{"id":4026,"date":"2021-08-16T09:00:00","date_gmt":"2021-08-16T02:00:00","guid":{"rendered":"https:\/\/ahligizi.id\/blog\/?p=4026"},"modified":"2021-08-10T20:53:47","modified_gmt":"2021-08-10T13:53:47","slug":"kandungan-dan-manfaat-ubi-jalar-ungu","status":"publish","type":"post","link":"https:\/\/ahligizi.id\/blog\/2021\/08\/16\/kandungan-dan-manfaat-ubi-jalar-ungu\/","title":{"rendered":"KANDUNGAN DAN MANFAAT UBI JALAR UNGU"},"content":{"rendered":"\n

Indonesia kaya akan umbi-umbian salah satunya yaitu ubi jalar ungu. Ubi jalar ungu memiliki kandungan gizi dan banyak manfaat bagi kesehatan. Mari kita simak pada ulasan berikut.<\/p>\n\n\n\n

Ubi Ungu<\/h2>\n\n\n\n

Ipomea batatas L. Poir<\/em> adalah salah satu komoditas umbi-umbian yang memiliki peran dalam diversifikasi pangan, yang banyak ditemui di Indonesia. Warna ungu pada ubi jalar tersebut berasal dari pigmen ungu antosianin yang merupakan zat alami. Penelitian-penelitian terdahulu mengenai pengolahan ubi jalar menjadi berbagai macam produk, antara lain sirup fruktosa, manisan kering ubi jalar, french fries<\/em>, mie ubi jalar, selai, flakes<\/em> ubi jalar, biskuit ubi jalar, reconstituted chips<\/em>, minuman puree ubi jalar, yogurt ubi jalar, dan lain-lain.\u200b1\u200b<\/sup><\/span><\/p>\n\n\n\n

Lebih Lanjut : Warna Warni Makanan<\/a><\/strong><\/p>\n\n\n\n

Nilai Gizi Ubi Ungu<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Kelebihan lain dari ubi jalar adalah kandungan vitamin B yaitu B6 dan asam folat yang cukup mengesankan. Kedua vitamin ini sangat dibutuhkan untuk mengoptimalkan kerja otak sehingga daya ingat dapat dipertahankan. Ubi jalar kaya akan kandungan serat, karbohidrat kompleks, dan rendah kalori. <\/span><\/strong>Hal ini sangat menguntungkan bagi penderita diabetes karena bisa mengontrol atau memperlambat peningkatan kadar gula darah.<\/p>\n\n\n\n

Sebagian besar serat ubi jalar merah merupakan serat larut, yang bekerja serupa busa spon. Serat menyerap kelebihan lemak\/kolesterol darah, sehingga kadar lemak\/ kolesterol dalam darah tetap aman terkendali. Oligosakarida yang tersimpan dalam ubi jalar ungu menjadi komoditas bernilai dalam pemerkayaan produk pangan olahan, seperti susu. Selain mencegah sembelit, oligosakarida memudahkan buang angin. Hanya pada orang yang sangat sensitif oligosakarida mengakibatkan kembung.<\/span><\/strong>\u200b2\u200b<\/sup><\/span><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Kandungan antioksidan yang terdapat dalam ubi ungu selain antosianin yaitu vitamin C. Vitamin C pada ubi jalar ungu paling tinggi yaitu sebesar 0,0177 mg\/100 gram<\/span><\/strong>, sedangkan pada ubi jalar putih 0,0118 mg\/100 g; kuning 0,0126 mg\/100 g; oranye 0,0121 mg\/100 g.\u200b3\u200b<\/sup><\/span> Ubi jalar ungu yang dikukus selama 30 menit, kadar antosianin meningkat 40%<\/span><\/strong> karena adanya pelepasan ikatan jaringan antosianin oleh panas agar menghasilkan efek hiperkromik dan meningkatkan antosianin.\u200b4\u200b<\/sup><\/span> Aktivitas antioksidan ubi jalar ungu yang mengalami proses pengukusan lebih tinggi dibanding ubi jalar ungu yang mengalami proses penggorengan, dan pengeringan.\u200b5\u200b<\/sup><\/span><\/p>\n\n\n\n

Baca Artikel : Pengaturan Indeks Glikemik, Beban Glikemik, dan Penghitungan Karbohidrat pada Diabetes Mellitus<\/strong><\/a><\/p>\n\n\n\n

