Unlocking the Potential of Edible Malay Herbs by using Fourier-Transformed Infrared Spectroscopy Approach

The Malay community is renowned for its use of medicinal plants as side dishes in their cuisine. These vegetables are frequently incorporated into their meals, regardless of whether they are consumed at lunch or supper. These greens are frequently consumed fresh and occasionally incorporated into dishes. It is believed to possess its own advantages and can improve the flavor of dishes especially Mata Itik Mata Itik (Ardisia crispa) and Asam Gelugor (Garcinia atroviridis). Thus, the objective of this study is to investigate the biochemical components present in these plant leaves. Fourier-Transform Infrared Spectroscopy (FTIR) was used to identify the functional group that present in the extraction of these plant. Both extractions show the presence of carbonyl functional group (1636) indicating the presence of peptide bonds which useful for various future medical compound. This demonstrates that both types of vegetables possess a variety of nutritional functions that can be emphasized through the use of products in various forms, such as gelatin. The findings of this investigation present opportunities to optimize the nutritional value of this vegetable.
clinoptilolite.