PANGAN FUNGSIONAL

FUNCTIONAL FOOD

by

Dr. Ir. Sony Suwasono, M.App.Sc

Department of Agricultural Product & Food Technology
Faculty of Agricultural Technology
University of Jember

I. PENDAHULUAN
Terminologi Awal Functional Food
- Semua makanan adalah fungsional memberi rasa, aroma, dan
nilai gizi (Silalahi, 2001).
- Istilah fungsional terkait dengan efek fisiologis yang
menguntungkan, selain sumber gizi.
- Banyak komponen minor non nutritif dalam makanan mencegah
dan mengobati penyakit
Makanan Fungsional

FUNCTIONAL FOOD
Health Food Designer Food Pharmafood Vitafood - Netraceutical

Functional Food
1. Mengandung komponen (zat gizi/non gizi) yang berfungsi positip bagi tubuh.
2. Mengandung bahan-bahan yang dapat meningkatkan status kesehatan.
3. Mengandung bahan-bahan yang dapat mencegah timbulnya penyakit-penyakit
tertentu.

Pangan
Fungsi Primer = mempunyai komposisi gizi yang baik
Fungsi Sekunder = mempunyai penampakan dan citarasa yang menarik
Fungsi Tersier = mempunyai fungsi fisiologis bagi tubuh

FUNGSI FISIOLOGIS PANGAN

menurunkan tekanan darah
menurunkan kadar gula darah
menurunkan kolesterol
meningkatkan penyerapan kalsium
meningkatkan penyerapan vitamin
menurunkan radikal bebas

Syarat Pangan Fungsional (Jepang)

1. Harus produk pangan dari ingredien alami (bukan kapsul, tablet, bubuk).
2. Layak dikonsumsi sebagai bagian diet atau menu.
3. Fungsi tertentu saat dicerna.
4. Berperan dalam metabolisme :
a. memperkuat mekanisme pertahanan tubuh.
b. mencegah timbulnya penyakit tertentu.
c. membantu memulihkan tubuh.
d. menjaga kondisi fisik dan mental.
e. memperlambat proses penuaan.

Functional
Foods
Ingredients:
Functional
Food
Ingredients

Commercial Functional Food

Vegeta
Yoghurt, Kefir, Coumiss
Yakult
Breakfast cereals
Biscuit
Minuman
Permen

Serat makanan (dietary fibers)

Oligosakarida & gula alkohol
- karoten
DHA
Prebiotik & Probiotik
Peptida & protein
Glikosida
Asam lemak tak jenuh
Isoprenoid & Vitamin
Mineral
Antioksidan

The Market of Functional Food

Japan is the world leader in the development of Functional Food
Nilai ekonomi US $ 7,5 milyar
Pertumbuhan pasar 8,5% per tahun
Over 100 companies selling or developing products
Over 70% products = Drinks. 30% = Food
Dietary fiber (40%) Calcium (20%) Oligosaccharides (20%)
Lactic Acid Bacteria (10%) Others (10%)
US Market of Functional Food
US $ 7,5 9,0 milyar
Pertumbuhan pasar 17 20% per tahun
European Market of Functional Food
West Germany US $ 4,82 milyar
United Kingdom US $ 2,28 milyar
France US $ 1,42 milyar
Pertumbuhan pasar 17 20%
per tahun

Examples of Functional Food

MILK PRODUCTS
1. Fermented Milk (Yoghurt, Kefir, Yakult, Coumiss, Labneh)
- mikroba Bifidobacterium dan Lactobacillus
- memperbaiki pencernaan laktosa
- mengontrol senyawa patogen dalam pencernaan
- mengurangi kolesterol
- menghambat tumor
- merangsang sistim imunitas
- mencegah konstipasi (kembung perut)
- menghasilkan vitamin B
- menghasilkan bakteriosin
- inaktivasi senyawa toksik

+
Lactobacillus bulgaricus

Activia, a probiotic yogurt (Danone)

+
Streptococcus thermophilus

Bifidobacterium animalis
DN-173 010

How does Activia works?

Activia contains BL, an exclusive live culture that resists gastric acids.

BL reaches the intestine in large, live quantities.

