Date Log
Submitted
Jan 15, 2024
Accepted
Apr 30, 2024
Published
Apr 30, 2024
Peningkatan Manfaat sebagai Strategi Keberlanjutan Keberadaan Kacang Bogor di Pasar Komersial
Corresponding Author(s) : Dewi Sarastani
dewi_astani@apps.ipb.ac.id
Policy Brief Pertanian, Kelautan, dan Biosains Tropika,
Vol. 6 No. 1 (2024): Policy Brief Pertanian, Kelautan dan Biosains Tropika
Abstract
Keberadaan kacang Bogor di pasar komersial perlu diwujudkan bukan hanya dalam bentuk polong segar, tetapi juga dalam wujud biji kering ataupun tepung biji. Dengan Kemudahan tumbuh di iklim panas dan kering seperti Indonesia, kapasitas produksinya yang tinggi, serta nilai nutritif bijinya membuat tanaman kacang Bogor merupakan tanaman biji-bijian yang sangat potensial untuk diperhitungkan menjadi sumber pangan yang mendukung terhadap ketahanan pangan Nasional dan berkontribusi terhadap ketahanan pangan global. Oleh karena itu dukungan pemerintah di berbagai lini sangat diperlukan, seperti: ketersediaan bibit unggul kacang Bogor, penyuluhan terhadap petani kacang Bogor, sistem distribusi hasil panen, pengolahan polong segar menjadi biji kering dan tepung, serta sistem pemasarannya. Berikutnya diperlukan dukungan terhadap penelitian dasar maupun penelitian terapan untuk peningkatan manfaat lebih lanjut dari kacang Bogor.
Keywords
Kacang Bogor
Pasar Komersial
Peningkatan Manfaat
SarastaniD. (2024). Peningkatan Manfaat sebagai Strategi Keberlanjutan Keberadaan Kacang Bogor di Pasar Komersial . Policy Brief Pertanian, Kelautan, Dan Biosains Tropika, 6(1), 820-825. https://doi.org/10.29244/agro-maritim.0601.820-825
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References
References
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Palupi NS, Sitorus SR, Kusnandar F. 2015. Perubahan Alergenisitas Kacang Kedelai dan Kacang Bogor Akibat Pengolahan dengan Panas. J Teknol Indust Pangan. 26 (2): 222-231. doi:10.60.66/jtip.2015.26.2.222.
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Sarastani D, Fardiaz D, Suhartono MT, Lioe H N, Purwanti N. 2020. Effect of heating temperature and time on the formation of 11S gobulin nanofibril from Bogor nut (Vigna subterranea (L.) Verdc.) for food ingredients. IOP Conf Ser: Earth Environ Sci. 443:012078. doi:10.1088/1755-1315/443/1/012078.
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Serfert Y, Lamprecht C, Tan CP, Keppler JK, Appel E, Rossier-Miranda FJ, Schroen K, Boom RM, Gorb, Stanislav, Selhuber-Unkel C, Drusch S and Schwarz K. 2014. Characterisation and use of beta-lactoglobulin fibrils for microencapsulation of lipophilic ingredients
Sriket C, Benjakul S, Visessanguan W, Hara K, Yoshida A. 2012. Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts. Food Chemistry. 135:571–579. doi:10.1016/j.foodchem.2012.04.121
Tang CH, Zhang YH, Wen QB, Huang Q. 2010. Formation of amyloidfibrils from kidney bean 7S globulin (phaseolin) at pH 2.0. J Agric Food Chem. 58(13):8061–8068. doi:10.1021/jf101311f.
Winch T. 2006. Growing Food: A Guide to Food Production. Dordrecht (NL): Springer
Astuti RM, Palupi NS, Zakaria FR. 2016. Allergic reactivity of Bambara groundnut (Vigna subterranean) proteins. Food Agric Immunol. 27(4):535-546. doi:10.1080/09540105.2015.1129601
Astuti RM, Palupi NS, Suhartono MT, Lioe HN, Kusumaningtyas E, Cempaka L. 2022. Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat. 33(2):178-188. doi:10.6066/jtip.2022.33.2.178
Astuti RM, Palupi NS, Suhartono MT, Lioe HN,1 Eni Kusumaningtyas E, dan Subekti DT.2023. Effect of extrusion processing and simulated human digestion on the allergenicity of bambara groundnut protein. International Journal of Food Science and Technology. doi:10.1111/ijfs.16555.
Abu-Salem FM, Abou-Arab AA. 2011. Effect of supplementation of Bambara groundnut (Vigna subterranean L.) flour on the quality of biscuits. Afri J Food Sci. 5(7):376-383.
Bolder SG, Vasbinder AJ, Sagis L M C, van der Linden E. 2007. Heat-induced whey protein isolate fibrils: Conversion, hydrolysis, and disulphide bond formation. Int Dairy J. 17(7):846–853. doi:10.1016/j.idairyj.2006.10.002.
[FAO] Food and Agriculture Organization of the United Nations. 2013. Dietary Protein Quality Evaluation in Human Nutrition—Report of an FAO Expert Consultation. Rome(IT): Food and Agriculture Organization of the United Nations.
Haliza W, Purwani EY, Thahir R. 2007. Pemanfaatan Kacang-kacangan Lokal Sebagai Substitusi Bahan Baku Tempe dan Tahu. Bul. Teknol Pascapanen. 3:1-8.
