Artikel Review : Pengaruh Proses Pengolahan terhadap Sifat Fungsional Pati
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Abstract
Umbi-umbian merupakan komoditi dalam negeri yang mengandung karbohidrat. Komoditi ini ternyata dapat digunakan sebagai bahan pangan fungsional yang sebelumnya hanya digunakan sebagai sumber energi saja. Hal ini terjadi karena kurangnya informasi mengenai sifat fungsional yang dapat dimanfaatkan dari umbi ini. Artikel ini dibuat dengan tujuan sebagai informasi bahwa umbi ini selain sebagai sumber energi juga dapat memberi manfaat bagi kesehatan. Metode dari penelitian ini berdasarkan studi literatur dari jurnal maupun literatur ilmiah lainnya. Dari penelusuran literatur ternyata sifat fungsional tidak hanya berasal dari umbi saja namun dengan pengolahan juga dapat mempertahankan bahkan meningkatkan nilai fungsional ini. Senyawa fungsional yang terdapat dalam umbi-umbian berupa senyawa bioaktif. Beberapa senyawa bioaktif yang terdapat dalam umbi-umbian diantaranya saponin, protein bioaktif, senyawa fenolik, glikoalkaloid, asam fitat, karotenoid, dan asam askorbat. Kandungan ini umumnya banyak terdapat pada umbi-umbian yeng belum dibudidayakan secara khusus oleh masyarakat diantaranya discorea, colocasia ataupun maranta. Beberapa proses pengolahan yang dapat dilakukan untuk meningkatkan sifat fungsional pada umbi-umbian khususnya pati adalah pati resisten, modifikasi dan Microwave Assisted Extract (MAE). Sifat fungsional yang terdapat dalam umbi selain terkandung dalam umbi juga dapat berasal dari proses pengolahan yang dilakukan dalam umbi-umbian ini.
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How to Cite
Harni, M., & Viza, R. Y. (2024). Artikel Review : Pengaruh Proses Pengolahan terhadap Sifat Fungsional Pati. Agroteknika, 7(2), 287-298. https://doi.org/10.55043/agroteknika.v7i2.256
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