Chemical characteristics and potential as functional food of seminyak leaves (Champereia manillana)

Lily Restusari* -  Department of Nutrition, Poltekkes Kemenkes Riau, Riau, Indonesia
Nur Luqiana -  Department of Nutrition, Poltekkes Kemenkes Riau, Riau, Indonesia
Muharni Muharni -  Department of Nutrition, Poltekkes Kemenkes Riau, Riau, Indonesia
Dewi Rahayu -  Department of Nutrition, Poltekkes Kemenkes Riau, Riau, Indonesia
DOI : 10.30867/action.v11i1.2895

Seminyak (Champereia manillana) is a local food crop from Rokan Hulu, Riau, which is often consumed as a vegetable. Although traditionally used, valid scientific information regarding its nutritional composition is limited, which hinders its development as a functional food. This study aimed to analyze the proximate nutritional and fiber content of Seminyak leaves to evaluate their potential as functional food. The proximate content (moisture, ash, protein, fat, and carbohydrates) and fiber content were analyzed using AOAC 1993 and FOSS Analytical standard methods. The results were descriptively analyzed by presenting the values obtained from these tests. The analysis results showed that Seminyak leaves have a significant protein content of 4.41% and a high ash content of 2.37%. The fat content was very low (0%). The average values of other proximate nutrients included water (78.85%), carbohydrates (9.72%), and crude fiber (2.9%). With this nutritional profile, especially the high protein and mineral (ash) content and low fat content, Seminyak leaves have great potential as a source of vegetable protein and minerals and as a raw material for developing functional food products, which can contribute to local food diversification and food security.

Keywords : ​Proximate analysis, Seminyak leaves, Champereia manillana, Functional food.

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Open Access Copyright (c) 2026 Lily Restusari, Muharni, Dewi Rahayu, Nur Luqiana
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AcTion: Aceh Nutrition Journal
Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health.
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