Potency of Indonesian Carbohydrate as Functional Food Ingredients with High Resistant Starches and Antioxidant Activity
DOI:
https://doi.org/10.33830/fsj.v3i1.4989.2023Keywords:
antioxidant activity, degenerative disease, glycemic index, indigenous Indonesian carbohydrate foods, resistant starchAbstract
Determinants of the glycemic index (GI) of carbohydrate food were described in several publications. Important information regarding the physicochemical properties including starch granule diameter, gelatinization temperature, GI value/category, the content of resistant starch, protein, fat, bioactive compounds, amylose, amylopectin and the ratio of amylose and amylopectin have been observed. However, there was a discrepancy among the published data. This study focuses on the resistant starch dan bioactive compound content. Some sources of carbohydrates that have high resistant starch are black rice, aromatic rice, white sorghum, taro, white canna, yam, breadfruit, banana, peas, red kidney bean, jack bean, pigeon pea, and jackfruit seed. Meanwhile, the sources of carbohydrate foods that contain high bioactive compounds are black rice, purple rice, waxy white corn, waxy purple corn, wheat, rye, barley, white sweet potato, red sweet potato, purple sweet potato, taro, arrowroot, white canna, yam, jacatupe, cocoyam, arenga, banana, date fruit, peanut butter fruit, peas, mungbean, pigeon pea, dan tamarind seed. Most of them are indigenous Indonesian carbohydrate foods with the resistant starch content between 10.63%-78.9% (w/w) and antioxidants content ranging from 150-43200 mg/100g on a dry basis. From the forty-nine sources being observed, only eleven sources are not available in Indonesia. Thus, it encourages for consuming various carbohydrate sources which are abundantly available in Indonesia.
References
Alcazar-Alay, S.C., Meireles, M. A. A. (2015). Physicochemical properties, modifications dan applications of starches from different botanical sources. Food Sci. Technol, 35(2):215-236. https://doi.org/10.1590/1678-457X.6749.
Arif, A.B., Budyanto, A., Hoerudin. (2013). Nilai indeks glikemik produk pangan dan faktor-faktor yang mempengaruhinya. J. Litbang Pert., 32(3): 91-99. https://doi.org/10.21082/jp3.v32n3.2013.p91-99.
Astawan, M., Widowati, S. (2011). Evaluation of nutrition dan glycemic index of sweet potatoes dan its appropriate processing to hypoglycemic foods. Indonesian Journal of Agricultural Science, 12(1):40-46. https://doi.org/10.21082/ijas.v12n1.2011.p40-46.
Benouis, K. (2016). Phytochemicals dan bioactive compounds of pulses dan their impact on health. Chemistry International, 3(3): 224-229.
Budijanto, S. (2014). Beras Analog Sebagai Vehicle Penganekaragaman Pangan. Orasi Ilmiah Guru Besar IPB. Bogor: IPB Press.
Budijanto, S., Yuliana, N. D. (2015). Development of rice analog as a food diversification vehicle in Indonesia. Journal of Developments in Sustainable Agriculture, 10 (1):7-14. https://doi.org/10.11178/jdsa.10.7.
Chukwu, G. O. (2015). Ldan use for cocoyam in Nigeria: implications for cocoyam re-birth. Journal of Hill Agriculture, 6(1): 1-7.
Dworatzek, P.D., Arcudi, K., Gougeon, R., Husein, N., Sievenpiper, J.L., Williams, S.L. (2013). Nutrition therapy. Can J Diabetes 37: S45-S55. https://doi.org/10.1016/j.jcjd.2017.10.009.
Faridah, D. N., Rahayu, W. P., Apriyadi, M.S. (2013). Modifikasi pati garut (Marantha arundinacea) dengan perlakuan hidrolisis asam dan siklus pemanasan-pendinginan untuk menghasilkan pati resisten tipe 3. Jurnal Teknologi Industri Pertanian, 23(1):61-69.
Gherezgihier, B. A., Mahmud, A., Samuel, M., Tsighe, N. (2017). Review. Methods dan application of statistical analysis in food technology. Journal of Academia dan Industrial Research, 6(5): 78-84.