BL can then play its role on the intestinal flora.
Regularize the intestinal transit. (Scientifically Proven)

Activia is a probiotic yogurt; contains 1 billion of Bifidobacterium

animalis REGULARIS in each portion of 100g.

+
Lactobacillus bulgaricus

+
Streptococcus thermophilus

Activia, a probiotic drink (Danone)

Lactobacillus casei DN-114 001

DanActive helps strengthen your bodys natural defenses

DanActive works on the 3lines of defenses in our gut

DanActive is a probiotic drink; contains 108cfu/g of Lactobacillus

casei DEFENSIS in each bottle.

Examples of Functional Food

BEVERAGES
1. FibeMini (Otsuka Pharmaceuticals - Japan)
- mengandung serat makan (dietary fiber)
- mengandung mineral, vitamin.
2. PF21 (Asahi Beer Co.)
- minuman sporty kaya protein
- mengandung kolagen
3. Pocari Sweet Stevia (Otsuka P Japan)
- minuman isotonik
- pemanis stevioside (senyawa glikosida dari daun Stevia sp.)
4. Oligo CC (Calpis Food Co.)
- Minuman karbonasi (carbonated beverage)
- mengandung oligosakarida dari biji kedele

Examples of Functional Food

FOODS
Ready meals, breakfast cereals, biscuit,
confectionary, baby food, ice cream,
salad dressing
Komponen
Soluble fiber (serat), AA, DHA, Fruktooligosakarida, Asam lemak Omega
Vitamin, Mineral (kalsium,besi)

PROBIOTIK PREBIOTIK - SINBIOTIK

PROBIOTIK
Sekumpulan mikroba yang memberikan efek ++ bagi kesehatan
mikroba secara alami ada pada saluran pencernaan
mikroba ditambahkan berupa bahan tambahan pangan
mikroflora produsen asam laktat bakteri asam laktat
Lactobacilli dan Bifidobacteria
Bakteri ini dikonsumsi dalam keadaan hidup
Mampu bertahan hidup dalam saluran pencernaan
Elie Metchnikoff (1908)
- Konsumsi susu fermentasi dengan Lactobacilli akan
memperpanjang hidup manusia

Predominant Flora: Stomach

Stomach (0-103 cfu/ml):

Gram+ aerobes,
Lactobacillus &
Streptococcus

Predominant Flora: Vagina

Vagina: diverse aerobes & anaerobes including

Lactobacillus jensenii, Lactobacillus acidophilus,
Lactobacillus casei.

Predominant Flora: Urinary

Tract

Kidneys: sterile

Bladder: sterile
Urethra: 101-102 E. coli

Functions of Normal Flora

Digestion
Production of vitamins
Mucosal maturation
Stimulate Immune System
Attachment
Intestinal transit
Colonization resistance

Predominant Flora: Intestines

Small intestine:
Proximal ileum (103-104 cfu/ml)
aerobic Gram+
Distal ileum (1011-1012 cfu/ml)
Gram- anaerobes

Colon (1011-1012 cfu/ml):

Bacteroides, Eubacteria,
Peptostreptococci, E. coli,
Bifidobacterium, Fusobacteria

Welcome to your
microbial life!

Presentation Title Here | 23

Bacteria

What kinds of microbes are found in the gut?

>50 different phyla
~5 phyla found in gut
Over 50 known bacterial phyla
Generally only 6 phyla found in gut
Bacteroidetes*
Firmicutes*
Actinobacteria
Proteobacteria
Verrucomicrobria
Fusobacteria

10-100 trillion organisms

>1000 different species
Bacteria, fungi, viruses

Microbial species and abundance change over the

length of the GI track

Microbial Ecology of the Gut

Species have a characteristic geographic distribution along

both the length and the diameter of the gut

Bacterial phyla have specific site-distribution

in healthy humans
MOUTH

SKIN
ESOPHAGUS

COLON
STOMACH

Bacteroidetes

VAGINA

Firmicutes

Nature 449, 811-818. 2007

Gut Microbiota have a Role in Health and Disease

Gut Flora in
Breast Fed vs Formula Fed Babies

29

Friendly bacteria
Unfriendly / harmful Bacteria

Probiotics
Pathogens

Common flora
Facultative Anaerobes
Staph. Aureus, albus

Strict anaerobes
Nose & skin

Mouth, Colon, Vagina

Lactobacilus Sp, Bifidobact..

