Open AccessThe making of Gynura procumbens powder
Author(s) -
Mirna Sari,
Hotnida Sinaga,
Lahmuddin Lubis
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/454/1/012111
Subject(s) - blanching , raw material , biology , moisture , horticulture , food science , botany , traditional medicine , chemistry , medicine , ecology , organic chemistry
Gynura procumbens , also known as sambung nyawa is a medicinal plant that belongs to Astereceae family. Many research and studies shows that Gynura procumbens is well known for its bioactive compounds and health benefits. Gynura procumbens leaves are often consumed raw or added in cooking. Gynura procumbens leaves are easily withered and rotten because of its high moisture. Therefore, the aim of this study was to make the Gynura procumbens as a powder that can be used and more applied, especially in the production of food and drinks as a form of food diversification and functional food. The making of Gynura procumbens powder consists of sorting, washing, blanching, drying, blending, sieving, packing and sealing, then analysing its moisture, total ash, and crude fibre. The powder was analysed using standard official methods and three replicates. The analysis results of the Gynura procumbens powder were moisture (6.6773%) which is lower than in the fresh leaves (82.4898%), total ash (6.3846%) which is higher than in the fresh leaves (4.3232%), and crude fibre (5.5527%) which is lower than in the fresh leaves (6.4458%).