![Page 1: Teh Yacon Merupakan Teh Herbal Yang Berasal Dari Pegunungan Andes](https://reader036.vdocuments.mx/reader036/viewer/2022081813/552c608955034646158b4742/html5/thumbnails/1.jpg)
Teh Yacon merupakan teh herbal yang berasal dari pegunungan Andes, PERU. Teh ini mengandung banyak sekali mineral herbal antara lain : K, Na, Ca, Mg, Fe & Zn serta Fiber, Protein, Tannin, Polifenol & Oligo fructose yang dibutuhkan oleh tubuh kita.
Bubuk Teh Yacon ini, terdiri atas batang dan daun tanaman Yacon terpilih (asal : pegunungan Andes, Peru), dan diketahui mengandung mineral-mineral alami antara lain:
K, Na, Ca, Mg, Fe, Zn disamping protein, fiber, tanin, polifenol, dan oligofructose.
TaninTanin merupakan astringen, polifenol tanaman berasa pahit yang berfungsi mengikat dan mengendapkan protein. Umumnya tanin digunakan untuk aplikasi di bidang pengobatan, misalnya untuk pengobatan diare, hemostatik (menghentikan pendarahan), dan wasir.
PolifenolPolifenol berperan menjadi antioksidan yang baik bagi kesehatan. Antioksidan polifenol diketahui dapat mengurangi risiko penyakit jantung, pembuluh darah dan kanker. Bahkan sebuah penelitian menyimpulkan polifenol bisa mengurangi risiko penyakit Alzheimer.)
OligofructoseOligofructose merupakan subkelompok dari inulin, yang tersusun atas polimer dengan derajat polimerisasi (DP) <= 10. Inulin dan oligofructose tidak menyebabkan peningkatan glukosa serum atau merangsang sekresi insulin. Manfaat inulin berguna untuk meningkatkan mouthfeel, stabilitas dan penerimaan makanan rendah lemak. Oligofructose berguna untuk membentengi makanan dengan serat tanpa memberikan kontribusi efek organoleptik yang merusak, dan untuk meningkatkan rasa kemanisan makanan rendah kalori dan untuk memperbaiki tekstur makanan rendah lemak. Inulin dan oligofructose memiliki sifat fungsional dan beberapa nutrisi, yang dapat digunakan untuk memformulasikan makanan sehat yang inovatif bagi yang mengkonsumsinya.
Teh Yacon di Indonesia dibudidayakan di Jawa Tengah, dengan perawatan intensif menggunakan pupuk organik dan perawatan tanaman tanpa pestisida kimia. Bubuk teh ini telah melalui proses pengeringan, tanpa penggunaakan pewarna dan pengawet
YacónFrom Wikipedia, the free encyclopedia
Yacón
![Page 2: Teh Yacon Merupakan Teh Herbal Yang Berasal Dari Pegunungan Andes](https://reader036.vdocuments.mx/reader036/viewer/2022081813/552c608955034646158b4742/html5/thumbnails/2.jpg)
Roots of Yacón
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Asterales
Family: Asteraceae
Genus: Smallanthus
Species: S. sonchifolius
Binomial name
Smallanthus sonchifolius
![Page 3: Teh Yacon Merupakan Teh Herbal Yang Berasal Dari Pegunungan Andes](https://reader036.vdocuments.mx/reader036/viewer/2022081813/552c608955034646158b4742/html5/thumbnails/3.jpg)
(Poeppig and Endlicher) H. Robinson
Synonyms
Polymnia sonchifolia Poeppig and
Endlicher
The Yacón (Smallanthus sonchifolius, Syn.: Polymnia edulis, P. sonchifolia) is a perennial plant traditionally
grown in the Northern and CentralAndes from Ecuador to Argentina for its crisp, sweet-tasting tuberous roots. The
texture and flavour are very similar to jicama mainly differing in that yacon has some slightly sweet resinous and floral
(similar to violet) undertones to its flavor. This flavoring is probably due to a sweet substance calledinulin, as
replicates the sweet taste found in the roots of elecampane, which also contains this substance. Another name for the
yacón is Peruvian ground apple. The tuber is composed mostly of water and fructooligosaccharides.