Gilang, R., Affdani, D. R., Ishartani, D. (2013). Physical dan chemical properties characterization of jack bean (Canavalia ensiformis) flour using pretreatment variation. Jurnal Teknosains Pangan, 2(3):34-42.
Gomdan, S. V., Verwimp, T., Goesaert, H., Delcour, J.A. (2011). Structural and physicochemical characterisation of rye starch. Carbohydrate research, 346 (17):2727-35. https://doi.org/10.1016/j.carres.2011.09.024.
Goni, I., Diz, L.G., Manas, E., Calixto, F. S. Analysis of resistant starch: a method for foods and food products. Journal of Food Chem, 56 (4): 445-449.
Harmani, S.A., Haryadi, Cahyanto, M. N., Pranoto, Y. (2016). Potensi spaghettini komposit semolina durum-pati ganyong dalam pembentukan short chain fatty acid dan asam laktat pada fermentasi menggunakan mikroflora feses manusia. Agritech, 36(2):189-195. https://doi.org/10.22146/agritech.12864.
Hasbullah, U. H. A., Nurdyansyah, F., Supriyadi, B., Umiyati, R., Ujianti, R. M. D. (2017). Physical dan chemical properties of suweg flour (Amorphophallus campamulatus BI) in Central Java. Jurnal Pangan dan Gizi, 7(1): 59-65.
Hayes, M., Tiwari, B.K. (2015). Bioactive carbohydrates dan peptides in foods: an overview of sources, downstream processing steps dan associated bioactivities. Int. J. Mol. Sci, 16: 22485-22508. https://doi.org/10.3390/ijms160922485.
Herawati, H. (2011). Potensi pengembangan produk pati tahan cerna sebagai pangan fungsional. Jurnal Litbang Pertanian, 30(1):31-39. https://doi.org/10.21082/jp3.V30n1.2011.p31-39.
Herchi, W., Kallel, H., Boukchina, S. (2014). Physicochemical properties dan antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods. Food Science dan Technology (Campinas), 34(3):464-470. https://doi.org/10.1590/1678-457x.6360.
Hernawan, E., Meylani, V. (2016). Analisis karakteristik fisikokimia beras putih, beras merah, dan beras hitam (Oryza sativa L., Oryza nivara dan Oryza sativa L. Indica). Jurnal Kesehatan Bakti Tunas Husada, 15(1):79-91. http://dx.doi.org/10.36465/jkbth.V15i1.154 .
Hughes, S. , Rastall, R. A. (2007). Health functional carbohydrates: properties and enzymatic manufacture. Di dalam: Novel Enzyme Technology for Food Applications, 215–242. https://doi:10.1533/9781845693718.2.215
Hutasoit, W. M. P., Mulyati, A. H., Widiastuti, D. (2014). Pembuatan tepung biji nangka (Artocarpus heterophyllus Lamk.) dengan metode kering dan basah serta karakterisasi secara fisika, kimia dan mikrobiologi. Jurnal Fitofarmaka Universitas Pakuan Bogor.
Indrasari, S.D., Purwani, E.Y., Wibowo, P., Jumali. (2008). Nilai indeks glikemik beras beberapa varietas padi. Penelitian Pertanian Tanaman Pangan, 27(3):127-134.
Iqbal, A., Pintor, K.T., Lisiswanti, R. (2015). Manfaat tanaman kacang merah dalam menurunkan kadar glukosa darah. Majority, 4(9):149-152.
Karunasena, G. A. D. V., Chdanrajith, V. G. G. , Nawaratne, S. B. (2018). Physicochemical characteristics of pea nut butter fruit (Bunchosia armeniaca). International Journal of Food Science dan Nutrition, 3(3): 46-51.
Kaur, M., Singh, S. (2016). Physicochemical, morphological, pasting, dan rheological properties of tamarind (Tamarindus indica L.) kernel starch. International Journal of Food Properties, 19:2432–2442. https://doi.org/10.1080/10942912.2015.1121495.
Klunkin, W., Savage, G. (2018). Physicochemical, antioxidant properties dan in vitro digestibility of wheat–purple rice flour mixtures. International Journal of Food Science dan Technology, 53(8):1962-1971. https://doi.org/10.1111/ijfs.13785.
