Kandungan Gizi Buah Pandan Laut (Pandanus tectorius Park.) pada Tiga Tingkat Kematangan

*Zita Letviany Sarungallo -  Laboratorium Teknologi Pertanian, Fakultas Teknologi Pertanian, Universitas Papua. Jl. Gunung Salju, Amban, Manokwari-98314, Papua Barat, Indonesia
Cicilia Maria Erna Susanti -  Laboratorium Teknologi Hasil Hutan, Fakultas Kehutanan, Universitas Papua. Jl. Gunung Salju, Amban, Manokwari-98314, Papua Barat, Indonesia
Nurhaidah Iriany Sinaga -  Lab. Konservasi Sumber Daya Hutan, Fakultas Kehutanan, Universitas Papua. Jl. Gunung Salju, Amban, Manokwari-98314, Papua Barat, Indonesia
Diana Nurini Irbayanti -  Lab. Agribisnis, Fakultas Pertanian, Universitas Papua. Jl. Gunung Salju, Amban, Manokwari-98314, Papua Barat, Indonesia
Rossa Marlen Martha Latumahina -  Laboratorium Teknologi Pertanian, Fakultas Teknologi Pertanian, Universitas Papua. Jl. Gunung Salju, Amban, Manokwari-98314, Papua Barat, Indonesia
Published: 28 Feb 2018.
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Abstract

Buah pandan laut (Pandanus tectorius Park.) tergolong jenis pandan yang penyebarannya hampir di seluruh daerah Asia hingga ujung timur Asia yakni Daratan-daratan Kepulauan Pasifik, termasuk di Provinsi Papua Barat dengan keragaman yang cukup tinggi. Buah ini berpotensi sebagai bahan pangan namun informasi nutrisinya masih sangat terbatas. Penelitian ini bertujuan untuk menentukan komposisi gizi buah pandan laut pada tiga tingkat kematangan, yang merupakan penelitian dasar sebagai upaya pemanfaatannya untuk ketahanan pangan di wilayah pesisir dan pulau-pulau kecil. Pengamatan dilakukan terhadap komposisi gizi (kadar air, abu, lemak, protein, karbohidrat, serat kasar, total gula dan β-karoten) buah pada 3 tingkat kematangan (fase buah agak matang, matang dan lewat matang) dari 2 klon buah pandan laut, yang masing-masing berasal dari Pulau Mansinam dan Kawasan Pesisir Pantai Utara Manokwari. Hasil penelitian menunjukkan bahwa daging buah pandan laut memiliki kandungan abu  berkisar antara 5,15 dan 6,8% (bk), kadar lemak berkisar 0,4% hingga 0,5% (bk), protein (2,8-4,3%; bk), karbohidrat (71,6-89,9%; bk), serat kasar (24,4-27,3%; bk), dan β-karoten (11,2-33,2 ppm; bk). Kandungan total gula dan β-karoten buah tersebut cenderung meningkat dengan meningkatnya tingkat kematangan buah. Berdasarkan komposisi nutrisinya yang didominasi oleh karbohidrat, berserat dan mengandung β-karoten, maka buah pandan laut sangat berpotensi untuk diolah menjadi berbagai produk pangan.

Pandan laut (Pandanus tectorius Park.) fruit is a pandanus species that spread almost throughout Asia to the east of Asia and Pacific Island including in West Papua Province with considerable diversity. This fruit is potential as food but nutritional information is still very limited. This study aims to determine the nutritional composition of pandan laut fruit at three levels of maturity, which is a basic study as an effort to utilize for food security in coastal areas and small islands. Observations were made on the nutritional composition (moisture content, ash, fat, protein, carbohydrate, crude fiber, total sugar and β-carotene) at 3 levels of maturity (half ripe, ripe and over ripe)) of 2 clones pandan laut fruit each of which comes  from Mansinam Island and Northern Coastal area of Manokwari. The results showed that pandan laut flesh has ash content ranged between 5.15 and 6.8%, fat content ranged from 0.4 to 0.5%, protein (2.8-4.3%), carbohydrates (71.6-89.9%), crude fiber (24.4-27.3%), and β-carotene (11.2-33.2 ppm). The total of sugar and β-carotene content of these fruits tends to increase as the fruit maturity level increases. Based on the composition of nutrients which are dominated by carbohydrates, crude fiber and contain β-carotene, the fruit of pandan laut is potential to be processed into various food products.

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Keywords
Buah pandan laut (Pandanus tectorius); tingkat kematangan; kandungan gizi; β-karoten

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Section: Artikel Penelitian (Research Article)
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