Sosialisasi Konsumsi Hasil Laut sebagai Pangan Fungsional dalam Usaha Peningkatan Sistem Imunitas Tubuh selama Masa Pandemi Covid-19 di Kota Pontianak, Kalimantan Barat
DOI:
https://doi.org/10.37385/ceej.v2i2.195Abstract
Virus Covid-19 telah menyebar secara luas di seluruh dunia dan berdampak pada berbagai sektor. Salah satu kebijakan pemerintah untuk menanggulangi penyebaran virus ini adalah dengan pembatasan aktivitas dan penerapan 3M (menjaga jarak, menggunakan masker dan mencuci tangan) dalam beraktivitas. Hal lainnya yang dapat dilakukan adalah dengan meningkatkan imunitas tubuh dengan mengkonsumsi makanan yang bergizi, salah satunya adalah produk hasil laut. Informasi ini disosialisasikan kepada masyarakat, khususnya perwakilan guru dan siswa SMA se Kota Pontianak, Kalimantan Barat dengan jumlah peserta 256 orang. Sosialisasi ini dilakukan melalui program PKM PS Ilmu Kelautan , FMIPA Universitas Tanjungpura dalam bentuk webinar dan disertai dengan pre-test dan post-test sebagai bentuk evaluasi. Salah satu hasil laut yang mengadung nutrisi yang tinggi adalah ikan. Ikan merupakan bahan pangan fungsional yang mengandung protein, vitamin, minesal, asam lemak omega-3 (PUFA), EPA, DHA, asam amino taurin. Ikan dengan kandungan gizi yang tinggi dan mudah diperoleh oleh masyarakat diharapkan dapat meningkatkan ketahanan gizi dan imunitas tubuh. Pemahaman peserta terkait materi konsumsi hasil laut sebagai pangan peningkat imunitas tubuh dengan indikator hasil kuisioner pre-test dan post-test meningkat dari 60-70% menjadi 90-100%. Respon dan antusiasme peserta tinggi yang ditunjukkan oleh peserta dalam bertanya dan menjawab pertanyaan yang diberikan oleh pemateri.
References
Adeloye, J.B., Osho, H. & Idris, L.O. (2020). Defatted Coconut Flour Improved the Bioactive Components, Dietary Fibre, Antioxidant and Sensory Properties of Nixtamalized Maize Flour. Journal of Agriculture and Food Research 2, 100042.
Aguiar, L.M., Geraldi, M.V., Cazarin, C.B.B. & Junior, M.R.M. (2019). Functional Food Consumption and Its Physiological Effects. Bioactive Compounds, 205-226. https://doi.org/10.1016/B978-0-12-814774-0.00011-6.
Ashraf, S.A., Adnan, M., Petel, M., Siddiqui, A.J., Sachidanandan, M., Snoussi, M., Hadi, S. (2020). Fish Based Bioactive as Potent Nutraceuticals: Exploring the therapeutic Perspective of Sustainable Food from the Sea. Marine Drugs, 18(265), 1-20.
Balami, S., Sharma, A., Kran, R. (2019). Significance of Nutritional Value of Fish for Human Health. Malaysian Journal of Halal Research, 2(2), 32-34.
Calder, P.C. (2020). Nutrition, Immunity and COVID-19. BMJ Nutrition, Prevention and Health, 1-19.
De Roos, N. M. (2004). The Potential and Limits of Functional Foods in Preventing Cardiovascular Disease. In: Functional Foods, Cardiovascular Disease and Diabetes. Edited by: A. Arnoldi. 2004. CRC Press. Boca Raton. pp. 1-9.
Guntarti, A. (2016). Kadar Polifenol Total Ekstrak Etanol Kulit Buah Manggis. Jurnal Farmasi dan Ilmu Kefarmasian Indonesia, 3(1).
Goldberg, I. (1994). Introduction. In : Goldberg I.(Ed.). Functional Foods. Designer Foods, Pharmafoods, Nutraceuticals. Chapman & Hall, New York.