Kumari, R., Shrivastava, S. L., Mishra, H. N., Meghwal, M. (2017). Physicochemical dan functional properties of curcuma angustifolia (tikhur) – an underutilized starch. The Pharma Innovation Journal, 6(7): 114-119.
Lamothe, L. M., Le, K. A., Samra, R. A., Roger, O., Green, H., Mace, K. (2017). The scientific basis for healthful carbohydrate profile. Critical Reviews in Food Science dan Nutrition 59(7): 1058-1070. https://doi.org/10.1080/10408398.2017.1392287.
Lum, M. S. (2017). Physicochemical characteristics of different rice varieties found in sabah, malaysia. Transactions on Science dan Technology, 4(2): 68-75.
Maintang, Hanifa, A. P., Agustin, R. (2014). Potentian use of pigeon pea fo food diversification support. Prosiding Seminar Hasil Penelitian Tanaman Aneka Kacang dan Umbi
Marsono, Y., Wiyono, P., Noor, Z. (2002). Indeks glikemik kacang-kacangan. Jurnal Teknologi dan Industri Pangan, 13(3): 211-216.
Mendes, M. F., Bogle, I. D. L. (2015). Evaluation of the effects dan mechanisms of bioactive components present in hypoglycemic plants. International Journal of Chemical dan Biomolecular Science 1(3): 167-178.
Momuat, L. I., Suryanto, E., Rantung, O., Korua, A., Datu, H. (2015). Perbdaningan senyawa fenolik dan aktivitas antioksidan antara sagu baruk segar dan kering. Chem. Prog., 8(1):21-29. https://doi.org/10.35799/cp.8.1.2015.9399.
Musa, A. S. N., Umar, I. M., Ismail, M. (2011). Physicochemical properties of germinated brown rice (Oryza sativa L.) starch. Afr. J. Biotechnol 10(33): 6281-6291.
Nadia, L., Wirakartakusumah, A., Danarwulan, N., Purnama, E.H., Koaze, H., Noda, T. (2014). Characterization of physicochemical dan functional properties of starch from five yam (Dioscorea alata) cultivars in Indonesia. International Journal of Chemical Engineering dan Applications, 5(6): 489-496. https://doi.org/ 10.7763/IJCEA. 2014.V5.434
Oboh, G., Ademosun, A. O., Akinleye, M., Omojokun, O. S., Boligon, A. A., Athayde, M. L. (2015). Starch composition, glycemic indices, phenolic constituents, dan antioxidative dan antidiabetic properties of some common tropical fruits. Journal of Ethnic Foods, 2 (2):64-73. https://doi.org/10.1016/j.jef.2015.05.003.
Obrenovich, M. E., Li, Y., Parvathaneni, K., Aliev, G. (2011). Antioxidants in health, disease dan aging. CNS & neurological disorders drug targets 10(2):192-207. https://doi.org/10.2174/187152711794480375.
Osundahunsi, O. F., Fagbemi, T. N., Kesselman, E., Shimoni, E. (2003). Comparison of the physicochemical properties dan pasting characteristics of flour dan starch from red dan white sweet potato cultivars. J. Agric. Food Chem., 51(8): 2232−2236. https://doi.org/10.1021/jf0260139.
Pernambuco, E. D. A. M., Parana, N. K., Pernambuco, T. L. M. S. (1994). Psychochemical properties of jacatupe (Pachyrhizus erosus L. Urban) Starch. Starch, 46(7):245-247. https://doi.org/10.1002/star.19940460702.
Puspitasari, D., Rahayuningsih, T., Rejeki, F.S. (2015). Prosiding Seminar Agroindustri dan Lokakarya Nasional FKPT-TPI. Surabaya: TIP UTM.
Ramirez, Y. I. C., Moroyoqui, F. J. C., Reyes, F. R., Burgos, E. C. R., Amarillas, P. S. O., Corral, F. J. W., Flores, J. B., Gastelum, A. G. C. (2015). Physicochemical characterization of starch from hexaploid triticale (X Triticosecale Wittmack) genotypes. CyTA – Journal of Food. 13(3): 420-426. https://doi.org/10.1080 /19476337.2014.994565.
