Pangan fungsional dari bahan pangan tradisional: tinjauan pustaka

Sia Clarissa Eleora Setiawan; Arri Yuliantara; Paulus Damar Bayu Murti

doi:10.21107/agrointek.v18i3.15464

Pangan fungsional dari bahan pangan tradisional: tinjauan pustaka

Sia Clarissa Eleora Setiawan, Arri Yuliantara, Paulus Damar Bayu Murti

Abstract

With the development of the times, most people often consume fast food or what is commonly referred to as junk food. The long-term effect causes many people to experience degenerative diseases like heart disease, diabetes, hypertension, cancer, and osteoporosis. Therefore, there is a need for solutions so that people can maintain a lifestyle to support their health. The solution is in the form of functional food derived from traditional ingredients, such as tempeh, tape, and also several types of spices. Functional foods are food ingredients that can provide many additional benefits to the body, apart from the basic nutritional functions of these foods. For example, such as consuming antioxidants derived from phytochemical compounds contained in some of these traditional ingredients. Phytochemical compounds that can act as antioxidants are used to counteract free radicals that occur in the body. These antioxidants can be obtained from tempeh, tape, and several spices. The spices include ginger, kencur, turmeric, temulawak, galangal, and cinnamon. Processed functional food products from several spices are used as health drinks, herbs, teas, juices, syrups, and sweets. Functional food from traditional ingredients has the potential to be developed. This is due to the sufficient production of raw materials and the community's need for functional food from these traditional ingredients. Regulations regarding functional food from traditional ingredients are considered insufficient, even though the government has made regulations regarding foods that have special nutrition. The aim of this study is to elaborate several traditional food ingredients and its function to help in maintaining the health in the body. As a results, this paper presents some research data that has been done previously related to some of the advantages of traditional food ingredients

Keywords

Antioxidants; Functional food; Nutritional functions; Phytochemical compounds; Traditional food ingredients;

Full Text:

PDF (Bahasa Indonesia)

References

Anthony, K. P., S. A. Deolu-Sobogun, and M. A. Saleh. 2012. Comprehensive Assessment of Antioxidant Activity of Essential Oils. Journal of Food Science 77(8):C839–C843.

Asbur, Y., and K. Khairunnisyah. 2018. Pemanfatan andaliman (Zanthoxylum acanthopodium DC) sebagai tanaman penghasil minyak atsiri. Jurnal Kultivasi 17(1):537–543.

Astawan, M., Wresdiyati, T., and S. Koswara. 2004. Pemanfaatan Iodium dan Serat Pangan dari Rumput Laut untuk Peningkatan Kecerdasan dan Pencegahan Penyakit Degeneratif.

Astawan, M., Wresdiyati, T., and M. Ichsan. 2016. Karakteristik fisikokimia tepung tempe kecambah kedelai. Jurnal Gizi Dan Pangan 11(1).

Cahyadi, A., Putri, A. C., Yussac, M. A. A., Dewi, A. S., Khomaini, A., Bardosono, S., and E. Suarthana. 2007. Prevalence of Obesity among 4-6-year Old Children, and Its Relation with Food Consumption and Food Pattern. Journal of the Indonesian Medical Association 57(2).

Diana, D., Aritonang, E. Y., Purba, A., and R. Lubis. 2021. Enrichment of Biscuits with Andaliman and Fermented Buffalo Milk Biscuits for The Intervention of Malnutrition in Children Under Five. Open Access Macedonian Journal of Medical Sciences 9(E): 670–674. https://doi.org/10.3889/oamjms.2021.6647.

Ekaprasada, M. T., Nurdin, H., Ibrahim, S., and D. Dachriyanus. 2009. Antioxidant activity of methyl gallate isolated from the leaves of Toona sureni. Indonesian Journal of Chemistry 9(3): 457-460.

Endah, E. M. S., and D. Desi. 2019. Kontribusi asupan energi dan protein school feeding dan house feeding pada anak usia 4-6 tahun. Jurnal Gizi KH 1(2).

FAO. 2005. Evaluation of certain food additives: sixty-third report of the Joint FAO. World Health Organization.

Goldberg, G. R., Shetty, P. S., Prentice, A. M., Murgatroyd, P. R., McKenna, A. P., Stubbs, R. J., and P.A. Volschenk. 1994. Alterations in fuel selection and voluntary food intake in response to isoenergetic manipulation of glycogen stores in humans. The American journal of clinical nutrition 60(4): 534-543.

