PROSPEK PENGEMBANGAN FLAVOR FUNGSIONAL BERBASIS BAHAN BAKU INDIGENOUS INDONESIA

C. Hanny Wijaya, Isak Silamba

(Buletin Teknologi Pasca Panen Pertanian 6(1) 2010)

Abstrak

Banyak senyawa flavor yang tidak saja berperan sebagai pemberi cita-rasa pada produk pangan tetapi juga mempunyai kemampuan fisiologis aktif bagi kebugaran tubuh. Flavor kelompok ini dikenal sebagai flavor fungsional. Berbagai manfaat fisiologis aktif dari senyawa flavor “etnik”, terutama yang berasal dari rempah-rempah dan herbal, telah dilaporkan oleh peneliti. Indonesia sebagai negara tropis yang sangat kaya akan sumber hayati dan ragam budaya kuliner, serta sejak zaman dulu telah banyak menggunakan sumber daya alam dalam mendapatkan kenikmatan cita-rasa sekaligus menjaga kecantikan dan vitalitas tubuh. Indonesia adalah tempat ideal bagi pengembangan flavor fungsional alami. Andaliman, cengkeh, kencur, laos, jahe, jeruk purut, secang, ketumbar, temulawak merupakan beberapa sumber flavor fungsional yang telah diteliti. Ketertarikan dunia akan pangan etnik yang eksotik dan keinginan untuk kembali serba alami akan sangat memberi nilai tambah bagi pengembangan kelompok flavor ini di Indonesia. Banyak peluang untuk menghasilkan formula flavor fungsional baru dari sumber daya alam dan pengetahuan lokal yang belum terjamah.

Screening of Selected Asian Spices for Anti Obesity-related Bioactivities

Nancy Dewi Yuliana, Muzamal Iqbal, Muhammad Jahangir, Christofora Hanny Wijaya, Henrie Korthout, Marijke Kottenhage, Hye Kyong Kim, Robert Verpoorte

(Food Chemistry 126)

ABSTRACT

The potential health effects of 30 spices, commonly used for daily consumption, were submitted to bioactivity screening with several anti-obesity related bioassays: adenosine A1 receptor binding, cannabinoid CB1 receptor binding, TNF-a and 3T3-L1 adipocytes differentiation induction. Sesame seed and red chilli exhibited high binding activity to the adenosine A1 receptor and nutmeg, mace, black pepper and turmeric to the cannabinoid CB1 receptor, while piment and turmeric showed high inhibition of TNF-a accumulation. Black onion seed proved to be the only spice with high 3T3-L1 adipocyte differentiation induction activity. Several well known major compounds found in these active spices were tested with the respective bioassays but did not show activity. Thus, it appears that other minor compounds or the synergistic effects of different constituents are responsible for the observed activity.

2010 Elsevier Ltd. All rights reserved.

Volatile Patterns of Different Papaya (Carica papaya L.) Varieties

Detlef Ulrich, C.H. Wijaya

(Journal of Applied Botany and Food Quality 83)

 

Summary

The aim of this research was to study the diversity of papaya volatiles in different cultivars and new breeding lines. Sensory evaluations have been conducted by hedonic, rank and profile analysis. The volatiles were extracted using different sample preparation methods (liquid-liquid-extraction and SBSE). Character impact compounds which contribute to the aroma impression were characterized by GC-O. For identification and semi-quntification GC-MS was used. The plant volatile patterns differ significantly between the genotypes resulting in very different sensory qualities. Especially the existence and content of terpenes show a high variability. Therefore the investigated genotypes have different potential regarding aroma quality in futher steps of plant breeding programs.

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July 6th, 2012

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