Santosa, B. A. S., Widowati, S., Seprapto, R. H., Saifudin. (2002). Ekstraksi, isolasi, dan hasil olah pati kacang tunggak (Vigna ungguiculata L, Walp). Penelitian Pertanian Tanaman Pangan, 21(1): 56-62.
Sarepoua, E., Tangwongchai, R., Suriharn, B., Lertrat, K. (2013). Relationships between phytochemicals dan antioxidant activity in corn silk. International Food Research Journal 20(5): 2073-2079.
Schwingshackl, L., Hoffmann, G. (2013). Long-term effects of rendah glycemic index/load vs. Tinggi glycemic index/load diets on parameters of obesity dan obesity-associated risks: a systematic review dan meta-analysis. Nutrition, Metabolism & Cardiovascular Diseases, 23:699-706. https://doi.org/10.1016/j.numecd.2013.04.008.
Setiarto, R. H. B., Jenie, B. S. L., Faridah, D. N., Saskiawan, I. (2015). Kajian peningkatan pati resisten yang terkdanung dalam bahan pangan sebagai sumber prebiotik. Jurnal Ilmu Pertanian Indonesia, 20(3): 191-200. https://doi.org/10.18343/jipi.20.3.191.
Sofi, S.A., Ayoub, A., Jan, A. (2017). Resistant starch as functional ingredient: a review. International Journal of Food Science dan Nutrition, 2(6): 195-199. https://doi.org/10.1016/j.foodres.2010.02.004.
Steele, K., Dickin, E., Keerio, M.D., Samad, S., Kambona, C., Brook, R., Thomas, W., Frost, G. (2013). Breeding rendah-glycemic index barley for functional food. Field Crops Research, 154: 31-39. https://doi.org/10.1016/j.fcr.2013.07.018.
Suarni. (2012). Potensi sorgum sebagai bahan pangan fungsional. IPTEK Tanaman Pangan, 7(1):58-66.
Suhartatik, N., Cahyanto, M. N., Raharjo, S., Rahayu, E.S. (2013). Aktivitas antioksidan antosianin beras ketan hitam selama fermentasi. J.Teknol. dan Industri Pangan, 24(1):115-119. https://doi.org/10.6066/jtip.2013.24.1.115.
Sukatiningsih. (2005). Physicochemical dan functional properties of starch from breadnut (Artocarpus communis G.Forst) seed. Jurnal Teknologi Pertanian 6(3): 163-169.
Suprijadi. (2012). Karakterisasi sifat fisik dan kimia tepung sorgum (Sorghum bicolor L) rendah tanin. Tesis. Program Studi Ilmu Pangan. Sekolah Pascasarjana. Institut Pertanian Bogor. Bogor.
Suryani, C. L., Purwanta, D., Haryadi. (2001). Characteristic of cowpea (Vigna unguiculata) starch dan its noodle. Agritech, 21(3): 99-103. https://doi.org/10.22146/agritech.13591
Thitipramote, N., Pradmeeteekul, P., Nimkamnerd, J., Chaiwut, P., Pintathong, P., Thitilerdecha, N. (2016). Short Communication. Bioactive compounds dan antioxidant activities of red (Brown Red Jasmine) dan black (Kam Leum Pua) native pigmented rice. International Food Research Journal 23(1): 410-414.
Vasco, C., Ruales, J., Kamal-Eldin, A. (2008). Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chemistry 111(4): 816-823.
Vidyatmoko, D., Hastuti, P. (2017). Scientific review. The determinants of entrepreneurial success: a multidimensional framework. Journal of STI Policy dan Management 2(2): 163-178. http://dx.doi.org/10.14203/STIPM.2017.118.
Zhou, M., Robards, K., Glennie-Holmes, M., Helliwell, S. (1998). Structure dan pasting properties of oat starch. Cereal Chemistry 75(3): 273-281. https://doi.org/10.1094 /CCHEM.1998.75.3.273.
Zhou, X., Chung, H. J., Kim, J.Y., Lim, S.T. (2013). In vitro analyses of resistant starch in retrograded waxy dan normal corn starches. International Journal of Biological Macromolecules, 55:113-117. https://doi.org/10.1016/j.ijbiomac.2012.12.031.
Copyright (c) 2023 Food Scientia: Journal of Food Science and Technology
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
