Aditya, Alayda Rahma Putri (2026) Identifikasi Komponen Bioaktif pada Berbagai Jenis Spesies Tanaman Krokot dan Potensinya sebagai Pangan Fungsional. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Purslane is a wild plant consisting of various species, including Portulaca oleracea L., Trianthema portulacastrum, Portulaca grandiflora Hook., and Portulaca pilosa, which contain diverse bioactive compounds and have potential as functional food ingredients. This study aimed to determine the chemical composition and bioactive components of different species of purslane flour and to evaluate their potential as functional foods. The research was conducted by performing chemical and bioactivity analyses using a Completely Randomized Design (CRD) with a single factor, namely differences in purslane species. The parameters analyzed included moisture content, ash content, fat content, vitamin C content, total dietary fiber, total phenolic content, omega fatty acid profile, antioxidant activity, and in-vitro α-amylase inhibitory activity. The results showed that differences in purslane species had a significant effect (P≤0.05) on all tested parameters. The highest moisture and ash contents were found in Portulaca oleracea L., at 9.42% and 19.52%, respectively. The highest fat content was observed in Trianthema portulacastrum at 0.86%. Regarding bioactive components, the highest vitamin C content was found in Trianthema portulacastrum at 46.31 mg/100 g. The highest total dietary fiber content was recorded in Portulaca grandiflora Hook. at 46.90%. The highest total phenolic content was obtained in Trianthema portulacastrum at 321.67 mg GAE/100 g. The omega fatty acid profile indicated that all purslane flour species were dominated by omega-3 fatty acids, particularly α-linolenic acid (ALA), compared to omega-6 and omega-9. Bioactivity testing results showed that the highest antioxidant activity was exhibited by Portulaca oleracea L. at 536.03 mg AAE/100 g based on the DPPH method. All purslane species demonstrated very strong α-amylase inhibitory activity with IC₅₀ values ≤50 µg/mL.Based on these findings, purslane has strong potential to be developed as a functional food.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Depositing User: | Alayda Rahma Putri Aditya | ||||||||||||
| Date Deposited: | 27 Feb 2026 08:06 | ||||||||||||
| Last Modified: | 27 Feb 2026 08:06 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/49950 |
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