Current Status of Functional Foods Research and Development in Indonesia: Opportunities and Challenges

Purwaningsih, Indah; Hardiyati, Ria; Zulhamdani, Muhammad; Laksani, Chichi Shintia; Rianto, Yan

doi:10.6066/jtip.2021.32.1.83

Cited by 8 publications

(5 citation statements)

References 19 publications

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“…Potensi produk pangan fungsional yang besar dari segi ekonomi dan kesehatan sudah seharusnya menjadi perhatian khusus bagi pemerintah. Penelitian literature review [38] menemukan permasalahan utama perkembangan pangan fungsional di Indonesia adalah karena pendanaan terbatas, infrastruktur yang kurang berkembang, dan tidak ada roadmap penelitian pangan fungsional yang jelas. Pemerintah diharapkan mampu menunjang perkembangan pangan fungsional di Indonesia dengan mendukung pendanaan bagi peneliti, mengatur regulasi yang lebih jelas, serta memberikan wadah bagi perusahaan dengan peneliti untuk menggabungkan ide dan penemuan sehingga dapat memunculkan produk pangan fungsional yang inovatif.…”

Section: Pola Pembelian Dan Motivasi Pembelian Pangan Fungsionalunclassified

Persepsi dan pengetahuan ibu terhadap pangan fungsional di Indonesia

Khusna,

Lestari,

Supriyati

2023

Jurnal Gizi Klinik Indonesia

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Mother’s perception and knowledge of functional food in IndonesiaBackground: Non-communicable diseases (NCD) is the highest cause of death in the world. At the end of 2019, the COVID-19 virus (Coronavirus disease) emerged and became a pandemic in various countries. Consumption of functional food is believed to become an alternative therapy for NCD and increase immunity amid the pandemic. A mother's perception of purchasing functional food is essential because of its main role as a food provider in the family. Objective: This research was conducted to determine the factors related to the mother's purchase of functional food. Methods: An online cross-sectional survey was carried out among 406 mothers and distributed through the social media platform for two weeks from November to December 2021. Each subject answered questions on general data, basic knowledge, motivation, and buying patterns of functional food products, and ten questions about the perception of functional food. The questionnaires were tested for validity and reliability before being distributed. Data were processed using univariate and bivariate analysis using the Pearson correlation test with STATA software version 15.0.Results: 55.91% of mothers have an excellent knowledge of functional food. Purchasing functional food was not significantly related to socio-demographic (age, occupation, and education) with p-value>0.05 (0,9088; 0,4413; 0,7451) but significantly associated with knowledge (p-value=0.0161) and behavior which analyzed using the theory of planned behavior including attitudes, subjective norms, and perceived behavioral controls (p<0.05). Mothers purchase functional food products mainly because of health and taste reasons. At the same time, the barriers are due to high prices and lack of information regarding the health benefits contained. Conclusion: Mother's purchasing behavior is not influenced by socio-demographic conditions because they already have a good awareness of functional food. Mother's knowledge and behavior toward functional food are good because of their high educational level, and healthy food awareness increased during the pandemic. Intensive education and product innovation are still needed to support functional food development in Indonesia.

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Section: Pola Pembelian Dan Motivasi Pembelian Pangan Fungsionalunclassified

Persepsi dan pengetahuan ibu terhadap pangan fungsional di Indonesia

Khusna,

Lestari,

Supriyati

2023

Jurnal Gizi Klinik Indonesia

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“…Functional food development requires extensive research support, starting from product development, technology, and marketing. This is a problem that is quite complex and difficult to realize for developing countries, including Indonesia [1]. However, the increasing prevalence of degenerative diseases and the high cost of health care are factors that trigger the increasing need for functional food [2].…”

Section: Introductionmentioning

confidence: 99%

The analysis of nutritive value, vitamin, and minerals content of natural isotonic beverages formulated from Smart Green House Melon

Ratri,

Yuanta,

Puspita

2024

IOP Conf. Ser.: Earth Environ. Sci.

