{"id":1022003,"date":"2019-05-02T00:00:00","date_gmt":"2019-05-02T00:00:00","guid":{"rendered":"https:\/\/ukwms.ac.id\/bubuk-bayam-untuk-camilan-sehat\/"},"modified":"2019-05-02T00:00:00","modified_gmt":"2019-05-02T00:00:00","slug":"bubuk-bayam-untuk-camilan-sehat","status":"publish","type":"post","link":"https:\/\/ukwms.ac.id\/en\/bubuk-bayam-untuk-camilan-sehat\/","title":{"rendered":"Bubuk Bayam untuk Camilan Sehat"},"content":{"rendered":"<p style=\"text-align: justify;\">(UKWMS-2\/5\/2019) Permasalahan zat gizi mikro, khususnya di negara berkembang menjadi salah satu hal yang perlu mendapat perhatian secara serius. Angka defisiensi zat besi yang cukup tinggi, membuat Christina Amelia Hendrawan, Wisudawan Akademik Terbaik dari Fakultas Teknologi Pertanian Universitas Katolik Widya Mandala Surabaya (FTP UKWMS) membuat kreasi <em>snack <\/em>bergizi dari bayam.<\/p>\n<p style=\"text-align: justify;\">Inspirasi membuat <em>snack <\/em>bayam datang dari survei yang sebelumnya dilakukan bersama kelompok skripsinya. Kelompoknya terdiri atas ia dengan tiga mahasiswa lain, yaitu Celine Christina Handoko, Maria Angelina dan Raditya Sujana. \u201cKami melihat bahwa variasi produk olahan sayur-sayuran sangat jarang. Hanya dikalengkan, dibekukan, atau hanya dijadikan makanan tradisional,\u201d jelasnya. Ia melanjutkan, bayam dipilih karena kandungan zat besinya yang lebih tinggi dibanding sayuran lain. Selain itu, harganya murah, sehingga dapat menjadi salah satu solusi untuk mengurangi tingkat defisiensi zat besi yang umumnya terjadi pada masyarakat berpenghasilan rendah.<\/p>\n<p style=\"text-align: justify;\">Jika biasanya <em>snack <\/em>sayuran hanya dibalut tepung dan digoreng, <em>snack <\/em>kreasi dara yang akrab disapa Amel ini berbeda. Proses pembuatan <em>snack <\/em>bayam tersebut harus melalui beberapa tahap. Bayam mulanya diolah dalam bentuk bubuk sebelum akhirnya menjadi <em>snack <\/em>bayam yang dapat dikonsumsi.<\/p>\n<p style=\"text-align: justify;\">Pada tahap awal, daun bayam berjenis <em>Amaranthus hybridus L<\/em>. dipetik, dicuci, kemudian masuk dalam proses <em>steam blanching <\/em>(blansing dengan uap panas) dengan suhu tertentu. Setelah itu, bayam dikeringkan menggunakan <em>cabinet dryer <\/em>selama dua jam, penghancuran dengan <em>blender, <\/em>serta pengayakan.<\/p>\n<p style=\"text-align: justify;\">Pengolahan bayam menjadi bubuk terlebih dahulu ini bukannya tanpa alasan. \u201cTujuan dari pembuatan bubuk bayam ini adalah untuk memperpanjang umur simpan, mempertahankan warna <em>snack <\/em>lebih stabil, serta dapat memaksimalkan jumlah bayam yang digunakan untuk pembuatan <em>snack<\/em>, sehingga kandungan zat besi pada <em>snack <\/em>bayam bisa menjadi lebih tinggi,\u201d terangnya.<\/p>\n<p style=\"text-align: justify;\">Setelah itu, bubuk bayam tersebut dicampur dengan garam untuk memberi rasa, tapioka, dan air. Tapioka sendiri digunakan Amel agar bahan bisa menyatu dan memberi kerenyahan pada produk. Selain itu, pada penelitian Amel ditambahkan isolat protein kedelai. Secara sederhana, isolat protein kedelai berguna untuk meningkatkan kerenyahan, mempertahankan warna hijau dari produk, serta membantu agar zat besi dapat lebih mudah diserap oleh tubuh.