Anggita, Alyca and Santoso, Filiana and Puteri, Maria Dewi P. T. Gunawan (2020) A Review on Stenochlaena Palustris Pote Ncies for Commercial Food Products with Health Benefits. Bachelor thesis, Swiss German University.

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Abstract

The growth of healthy lifestyle and interests in functional foods has been increasing rapidly. Consumers and industries seek out for natural alternatives of ingredients with health benefits. Stenochlaena palustris (kelakai) is an endemic fern that is considered as a very adaptable species and is the most widespread variable of taxon due to its ability to grow in different areas with different environmental conditions. From various researches, kelakai showed abundant health benefits and are potential as functional commercial ingredients. Several health benefits of kelakai that have been identified include its high content of iron as well as antioxidant, antidiabetic, anticancer, anticholinesterase and anti-obesity activities. Kelakai was also proven to be able to inhibit growth of many bacteria and fungi. This fern has been studied for its potential on various food models. Some studies indicated its potencies for iron fortifying agent, natural preservative agent in bread as well as food with functional activities. This study reviews the potencies of further processing required for kelakai commercialization as food ingredients according to its health benefits.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Stenochlaena Palustris; Health Benefits; Commercialization
Subjects:	R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Faisal Ifzaldi
Date Deposited:	02 Nov 2020 14:04
Last Modified:	02 Nov 2020 14:04
URI:	http://repository.sgu.ac.id/id/eprint/1853

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