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The development of isotonic beverages on the market is very rapid because many types of isotonic beverages meet the standards for consumption. One of the local food ingredients that has the potential to be developed as a natural isotonic beverage is melon because it has good nutritional and energy content. This study aims to determine the nutritional and mineral content of three isotonic beverage formulations made from Smart Green House (SGH) melon. The method of this study is an experimental laboratory. There are three formulations of isotonic beverages, P1 contains 89.5% of melon, P1 contains 84.5% of melon, and P3 contains 74.5% of melon. The Laboratory analysis showed that formula P1 has higher nutritional content than formula P2 and P3. The nutrition contents of P1 are potassium 149 + 2.83 mg/100g, sodium 132 + 4.24 mg/100g, pH 4.35 + 0.01, vitamin C 11.3 + 0.28%, calories 44.99 + 0.06 kcal/100 g, carbohydrates 10.23 + 0.04%, and sucrose 8.78 + 0.04%. Based on the results of this research, it can be concluded that SGH melon has the potential to be developed into a healthy isotonic beverage.

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“…The Indian consumer of today is more receptive to new concepts, concerned with nutrition and health and driven by a need for higherquality, more functional food products. According to statistics from 2020, the global market for functional foods brought in about $247.89 billion in sales in 2017 and was anticipated to reach 110|1-3|120 $319.93 billion by 2022 (Purwaningsih et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Formulation and Optimization of Functional Milk Beverage using D – optimal Mixture Design

M¹,

Narayanan²,

B³

et al. 2023

MAJ

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Functional foods are in great demand worldwide because of their many health benefits. As milk is a nutrient-dense diet that comprises all vital nutrients, it can be utilized as the primary base to produce a variety of functional foods. Ginger, cinnamon and pumpkin possess tremendous nutritional and therapeutic properties such as stimulating the digestive system, lowering blood cholesterol levels and exhibiting antioxidant,antidiabetic, antibacterial, antiviral and anti-carcinogenic activities, preventing oxidative stress-related diseases and in the ageing process. In this study, aqueous cinnamon and ginger extracts and pumpkin pulp were made and their functional properties like antioxidant activity and total phenolic content have been evaluated. Functional milk beverage was made using milk, cinnamon aqueous extract, ginger aqueous extract and yellow pumpkin pulp. The level of inclusion of these components was optimized using D-optimal mixture design (Design Expert Software) with regard to sensory attributes.The optimized level of functional milk beverage was chosen based on the desirability of the design and the range assigned to each response. The level of incorporation of milk, pumpkin pulp, aqueous cinnamon and ginger extracts were optimized at 40%, 10%, 20%, and 30% respectively. The antioxidant activity of the cinnamon aqueous extract, ginger aqueous extract, pumpkin pulp and optimized functional milk beverage was found to be 69.95 ± 0.07 %, 56.45 ± 0.08 %, 25.80 ± 0.10 and 60.53 ± 0.03 % respectively. The total phenolic content of cinnamon aqueous extract, ginger aqueous extract, pumpkin pulp and optimized functional milk beverage were 450.88 ± 0.03 mgGAE/100g, 106.93 ± 0.02 mgGAE/100g, 15.59 ± 0.09 mgGAE/100g and 280.63 ± 0.02 mgGAE/100g respectively

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Current Status of Functional Foods Research and Development in Indonesia: Opportunities and Challenges

Cited by 8 publications

References 19 publications

Persepsi dan pengetahuan ibu terhadap pangan fungsional di Indonesia

Persepsi dan pengetahuan ibu terhadap pangan fungsional di Indonesia

The analysis of nutritive value, vitamin, and minerals content of natural isotonic beverages formulated from Smart Green House Melon

Formulation and Optimization of Functional Milk Beverage using D – optimal Mixture Design

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