Commonly called "jicama" in Ecuador, yacón is sometimes confused with this unrelated plant. Yacón is actually a
close relative of the sunflower andJerusalem artichoke. The plants produces a perennial rhizome to which the edible
succulent storage roots are attached, the principal economic product of the plant. The rhizome develops just under
the soil surface and produces continuously the aerial shoots. Dry and/or cold seasons cause the aerial shoots to die
back, but the plant re-sprouts from the rhizome in favourable conditions of temperature and moisture. The edible
storage tubers are large and typically weigh a few hundred grams to one kg.
These edible tubers contain fructooligosaccharides, an indigestible polysaccharide made up of fructose.
Fructooligosaccharides taste sweet, but pass the human digestive tract unmetabolised and hence have very low
caloric value. Moreover, fructooligosaccharides have prebiotic effect, meaning that they are used by "friendly"
bacteria that favor colon health and digestion.
Yacón plants can grow to over 2 meters in height and produce small, yellow inconspicuous flowers at the end of the
growing season. Unlike many other root vegetables domesticated by the Indigenous Peoples of the Andes
(ulluco, oca) and mashua, yacón is not photoperiod sensitive, and can produce a commercial yield also in the
subtropics.
Yacón storage roots are traditionally used by farmers at mid-elevations in the eastern slopes of the Andes that
descend toward the Amazon. Yacon is grown occasionally along field borders where the juicy roots provide a
welcome source of refreshment during field work. Until as late as the early 2000s, yacon was hardly known outside of
its limited native range, and was not available from urban markets, however press reports of its use in Japan for its
purported anti-hyperglycemic properties made the crop more widely known in Lima and other Peruvian cities.
Companies have also developed novel products such as yacón syrup and yacón tea . Both products are popular
among diabetic people and dieters.
![Page 4: Teh Yacon Merupakan Teh Herbal Yang Berasal Dari Pegunungan Andes](https://reader036.vdocuments.mx/reader036/viewer/2022081813/552c608955034646158b4742/html5/thumbnails/4.jpg)
Contents
[hide]
1 Yacón culture
2 Yacón leaves
3 Religious usage
4 See also
5 References
6 Further reading
7 External links
[edit]Yacón culture
Yacón can easily be grown in home gardens in climates with only gentle frosts. It grows well in
southern Australia (including Tasmania) and New Zealand, where the climate is mild and the growing season long.
The plant was introduced to Japan in the 1980s, and from there spread into other Asian countries, notably South
Korea, China, the Philippines, and is now widely available in markets in these countries. Yacón has also recently
been introduced into farmers' markets and natural food stores in the United States.
Propagation roots with growing points can be planted in a well-dug bed in early spring, near the time of the last
expected frost. While aerial parts are damaged by frost, the roots are not harmed unless they freeze solid. Yacón is a
vigorous grower much like Jerusalem artichokes. The plants grow best with fertilization.
After the first few frosts the tops will die and the plants are ready for harvest. It is generally best to leave some in the
ground for propagating the following spring. Alternatively, the propagating roots can be kept in the refrigerator or
buried away from frost until spring. While usable-sized tubers develop fairly early, they taste much sweeter after
some frost.
[edit]Yacón leaves
Yacón Leaves.
The leaves of the yacón contain quantities of protocatechuic, chlorogenic, caffeic and ferulic acids , which gives tea
made from the leaves prebiotic and antioxidant properties.[1]
![Page 5: Teh Yacon Merupakan Teh Herbal Yang Berasal Dari Pegunungan Andes](https://reader036.vdocuments.mx/reader036/viewer/2022081813/552c608955034646158b4742/html5/thumbnails/5.jpg)
[edit]Religious usage
Yacón. Moche Culture.Larco Museum Collection.
In colonial times yacón consumption was identified with a Catholic religious celebration held at the time of an
earlier Inca feast. In theMoche era, it may have been food for a special occasion. Effigies of edible food may have
been placed at Moche burials for the nourishment of the dead, as offerings to lords of the other world, or in
commemoration of a certain occasion. Moche depicted these yacón in their ceramics.[2]
[edit]See also
Mashua
New World Crops
Oca
Ulluco
[edit]References
1. ̂ K. Valentova K, L Cvak, A Muck, J lrichova, V Simanek (January 2003).
"Antioxidant activity of extracts from the leaves of Smallanthus
sonchifolius". Eur J Nutr. 42 (1): 61–62. doi:10.1007/s00394-003-0402-
x.PMID 12594543.
