Women, Peatland and Wellness:

Knowledge on nutrients and bioactive compounds
empowering the community wellness
Prof. Dr. Ir. C. Hanny Wijaya, M. Agr
Department of Food Science and Technology, IPB University
Presented at Women and Peatland Development side event of ASEAN COSTI-80,
UPM, NICT and JASTIP, Virtual Symposium.
October 14, 2021

Role of Foods
Carbohydrates
FatWaterNutrients supply

Sensory satiety-flavor contribution

Healthmaintaining

TheWhy..
lifestyle of modern society has changed..
Requiring different
types of foods tosupport society’s healthSomething more thanjust nutritious anddelicious

Japan with its FoSHU is the pioneer of “Modern functional foods”

1980-1990
National Research Focus onfoods which showedphysiologically active capacity including
their bioactive compounds

1991
FoSHU has been launced(food for specified health use)

The first commercialized FoSHU

Processed functional foods are very well developed inJapan

2020
9 Categories of FoSHU
Foods..
1. to modify gastrointestinal conditions
2. related to blood cholesterol level
3. related to blood sugar levels
4. related to blood pressure
5. related to dental hygiene
6. Cholesterol plus gastrointestinal conditions,triacylglycerol plus cholesterol
7. related to mineral absorption
8. related to osteogenesis
9. related to triacylglycerolFunctional food
The European Commission’s Concerted Action on Functional Food
Science in Europe (FuFoSE), coordinated by International Life ScienceInstitute (ILSI) Europe defined functional food as follows:‘‘a food product can only be considered functional if together with thebasic nutritional impact it has beneficial effects on one or morefunctions of the human organism thus either improving thegeneral and physical conditions or/and decreasing the risk ofthe evolution of diseases. The amount of intake and form of thefunctional food should be as it is normally expected for dietary
purposes. Therefore, it could not be in the form of pill or capsule just
as normal food form’’ (Diplock et al., 1999).

Functional Foodlogo in Japan,
called as FOSHU

Asian Culture : Women are taking care of family
food intakes
Strategic role in enhancing the community healthcondition
Women play a fundamental role in theirchildren's food supply, nutrition education
for women is significant for their children's
diet and health, with consideration of thefood nutrition, taste, and sanitation while
making food (FAO, 2013; Guansheng Ma,2015)

INDONESIA

Central Kalimantan

Central Kalimantan is one of the regions in Indonesia witha high diversity of vegetation, and local peoples utilize
some young wild ferns as edible natural vegetables
The Dayak people in Central Kalimantan, traditionallyconsumed local vegetable, either collected from the wildor traditionally cultivatedPlants and Availability
Identification of Traditional Vegetables

Daisy Irawan et al, 2006
- Found 19 traditional
Dayak vegetables- Most of the traditionalvegetables are wild plants- Some of these vegetables
might function as
auxiliary plants as wellEthnobotanicalDayak people usually stir-fry the vegetables, or make them into a clear soupor a light coconut-milk soup (juhu)

Umbu Rotan

Juhu singkah

Umbu Rotan Ikan Patin

Stir kalakai

EthnobotanicalSome of the Dayak traditional vegetables

Sulur keladi

Daun Taya

KanjatLampinakBajey

Pucuk rotan

Pucuk teratai

Daun Paria

Senggau

Uru mahamen (malu-malu)

Potok Merah (red) andPotok Hijau (green)

Kalakai merah

Many of the traditional vegetables are believed to reduce the fattiness of pork or the fishy
odor of fish. These are lampinak, pucuk rotan, (cooked with pork or fatty fish heads such asbaung fish, patin fish and jelawat fish), taya, potok, kanjat, and bajey

Ethnobotanical

Proximate analysis of Dayak traditional vegetables

Daisy Irawan et al, 2006

Ethnobotanical

Mineral content of some Dayak traditional vegetables

Daisy Irawan et al, 2006

- Many of the Dayak traditional vegetables are good sources of iron- Sulur keladi (49.25 ppm), bajey (44.6 ppm), and kalakai (41.53 ppm)
- Sulur keladi has high amounts of Fe, Cu (4 ppm), protein (1.44%) and vitamin C (15.34 ppm)
- The vegetable might be suitable for overcoming iron deficiency anaemia in Indonesia.
Another potential vegetable is red kalakai. It has a high amount of Fe, Cu (4.52 ppm), vitaminC (15.41 mg/100g) (Figure 3) and protein (2.36%).

Ethnobotanical
Folic acid in some of the Dayak traditional vegetable- Sulur keladi has a high amount offolic acid (15.99 ppm). The level iseven higher than spinach, which
has 0.8 ppm of folic acid (Belitzand Grosch, 1999)- In Indonesia, inborn malformationis quite prevalent especiallyamong the low-income society

Daisy Irawan et al, 2006

Further Study by Daisy Irawan et al, (2016); Rahmawati Della et al, (2017):

Cultivating taro or sulur keladi (Colocasia esculenta) as
a staple food would bring several benefits, i.e., beside thetuber, the leaves and flowers could also be consumed asvegetables with good nutritional qualities.
Kanjat, pucuk teratai, and potok do not have any
outstanding nutrient qualities. However, they may havebeneficial activities. Kanjat, as well as other cucurbitaceae,
may have several bioactivities. As a water clearing plant,
teratai may have significant amount of minerals

Nutritional characteristics of leafy vegetables from peatlands and volcanic soils
Palangkaraya (Peatlands)- Histosol (woody peat soils) in
Palangkaraya is rich in organic
matters while poor in minerals (Fe,Cu and Zn)- The edible ferns would be regarded
as relatively a safe and good sourceof Fe for the people in the peatland
Bogor (Volcanic soils)-(Rahmawati Della et al, 2017)
Rahmawati Della et al, 2017

Soil type of Bogor area are generally
immature volcanic ash soil and redsoil, both of which are rich in Fe andAl

Publications

Challenges

A lot of indigenous potential
vegetative are still untouchable –need urgent assessment before
vanishing

How to preserve the local wisdom
and proof the local knowledgescientifically?

How to compromise thehealthiness of local traditional diets
into a modern life style?

Conclusions
The recent role of food intakes, particularly as functional foods, has a big impact oncommunity wellness
The previous limited study showed that some vegetative in peatland have great
potential to overcome nutritional insufficiency
Some plants were not only nutritionally but also physiologically outstanding.
Furthermore, they might support sustainable environment development.
The nutrient and bioactivity potency should be the subject of further investigation
since proper knowledge might avoid miss-utilization.

Future Perspectives• Mapping the on-site potential food nutrients and bioactive
ingredients sources• Potential plants assessment and conducting a SWOT analysis• Further study on the potential sources by women researchers
to develop women-friendly practical guidance• Implementation of the study findings in the Sustainable Biovillage concept and monitoring the compatibility with the field
condition might directly impact community wellness.
• How to use ICT to save the valuable local ingredients and thelocal wisdom from vanishing?

Women’s Potency

Let’s begin………
hand in hand with the male researchers

Gambarimasho

Kokoro kara kansha itashimasu.
“Thank you”