Manfaat Ubi Ungu<\/h2>\n\n\n\n

Antosianin memiliki sebagai antioksidan karena mampu menangkal radikal bebas dan menghambat peroksidasi lipid, penyebab utama kerusakan pada sel yang berasosiasi terjadinya penuaan dan penyakit degeneratif. Kandungan antosianin pada ubi jalar ungu lebih tinggi dibanding varietas ubi jalar lainnya <\/span><\/strong>seperti ubi jalar putih, kuning, dan orange, dan juga lebih tinggi dari biji kedelai hitam, beras hitam, dan terong ungu.\u200b6\u200b<\/sup><\/span> Antosianin juga memiliki fungsi sebagai antimutagenik dan antikarsinogenik, dan dapat mencegah gangguan pada fungsi hati, antihipertensi, dan antihiperglikemik. <\/span><\/strong>Hal tersebut sudah dibuktikan dengan penelitian terhadap tikus dengan pemberian jus ubi jalar ungu secara oral dapat menurunkan tingkat kerusakan hati.<\/p>\n\n\n\n

Pada penelitian CJ Suhardi, et al mengenai pengaruh antosianin dari ubi jalar ungu dalam meningkatkan superoksida dismutase (SOD) membuktikan bahwa kadar SOD yang meningkat pada tikus dengan pemberian antosianin dapat mengimbangin radikal bebas, sehingga dapat menjaga fungsi endotel dengan baik dan tikus yang tidak diberi perlakuan antosianin mengalami penurunan kadar SOD. Hal tersebut terjadi karena jumlah radikal bebas yang akan mengubah NO menjadi ONOO- yang akan menurunkan biovaibilitas NO, menurunkan kecepatan dan proses produksi SOD.\u200b7\u200b<\/sup><\/span><\/p>\n\n\n\n

Referensi<\/h2>\n\n\n\n
  1. \n
    1. <\/div>
    Ambarsari I. Rekomendasi dalam Penetapan Standar Mutu Tepung Ubi Jalar. Jurnal Standardisasi<\/i>. 2006;11(3):212-219.<\/div>\n <\/div>\n<\/li>
  2. \n
    2. <\/div>
    Simonne A, Kays S, Koehler P, Eitenmiller R. Assessment of B-Carotene Content In Sweet Potatoe Breeding Lines In Relation To Dietary Requirements. Journal of Food Composition and Analysis<\/i>. 2007;6(4):336-345.<\/div>\n <\/div>\n<\/li>
  3. \n
    3. <\/div>
    Kemal N, Karim A. Analisis Kandungan \u0392 -Karoten Dan Vitamin C Dari Berbagai Varietas Ubi Jalar (Ipomoea batatas). Indonesia Chimica Acta<\/i>. Published online 2013:1-8.<\/div>\n <\/div>\n<\/li>
  4. \n
    4. <\/div>
    Yang J, Gadi RL. Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas). American J of Food Technology<\/i>. Published online June 15, 2008:224-234. doi:10.3923\/ajft.2008.224.234<\/a><\/div>\n <\/div>\n<\/li>
  5. \n
    5. <\/div>
    Sinha J, Chawla P, Singh H. Effect of Cooking Methods on Betacarotene, Anthocyanin, Vitamin C, and Antioxidant Content of Sweet Potato. Int J Food Nutr Sci<\/i>. 2015;4(1):114-117.<\/div>\n <\/div>\n<\/li>
  6. \n
    6. <\/div>
    Ginting E, Utomo J, Yulifianti R. Potensi Ubijalar Ungu sebagai Pangan Fungsional. Iptek Tanam Pangan<\/i>. 2011;6(1):116-138.<\/div>\n <\/div>\n<\/li>
  7. \n
    7. <\/div>
    Suhardi C, Ratnawati R, Khotimah H. Pengaruh Pemberian Antosianin dari Ipomea batatas L. Varietas Ungu Kultivar Gunung Kawi dalam Meningkatkan Kadar Superoksida Dismutase pada Tikus (Rattus norvegicus) dengan Diet Aterogenik. Majalah Kesehatan FK UB<\/i>. 2016;3(4):166-173.<\/div>\n <\/div>\n<\/li><\/ol><\/section>\n\n\n\n
      \n\n\n\n\n\n\n\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

      Indonesia kaya akan umbi-umbian salah satunya yaitu ubi jalar ungu. 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