Jacobsen, C. (2004). Developing Polyunsaturated Fatty Acids as Functional Ingredients. In : Functional Foods, Cardiovascular Disease and Diabetes. Edited by : A. Arnoldi. 2004. CRC Press. Boca Raton. pp 308-322.
Kadam, S. U., & Prabhasankar, P. (2020). Marine Food as Functional Ingredients in Bakery and Pasta Products. Food Researche International, 43, 1975-1980.
Kumar, B.V., Vijayendra, S.V.N., & Reddy, O.V.S. (2015). Trends in Dairy and Non-Dairy Probiotic Products: A Review. J. Food Sci. Technol, 52(10), 6112–6124.
Lafarga, T., Acién-Fernández, F.G & Garcia-Vaquero, M. (2020). Bioactive Peptides and Carbohydrates from Seaweed for Food Applications: Natural Occurrence, Isolation, Purification, and Identification. Algal Research, 48, 101909. https://doi.org/10.1016/j.algal.2020.101909.
Larsen, R., Eilersten, K. E., Elvevoll, E. O. (2011). Health Benefits of Marine Foods and Ingredients. Biotechnology Advances, 29, 508-518.
Madani, Z., Louchami, K., Sener, A., Malaisse, W.J., Yahia, D.A. (2012). Dietary Sardine Protein Lowers Insulin Resistance, Leptin and TNF-alpha and Beneficially Affects Adipose Tissue Oxidative Stress in Rats with Fructose-Induced Metabolic Syndrome. Int. J. Mol. Med. 29, 311-318.
Maina, J.W. (2018). Analysis of the Factors that Determine Food Acceptability. The Pharma Innovation Journal, 7(5), 253-257.
Mato, J. M., Martínez-Chantar, M. L., & Lu, S. C. (2008). Methionine Metabolism and Liver Disease. Annu. Rev. Nutr, 28, 273-293.
Mohanty, B. P., Paria, P., Mahanty. A., Behera, B. K., Mathew, S., Shankar, T. V., Sharma, A.P. (2012). Fatty Acid Profile of Indian Shad Tenualosa ilisha Oil and Its Dietary Significance. National Academy Science Letters, 35(4), 263-269.
Mohanty. (2015). Nutritional Value of Food Fish. Conspectus on Inland Fisheries Management Publisher: ICAR - Central Inland Fisheries Research Institute. p.15-21.
Morales, M., Hogaldo, F., Sevenich, R. (2015). Fatty Acids Profile in Canned Tuna and Sardine After Retort Sterilization and High-Pressure Thermal Sterilization Treatment. Journal of Food and Nutrition Research, 54(2), 171-178.
Mosca, A.C., Van, D.V.F., Bult, J.H., Boekel, M.A., Stieger, M. (2015). Taste Enhancement in Food Gels: Effect of Fracture Properties on oral Breakdown, Bolus Formation and Sweetness Intensity. Food Hydrocolloids, 43, 794-802.
Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor HK 00.0s.52.0685 tentang Ketentuan Pokok Pengawasan Pangan Fungsional. Ditetapkan di Jakarta Tanggal 25 januari 2005.
Purwasih, R., & Rahayu, W.E. (2018). Potensi Tepung Ceker dan Leher Ayam sebagai Food Ingredient dan Sumber Pangan Fungsional. Jurnal Ilmiah Ilmu dan Teknologi Rekayasa, 1(2), 148-156.
Shaviklo, A.R., Sayed-Najad, S.R., Mahdevi, A.H.R. (2020). Determination of Optimum Level Omega-3 Fish Oil Plus Vitamin E and Their Effect on Oxidative and Sensory Shelf Stability in a Traditional Persian Ice Cream Formulation Using a Computer Aided Statistical Programme. Iranian Journal of Fisheries Science, 19(1), 151-166.