Candida albicans

Mouth, Colon, Vagina

Vagina, Outer urethra

E. Coli.

Haemophilus Sp.

Nasophyrinx & Conjunctiva

Pseudomonas aeruginosa

Colon & skin

LACTOBACILLUS: BIFIDOBACTERIA: SACCHAROMYECES:

31

Manfaat Probiotik
Perbaikan pencernaan laktosa
- adanya enzim laktase yang mampu memecah
laktosa
Pengurangan serum kolesterol
- adanya bile salt hydrolase menurunkan kolesterol
Penghambatan tumor
- senyawa dinding sel bakteri probiotik (peptidoglikan)
menyerap senyawa karsinogenik
Pencegahan konstipasi
- asam laktat merangsang gerak peristaltik usus
mencegah sembelit
Pencegahan terhadap diare akibat Helicobacter pylori

Manfaat Probiotik
Produksi bakteriosin
Pembentukan Vit. B
Peningkatan penyerapan kalsium mencegah
osteoporosis
Inaktivasi komponen toksik
Stimulasi sistim kekebalan tubuh
Kontrol patogen usus (Clostridium perfringen, E. coli,
Salmonella, Shigella, Listeria)

Produksi nutrien usus (asam lemak rantai pendek,

asam amino arginin, sistein dan glutamin)

Kriteria probiotik yang efektif (Fuller, 1991)

1. Memberikan efek menguntungkan bagi tubuh
2. Tidak patogenik dan tidak toksik
3. Mengandung sejumlah besar sel hidup
4. Mampu bertahan dan melakukan metabolismedalam usus
5. Tetap hidup selama dalam penyimpanan & waktu
digunakan
6. Mempunyai sifat sensori yang baik
7. Diisolasi dari tubuh manusia (human origin).

Bakteri Probiotik
Produk Probiotik

Bakteri Probiotik

Susu fermentasi (yoghurt,

buttermilk, susu asidofilus)

Lactobacillus bulgaricus, L.
acidophilus, L. casei, L. reuteri,
Streptococcus thermophilus,
Leuconostoc mesenteroides,
Bifidobacteria

Pangan yang disuplementasi

(susu pasteurisasi, minuman)

Lactobacillus bulgaricus, L.
acidophilus, L. reuteri,
Streptococcus thermophilus,
Bifidobacteria

Pharmaceuticals (tablet, kapsul,

granula)

Lactobacillus bulgaricus, L.
acidophilus, Bifidobacteria

Health Food (cairan, bubuk,

kapsul)

L. acidophilus, Bifidobacteria

Probiotic strains
Lactobacillus species
L. acidophilus
L. plantarum
L. casei subspecies rhamnosus
L. brevis
L. delbreuckii subspecies bulgaricus
Bifidobacterium species
B. adolescentis
B. bifidum
B. longum
B. infantis

B. breve

Others
Streptococcus salivarius ssp. thermophilus
Lactococcus lactis ssp. lactis
Lactococcus lactis s ssp. cremoris

Enterococcus faecium
Leuconostoc mesenteroides ssp. dextranicum
Propionibacterium freudenreichii
Pediococcus acidilactici
Saccharomyces boulardii

Some examples of food with probiotics.

1 billion/100 gm
B. Lactis and L.
acidophilus

1 billion/100 gm
B. lactis
(B. regularis)

10 billion/100 ml

1 billion/100 gm

L casei

B. Lactis and L.
acidophilus

Some Probiotic Supplements

1 billion
CFU
Bifidobacterium infantis 35624.

