By Alyca Anggita
11605028
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
FACULTY OF LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY The Prominence Tower
Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia
June 2020
Revision after Thesis Defense on 14 July 2020
Alyca Anggita STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
Alyca Anggita
_____________________________________________
Student Date
Approved by:
Dr. rer. nat. Filiana Santoso
_____________________________________________
Thesis Advisor Date
Maria D.P.T. Gunawan Puteri, S.TP., M.Sc., Ph.D.
_____________________________________________
Thesis Co-Advisor Date
Dr.Dipl.-Ing. Samuel P. Kusumocahyo
_____________________________________________
Dean Date
Alyca Anggita A REVIEW ON STENOCHLAENA PALUSTRIS POTENCIES
FOR COMMERCIAL FOOD PRODUCTS WITH HEALTH BENEFITS
By Alyca Anggita
Dr. rer. nat. Filiana Santoso, Advisor
Maria D.P.T. Gunawan Puteri, S.TP., M.Sc., Ph.D, Co-Advisor
SWISS GERMAN UNIVERSITY
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.
Keywords: Stenochlaena palustris, health benefits, commercialization
Alyca Anggita
© Copyright 2020 by Alyca Anggita All rights reserved
Alyca Anggita DEDICATION
I dedicate this works for the future development of functional foods in Indonesia
Alyca Anggita First and foremost, I would like to thank God for His guidance and blessings throughout my thesis development process. Secondly, my sincerest gratitude to my beloved parents and brother, for their endless support, care and encouragement. If it were not for them, I wouldn’t have come this far.
Boundless love and appreciation for my thesis advisor, Dr. rer. nat Filiana Santoso and co-advisor Ms. Maria D.P.T. Gunawan Puteri, S.T.P, M.Sc, Ph.d for their patience in guiding me attentively, for their constructive critics and suggestion throughout the fulfillment of this thesis work. Not forgetting, to all Food Technology lecturers who have shared their knowledge and for their guidance these past 4 years.
Forever grateful to Nia Wiradjaja and Samantha Kintadjaja, who has been there since day 1, for the laughter, stories and their continuous support. Also, a special thanks to Devina Theodora, Kezia Meivira and Steven Nathanael for their support through all ups and downs during this thesis period.
Thank you to all of my friends in Food Technology 2016, who have been coloring my university days with tons of laughter and making precious memories and others whom I could not mention one by one.
Last but not least, I would like to say thank you to Mr. Febbyandi for accompanying me and Steven during kelakai sampling in Central Kalimantan and Florence Ignatia, Stacia Andani Fortunata and Rizal Pauzan, for their great advice and help during the early stage of thesis work development and also for giving positive atmosphere in the laboratory.
Alyca Anggita Page
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 7
LIST OF FIGURES ... 8
LIST OF TABLES ... 9
CHAPTER 1 - INTRODUCTION ... 10
CHAPTER 2 - LITERATURE REVIEW ... 12
2.1 Kelakai ... 12
2.1.1 Growth Area and Condition ... 15
2.1.2 Cultivation and Harvesting ... 17
2.1.3 Post-Harvest Treatment ... 17
2.1.4 Proximate and Mineral Content ... 18
2.2 Benefits of Kelakai ... 24
2.2.1 Antioxidant Activity ... 24
2.2.2 Antidiabetic Properties ... 28
2.2.3 Antimicrobial ... 31
2.2.4 Other Bioactivities ... 34
2.3 Kelakai Food Products ... 37
2.3.1 Commercial Products ... 38
2.3.2 Potential Food Products ... 39
2.3.3 Potential Products to be Studied ... 44
2.3.3.1 Folic Acid Fortifying ... 44
2.3.3.2 Antidiabetic Food ... 44
2.3.3.3 Antioxidant Fortifying in Dairy Products ... 45
CHAPTER 3 – CONCLUSIONS AND RECCOMENDATIONS ... 46
3.1 Conclusion ... 46
3.2 Recommendations ... 47
GLOSSARY ... 48
REFERENCES ... 49
CURRICULUM VITAE ... 57
Alyca Anggita
Figures Page
1. Stenochlaena palustris in the University of Palangka Raya, Central Kalimantan .. 12
2. Kelakai leaves sample. a, youngest leaves; b, older leaves c, oldest Leaves(Teji, 2019) ... 13
3. Morphology of Stenochlaena palustri. a) mature rhizome; b) rhizome showing branching and clusters of rootlets; c) peltate scales on rhizome, d) sterile frond; e) detail of abaxial surface of sterile pinna; f) rhachis and sterile pinna; g) abaxial view of detail articulation of pinna and its gland; h) fertile frond; i) adaxial view of fertile pinna base (Chambers, 2013) ... 14
4. Malesia Region (Malesiana Tropicals, 2020) ... 15
5.Availability and Distribution of Kelakai; a) Kalimantan (Irawan et al. 2006; Zannah et al. 2016); b) Malaysia (Ponnusamy et al. 2013); c) Bangka Belitung (Roanisca, 2018); d) Thailand (Chambers, 2013); e) Singapore (Chambers, 2013); f) Papua New Guinea (Chambers, 2013); g) Philippines (Chambers, 2013); h) Australia (Chai et al. 2012; Chambers, 2013); i) India (Chai et al. 2012) ... 16
6. Effect of Soil Types on Macrominerals of Kelakai (Thursina, 2010) ... 21
7. Effect of Soil Tpes on Trace Minerals of Kelakai (Thursina, 2010) ... 21
8. Kelakai Chips (IndonesiaKaya, n.d) ... 38
9. Kelakai ice cream production procedure (Hadhiwaluyo, K., 2017) ... 42
Alyca Anggita
1. Proximate Content of Kelakai (Irawan et al. 2006; Wahab et al. 2014) ... 19
2. Vitamin and Mineral Content of Kelakai ... 19
3. Vitamin and Mineral Content of Kelakai (Thursina, 2006) ... 20
4. Mineral Content of Kelakai Harvested on Different Months (Thursina, 2006) ... 22
5. Effect of Cooking Towards Mineral Content in Kelakai Harvested from Peatland 1 (Thursina, 2006) ... 23
6. Total Phenolic and Flavonoid Contents ... 26
7. Antioxidant Activity, Total Phenolic and Total Flavonoid Content in Kelakai Water Extract (48h) (Rahmawati, et al. 2017) ... 27
8. Antimicrobial Activity of Different Parts of Kelakai Towards Various Bacteria and Fungi (Sumathy et al, 2010; Roanisca, 2018) ... 32
9. Minimum Inhibitory Concentration of Gram-Positive and Gram-Negative Bacteria ... 33
10. Anticholinesterase activity of kelakai extracts with different maturity stages ... 36
