umbi-umbian untuk ketahanan pangan: menakar potensi...
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Umbi-umbian untuk ketahanan
pangan: Menakar Potensi Gathotan
Umi Purwandari
Sumber: GJ Scott, MW Rosegrant, C Ringler (2000)
Sumber: GJ Scott, MW Rosegrant, C Ringler (2000)
Jenis Umbi Jumlah produksi (%)
Madura Bangkalan Sampang Pamekasan Sumenep
Singkong 44,38 9,06 11,41 13,13 10,78
Ubi Jalar 21,72 6,72 7,03 4,38 3,59
Bentul 3,91 - 0,63 3,28 -
Uwi 13,75 5,00 4,22 4,53 -
Ganyong 1,41 1,40 - - -
Gadung 4,69 3,28 0,94 0,47 -
Garut 0,47 0,47 - - -
Suweg - - - - -
Talas 9,69 3,28 0,78 5,16 0,47
Milatul Ulya, Cahyo Indarto (2012)
Buletin Jendela Data dan Informasi Kesehatan (2012)
Makanan Fungsional
• A functional food is similar in appearance to, or may be, a
conventional food; is consumed as part of a usual diet
and is demonstrated to have physiological benefits
and/or reduce the risk of chronic disease beyond basic
nutritional functions (Walji & Boon, 2008)
Kecenderungan Konsumen
Pasar Olahan Pangan
• natural (free from chemical fertilizers or pesticides) foods and ingredients that are fresh or minimally processed, readily available, reasonably priced and yet safe for consumption, according to local standards (McGill, 2009)
• although consumers are reluctant to make major changes to their diets, they may be prepared to substitute existing foods for healthier alternatives (Falguera, Aliguer, & Falguera, 2012)
• determined by culture, personal preference, price, availability, convenience and environmental, social or health concerns (Gerbens-Leenes, Nonhebel, & Ivens, 2002; McGill, 2009)
Tantangan Makanan Fungsional
• rasa
• harga
• sifat fungsional
• Tuntutan terhadap sifat sensoris semakin tinggi
(Verbeke, 2006)
gathotan & gathot
Sampel
Gathotan
Viskositas
Puncak
(cP)
Suhu
Gelat inisasi
(oC)
Viskositas
Akhir (cP)
Peningkatan
Viskositas
karena
Pendinginan
(cP)
Waktu
Puncak
(menit)
Pati
Resisten
(g/100 g)
Tepung 4758 73,7 5052 1622 9,33 1,79
Pati 3802 85,7 3933 1128 9,87 -
Karakteristik
Kekerasan (g) 5800-5900
Kelengketan (g) (-509)-(-2428)
Cooking loss (%) 3,0-4,8
Elongasi (%) 81,10
Antioksidan (%) 84,26
Karakteristik Mi Talas Mi Pisang
Kekerasan (g) 2393-4055 2049-26506
Kelengketan (g) (-100)-(-587) (-19,6)-(-526)
Antioksidan (%) 86,034 91,61
Profil glukosa postprandial
0
20
40
60
80
100
120
140
160
180
0 20 40 60 80 100 120 140
Glu
co
se c
on
cen
trati
on
(m
g/
dL
)
Time (minutes)
Bread Noodle
60
70
80
90
100
110
120
130
140
150
0 20 40 60 80 100 120 140
Blo
od
glu
co
se c
on
cen
trati
on
(m
g/
dL
)
Time (min)
banana noodle
taro noodlewhite bread
Parameter Control mice Treatment mice Significance
Pre-treatment body
weight (g)
205.00 ± 4.84 206.00 ± 4.84 n.s.
Post-treatment body
weight (g)
241.25 ± 3.09 186.83 ± 3.09 *
Total triglycerides
(mmol/dL)
89.50 ± 7.54 25.50 ± 7.54 *
Total cholesterol
(mmol/dL)
77.08 ± 3.33 40.58 ± 3.33 *
HDL (mmol/dL) 43.67 ± 2.22 24.75 ± 2.22 *
LDL (mmol/dL) 15.58 ± 1.94 10.58 ± 1.94 n.s.
TG/HDL 2.29 ± 0.41 1.08 ± 0.17 *
TC/HDL 1.80 ± 0.08 1.67 ± 0.05 n.s.
TC/LDL 6.16 ± 0.86 3.93 ± 0.22 *
HDL/LDL 3.44 ± 0.40 2.41 ± 0.19 *
Non-HDL-C (mmol/dL) 33.41 ± 2.99 15.83 ± 0.97 *
1.467
7.233
6.167
5.64.967
4.733 4.267
3.867
3.1
1.367
9.4338.967
8.6
87.3
6.733
6
4.8
0 15 30 45 60 75 90 105 120
Sati
sfacti
on
Sco
re
Time (min)
Mi Gandum
Mi Gathotan
0
1
2
3
4
5
6
7
8
9
10
0 20 40 60 80 100 120
Desi
re t
o E
at
Sco
re
Time (min)
Mi Gandum
Mi Gathotan
Permasalahan pada gathotan
• Proses belum bisa dikendalikan dengan baik
• Kualitas produk akhir gathotan tidak konsisten
• Warna yang hitam/gelap
• Kadang ada rasa pahit
6.8
6.4
6.0
5.6
5.2
4.8
Temperature (oC)
Ino
cu
lum
(%)
40383634323028
6
5
4
3
2
Fermentasi Jam ke-
Kekerasan (g) Kelengketan (g) Springiness (g)
0 404 -220 0,848 2 206,47 -104,8 0,845 4 467,77 -161,27 0,864
6 56,40 -66,17 0,869 8 106,12 -74,36 0,894 10 106,69 -78,88 0,865 12 144,43 -92,55 0,887
Terima kasih