2. ̂ Berrin, Katherine (1997). The Spirit of Ancient Peru:Treasures from
the Museo Arqueológico Rafael Larco Herrera. Larco Museum New
York: Thames and Hudson.
[edit]Further reading
G. Butler G, D. Rivera (2004). "Innovations in Peeling Technology for
Yacon". Project Report. (International Potato Center).
![Page 6: Teh Yacon Merupakan Teh Herbal Yang Berasal Dari Pegunungan Andes](https://reader036.vdocuments.mx/reader036/viewer/2022081813/552c608955034646158b4742/html5/thumbnails/6.jpg)
S. Graefe, M. Hermann, I. Manrique, S. Golombek & A. Buerkert
(2004). "Effects of post-harvest treatments on the carbohydrate composition of
yacon roots in the Peruvian Andes" (PDF). Field Crops Research86 (2–3):
156–165. doi:10.1016/j.fcr.2003.08.003.
A. Grau, J. Rea (1997). M. Hermann and J. Heller (eds). ed. Yacon.
Smallanthus sonchifolius. 21. Institute of Plant Genetics and Crop Plant
Research, Gatersleben/International Plant Genetic Resources Institute, Rome,
Italy. pp. 199–242.
M. Hermann M, I. Freire & C. Pazos (1999). "Compositional diversity of the
yacon storage root". Impact on a changing world, Program Report 1997-1998.
International Potato Center. pp. 425–432.
I. Manrique, M. Hermann, T. Bernet (2004) (PDF). Yacon - Fact Sheet.
International Potato Center. ISBN 92-9060-244-9. (Also available in Spanish.)
I. Manrique & M. Hermann (2004). "El potencial del yacón en la salud y la
nutrición". XI Congreso Internacional de Cultivos Andinos, Cochabamba,
Bolivia.
I. Manrique, A. Párraga & M. Hermann (2005). "Yacon syrup: Principles and
processing". Series: Conservación y uso de la biodiversidad de raíces y
tubérculos andinos: Una década de investigación para el desarrollo (1993-
2003) (International Potato Center, Universidad Nacional Daniel Alcides
Carrión, Erbacher Foundation, Swiss Agency for Development and
Cooperation)8B. 31 pages. Available in Spanish [1].
D. Rivera & I. Manrique (2005). Zumo de Yacón - Ficha Técnica. International
Potato Center. ISBN 92-9060-251-1.
J. Seminario, M. Valderrama & I. Manrique (2003). El yacón: fundamentos para
el aprovechamiento de un recurso promisorio. International Potato Center,
Universidad Nacional de Cajamarca, Swiss Agency for Development and
Cooperation, Lima, Perú. 60 p.
[edit]External links
Yacón description from the Australian New Crops Newsletter
Crops for the Future: Yacon ( Smallanthus sonchifolius
View page ratings
Rate this page
What's this?
![Page 7: Teh Yacon Merupakan Teh Herbal Yang Berasal Dari Pegunungan Andes](https://reader036.vdocuments.mx/reader036/viewer/2022081813/552c608955034646158b4742/html5/thumbnails/7.jpg)
Trustworthy
Objective
Complete
Well-written
I am highly knowledgeable about this topic (optional)
Submit ratings
Categories:
Asteraceae
Prebiotics
Root vegetables
Crops originating from Peru
Navigation menu
Create account
Log in
Article
Talk
Read
Edit
View history
Main page
Contents
Featured content
Current events
Random article
Donate to Wikipedia
Interaction
Help
About Wikipedia
Community portal
Recent changes
Contact Wikipedia
Toolbox
Print/export
Languages
Català
Deutsch
Español
![Page 8: Teh Yacon Merupakan Teh Herbal Yang Berasal Dari Pegunungan Andes](https://reader036.vdocuments.mx/reader036/viewer/2022081813/552c608955034646158b4742/html5/thumbnails/8.jpg)
Français
한국어
Ilokano
日本語
Polski
Português
Runa Simi
Русский
Slovenščina ไทย Tiếng Việt
中文
Edit links
This page was last modified on 25 January 2013 at 13:35.
Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may
apply. See Terms of Use for details.
Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.
Contact us
Privacy policy
About Wikipedia
Disclaimers
Mobile view
.