The Potency of Krokot (Portulaca oleracea) as Functional Food Ingredients
Daisy Irawan(1*), Purwiyatno Hariyadi(2), Hanny Wijaya(3)
(1) Bogor Agricultural University and Seva Saraswati Foundation
(2) Bogor Agricultural University
(3) Bogor Agricultural University
(*) Corresponding Author
Abstract
Unfortunately, krokot is approaching extinction both physically and ethnobotanically because they are considered as useless plants or even weed. Our survey on 103 agricultural university students revealed that only 24% of the respondents knew krokot. Krokot is especially difficult to find in intensively cultivated area. Along with other indigenous vegetables, Portulaca oleracea is almost never served again in Indonesian cuisine. -Utilization of krokot as functional food ingredients might helps to conserve the plant as well as encouraging sustainable agriculture.
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PDFDOI: https://doi.org/10.22146/jifnp.89
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Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
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