DOI: https://doi.org/10.14710/jnc.v13i3.42005

A LITERRATURE REVIEW : VARIASI UBI JALAR SEBAGAI ALTERNATIF PANGAN DARURAT

Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Jawa Tengah, Indonesia

Received: 4 Dec 2023; Revised: 10 Jan 2024; Available online: 31 Jul 2024; Published: 31 Jul 2024.

Citation Format:
Abstract

ABSTRACT

Background: Emergency food is a practical and highly nutritious alternative intake. Meanwhile, the nutritional content of emergency food must be 2,100 kcal daily. Limited food supplies due to disasters also result in malnutrition for disaster victims. Some nutritional problems that arise during disasters include malnutrition at vulnerable ages and decreased nutritional status in community groups. Based on this, practical, nutritious food that can be consumed directly is needed. One of the local food ingredients that can be used to make emergency food is sweet potatoes. 

Objective: This research aims to determine variations of sweet potato as an alternative ingredient in making emergency food. 

Results: The development of emergency food based on local food can be an effort to overcome the problem of lack of food availability. One food ingredient that can be used as emergency food is sweet potatoes. Sweet potatoes contain minerals and vitamins such as potassium, phosphorus, vitamin C, vitamin K, and Vitamin B, and fiber. Several processed products developed using purple sweet potato as emergency food include biscuits, food bars, noodle snack bars, and jalangkote. 

Conclusion: The benefits of sweet potatoes as emergency food can be used as alternative food, based on processed products developed using sweet potatoes as emergency food. This study also emphasizes sweet potatoes as a nutritious and practical food source for disaster victims at a relatively low price and easy to obtain. 

Keywords: emergency food; sweet potato; local food

  

ABSTRAK

Latar belakang: Pangan darurat merupakan alternatif asupan yang praktis dan bernutrisi tinggi. Adapun, kandungan nutrisi dalam pengan darurat adalah harus memenuhi sebesar 2.100 kkal per hari. Keterbatasan bahan pangan karena bencana berakibat pula pada kekurangan gizi korban bencana. Beberapa masalah gizi yang muncul ketika bencana diantaranya adalah kurang gizi pada usia rentan hingga menurunnya status gizi pada kelompok masyarakat. Berdasarkan hal tersebut maka diperlukan pangan yang praktis dan bergizi serta bisa langsung dikonsumsi. salah satu bahan pangan lokal yang dapat digunakan sebagai pembuatan pangan darurat adalah ubi jalar.

Tujuan: Penelitian ini bertujuan untuk variasi ubi jalar sebagai alternatif bahan dalam pembuatan pangan darurat. 

Hasil: Pengembangan pangan darurat berbahan dasar pangan lokal mampu menjadi upaya dalam mengatasi masalah kurangnya ketersediaan makanan. Salah satu bahan makanan yang dapat dijadikan sebagai pangan darurat adalah ubi jalar. Ubi jalar tersebut mengandung mineral dan vitamin seperti kalium, fosfor, vitamin C, vitamin K dan Vitamin B serta terdapat pula kandungan serat. Beberapa produk olahan yang telah dikembangan menggunakan bahan ubi jalar ungu sebagai pangan darurat diantaranya adalah biskuit, food bar, snack bar, mie . 

Simpulan: Manfaat ubi jalar seebagai pangan darurat bisa dijadikan sebagai pangan alternatif hal ini didasari dengan adanya olahan produkyang telah di kembangkan menggunakan ubi jalar sebagai pangan darurat. Kajian ini juga meenenkankan ubi jalar sebagai sumber pangan bergizi dan praktis bagi para korban bencana dengan harga relatif murah dan gampang di dapatkan.

Kata Kunci : pangan darurat; ubi jalar; pangan lokal

Fulltext View|Download
Keywords: pangan darurat; ubi jalar; pangan lokal

Article Metrics:

Article Info
Section: Articles
Language : ID
Recent articles
HUBUNGAN KETAHANAN PANGAN KELUARGA DAN TINGKAT KONSUMSI ZAT BESI DENGAN KEJADIAN ANEMIA DAN PRESTASI BELAJAR PADA REMAJA PUTRI A LITERRATURE REVIEW : VARIASI UBI JALAR SEBAGAI ALTERNATIF PANGAN DARURAT INTERVENSI POSTER “POKEZI” DAN EFEKTIVITASNYA PADA PENGETAHUAN, SIKAP, DAN PERILAKU KONSUMSI PANGAN BERISIKO PADA SISWA KELAS X SMK PPN BANJARBARU More recent articles
  1. Hutchings S. J, Mooney W. D. The Seismicity of Indonesia and Tectonic Implications. Geochemistry, Geophysics, Geosystems. 2021 Sep 21;22(9). Dapat diakses dalam:
  2. https://doi.org/10.1029/2021GC009812
  3. Seftiono H. Pengembangan Produk Bubur Ubi Jalar Ungu (Ipomea batatas) Sebagai Alternatif Produk Pangan Darurat. Jurnal Bioindustri. 2020 Nov 20;3(1):529–43. Dapat diakses dalam: Http://Trilogi.Ac.Id/Journal/Ks/Index.Php/Jbi/Article/View/821
  4. Park, Caro S., et al. The Global Effect of Extreme Weather Events on Nutrient Supply: A Superposed Epoch Analysis. The Lancet Planetary Health, 2019, 3.10: e429-e438. Dapat diakses dalam: https://doi.org/10.1016/S2542-5196(19)30193-7
  5. Miyagawa N, Tsuboyama-Kasaoka N, Harada M, Nishi N. A Review of Factors Associated with Nutritional Problems and Improvement Initiatives After Natural Disasters. The Japanese Journal of Nutrition and Dietetics. 2020 Dec 1;78: S111–20. Dapat diakses dalam: https://doi.org/10.5264/eiyogakuzashi.78.S111
  6. Sumarto, Tajrifani A. Pengembangan Produk Pangan Dari Bahan Baku Lokal Untuk Buffer Stock Darurat Bencana di Kabupaten Tasikmalaya, Jawa Barat. Dialog Penanggulangan Bencana. 2020;11(2). Dapat diakses dalam:
  7. http://repo.poltekkestasikmalaya.ac.id/id/eprint/1670
  8. Zoumas, B., et al. High-energy, nutrient-dense emergency relief product. Dc: The National Academies Press; 2002. Available From: Https://Nap.Nationalacademies.Org/Catalog/10347/High-Energy-Nutrient-Dense-Emergency-Relief-Food-Product
  9. Rachmawati, Yulia, Rumatupa, Rahma Ibrahim, Purnama, Dewi Intan. Daya Terima Cookies Tepung Ubi Jalar Ungu dengan Kacang Kedelai Sebagai Makanan Darurat. JGK: Jurnal Gizi dan Kesehatan, 2022, 2.1 Juni: 82-90. Dapat diakses dalam: https://jurnal.poltekkespalembang.ac.id/index.php/jgk
  10. Wien M, Sabaté J. Food Selection Criteria for Disaster Response Planning in Urban Societies. Nutr J. 2015 Dec 12;14(1):47. Dapat diakses dalam: https://doi.org/10.1186/s12937-015-0033-0
  11. Abimibayo Adeoya A, Sasaki H, Fuda M, Okamoto T, Egawa S. Child Nutritioni Disaster: A Scoping Review. Tohoku J Exp Med. 2022 Feb;256(2):103–18. Dapat diakses dalam: https://doi.org/10.1620/tjem.256.103
  12. Ainehvand S, Raeissi P, Ravaghi H, Maleki M. The Characteristic Features of Emergency Food in National Level Natural Disaster Response Programs: A Qualitative Study. J Educ Health Promot. 2019;8:58. Dapat diakses dalam: 10.4103/jehp.jehp_266_18
  13. Lee H, Kim H. S. Isolation and Physicochemical Property of Individual Parenchyma Cells from Mealy Sweet Potato. Food Sci Biotechnol. 2020 Apr 1;29(4):521–9. Dapat diakses dalam: https://doi.org/10.1007/s10068-019-00692-8
  14. Hossain M. M, Rahim M. A, Moutosi H. N, Das L. Evaluation of The Growth, Storage Root Yield, Proximate Composition, And Mineral Content of Colored Sweet Potato Genotypes. J Agric Food Res. 2022 Jun 1;8. Dapat diakses dalam: https://doi.org/10.1016/j.jafr.2022.100289
  15. Do Nascimento K. D. O, Takeiti C. Y. Physicochemical Characteristics of Tubers from Organic Sweet Potato Roots [Internet]. Available From: Http://Periodicos.Ufersa.Edu.Br/Revistas/Index.Php/Sistema
  16. Feitoza T. G, De Lima Ponciano Costa B, Sampaio K. B, Dos Santos Lima M, Garcia E. F, De Albuquerque T. M. R, et al. An In Vitro Study of The Impacts of Sweet Potato Chips with Potentially Probiotic Levilactobacillus Brevis and Lactiplantibacillus Plantarum On Human Intestinal Microbiota. Probiotics Antimicrob Proteins. 2023, 1-2. Dapat diakses dalam: https://doi.org/10.1016/j.jafr.2022.100289