Sinha, S., Kuoyuan, C., Alejandro, A. S., Kenneth, A., Eyal, S., Eytan, R. (2020). Systematic Cell Line-Based Identification of Drugs Modifying ACE2 Expression. Preprints 2020, 2020030446. doi: 10.20944/preprints202003.0446.v1.
Sujatha, K., Anitha, J., Senthilkumaar, P. (2013). Total Protein and Lipid Content in Edible Tissues of Fishes from Kasimodu Fish Landing Centre, Chennai, Tamil Nadu. European Journal of Experimental Biology, 3(5), 252-257.
Pal, B.N., Shukla, A.K., Maurya, Verma, H.O. (2018). A Review on Role of Fish in Human Nutrition with Special Emphasis to Essential Fatty Acid. International Journal of Fisheries and Aquatic Studies, 6(2), 427-430.
Patel, J. V., Hughes, E. A., & Lip, G. Y. (2010). Omega-3 Polyunsaturated Acids, and Cardiovascular Disease : Notable Ethnic of Differences or Unfullfilled Promise ?. Journal Thromb Haemost, 8, 2095-2104.
Rosell, M., Wesley, A. M., Rydin, K., Klareskog, L., & Alfredsson, L. (2009). Dietary Fish and Fish Oil and the Risk of Rheumatoid Arthritis. Epidemology, 20, 896-901.
Susanto, E., & Fahmi, A.S. (2012). Senyawa Fungsional dari Ikan : Aplikasinya dalam pangan. Jurnal Aplikasi Teknologi Pangan, 1(4), 95-102.
Szymanski, K. M., Wheeler, D. C, & Mucci, L. A. (2010). Fish Consumption and Prostate Cancer Risk: A Review and Meta-Analysis. Am. J. Clin. Nutr. 92, 1223-1233.
Tasbozan, O., Gokce, M.A. (2017). Fatty Acids in Fish. Cukurova University, Fisheries Faculty, Department of Aquaculture, Adana, Turkey.
Virralluel-lopez, A., Ascencio, F.N.K. (2017). Microalga, Potential Natural Functional Food Source: A Review. Polish Journal of Food and Nutrition Science, 67(4), 251-263.
World Health Organization. Director-General's opening remarks at the media briefing on COVID-19 – 11 March 2020". www.who.int. Diakses tanggal 7 Februari 2020.
Ye, Q., Georges, N., & Selomulya, C. (2018). Microencapsulation of Active Ingredients in Functional Foods: From Research Stage to Commercial Food Products. Trends in Food Science & Technology. Doi: 10.1016/j.tifs.2018.05.025.
Zhang, Z. M., Wu, X. l., Zhang, G. Y., Ma, X., & He, D.X. (2019). Functional Food Development: Insights from TRP Channels. Journal of Functional Foods, 56, 384-394.
Aguiar, L.M., Geraldi, M.V., Cazarin, C.B.B. & Junior, M.R.M. (2019). Functional Food Consumption and Its Physiological Effects. Bioactive Compounds, 205-226. https://doi.org/10.1016/B978-0-12-814774-0.00011-6.
Ashraf, S.A., Adnan, M., Petel, M., Siddiqui, A.J., Sachidanandan, M., Snoussi, M., Hadi, S. (2020). Fish Based Bioactive as Potent Nutraceuticals: Exploring the therapeutic Perspective of Sustainable Food from the Sea. Marine Drugs, 18(265), 1-20.
Balami, S., Sharma, A., Kran, R. (2019). Significance of Nutritional Value of Fish for Human Health. Malaysian Journal of Halal Research, 2(2), 32-34.
Calder, P.C. (2020). Nutrition, Immunity and COVID-19. BMJ Nutrition, Prevention and Health, 1-19.
De Roos, N. M. (2004). The Potential and Limits of Functional Foods in Preventing Cardiovascular Disease. In: Functional Foods, Cardiovascular Disease and Diabetes. Edited by: A. Arnoldi. 2004. CRC Press. Boca Raton. pp. 1-9.