Gultom, S., I. H. Suparto, and I. Batubara. 2011. Flavonoid Buah Andaliman (Zanthoxylum acanthopodium DC) sebagai Antioksidan dan Inhibitor Enzim α-glukosidase. Institut Pertanian Bogor, Bogor.

Hanif, N., A. Dina, Y. F. Esti, and M. A. Taufik. 2017. Pengaruh ekstrak kayu secang (caesalpinia sappan l.) Terhadap enzim glutation s-transferase (gst) pada sel kanker 4t1. Jurnal Tumbuhan Obat Indonesia 10(2).

Hartati, I., Yuniastuti, A., and P. Dewi. 2013. Pengembangan Pangan Fungsional Tepung Probiotik Berbasis Jagung Untuk Peningkatan Status Balita Gizi Kurang di Provinsi Jawa Tengah. Laporan Penelitian. Progran Fasilitasi Provinsi Jawa Tengah

Helmalia, A. W., P. Putrid, and A. Dirpan. 2019. Potensi rempah-rempah tradisional sebagai sumber antioksidan alami untuk bahan baku pangan fungsional). Canrea Journal 2(1):26–31.

Purnama, H., Jaya, F., and S. Widjanarko. 2010. The Effects of Type and Time of Thermal Processing on Ginger (Zingiber officinale Roscoe) Rhizome Antioxidant Compounds and its Quality. International Food Research Journal 17: 335–347.

Riaminanti, N.K.,A. Hartiati and S. Mulyani. 2016. Studi kapasitas dan sinergisme pada ekstrak kunyit (Curcuma domestica Val) dan daun asam (Tamarindus indiea L). Universitas Udayana. Denpasar. 3(4): 93-104

Sa’id, E. G. 1987. Teknologi Fermentasi. CV. Rajawali. Jakarta.

Sartika, N. D. 2009. Studi pendahuluan daya antioksidan ekstrak metanol tempe segar dan tempe" Busuk" Kota Malang terhadap radikal bebas DPPH (1, 1-difenil-2-pikrilhidrazil)/oleh Novi Dewi Sartika (Doctoral dissertation, Universitas Negeri Malang).

Saragih, J., J. Assa, and T. Langi. 2015. Aktivitas antioksidan ekstrak jahe merah (Zingiber officinale var. Rubrum) menghambat oksidasi minyak kacang tanah (Arachis hypogaea L.). Cocos 6(15).

Sari, R., and S. Suhartati. 2016. Secang (Caesalpinia sappan L.) : Tumbuhan Herbal Kaya Antioksidan. Info Teknis EBONI 13(1):57–68.

Simangunsong, F. M. P., S. Mulyani, and A. Hartiati. 2018. Evaluasi karakteristik krim ekstrak kunyit (curcuma domestica val.) Pada berbagai formulasi. Jurnal Rekayasa dan Manajemen Agroindustri 6(1):11–21.

Sudarmadji, S. B., Haryono dan Suhardi. 1997. Prosedur analisa untuk bahan makanan dan pertanian. Liberty, Yogyakarta.

Suter, I. K. 2014. Pangan Tradisional: Potensi dan Prospek Pengembangannya. Media Ilmiah Teknologi Pangan 1(1):96–109.

Steinkraus, K. H., Shapiro, K. B., Hotchkiss, J. H., and R. P. Mortlock. 1996. Investigations into the antibiotic activity of tea fungus/kombucha beverage. Acta Biotechnologica, 16(2‐3), 199-205.

Winarno, F. G. 1984. Nutrition and Food Chemistry. PT. Gramedia Pustaka Utama, Jakarta.

Widyaningsih, T. D., Wijayanti, N., and N. I. P. Nugrahini. 2017. Pangan Fungsional: Aspek Kesehatan, Evaluasi, dan Regulasi. Universitas Brawijaya Press.

Winarti, C., and N. Nurdjanah. 2005. Peluang Tanaman Rempah dan Obat sebagai Sumber Pangan Fungsional. Jurnal Litbang Pertanian 24(12): 47–55.

Yuliarto, F. T. 2012. Pengaruh ukuran bahan dan metode destilasi (destilasi air dan destilasi uap-air) terhadap kualitas minyak atsiri kulit kayu manis (Cinnamomum burmannii). Universitas Sebelas Maret, Surakarta.