Name of grup member

1. Abdul kadir jaelani(A1A018001)

2. Agus setiawan A1A018005
3. Atika helewiah (A1A018022)
4. Fitria Auriasriyanti (A1A018043)
5. Hanifuddin Abdul Gani (A1A018050)

SECRET’S OF BITTER MELON

What is bitter melon?

Momordica charantia (bitter melon) in indonesia aslo called PERIA is

a tropical and subtropical vineof the family Cucurbitaceae, widely grown in
Asia, Africa, and the Caribbean for its edible fruit. Its many varieties differ
substantially in the shape and bitterness of the fruit.
Bitter melon originated in India and was introduced into China in the 14th
century. It is widely used in East Asian, South Asian, and Southeast Asian
cuisine.
The fruit is most often eaten green, or as it is beginning to turn yellow. At this
stage, the fruit's flesh is crunchy and watery in texture, similar
to cucumber, chayote or green bell pepper, but bitter. The skin is tender and
edible. Seeds and pith appear white in unripe fruits; they are not intensely
bitter and can be removed before cooking. When the fruit is fully ripe, it turns
orange and mushy.

Why Bitter Melon is Bitter?

Apparently it's a tetracyclic triterpenoid compound called cucurbitacin, which
also makes cucumbers bitter. Specifically Pentanorcucurbitacins A and B.

Benefits of Bitter Melon!

Bitter melon is very useful as a traditional medicine in parts of the world. In
Turkey, it has been used as a traditional medicine for various diseases,
especially stomach complaints. In traditional Indian medicine, different parts of
the plant are used as claimed treatments for diabetes, and as stomach
medicines, antibacterial, emetic, worm medicine, skin diseases, wounds,
ulcers, and gout. and other benefits of consuming bitter melon are removing
acne, preventing premature aging, and smoothing facial skin.

DISHES BITTER MELON AROUND THE WORLD!

 In Indonesian cuisine, bitter melon, known

as pare in Javanese and Indonesian (also paria), is prepared in various
dishes, such as gado-gado,. In Christian areas in Eastern Indonesia it is
cooked with pork and chile, the sweetness of the pork balancing against
the bitterness of the vegetable.
 In Chinese cuisine, bitter melon is used in the soups, dim sum, and herbal
teas. It has also been used in place of hops as the bittering ingredient in
some beers in China and Okinawa.
 In North Indian cuisine, it is often served with yogurt on the side to offset
the bitterness, used in curry such as sabzi or stuffed with spices and then
cooked in oil.
 In Okinawan,Japan, bitter melon is used in a soft drink