Jansens KJA, Rombouts I, Grootaert C, Brijs K, Van Camp J, van der Meeren P, Rousseau F, Schymkowitz J, and Delcour JA.2019. Rational design of amyloid-like fibrillary structures for tailoring food protein techno-functionality and their potential health implications. Compre. Reviews in Food Sci Food Safety. 18(1):84–105. doi: 10.1111/1541-4337.12404.
Jordens S, Ruhs P A, Sieber C, Isa L, Fischer P, Mezzenga R. 2014. Bridging the gap between the nanostructural organization and macroscopic interfacial rheology of amyloid fibrils at liquid interfaces. Langmuir, 30(33), 10090–10097. doi:10.1021/la5020658
Jung JM, Gunes DZ, Mezzenga R. 2010. Interfacial activity and interfacial shear rheology of native beta-lactoglobulin monomers and their heat-induced fibers. Langmuir, 26(19), 15366–15375. doi:10.1021/la102721m
[Kementan] Kementerian Pertanian. 2006. KepMenTan Nomor: 511/Kpts/PD.310/9/2006. Jakarta(ID): Kementan.
Kuswanto, Waluyo B, Pramantasari R, Canda S. 2012. Koleksi dan Evaluasi Galur-Galur Lokal Kacang Bogor (Vigna subterranea). Seminar Nasional Perhimpunan Ilmu Pemuliaan Indonesia (PERIPI) tahun 2012. Bogor (ID): IPB ICC.
Kroes-Nijboer A, Venema P, van der Linden E. 2012. Fibrillar structures in food. Food Function. 3(3):221–7. doi:10.1039/c1fo10163c.
Linnemann AR, Azam-Ali SN. 1993. Bambara groundnut (Vigna subterranea (L.) Verdc In: Under-utilised Crop series I. Vegetables and Pulses. London (UK): Chapman and Hall.
Loveday SM, Rao MA, Creamer LK, Singh H. 2009. Factors affecting rheological characteristics of fibril gels: the case of b-lactoglobulin and a-lactalbumin. J Food Sci.74:R47-R55. doi: 10.1111/j.1750-3841.2009.01098.x
Mkandawire CH. 2007. Review of bambara groundnut (Vigna subterranea (L.) Verdc.) production in Sub-Sahara Africa. Agric J. 2(4):464-470.
Mohammadian M, Madadlou A. 2018. Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition. Trends in Food Sci Tech. 75:115–28.
Murevanhema YY dan Jideani VA. 2013. Potential of Bambara groundnut (Vigna subterranea (L.) Verdc) milk as a probiotic beverage—a review. Critical Reviews in Food Science and Nutrition. 53:954–967.
Oyeyinka SA, Tijani TS, Oyeyinka AT, Arise AK, Balogun MA, Kolawole FL, Obalowu MA, Joseph JK. 2018. Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour. LWT - Food Sci Tech. 88:126–131. doi:10.1016/j.lwt.2017.10.011.
Palupi NS, Sitorus SR, Kusnandar F. 2015. Perubahan Alergenisitas Kacang Kedelai dan Kacang Bogor Akibat Pengolahan dengan Panas. J Teknol Indust Pangan. 26 (2): 222-231. doi:10.60.66/jtip.2015.26.2.222.
Redjeki ES. 2007. Pertumbuhan dan hasil tanaman kacang bogor (Vigna subterranea (L.) Verdcourt) galur gresik dan bogor ada berbagai warna biji. Prosiding Seminar Nasional Hasil Penelitian yang Dibiayai oleh Hibah Kompetitif Depertemen Agronomi dan Hortikultura, Fakultas Pertanian, IPB, 2007 Agustus 1-2; Bogor (ID): hlm 114-118.
Sarastani D, Fardiaz D, Suhartono MT, Lioe H N, Purwanti N. 2020. Effect of heating temperature and time on the formation of 11S gobulin nanofibril from Bogor nut (Vigna subterranea (L.) Verdc.) for food ingredients. IOP Conf Ser: Earth Environ Sci. 443:012078. doi:10.1088/1755-1315/443/1/012078.
Sarastani D. 2021. Pembentukan Fibril Amiloid dari Isolat Protein, Globulin 7S dan 11S Kacang [Vigna subterranea (L.) Verdc.][Disertasi]. Bogor: Institut Pertanian Bogor.
Serfert Y, Lamprecht C, Tan CP, Keppler JK, Appel E, Rossier-Miranda FJ, Schroen K, Boom RM, Gorb, Stanislav, Selhuber-Unkel C, Drusch S and Schwarz K. 2014. Characterisation and use of beta-lactoglobulin fibrils for microencapsulation of lipophilic ingredients
Sriket C, Benjakul S, Visessanguan W, Hara K, Yoshida A. 2012. Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts. Food Chemistry. 135:571–579. doi:10.1016/j.foodchem.2012.04.121
Tang CH, Zhang YH, Wen QB, Huang Q. 2010. Formation of amyloidfibrils from kidney bean 7S globulin (phaseolin) at pH 2.0. J Agric Food Chem. 58(13):8061–8068. doi:10.1021/jf101311f.
Winch T. 2006. Growing Food: A Guide to Food Production. Dordrecht (NL): Springer