Guntarti, A. (2016). Kadar Polifenol Total Ekstrak Etanol Kulit Buah Manggis. Jurnal Farmasi dan Ilmu Kefarmasian Indonesia, 3(1).
Goldberg, I. (1994). Introduction. In : Goldberg I.(Ed.). Functional Foods. Designer Foods, Pharmafoods, Nutraceuticals. Chapman & Hall, New York.
Jacobsen, C. (2004). Developing Polyunsaturated Fatty Acids as Functional Ingredients. In : Functional Foods, Cardiovascular Disease and Diabetes. Edited by : A. Arnoldi. 2004. CRC Press. Boca Raton. pp 308-322.
Kadam, S. U., & Prabhasankar, P. (2020). Marine Food as Functional Ingredients in Bakery and Pasta Products. Food Researche International, 43, 1975-1980.
Kumar, B.V., Vijayendra, S.V.N., & Reddy, O.V.S. (2015). Trends in Dairy and Non-Dairy Probiotic Products: A Review. J. Food Sci. Technol, 52(10), 6112–6124.
Lafarga, T., Acién-Fernández, F.G & Garcia-Vaquero, M. (2020). Bioactive Peptides and Carbohydrates from Seaweed for Food Applications: Natural Occurrence, Isolation, Purification, and Identification. Algal Research, 48, 101909. https://doi.org/10.1016/j.algal.2020.101909.
Larsen, R., Eilersten, K. E., Elvevoll, E. O. (2011). Health Benefits of Marine Foods and Ingredients. Biotechnology Advances, 29, 508-518.
Madani, Z., Louchami, K., Sener, A., Malaisse, W.J., Yahia, D.A. (2012). Dietary Sardine Protein Lowers Insulin Resistance, Leptin and TNF-alpha and Beneficially Affects Adipose Tissue Oxidative Stress in Rats with Fructose-Induced Metabolic Syndrome. Int. J. Mol. Med. 29, 311-318.
Maina, J.W. (2018). Analysis of the Factors that Determine Food Acceptability. The Pharma Innovation Journal, 7(5), 253-257.
Mato, J. M., Martínez-Chantar, M. L., & Lu, S. C. (2008). Methionine Metabolism and Liver Disease. Annu. Rev. Nutr, 28, 273-293.
Mohanty, B. P., Paria, P., Mahanty. A., Behera, B. K., Mathew, S., Shankar, T. V., Sharma, A.P. (2012). Fatty Acid Profile of Indian Shad Tenualosa ilisha Oil and Its Dietary Significance. National Academy Science Letters, 35(4), 263-269.
Mohanty. (2015). Nutritional Value of Food Fish. Conspectus on Inland Fisheries Management Publisher: ICAR - Central Inland Fisheries Research Institute. p.15-21.
Morales, M., Hogaldo, F., Sevenich, R. (2015). Fatty Acids Profile in Canned Tuna and Sardine After Retort Sterilization and High-Pressure Thermal Sterilization Treatment. Journal of Food and Nutrition Research, 54(2), 171-178.
Mosca, A.C., Van, D.V.F., Bult, J.H., Boekel, M.A., Stieger, M. (2015). Taste Enhancement in Food Gels: Effect of Fracture Properties on oral Breakdown, Bolus Formation and Sweetness Intensity. Food Hydrocolloids, 43, 794-802.
Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor HK 00.0s.52.0685 tentang Ketentuan Pokok Pengawasan Pangan Fungsional. Ditetapkan di Jakarta Tanggal 25 januari 2005.
Purwasih, R., & Rahayu, W.E. (2018). Potensi Tepung Ceker dan Leher Ayam sebagai Food Ingredient dan Sumber Pangan Fungsional. Jurnal Ilmiah Ilmu dan Teknologi Rekayasa, 1(2), 148-156.
