Potensi Pangan Fungsional Dan Perannya Dalam Meningkatkan Kesehatan Manusia Yang Semakin Rentan—mini Review

Abbas, Abbas

doi:10.24252/teknosains.v14i2.14319

Cited by 4 publications

(3 citation statements)

References 33 publications

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“…Jenis pangan dengan karakteristik demikian sering sebagai pangan fungsional. Pangan fungsional merupakan bahan pangan yang memiliki kandungan aktif tertentu, yang dapat menghasilkan aktivitas biologis serta memiliki peran fisiologis tertentu terhadap tubuh (Abbas, 2020).…”

Section: Pendahuluanunclassified

Kajian Pengaruh Penyeduhan terhadap Kadar Total Fenol Teh Herbal Biji Ketumbar dan Daun Sirsak

2023

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Teh herbal kombinasi biji ketumbar dan daun sirsak merupakan salah satu jenis minuman fungsional yang dapat memberikan manfaat bagi kesehatan. Namun demikian, suhu dan lama penyeduhan teh herbal yang optimal untuk mendapatkan kadar antioksidan terbaik masih belum diketahui secara pasti. Tujuan penelitian ini adalah untuk mengetahui karakteristik bahan baku penyusun teh dan menentukan variasi rasio dari biji ketumbar-daun sirsak, suhu dan lama penyeduhan yang menghasilkan senyawa fenolik tertinggi pada teh herbal kombinasi biji ketumbar-daun sirsak. Metode penelitian yang digunakan adalah metode eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK) Faktorial 3 faktor, yaitu faktor kombinasi bahan yang terdiri dari 5 taraf, faktor suhu penyeduhan yang terdiri dari 3 taraf dan faktor lama penyeduhan yang terdiri dari 2 taraf. Studi menunjukkan bahwa teh daun sirsak memiliki kadar air sebesar 6,36%, kadar abu sebesar 8,93%, kadar protein sebesar 13,51%, kadar lemak sebesar 5,54%, dan kadar karbohidrat sebesar 56,41%. Sementara itu, teh biji ketumbar memiliki kadar air sebesar 6,50%, kadar abu sebesar 7,59%, kadar protein sebesar 15,39%, kadar lemak sebesar 14,11%, dan kadar karbohidrat sebesar 65,66%. Faktor rasio bahan baku, suhu penyeduhan dan lama penyeduhan berinteraksi nyata terhadap kadar total fenol teh herbal. Kadar total fenol tertinggi pada penelitian ini adalah pada perlakuan variasi rasio biji ketumbar:daun sirsak 0:100 dengan suhu penyeduhan 100 o C dan lama penyeduhan 5 menit. Penambahan biji ketumbar terhadap teh herbal dapat mengurangi rasa teh daun sirsak yang pahit sehingga formulasi terbaik teh herbal adalah pada rasio biji ketumbar:daun sirsak 25:75 dengan suhu penyeduhan 80 o C selama 10 menit yaitu sebesar 7,376 ± 0,1821 mg GAE/g.

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Section: Pendahuluanunclassified

Kajian Pengaruh Penyeduhan terhadap Kadar Total Fenol Teh Herbal Biji Ketumbar dan Daun Sirsak

2023

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“…In today's world, functional food is often defined as providing the body with comprehensive nutrition and certain physiological benefits (Amaliah et al, 2019). Health costs, which tend to increase in Indonesia, are one of the drivers of the increasing need for functional food because it is hoped that this type of food can be a solution to minimise disease with essential components (Abbas, 2020). For Muslims, eating functional food is also necessary, but their religious beliefs require halal food.…”

Section: Introductionmentioning

confidence: 99%

Halal Fermented Functional Food in Indonesia: A Review

Nurwulan,

Rusdan

2023

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Nowadays, people prefer to consume foods with better nutrition to enjoy life more healthily. However, Muslims must also eat halal food following the Islamic way of life; eating nutritious food alone is insufficient. Indonesia, the largest Muslim population in the world, presents a market potential for halal food manufacturers and consumers worldwide. Several varieties of regional fermented foods were listed on the halal-positive food list and free from the requirement of halal certification, as per Indonesian Halal rules. The review of Indonesian fermented foods listed in the category of positive halal foods is the main topic of this essay. The procedures used to review the chosen themes include finding the literature in online sources, screening for topic inclusion, and evaluating, extracting, and discussing the accessible data found in the publications. The potential functional local fermented food varieties are included on the positive halal list: Tape (sticky rice and cassava), Dadih, and Tempeh. These fermented foods' microbiological and chemical characteristics were discussed. Therefore, the functional value of these fermented foods is rich in phytochemicals, anti-cancer (β-glucan), antioxidant compounds (isoflavones) and probiotic components (lactic acid bacteria and yeasts).

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“…Functional foodstuffs are food ingredients that provide energy and nutrition and improve health. In addition to being a trend today, the need for functional foodstuffs is increasing in line with the increasing prevalence of body health diseases with high medical costs (Kusumayanti et al, 2016;Abbas, 2020). One of the functional foodstuffs is prebiotics.…”

Section: Introductionmentioning

confidence: 99%

Neem Gum (Azadirachta Indica) Solution Potential for Improving Viability of Bifidobacterium Longum and Lactobacillus acidohilus Bacteria

Hamzah

Sulistyani

Hafizh

et al. 2022

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Neem gum is a liquid that comes out of the stems of neem plants (Azadirachta indica) that have hardened and become crystals. Soluble polysaccharides compounds contained in this gum are composed of several types of monosaccharides such as arabinose, fucose, galactose, glucuronic acid, glucose, mannose, and xylose. The content of neem gum has prebiotic potential so it can be used as a source of nutrients for lactic acid bacteria. Bifidobacterium longum and Lactobacillus acidophilus are lactic acid bacteria classified as beneficial bacteria in the gastrointestinal tract. The content of soluble polysaccharides in neem gum can be selectively digested by these bacteria. This study aims to determine the potential of neem gum solution (Azadirachta indica) to the viability value of B. longum and L. acidophilus bacteria. The viability of B. longum and L. acidophilus bacteria was calculated using the MTT assay method. The results showed the viability value of both bacteria exposed to neem gum solution at concentrations of 5% (b/v), 10% (b/v), and 20% (b/v) increased compared to negative controls that were not given exposure to neem gum solution. Based on the results of the study, it concluded that neem gum is effective in increasing the growth of bacteria B. longum and L. acidophilus

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Potensi Pangan Fungsional Dan Perannya Dalam Meningkatkan Kesehatan Manusia Yang Semakin Rentan—mini Review

Cited by 4 publications

References 33 publications

Kajian Pengaruh Penyeduhan terhadap Kadar Total Fenol Teh Herbal Biji Ketumbar dan Daun Sirsak

Kajian Pengaruh Penyeduhan terhadap Kadar Total Fenol Teh Herbal Biji Ketumbar dan Daun Sirsak

Halal Fermented Functional Food in Indonesia: A Review

Neem Gum (Azadirachta Indica) Solution Potential for Improving Viability of Bifidobacterium Longum and Lactobacillus acidohilus Bacteria

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