Ulasan Ilmiah: Peluang Pengembangan Beras Analog Fortifikasi dari Berbagai Bahan Baku Lokal dalam Mengurangi Defisiensi Mikronutrien
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Abstract
Pola konsumsi pangan pokok masyarakat menjadi salah satu penyebab defisiensi mikronutrien di
mana proporsi konsumsi nasi mencapai 51–60 persen, sedangkan beras sosoh hanya mengandung 1 mg
Fe dan 0,63 mg Zn/100 gram. Salah satu upaya penanggulangan defisiensi mikronutrien adalah dengan
pengembangan beras analog. Proses produksi dan pemilihan bahan baku memengaruhi sifat fisikokimia
produk beras analog. Proses produksi menggunakan ekstrusi panas dengan suhu barel antara 70–90ᵒC
paling banyak digunakan. Pembuatan beras analog dari berbagai bahan lokal menghasilkan nilai karbohidrat
46,45–91,54 persen, protein 0,61–18 persen, lemak 0,66–7,57 persen, nilai L 48,9–75,35 dengan metode
pengeringan oven suhu 60–70ᵒC selama 3–5 jam. Kandungan Fe dan Zn relatif stabil terhadap pengeringan
sampai 20 minggu penyimpanan. Retensi asam folat berkisar 95 persen dan 75 persen selama penyimpanan
3 dan 9 bulan berturut-turut. Kerusakan vitamin A sebagian besar terjadi karena adanya cahaya pada proses
penyimpanan (28,5–40 persen). Bahan lokal yang sering digunakan dalam pembuatan beras analog adalah
tepung mocaf, tepung jagung, sagu, sorgum, tepung kedelai. Fortifikan Fe-pirofosfat dan antioksidan sejauh
ini menjadi fortifikan yang disarankan dalam beras analog fortifikasi. Beras analog fortifikasi dari berbagai
bahan baku lokal memiliki peluang yang besar untuk dikembangkan di masyarakat dalam mengurangi
defisiensi mikronutrien.
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