solvent extraction with water, carried out at a temperature of 600C variation, 700, C, 800C; and extraction time with a variation of 40 min (minutes), mnt.60 50 min, 70 min and 80 min. The best results mangrove flour is flour with tannin and HCN content of most small, resulting in the extraction of 700C for 60 min with a carbohydrate content of 76.18%; tannins 88,973mg / kg; HCN 2,074mg / kg; 5% protein; fat 0.70%; 10.87% crude fiber; ash 1.07%; 6.18% water; Pb 0,75mg / kg; Cu 2,71mg / kg; ALT 1,6x105koloni / g; E.coli <3koloni / g and mushrooms 15.

Keywords: Fruit mangrove, extraction, tannins, HCN, mangrove flour.