Nutritional value of selected edible Ficus fruit in Kuantan

Interest in the nutritional value content in food had been increasing as one of the ways to reduce the disease among the human being. Ficus is one of the fruit that contained high in major source of nutrients. Considering the important towards the mankind, this study was conducted to evaluate the nu...

Full description

Bibliographic Details
Main Authors:	Nik Rusmadi, Nik Nadira Nazua, Shahari, Rozilawati, Che Amri, Che Nurul Aini, Tajudin, Nur Shuhada, Mispan, Mohd Razali
Format:	Article
Language:	English
Published:	Biology Department, University of Brawijaya 2020
Subjects:	QK Botany
Online Access:	http://irep.iium.edu.my/78518/ http://irep.iium.edu.my/78518/ http://irep.iium.edu.my/78518/ http://irep.iium.edu.my/78518/1/paper%20nad.pdf

id	iium-78518
recordtype	eprints
spelling	iium-785182020-03-04T04:22:54Z http://irep.iium.edu.my/78518/ Nutritional value of selected edible Ficus fruit in Kuantan Nik Rusmadi, Nik Nadira Nazua Shahari, Rozilawati Che Amri, Che Nurul Aini Tajudin, Nur Shuhada Mispan, Mohd Razali QK Botany Interest in the nutritional value content in food had been increasing as one of the ways to reduce the disease among the human being. Ficus is one of the fruit that contained high in major source of nutrients. Considering the important towards the mankind, this study was conducted to evaluate the nutritional content of Ficus fruit. There were six species and varieties of Ficus used in this study. The fresh sample was collected from selected area in Kuantan, Pahang. The major proximal components such as moisture content, crude fibre, crude lipid, total ash, crude protein, carbohydrate and energy was analysed using AOAC method. Based on this study, the moisture content ranges from 36. 33 % - 49.67 % in F. carica cv. BTM6; crude protein 2.3 % - 4.58 % in F. carica cv. TGF; crude lipid 0.01 % - 0.11 % in F. carica cv. BTM6; total ash 14.94 % - 21.22 % in F. carica cv. Alma and crude fiber 0.88 % - 3.36 % in F. carica cv. BTM6. The highest value of carbohydrate and energy content was found in F. hispida with 43.86 % and 175.44 kJ, respectively. According to our findings, consumption of Ficus fruit is recom-mended for commercialized in green industry based on its nutritional content that was crucial for human health. Biology Department, University of Brawijaya 2020-01 Article PeerReviewed application/pdf en http://irep.iium.edu.my/78518/1/paper%20nad.pdf Nik Rusmadi, Nik Nadira Nazua and Shahari, Rozilawati and Che Amri, Che Nurul Aini and Tajudin, Nur Shuhada and Mispan, Mohd Razali (2020) Nutritional value of selected edible Ficus fruit in Kuantan. Journal of Tropical Life Science, 10 (1). pp. 11-14. ISSN 2087-5517 E-ISSN 2527-4376 https://docs.google.com/viewerng/viewer?url=https://jtrolis.ub.ac.id/index.php/jtrolis/article/viewFile/1124/pdf 10.11594/10.01.02
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QK Botany
spellingShingle	QK Botany Nik Rusmadi, Nik Nadira Nazua Shahari, Rozilawati Che Amri, Che Nurul Aini Tajudin, Nur Shuhada Mispan, Mohd Razali Nutritional value of selected edible Ficus fruit in Kuantan
description	Interest in the nutritional value content in food had been increasing as one of the ways to reduce the disease among the human being. Ficus is one of the fruit that contained high in major source of nutrients. Considering the important towards the mankind, this study was conducted to evaluate the nutritional content of Ficus fruit. There were six species and varieties of Ficus used in this study. The fresh sample was collected from selected area in Kuantan, Pahang. The major proximal components such as moisture content, crude fibre, crude lipid, total ash, crude protein, carbohydrate and energy was analysed using AOAC method. Based on this study, the moisture content ranges from 36. 33 % - 49.67 % in F. carica cv. BTM6; crude protein 2.3 % - 4.58 % in F. carica cv. TGF; crude lipid 0.01 % - 0.11 % in F. carica cv. BTM6; total ash 14.94 % - 21.22 % in F. carica cv. Alma and crude fiber 0.88 % - 3.36 % in F. carica cv. BTM6. The highest value of carbohydrate and energy content was found in F. hispida with 43.86 % and 175.44 kJ, respectively. According to our findings, consumption of Ficus fruit is recom-mended for commercialized in green industry based on its nutritional content that was crucial for human health.
format	Article
author	Nik Rusmadi, Nik Nadira Nazua Shahari, Rozilawati Che Amri, Che Nurul Aini Tajudin, Nur Shuhada Mispan, Mohd Razali
author_facet	Nik Rusmadi, Nik Nadira Nazua Shahari, Rozilawati Che Amri, Che Nurul Aini Tajudin, Nur Shuhada Mispan, Mohd Razali
author_sort	Nik Rusmadi, Nik Nadira Nazua
title	Nutritional value of selected edible Ficus fruit in Kuantan
title_short	Nutritional value of selected edible Ficus fruit in Kuantan
title_full	Nutritional value of selected edible Ficus fruit in Kuantan
title_fullStr	Nutritional value of selected edible Ficus fruit in Kuantan
title_full_unstemmed	Nutritional value of selected edible Ficus fruit in Kuantan
title_sort	nutritional value of selected edible ficus fruit in kuantan
publisher	Biology Department, University of Brawijaya
publishDate	2020
url	http://irep.iium.edu.my/78518/ http://irep.iium.edu.my/78518/ http://irep.iium.edu.my/78518/ http://irep.iium.edu.my/78518/1/paper%20nad.pdf
first_indexed	2023-09-18T21:50:37Z
last_indexed	2023-09-18T21:50:37Z
_version_	1777413744053190656

Nutritional value of selected edible Ficus fruit in Kuantan

Similar Items