Yunita Siti Mardhiyyah dan C. Hanny Wijaya

(Pangan Media Komunikasi dan Informasi/Vol 21/No 3/September 2012)


Diversifikasi pangan menjadi hal yang penting dalam mencapai ketahanan pangan. Salah satu cara yang dapat dilakukan ialah pemanfaatan pangan lokal. Manggulu merupakan sejenis dodol yang dibuat dari pisang kepok dan kacang tanah, suatu pangan khas dari Sumba, Nusa Tenggara Timur. Pisang kepok(Musa paradisiaca L.)masak pohon dikeringkan sehingga berwarna kecoklatan, dikukus dan dihaluskan. Kacang tanah digoreng dan dihaluskan. Kedua bahan ini dicampur, kemudian dibentuk silinder dan dibungkus dengan daun pisang kering. Berdasarkan perhitungan kadar gizi  bahan bakunya, manggulu dengan berat 30 g memiliki nilai kalori 147,6 kkal sehingga dapat dikategorikan sebagai pangan berkalori tinggi. Kandungan serat manggulu sebesar 2,2 g/30 g memenuhi aturan Codex alimentarius sebagai produk pangan yang baik untuk sumber serat dan dapat diarahkan sebagai pangan fungsional. Manggulu dibuat dari bahan alami dan dapat dikategorikan sebagai pangan alami atau natural food menurut Canadian Food Inspection. Manggulu juga berpotensi untuk dikembangkan sebagai pangan darurat.Eksplorasi dan dokumentasi pangan lokal diharapkan melestarikan kearifan lokal dan menunjang upaya diversifikasi pangan.


Kata kunci: manggulu, Sumba-NTT, kacang tanah, pisang kepok, kalori tinggi, serat tinggi

8 Responses to “Manggulu, Pangan Lokal Berkalori Tinggi yang Kaya Serat Alami”

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