15 billion
CFU

L. acidophilus, B. lactis
L. Bulgaricus, B. longum
L. rhamnosus, L. brevis,
S. thermophilus, L. casei, L. salivarius
L. lactis, B. breve, L. plantarum
L. paracasei, B. bifidum

1.5 billion
CFU
30 billion CFU
Lactobacillus gasseri (KS-13)
Bifidobacterium bifidum (G9-1)
Bifidobacterium longum (MM-2)

S. Thermophilus KB19
L. Acidophilus KB27
B. Longum KN31

450 billion CFU

B. breve
B. longum
B. infantis
L. acidophilus
L. plantarum
L. paracasei
L. bulgaricus
S. thermophilus

Lactobacillus rhamnosus GG
Dietary Supplement: Culturelle

Saccharomyces boulardii Dietary

Supplement: Florastor

PREBIOTIK
Broste (1991)
- Konsep baru prebiotik berdasarkan adanya probiotik

Prebiotik
- Bahan tambahan makanan yang tidak dapat dicerna
- Bahan yang menguntungkan bagi tubuh dengan merangsang
pertumbuhan/aktifitas satu atau beberapa jenis bakteri dalam usus
secara selektif yang dapat memperbaiki kesehatan tubuh.

Syarat bahan tambahan makanan sebagai prebiotik :

1. Tidak dapat dihidrolisa atau diabsorbsi pada bagian atas saluran
pencernaan
2. Sebagai substrat yang efektif bagi bakteri yang bermanfaat dalam usus
3. Sebagai substrat yang merangsang bakteri untuk tumbuh dan aktif
metabolisme

Sumber Prebiotik :
1. Human Milk Oligosaccaharides ASI Air Susu Ibu 130
GalOS 3000-6000 ppm
2. Sayur & buah : Bawang merah, asparagus, chicory, pisang,
artichoke.

Jenis Prebiotik
1. Galakto-oligosakarida (GalOS)
2. Frukto-oligosakarida (FOS)
3. Gluko-oligosakarida
4. Manno-oligosakarida
5. Inulin
6. Laktulosa
7. Laktitol
8. Xylosa
9. Mannosa

Produksi Prebiotik :
1. Ekstraksi langsung polisakarida alami dari tumbuhan
2. Hidrolisa polisakarida alami
3. Sintesa enzimatis dengan enzim hidrolase atau glikosil transferase
prebiotik sintetis

Prebiotik Sintetis :
Galakto-oligosakarida
Frukto-oligosakarida
Isomalto-oligosakarida
Gentio-oligosakarida
Xilo-oligosakarida
Laktulosa
Laktusukrosa

Non Digestible Oligosaccharides

Galakto-oligosakarida
Frukto-oligosakarida
Inulin

Produksi Prebiotik di Jepang (1995)

Laktulosa
20.000 ton
Galakto-oligosakarida 15.000 ton
Frukto-oligosakarida
12.000 ton
Isomalto-oligosakarida 11.000 ton
Palatinose
5.000 ton
Soybean oligosakarida
2.000 ton
Laktusukrosa
1.600 ton
Gentio-oligosakarida
400 ton
Xilo-oligosakarida
300 ton

Prebiotik Kuat

prebiotics

Traditional dietary sources of prebiotics include soybeans, inulin sources (such

as Jerusalem artichoke, jicama, and chicory root), raw oats, unrefined wheat,
unrefined barley and yacon.
Some of the oligosaccharides that naturally occur in breast milk are believed to
play an important role in the development of a healthy immune system in
infants, but these are not considered prebiotics, as they do not act through the
intestinal microflora.

Mekanisme Pemecahan Prebiotik

Bakteri Probiotik
Asam lemak rantai pendek
Asam organik

Prebiotik
Usus

Asam asetat
Asam Propionat
Asam Butirat
Asam Laktat

Efek menyehatkan tubuh

Probiotik

Prebiotik

Sinbiotik
Kombinasi penggunaan mikroba hidup (probiotik) dan substrat pertumbuhan (prebiotik)

FOS + Bifidobacteria

Lactitol + Lactobacilli

Tubuh mendapat manfaat yang lebih cepat dan

sempurna karena bakteri dan substrat sudah spesifik

Synbiotics
It is also possible to increase and maintain a healthy bacterial gut
flora by increasing the amounts of prebiotics in the diet such as
inulin, raw oats, and unrefined wheat.
As probiotics are mainly active in the small intestine and prebiotics
are only effective in the large intestine, the combination of the two
may give a synergistic effect.
Appropriate
synbiotics

combinations

of

pre-

and

probiotics

are

Japanese probiotic milk-like product made

by fermenting a mixture of skimmed milk
with a special strain of the bacteria
Lactobacillus casei Shirota.

