Ubijalar Sebagai Bahan Diversifikasi Pangan Lokal Sweet Potatoes as Ingredients of Local Food Diversification - Erliana Ginting; Rahmi Yulifianti; M. Jusuf M. Jusuf (Perum BULOG, 2014)
Ditinjau dari nilai gizi dan ketersediaan bahan baku, ubijalar potensial sebagai bahan diversifikasi pangan lokal. Keberadaan beta karoten sebagai provitamin A, antosianin dan fenol sebagai antioksidan, serat pangan, dan indeks glikemiknya yang relatif rendah juga merupakan nilai tambah ubijalar sebagaipangan fungsional. Namun pemanfaatannya masih terbatas pada makanan tradisional sehingga citranya seringkali dianggap rendah (inferior). Untuk mendukung percepatan diversifikasi konsumsi pangan berbasis sumber daya lokal (P2KP), telah dikembangkan beragam produk olahan ubijalar dari umbi segar, pasta, tepung maupun pati, diantaranya keripik, stik, jajanan basah, selai, saos, cake, kue kering, rerotian, mie, dan jus dengan proporsi ubijalar 10 - 100 persen. Untuk menjamin pasokan bahan baku, diperlukan varietasunggul ubijalar berpotensi hasil tinggi (> 25 t/ha) dan sesuai pemanfaatannya untuk produk pangan tertentu serta teknik budidaya yang tepat. Varietas Sukuh, Shiroyutaka, dan Jago sesuai untuk bahan baku tepung dan pati; Cangkuang, Sari, Kidal, Papua Pattipi, Papua Solossa untuk umbi kukus; Beta 1 dan Beta 2 kaya beta karoten; Antin 1 (putih keunguan) sesuai untuk keripik dan calon varietas Antin 2 dan Antin 3 kaya antosianin. Pengembangan agroindustri ubijalar ke depan cukup prospektif seiring dengan meningkatnya kebutuhan masyarakat akan makanan sehat dan adanya dukungan kebijakan untuk mengurangi impor pangan dengan mengoptimalkan pemanfaatan bahan pangan lokal. kata kunci: ubijalar, nilai gizi, kesehatan, diversifikasi olahan, varietas unggul.Sweet potato is potentially used as an ingredient for local food diversification with respect to its nutrient value and availability. The presence of beta carotene as provitamin A, anthocyanins and phenolic compounds as antioxidants, dietary fiber, and relatively low glycemic index, give added value of sweet potato as functional food. However, its utilization is limited to traditional foods, which are frequently assumed to be inferior. In terms of diversification of local food-based consumption, a number of products derived from fresh tuber, paste, flour, and starch have been developed, including chips, stick, snacks, ketchup, jam, cake, cookies, bread and bakery products, noodle, and juice with a proportion of 10-100 percent. In order to guarantee fresh tuber supply, high yielding improved varieties and appropriate cultivation technologies is required. Sukuh, Shiroyutaka, and Jago varieties are tailored for flour and starch purposes, while Cangkuang, Sari, Kidal, and Papua Pattipi, Papua Solossa are suitable for steamed tubers. Beta 1 and Beta 2 are rich in beta carotene; Antin 1 (white purplish) is preferred for deep-fried chips, whereas Antin 2 and Antin 3 (to bereleased) contain high anthocyanins. The development of sweet potato-based agro industry is promising along with the increase needs of healthy foods and supported government policy to reduce imported foods through the optimal utilization of local food.