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Michelle, Michelle
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Journal : Jurnal Sains dan Teknologi Pangan

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KAJIAN LITERATUR: PEMANFAATAN BAHAN KAYA ANTIOKSIDAN, SERAT, DAN PATI RESISTEN PADA PRODUK MI Michelle, Michelle; Anugrahati, Nuri Arum
Jurnal Sains dan Teknologi Pangan Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v7i3.26537

Abstract

ABSTRACTChronic diseases such as stroke, cancer, and diabetes can cause death to up to 71% of the world every year. A healthy lifestyle is essential in reducing the risk of chronic disease, including eating foods that contain functional components such as antioxidants, fiber, and resistant starch. Noodles are a popular food in more than 80 countries, making them an ideal functional food to be developed with the addition of food ingredients. This review aimed to examine the effect of ingredients rich in antioxidants, fiber, and resistant starch on noodle products and determine the optimal concentration that panelists can accept from adding these ingredients to noodles. Ingredients that can increase the antioxidant content of noodles are linseed, pomelo, banana, black carrot, oyster mushroom, Moringa leaves, beets, and marigolds. Fiber-rich ingredients that can be used in making noodles are chickpeas, oyster mushrooms, red spinach, moringa leaves, beets, Rc-298 bran, green okra, and purple sweet potatoes. Ingredients that can increase the content of resistant starch are pomelo, linseed, pineapple stems, and kidney beans. The concentration of foods rich in antioxidants, fiber, and resistant starch is directly proportional to the content of antioxidants, fiber, and resistant starch in noodles. However, this can lead to an increase in cooking loss, cooking time, and water absorption, as well as a decrease in preferences for the parameters of taste, aroma, appearance, texture, and overall acceptance. The optimal concentrations of food ingredients that were acceptable to panelists for noodle products were 4% oyster mushrooms, 5% pomelo dried segments, 10% black carrots, and 5% linseed.Keywords: Antioxidant, noodles, functional food, resistant starch, fiber.ABSTRAKPenyakit kronis seperti stroke, kanker, dan diabetes dapat menyebabkan kematian hingga 71% di dunia setiap tahunnya. Gaya hidup sehat sangat penting dalam mengurangi risiko penyakit kronis. Salah satu cara untuk mengurangi risiko penyakit kronis adalah dengan mengonsumsi bahan pangan yang mengandung komponen fungsional seperti antioksidan, serat, dan pati resisten. Mi merupakan makanan populer di lebih dari 80 negara sehingga mi menjadi makanan fungsional yang ideal untuk dikembangkan dengan penambahan bahan pangan. Kajian literatur ini bertujuan untuk mengaji pengaruh bahan kaya antioksidan, serat, dan pati resisten pada produk mi dan menentukan konsentrasi optimal yang dapat diterima panelis dari penambahan bahan tersebut pada mi. Bahan yang dapat meningkatkan kandungan antioksidan pada mi adalah linseed, pomelo, pisang, wortel hitam, jamur tiram, daun kelor, bit, dan marigold. Bahan kaya serat yang dapat digunakan dalam pembuatan mi adalah chickpea, jamur tiram, bayam merah, daun kelor, bit, bekatul varian Rc-298, okra hijau, dan ubi jalar ungu. Bahan yang dapat meningkatkan kandungan pati resisten adalah pomelo, linseed, batang nanas, dan kacang merah. Konsentrasi bahan pangan yang kaya antioksidan, serat, dan pati resisten yang lebih tinggi meningkatkan kandungan antioksidan, serat, dan pati resisten pada mi. Namun, hal tersebut dapat menyebabkan peningkatan cooking loss, cooking time, dan water absorption, serta penurunan preferensi dari parameter rasa, aroma, penampilan, tekstur, dan overall acceptance. Konsentrasi optimal bahan pangan yang dapat diterima panelis pada produk mi adalah 4% jamur tiram, 5% pomelo dried segments, 10% wortel hitam, dan 5% linseed.Kata kunci: antioksidan, mi, pangan fungsional, pati resisten, serat.
Co-Authors Aletheia, Samuel Pangeran Amrie Firmansyah Andrian Andrian Ardila, Preti Arista, Paula Aulia Qadri , Rizni Bagu, Stevani Precious Vallerie Benaya, Manuel Br Ginting, Litka Tiadoraria Buntu, Nasar Carolina Damayanti Marpaung Cecilia, Cecilia Cendikiawan, Jeffry Chandra, Angelina Chandra, Herman Charlie Charlie, Charlie Clarissa, Clarissa Conny, Conny Cuangga, Evangelyn Grafany Ela Rahmawati Elnabila, Yasyviena Za’ima Erick, Erick Erni Astuti Estralita Trisnawati Fitriano, Andre Gilbert Saputra, Eric Giovanni, Giovanni Henilia Yulita Intanya, Variantika Ismail Nasution Isya Hanin Jessyka, Jessyka Juliawati, Mita Julita Julita Kheren, Kheren Koloi, Vican Sefiany Krisna, Yohanes Kurniawan, Yosia Gabriel Lilik Djuari M. Isa Alamsyahbana Mahardika, Abiyyu Ghiyats Marlinda, Charly Meyland, Meyland Mohammed, Khaled Ahmed Muhammad, Raihan Akbar Muljo, Vanessa Vania Nainggolan, Olivia Venessa Ni Luh Putri Nurhidayati, Ely Nuri Arum Anugrahati Nurjanah, Listia Octarino, Christian Nindyaputra Orlina, Meita Papuania, Hairuni Parmonangan Manurung Pasopati, Rommel Utungga Pertiwi, Ratih Dyah Purba, John Tampil Putra, Rifqi Alamsyah Rahmatullah, Ivan Raja Yulianita Sarazwati Rajagukguk, Ronald Hasudungan Ramadhani, Riska Dewi Ranggaini, Dewi Ranti Utami Retno Asti Werdhani Riana, Catherine Falencia Rianda Elvinawanty Rina Sulistiyowati Rivanti, Fellia Riza, Dwi Ainur Sambodo, Bambang Sari, Een Permata Satria, Hendy Siahaan, Eirene Ratushyinkaya Siahaan, Septony Benyamin Silvi Nova Pianti Sinaga, Vanessa Siratan, Elkuny Dovir Situmorang, Irvan Rolyesh Sophia Lubis, Mira Sri Nathasya Br Sitepu Sumiati Sumiati Sunita, Sunita Tantri, Julietta Tantriady, Alex Tanudjaja, Tanudjaja Tanumihardja, Ninna Amadea Tanuwidjaja, Kornelius Sophiano Taqiyyuddin, Zaki Tiffany, Tiffany Utami, Tyas Putri Utomo, Wendy Vidyarto Nugroho Widiasari, Natalia Widjaja, Lydia Rosalina Widjaja, Purnamawati Helen Wijaya, Jennisca Wiryateja, Jocelin Wita Anggraini Yessika Nababan, Anisa Yi Wong Yolanda Veronika Yuniana Yuniana Zahra, Sophia Zai, Immanuel Zubaidi, Umar Issa