<\/p>\n<p style=\"text-align: justify;\">Adonan kemudian dicetak dan dilanjutkan dengan proses <em>resting<\/em>, lalu adonan digoreng. Pembuatan <em>snack <\/em>bayam ini sendiri, menurut Amel lebih kompleks dari pada <em>snack <\/em>sayuran yang ada. \u201cLangkah kerja pembuatannya mirip seperti pembuatan <em>snack<\/em> kentang. Jadi, perbedaan utama dengan <em>snack <\/em>sayuran lain terlihat dari karakter produk,\u201d ucap anak bungsu dari empat bersaudara tersebut.<\/p>\n<p style=\"text-align: justify;\">Amel kemudian bercerita, dari hasil organoleptik banyak yang mengatakan <em>snack <\/em>bayam ini terasa seperti <em>nori <\/em>(rumput laut) dan tidak terasa pahit maupun langu. \u201cKandungan zat besi dalam produk saya antara 4-5 mg\/100 gram, dan dapat digolongkan sebagai produk pangan sumber zat besi. Selain itu, dari segi gizi penggunaan bayam juga meningkatkan kandungan serat,\u201d lanjut wisudawan yang meraih IPK 3,88 itu.<\/p>\n<p style=\"text-align: justify;\">Untuk menyelesaikan skripsinya, Amel dibimbing oleh Dr.rer.nat. Ignasius Radix Astadi Praptono Jati, S.TP., M.P. Gadis yang saat ini sibuk mengembangkan diri sebagai wirausahawan tersebut menyatakan, bahwa penelitian ini amat mungkin untuk dikembangkan. \u201cKe depannya bisa dikembangkan lagi dari sisi langkah kerja, bisa diteliti juga tentang masa simpan, metode pengemasan, serta daya cerna produk dan <em>bioavailability <\/em>zat gizinya,\u201d kata Amel.<\/p>","protected":false},"excerpt":{"rendered":"<p>(UKWMS-2\/5\/2019) Permasalahan zat gizi mikro, khususnya di negara berkembang menjadi salah satu hal yang perlu mendapat perhatian secara serius. Angka defisiensi zat besi yang cukup tinggi, membuat Christina Amelia Hendrawan, Wisudawan Akademik Terbaik dari Fakultas Teknologi Pertanian Universitas Katolik Widya Mandala Surabaya (FTP UKWMS) membuat kreasi snack bergizi dari bayam. Inspirasi membuat snack bayam datang [&hellip;]<\/p>","protected":false},"author":1,"featured_media":1022004,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[533,1070,555,1121,767,193,538,546],"tags":[714,1969,961,1970,1971,1401,373,1972,1711,1973,1974,706,1975,205,1976,485,1977,1689,1197,1978],"class_list":["post-1022003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academic","category-alumni","category-highlight","category-inovasi","category-kampusfakultas-teknologi-pertanianteknologi-pangan","category-prestasi","category-research","category-universitasprestasi","tag-alami","tag-bayam","tag-berprestasi","tag-bubuk","tag-camilan-sehat","tag-gizi","tag-inovasi","tag-isolat","tag-kedelai","tag-kekinian","tag-kemandirian-pangan","tag-mahasiswa","tag-pemanfaatan-sayuran-lokal","tag-penelitian","tag-serat","tag-teknologi-pangan","tag-umur-simpan-panjang","tag-widya-mandala","tag-wisudawan","tag-zat-besi"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bubuk Bayam untuk Camilan Sehat - UKWMS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ukwms.ac.id\/en\/bubuk-bayam-untuk-camilan-sehat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bubuk Bayam untuk Camilan Sehat - UKWMS\" \/>\n<meta property=\"og:description\" content=\"(UKWMS-2\/5\/2019) Permasalahan zat gizi mikro, khususnya di negara berkembang menjadi salah satu hal yang perlu mendapat perhatian secara serius. 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