  17. Silvana Arianti Y, Wahyu Harinta Y. Sweet Potatoes: Development and Potential as Alternative Food Ingredients in Karanganyar Regency, Indonesia. E3s Web of Conferences. 2021 Jan 5; 226:00050. Dapat diakses dalam: https://doi.org/10.1051/e3sconf/202122600050
  18. Rozi F, Santoso A. B, Mahendri I. A. G. P, Hutapea R. T. P, Wamaer D, Siagian V, et al., Indonesian Market Demand Patterns for Food Commodity Sources ff Carbohydrates in Facing the Global Food Crisis. Heliyon. 2023 Jun 1;9(6). Dapat diakses dalam: 10.1016/j.heliyon.2023.e16809
  19. Calderón De La Barca A. M, Porras Loaiza Map, Pineda-Díaz E. A, González Ríos H, Heredia-Sandoval N. G, Islas-Rubio A. R. Wheat-Free and Nutritious Bread And ‘Coricos’ Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia. Plant Foods for Human Nutrition. 2022 Dec 1;77(4):591–8. Dapat diakses dalam: https://doi.org/10.1007/s11130-022-01005-x
  20. Setiawan E, Hidayatulloh A, Widiastuti T. Produksi Nasi Instan Berbasis Diversifikasi Pangan Lokal Ubi Ungu Sebagai Pangan Darurat Fungsional. Journal of Food and Culinary. 2020 Dec 25;3(2):62. Dapat diakses dalam: https://doi.org/10.12928/jfc.v3i2.3922
  21. Fitria M, Gumilar M, Dewi M, Judiono J. Snack Bars Kacang Tanah Dan Tepung Ubi Jalar Sebagai Pangan Darurat. Jurnal Riset Kesehatan Poltekkes Depkes Bandung. 2022 May 30;14(1):66–75. Dapat diakses dalam:
  22. Novidahlia N, Maulida Ulfa S, Rohmayanti T. Formulation of Food Bar as An Emergency Food Based Orange Sweet Potato Flour (Ipomoea Batatas L.) And Red Bean Flour (Phaseolus Vulgaris L.). Jurnal Agroindustri Halal. 8(1). 128-136. Dapat diakses dalam: https://doi.org/10.34011/juriskesbdg.v14i1.2091
  23. Sunyoto M, Andoyo R, Masitoh E. Characteristics of High Protein Snack Bar Made of Modified Sweet Potato Flour. Iop Conf Ser Earth Environ Sci. 2019 Nov 1;347(1):012064. Dapat diakses dalam: 10.1088/1755-1315/347/1/012064
  24. Sunyoto M, Andoyo R, Btari Dwiastuti I. Characteristics of Sweet Potato Instant Cream Soup for Emergency Food. Jurnal Teknologi Dan Industri Pangan. 2018 Dec 31;29(2):119–26. Dapat diakses dalam: 10.6066/jtip.2018.29.2.119
  25. Radiati A, Aprianty D, Nuraeni I, Karimah I. Development of Emergency Food Products from Various Flour of Cereals, Tubers, Pulses, and Local Freshwater Fish from Indonesia [Internet]. Vol. 2, Asian Journal of Engineering, Social and Health. 2023. Available From: Https://Ajesh.Ph/Index.Php/Gp
  26. Khairunnisa S, Andoyo R, Marta H, Saripudin G. L. U. Process Optimization of Emergency Food Originated from Denatured Whey Protein Concentrate and Dried Sweet Potato Puree. Iop Conf Ser Earth Environ Sci. 2018 May; 157:012032. Dapat diakses dalam: 10.1088/1755-1315/157/1/012032
  27. Pradipta D. R. E, Andoyo R. Optimization Formulation of High Protein Biscuit Made from Denaturated Whey Protein Concentrate and Sweet Potato Flour Supplemented with Mineral as Emergency Food. Iop Conf Ser Earth Environ Sci. 2020 Feb 1;443(1):012066. 10.1088/1755-1315/443/1/012066
  28. Ginting E, Yulifianti R, Jusuf M. Sweet Potatoes as Ingredients of Local Food Diversification. Jurnal Pangan. 2014 [Cited 2024 Jan 4];23: 194–207. Available From: Https://Jurnalpangan.Com/Index.Php/Pangan/Article/View/63
  29. Then Septian M, Dwi Wahyuni F, Nora A. Spin Jurnal Kimia & Pendidikan Kimia Uji Aktivitas Antioksidan Dengan Metode DPPH dan Identifikasi Golongan Metabolit Sekunder Pada Daging Ubi Jalar Dari Berbagai Daerah Di Indonesia. 2022;4(2):185–96. Available From: Https://Journal.Uinmataram.Ac.Id/Index.Php/Spin
  30. Halliwell B, Gutteridge J. M. Free Radicals in Biology and Medicine. Oxford University Press, Usa; 2015
