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Phytochemical Characteristics of Various Dimsum Fortified with Purslane Leaves

Author

Listed:
  • Wahyu Mushollaeni

    (Tribhuwana Tunggadewi University, Indonesia)

  • Lorine Tantalu

    (Tribhuwana Tunggadewi University, Indonesia)

  • Muhammad Abdul Ghofur

    (Tribhuwana Tunggadewi University, Indonesia)

Abstract

(One of the villages with abundant natural resources is Wonosalam Village in Jombang, East Java. One of the potentials is purslane (Portulaca oleracea) but underutilized yet and just known as a wild plant or weed. The availability of pursiane plants reaches 5-8 quintals/month from each population plot. However, this plant will be discarded because it interferes with the growth of economically valuable plants. Whereas according to research, purslane plants contain lots of phenolic bioactive compounds, flavonoids, carotenoids, and essential fatty acids that are useful as antioxidants and disease prevention. Therefore, this experiment aimed to obtain the best composition of various processed dimsum fortified using purslane leaves. This study used a randomized block design with various formulations of dimsum fortified using purslane leaves, namely purslane dumpling (SK), fantasy purslane dumpling (SKF), purslane drew-dumpling (DK) and purslane manti (KM) the results showed that pursiane dumplings were the best treatment, with physico-chemical parameters of protein, fat, water, ash, and carbohydrate content of 14.10%; 5.4%; 50.54%; 2.37%; and 21.8%. All kinds of dimsum fortified with purslane leaves contain unsaturated fatty acids from the medium-chain fatty acid (MCFAs) and polyunsaturated fatty acids (PUFAs) group.

Suggested Citation

  • Wahyu Mushollaeni & Lorine Tantalu & Muhammad Abdul Ghofur, 2022. "Phytochemical Characteristics of Various Dimsum Fortified with Purslane Leaves," European Journal of Agriculture and Food Sciences, European Open Science, vol. 4(6), pages 49-53, October.
    • Handle: RePEc:epw:ejfood:v:4:y:2022:i:6:id:20603
    DOI: 10.24018/ejfood.2022.4.6.603
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