“DUNIA” FLAVOR DEWASA INI DAN PEMILIHAN FLAVOR UNTUK PRODUK MINUMAN

 

(Foodreview Indonesia/Vol VI/No. 5/Mei 2011)

Pengembangan flavor masih mewarnai tantangan pengembangan produk pangan dewasa ini. Keinginan konsumen yang masih mengedepankan kenyamanan cita-rasa di antara atribut pangan yang lain menuntut produsen pangan terus berkreasi memperoleh cita rasa yang unggul.

Tidak mengherankan bila flavor masih menjadi primadona perdagangan ingridien pangan dewasa ini. Pengamatan secara awam menunjukkan bahwa selain flavor house multinasional yang sudah dikenal mapan selama ini, nampak pula kemunculan “pemain-pemain baru” terutama dari China walau baru sebatas sebagai agensi.

THE UTILIZATION OF OVERRIPE TEMPE (TEMPE SEMANGIT) AS INDIGENOUS CONDIMENT

 

M. D. P. T. Gunawan-Puteri1, C. Hanny Wijaya2, A. N. Mutukumira3

Abstrak

Abstract. Tempe and other soy-derived products are historically and currently some of the most important foods in the Asian region where diets remain predominantly plant-based. Tempe is a major fermented food in Indonesia that is known for its high nutrients and superior digestibility. Recent studies evaluated tempe as a high source of active peptides, isoflavone, and other bioactive compounds. Tempe consumption has shown cardio-protective effect and has also been reported for its contents of dietary free radicals and substances that counteract diarrhea, thus improving its role in food safety. Overripe tempe (tempe semangit and tempe bosok) is a term used for over-fermented tempe with pungent odour and darkening appearance commonly used in Javanese cuisine. Unique taste and odour of overripe tempe lead to the exploration of its potencies as condiment which may add the nutritional, safety and economic values of tempe. This paper discusses the beneficial effects of tempe and explores the potencies of tempe semangit as condiment.

MANGULU, PANGAN LOKAL BERKALORI TINGGI YANG KAYA SERAT ALAMI

 

Yunita Siti Mardhiyyah dan C. Hanny Wijaya

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

Abstrak 

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

THERMOCHEMICAL TRANSFORMATION OF SULFUR COMPOUNDS IN JAPANESE DOMESTIC Allium, Allium victorialis L.

Nishimura H, Takahashi T, Wijaya CH, Satoh A, Ariga T

(Biofactors 13/2000)

Abstract

 

Sulfur compounds contributed to the health promotion in Allium species are produced via enzymic and thermal reactions. Potent antithrombotic agents which have been identified as allyl trisulfides, dithiins, and ajoene in garlic (A. sativum) and caucas (A. victorialis) are thermochemically transformed from allicin (allyl 2-propenethiosulfinate). The leaves and stems of Japanese domestic Allium plant, A. victorialis L. which is widely distributed in the northern part of Japan, under the name “Gyoja-ninniku” is a nutritious vegetable. The significant flavor compounds of caucas are methyl allyl disulfide (Chinese chive odor), diallyl disulfide (garlic-like odor), and dimethyl disulfide and methyl allyl trisulfide (pickles-like odor) among more than 85 peaks on the gas chromatogram. 2-Vinyl-4H-1,3-dithiin and 3,4-dihydro-3-vinyl-1,2-dithiin as platelet aggregation inhibitors were found eliminated in dichloromethane extract of caucas. The significant health promoting factors, allyl trisulfides and dithiins were relatively increased when caucas was cooked on a frying pan.

ANTI-PLATELET AGGREGATION ACTIVITIES OF SHALLOT AND GARLIC DRIED POWDERS MADE OF LOCAL (INDONESIAN)

Wijaya CH, Muchtadi D, Lale HJ, Koswara S, Zakaria F

(Indonesian Food and Nutrition Progress 2000, Vol. 7 No 1)

Abstract

“Jawi” variety of garlic from central Java and local variety of shallot from Nusa Tenggara were freeze-dried or oven-dried at different temperatures and time periods. Dried products were analyzed for their antiplatelet aggregation activities, water contents, volatile reducing substances contents, gas chromatographic (GC) profiles and yields. Drying treatments reduced the antiplatelet aggregation activities. Methanol extracts of freeze-dried garlic and shallot had antiplatelet aggregation activity (D50) of 0.08 dan 0.30 mg/ml, respectively. The oven dried products obtained under optimal conditions (70oC, 10 hrs) had antiplatelet aggregation activities of 0.31 and 0.70 mg/mg, respectively. Elevated temperatures and extended drying periods decreased the activities of products. Freeze dried products had a lighter color than the oven dried ones and had a similar aroma and GC profiles to the fresh ones. The contents of volatile reducing substances (VRS) in the products positively correlated with their antiplatelet aggregation activities.