Umbi-umbian untuk ketahanan

pangan: Menakar Potensi Gathotan

Umi Purwandari

Sumber: GJ Scott, MW Rosegrant, C Ringler (2000)

Sumber: GJ Scott, MW Rosegrant, C Ringler (2000)

Jenis Umbi Jumlah produksi (%)

Madura Bangkalan Sampang Pamekasan Sumenep

Singkong 44,38 9,06 11,41 13,13 10,78

Ubi Jalar 21,72 6,72 7,03 4,38 3,59

Bentul 3,91 - 0,63 3,28 -

Uwi 13,75 5,00 4,22 4,53 -

Ganyong 1,41 1,40 - - -

Gadung 4,69 3,28 0,94 0,47 -

Garut 0,47 0,47 - - -

Suweg - - - - -

Talas 9,69 3,28 0,78 5,16 0,47

Milatul Ulya, Cahyo Indarto (2012)

Buletin Jendela Data dan Informasi Kesehatan (2012)

Makanan Fungsional

• A functional food is similar in appearance to, or may be, a

conventional food; is consumed as part of a usual diet

and is demonstrated to have physiological benefits

and/or reduce the risk of chronic disease beyond basic

nutritional functions (Walji & Boon, 2008)

Kecenderungan Konsumen

Pasar Olahan Pangan

• natural (free from chemical fertilizers or pesticides) foods and ingredients that are fresh or minimally processed, readily available, reasonably priced and yet safe for consumption, according to local standards (McGill, 2009)

• although consumers are reluctant to make major changes to their diets, they may be prepared to substitute existing foods for healthier alternatives (Falguera, Aliguer, & Falguera, 2012)

• determined by culture, personal preference, price, availability, convenience and environmental, social or health concerns (Gerbens-Leenes, Nonhebel, & Ivens, 2002; McGill, 2009)

Tantangan Makanan Fungsional

• rasa

• harga

• sifat fungsional

• Tuntutan terhadap sifat sensoris semakin tinggi

(Verbeke, 2006)

gathotan & gathot

Sampel

Gathotan

Viskositas

Puncak

(cP)

Suhu

Gelat inisasi

(oC)

Viskositas

Akhir (cP)

Peningkatan

Viskositas

karena

Pendinginan

(cP)

Waktu

Puncak

(menit)

Pati

Resisten

(g/100 g)

Tepung 4758 73,7 5052 1622 9,33 1,79

Pati 3802 85,7 3933 1128 9,87 -

Karakteristik

Kekerasan (g) 5800-5900

Kelengketan (g) (-509)-(-2428)

Cooking loss (%) 3,0-4,8

Elongasi (%) 81,10

Antioksidan (%) 84,26

Karakteristik Mi Talas Mi Pisang

Kekerasan (g) 2393-4055 2049-26506

Kelengketan (g) (-100)-(-587) (-19,6)-(-526)

Antioksidan (%) 86,034 91,61

Profil glukosa postprandial

0

20

40

60

80

100

120

140

160

180

0 20 40 60 80 100 120 140

Glu

co

se c

on

cen

trati

on

(m

g/

dL

)

Time (minutes)

Bread Noodle

60

70

80

90

100

110

120

130

140

150

0 20 40 60 80 100 120 140

Blo

od

glu

co

se c

on

cen

trati

on

(m

g/

dL

)

Time (min)

banana noodle

taro noodlewhite bread

Parameter Control mice Treatment mice Significance

Pre-treatment body

weight (g)

205.00 ± 4.84 206.00 ± 4.84 n.s.

Post-treatment body

weight (g)

241.25 ± 3.09 186.83 ± 3.09 *

Total triglycerides

(mmol/dL)

89.50 ± 7.54 25.50 ± 7.54 *

Total cholesterol

(mmol/dL)

77.08 ± 3.33 40.58 ± 3.33 *

HDL (mmol/dL) 43.67 ± 2.22 24.75 ± 2.22 *

LDL (mmol/dL) 15.58 ± 1.94 10.58 ± 1.94 n.s.

TG/HDL 2.29 ± 0.41 1.08 ± 0.17 *

TC/HDL 1.80 ± 0.08 1.67 ± 0.05 n.s.

TC/LDL 6.16 ± 0.86 3.93 ± 0.22 *

HDL/LDL 3.44 ± 0.40 2.41 ± 0.19 *

Non-HDL-C (mmol/dL) 33.41 ± 2.99 15.83 ± 0.97 *

1.467

7.233

6.167

5.64.967

4.733 4.267

3.867

3.1

1.367

9.4338.967

8.6

87.3

6.733

6

4.8

0 15 30 45 60 75 90 105 120

Sati

sfacti

on

Sco

re

Time (min)

Mi Gandum

Mi Gathotan

0

1

2

3

4

5

6

7

8

9

10

0 20 40 60 80 100 120

Desi

re t

o E

at

Sco

re

Time (min)

Mi Gandum

Mi Gathotan

Permasalahan pada gathotan

• Proses belum bisa dikendalikan dengan baik

• Kualitas produk akhir gathotan tidak konsisten

• Warna yang hitam/gelap

• Kadang ada rasa pahit

6.8

6.4

6.0

5.6

5.2

4.8

Temperature (oC)

Ino

cu

lum

(%)

40383634323028

6

5

4

3

2

Fermentasi Jam ke-

Kekerasan (g) Kelengketan (g) Springiness (g)

0 404 -220 0,848 2 206,47 -104,8 0,845 4 467,77 -161,27 0,864

6 56,40 -66,17 0,869 8 106,12 -74,36 0,894 10 106,69 -78,88 0,865 12 144,43 -92,55 0,887

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