Shaviklo, A.R., Sayed-Najad, S.R., Mahdevi, A.H.R. (2020). Determination of Optimum Level Omega-3 Fish Oil Plus Vitamin E and Their Effect on Oxidative and Sensory Shelf Stability in a Traditional Persian Ice Cream Formulation Using a Computer Aided Statistical Programme. Iranian Journal of Fisheries Science, 19(1), 151-166.
Sinha, S., Kuoyuan, C., Alejandro, A. S., Kenneth, A., Eyal, S., Eytan, R. (2020). Systematic Cell Line-Based Identification of Drugs Modifying ACE2 Expression. Preprints 2020, 2020030446. doi: 10.20944/preprints202003.0446.v1.
Sujatha, K., Anitha, J., Senthilkumaar, P. (2013). Total Protein and Lipid Content in Edible Tissues of Fishes from Kasimodu Fish Landing Centre, Chennai, Tamil Nadu. European Journal of Experimental Biology, 3(5), 252-257.
Pal, B.N., Shukla, A.K., Maurya, Verma, H.O. (2018). A Review on Role of Fish in Human Nutrition with Special Emphasis to Essential Fatty Acid. International Journal of Fisheries and Aquatic Studies, 6(2), 427-430.
Patel, J. V., Hughes, E. A., & Lip, G. Y. (2010). Omega-3 Polyunsaturated Acids, and Cardiovascular Disease : Notable Ethnic of Differences or Unfullfilled Promise ?. Journal Thromb Haemost, 8, 2095-2104.
Rosell, M., Wesley, A. M., Rydin, K., Klareskog, L., & Alfredsson, L. (2009). Dietary Fish and Fish Oil and the Risk of Rheumatoid Arthritis. Epidemology, 20, 896-901.
Susanto, E., & Fahmi, A.S. (2012). Senyawa Fungsional dari Ikan : Aplikasinya dalam pangan. Jurnal Aplikasi Teknologi Pangan, 1(4), 95-102.
Szymanski, K. M., Wheeler, D. C, & Mucci, L. A. (2010). Fish Consumption and Prostate Cancer Risk: A Review and Meta-Analysis. Am. J. Clin. Nutr. 92, 1223-1233.
Tasbozan, O., Gokce, M.A. (2017). Fatty Acids in Fish. Cukurova University, Fisheries Faculty, Department of Aquaculture, Adana, Turkey.
Virralluel-lopez, A., Ascencio, F.N.K. (2017). Microalga, Potential Natural Functional Food Source: A Review. Polish Journal of Food and Nutrition Science, 67(4), 251-263.
World Health Organization. Director-General's opening remarks at the media briefing on COVID-19 – 11 March 2020". www.who.int. Diakses tanggal 7 Februari 2020.
Ye, Q., Georges, N., & Selomulya, C. (2018). Microencapsulation of Active Ingredients in Functional Foods: From Research Stage to Commercial Food Products. Trends in Food Science & Technology. Doi: 10.1016/j.tifs.2018.05.025.
Zhang, Z. M., Wu, X. l., Zhang, G. Y., Ma, X., & He, D.X. (2019). Functional Food Development: Insights from TRP Channels. Journal of Functional Foods, 56, 384-394.
Downloads
Published
2021-02-16
How to Cite
Yuliono, A., Warsidah, W., Sofiana, M. S. J., Kushadiwijayanto, A. A. ., Apriansyah, A., Nurrahman, Y. A. ., & Aritonang, A. B. . (2021). Sosialisasi Konsumsi Hasil Laut sebagai Pangan Fungsional dalam Usaha Peningkatan Sistem Imunitas Tubuh selama Masa Pandemi Covid-19 di Kota Pontianak, Kalimantan Barat. Community Engagement and Emergence Journal (CEEJ), 2(2), 183–193. https://doi.org/10.37385/ceej.v2i2.195
Issue
Section
Articles
Template
