Spirulina platensis: POTENSINYA SEBAGAI BAHAN PANGAN FUNGSIONAL

M Christwardana, M M A Nur, Hadiyanto Hadiyanto

Abstract


Fungsi bahan pangan saat ini tidak hanya untuk memenuhi rasa lapar saja, tetapi juga digunakan untuk menjaga kesehatan dan kebugaran bagi manusia. Konsumsi nutrisi khususnya protein oleh manusia sangat kurang karena ketersediaan makanan sehat yang kurang serta pola makan manusia yang tidak teratur. Protein adalah zat yang penting bagi manusia, serta bahan pembentuk enzim dan hormon dalam tubuh. Manusia membutuhkan sekitar 1 g protein / kg berat badan per hari. Untuk memenuhi kebutuhan protein, cara alternatif yang digunakan adalah untuk memproduksi makanan fungsional atau suplemen yang mengandung protein tinggi seperti dari ganggang Spirulina sp. Spirulina adalah cyanobacteria berbentuk spiral, memiliki klorofil, dan mengandung protein sekitar 50-70% berat kering, beberapa vitamin dan mineral. Spirulina platensis dapat dibudidayakan pada media air tawar, air payau atau air laut. Untuk kebutuhan obat-obatan dan makanan manusia, Spirulina platensis dibudidayakan di air tawar lebih baik karena memiliki kandungan protein yang tinggi dan kandungan sodium rendah. Spirulina platensis dibudidayakan di media air laut memiliki fikosianin dan karbohidrat yang tinggi, dan memiliki biaya produksi rendah. Spirulina yang dibudidayakan menggunakan media air laut juga cenderung memiliki kandungan natrium tinggi sehingga tidak baik bagi kesehatan. Ulasan ini menggambarkan potensi penggunaan dari Spirulina sebagai sumber protein untuk makanan fungsional. Dalam makalah ini penerapan biomassa Spirulina akan ditampilkan dalam aplikasi makanan dan farmasi.

Keywords


makanan fungsional; Spirulina platensis; protein; bahan pangan; farmasi

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