  31. Kim M. Y, Lee B. W, Lee H, Lee Y. Y, Kim M. H, Lee J. Y, et al. Phenolic Compounds and Antioxidant Activity In Sweet Potato After Heat Treatment. J Sci Food Agric. 2019 Dec 12;99(15):6833–40. Dapat diakses dalam: https://doi.org/10.1002/jsfa.9968
  32. Sarwono B. Ubi Jalar Cara Budi Daya yang Tepat Efisien dan Ekonomis Seni Agribisnis. Jakarta: Penerbit Siuaelaya; 2005. 22 P. Available From: Http://Lib.Bppsdmp.Pertanian.Go.Id/Ucs/Index.Php?P=Show_Detail&Id=16399
  33. Guclu G, Dagli M. M, Ozge Aksay, Keskin M, Kelebek H, Selli S. Comparative Elucidation on The Phenolic Fingerprint, Sugars and Antioxidant Activity Of White, Orange And Purple-Fleshed Sweet Potatoes (Ipomoea Batatas L.) As Affected by Different Cooking Methods. Heliyon. 2023 Aug;9(8): E18684. Dapat diakses dalam: 10.1016/j.heliyon.2023.e18684
  34. Rosero A, Pastrana I, Martínez R, Perez J, Espitia L, Araujo H, et al. Nutritional Value and Consumer Perception of Biofortified Sweet Potato Varieties. Annals of Agricultural Sciences. 2022 Jun 1;67(1):79–89. Dapat diakses dalam: https://doi.org/10.1016/j.aoas.2022.05.004
  35. Rafique Hs, Hussain A, Nadeem M, Rehman A, Siddique T, Najam A, et al. Impact of Different Proportions of Sweet Potato (Ipomoea batatas L.) Flour on Physical, Chemical and Sensory Parameters of Straight Grade Flour-Based Cake Rusk. Food and Humanity. 2023 Dec;1: 1282–96. Dapat diakses dalam: https://doi.org/10.1016/j.foohum.2023.09.024
  36. Tang C, Jiang B, Ejaz I, Ameen A, Zhang R, Mo X, et al. High-Throughput Phenotyping of Nutritional Quality Components in Sweet Potato Roots by Near-Infrared Spectroscopy and Chemometrics Methods. Food Chem X. 2023 Dec; 20:100916. Dapat diakses dalam: https://doi.org/10.1016/j.fochx.2023.100916
  37. Alam Mk. A Comprehensive Review of Sweet Potato (Ipomoea batatas) Lam: Revisiting the Associated Health Benefits. Trends Food Sci Technol [Internet]. 2021 Sep; 115:512–29. Available From: Https://Linkinghub.Elsevier.Com/Retrieve/Pii/S0924224421004398
  38. Wang S, Nie S, Zhu F. Chemical Constituents and Health Effects of Sweet Potato. Food Research International. 2016 Nov; 89:90–116. Dapat diakses dalam: https://doi.org/10.1016/j.foodres.2016.08.032
  39. Hadero, T. Substitution of Sweet Potato (Ipomoea batatas) and Soybean (Glycine Max.) Flour with Durum Wheat (Triticum Durum) Flour Effect on Physicochemical and Sensory Characteristics of Cookies. Quality Management, 2019, 82: 22-29. Dapat diakses dalam: https://www.iiste.org/Journals/index.php/FSQM/article/view/45535
  40. Gul K, Tak A, Singh A. K, Singh P, Yousuf B, Wani A. A. Chemistry, Encapsulation, And Health Benefits Of Β-Carotene - A Review. Cogent Food Agric. 2015 Dec 31;1(1):1018696. Dapat diakses dalam: https://doi.org/10.1080/23311932.2015.1018696
  41. Kolawole F. F, Akinwande B. A, Ade-Omowaye B. I. Physicochemical Properties of Novel Cookies Produced from Orange-Fleshed Sweet Potato Cookies Enriched with Sclerotium Of Edible Mushroom (Pleurotus Tuberregium). Journal of The Saudi Society of Agricultural Sciences. 2020 Feb;19(2):174–8. Dapat diakses dalam: https://doi.org/10.1016/j.jssas.2018.09.001
  42. Alam M, Rana Z, Islam S. Comparison of The Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown In Bangladesh. Foods. 2016 Sep 14;5(4):64. Dapat diakses dalam: https://doi.org/10.3390/foods5030064
  43. Alam M. K, Sams S, Rana Z. N, Akhtaruzzaman M, Islam S. N. Minerals, Vitamin C, And Effect of Thermal Processing on Carotenoids Composition in Nine Varieties Orange-Fleshed Sweet Potato (Ipomoea batatas L.). Journal of Food Composition and Analysis. 2020 Sep;92: 103582. Dapat diakses dalam: https://doi.org/10.1016/j.jfca.2020.103582

Last update:

No citation recorded.

Last update:

No citation recorded.