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Exploring the Potential of Pluchea Indica L. Leaves from Muara Gembong, Bekasi, as a Functional Snacks Riandani, Andini Putri; Supriyanto, Supriyanto; Mutmainah, Mimah; Suyahya, Ricki Chandra
G-Tech: Jurnal Teknologi Terapan Vol 9 No 3 (2025): G-Tech, Vol. 9 No. 3 July 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v9i3.7463

Abstract

Muara Gembong, Indonesia, hosts a rich yet degraded mangrove ecosystem that plays a vital ecological and economic role. One plant species found abundantly in this ecosystem is Pluchea indica L., a mangrove-associated shrub with proven pharmacological properties. This study aimed to explore the nutritional potential and initial consumer acceptance of Pluchea indica L. leaves as a functional food product. Fresh leaves were collected from Pantai Bahagia Village and subjected to proximate and total phenolic content analysis. The results showed that the leaves contain 83.77% moisture, 5.25% protein, 0.52% fat, 6.10% carbohydrate, 2.97% ash, 1.12% crude fiber, and 1,324 mg/kg total phenolic compounds. Compared to other leafy plants such as Moringa oleifera and Sauropus androgynus, Pluchea indica L. leaves offer competitive nutritional and antioxidant value. To assess consumer acceptance, a simple snack product in the form of “peyek” was prepared and evaluated through a 5-point hedonic sensory test. The overall liking scores ranged from 3.25 to 4.5, indicating moderate to high acceptance. These findings suggest that Pluchea indica L. has promising potential as a sustainable, locally sourced functional food, aligning with environmental conservation and community empowerment efforts, particularly in supporting SDG 1 (No Poverty) and SDG 14 (Life Below Water).