Exploration of the Potential of Local Plants of Melastoma malabatchricum Fruit for Food Fortification

Abstract

Endurance can be increased by maintaining nutritional intake, one of which is by consuming local plants such as Melastoma malabatchricum Fruit. This study aims to explore the nutritional content of Melastoma malabatchricum fresh fruit, flour and processed products from the flour. This research was conducted at the Baristand Laboratory of the Banjar Baru Industrial Center, South Kalimantan. The results showed that flour and processed products from Melastoma malabatchricum flour had higher nutritional content than fresh Melastoma malabatchricum fruit. Nutritional content of Melastoma malabatchricum flour are cal, ca, Fe, Water, Ash, Fat, Protein and Carbohydrate. These results indicate that Melastoma malabatchricum has the potential to be developed as an ingredient for food fortification.

Keywords

• food fortification
• local plant
• melastoma malabathrchricum