By Minoru Shirota in 1930

Standard Yakult (excludes variations such as in Yakult
Light) contains :
Sugar (sucrose) to balance sourness with sweetness.
Skim milk powder
Dextrose
Natural flavours
Live Lactobacillus casei strain Shirota , 6.5 billions per
65 mL bottle (concentration of 108 CFU/mL)
Water

Effect of factors on Survival of probiotics in FOOD

physiological state of the added probiotic in the food

physicochemical conditions of food processing

physical conditions of product storage, like temperature

chemical composition of the product, such as content of nutrients, oxygen

(Bifidobacterium) or pH

interactions with other product components, that can be inhibitory or

protective

SERAT MAKANAN

DIETARY FIBER

Dietary Fiber
By chemical analysis fiber can be
broken into soluble and insoluble
components (resistant starch identified by other chemical method)
Soluble components are pectic substances, some hemicelluloses,
gums and mucilages and are completely fermented by the bacterial
flora
Insoluble components are cellulose, some hemicelluloses, waxes, and
lignin primarily in plant cell walls as well as resistant starch are only
slightly fermented
Wheat is 90% insoluble and 10% soluble
Oats are 50% insoluble and 50% soluble
Psyllium 10% insoluble and 90% soluble

Dietary Fiber
Physiologic Properties
1. Slows transit in small bowel
2. Increases stool bulk
3. Holds on to water
4. Forms gels
5. Binds minerals and organic substances
6. Stimulates bacterial growth
7. Metabolized to SCFA

SCFA Production in Colon

Starch
Bacterial
+
Non-starch
Enzymes
Polysaccharides

Butyric (22)
Acetic (56)
Propionic(61)

SERAT MAKANAN - DIETARY FIBER

Dietary fibers are the indigestible portion of plant
foods that move food through the digestive system,
absorbing water and making defecation easier.
Bahan pangan dari tanaman
yang tidak dapat dicerna namun
mampu menggerakan makanan
melalui sistem pencernaan,
menyerap air, mempermudah
pembuangan

Dietary fiber consists of non-starch polysaccharides such as

cellulose and many other plant components such as dextrins,
inulin, lignin, waxes, chitins, pectins, beta-glucans and
oligosaccharides.

SOLUBLE FIBERS and INSOLUBLE FIBERS

Sumber serat makanan (dietary fiber) terdiri dari water-soluble or not soluble.
Kedua tipe fiber tersedia dalam plant foods dengan jumlah bervariasi.

1. Insoluble fiber possesses passive water-attracting

properties that help to increase bulk, soften stool and
shorten transit time through the intestinal tract =
memiliki kemampuan menyerap air yang membantu
meningkatkan volume feses,
mengempukkan feses, dan
memperpendek waktu saat
melalui usus.

Other sources of insoluble fiber include

whole wheat, wheat and corn bran, flax
seed lignans and vegetables such as
celery, green beans and potato skins..

SOLUBLE FIBERS and INSOLUBLE FIBERS

2. Soluble fiber undergoes metabolic processing via
fermentation, yielding end-products with broad, significant
health effects = ikut terlibat dalam metabolisme melalui
fermentasi dan menghasilkan produk akhir yang
memberikan manfaat kesehatan.
For example, plums (or prunes)
have a thick skin covering a juicy
pulp. The plum's skin is an
example of an insoluble fiber
source, whereas soluble fiber
sources are inside the pulp.

FERMENTABLE FIBER
The American Association of Cereal Chemists : soluble fiber = the
edible parts of plants or similar carbohydrates resistant to digestion
and absorption in the human small intestine with complete or partial
fermentation in the large intestine.
edible parts of plants all parts of a plant we eat : skin, pulp, seeds, stems,
leaves, roots contain fiber. Both insoluble and soluble sources are in plant.
carbohydrates complex carbohydrates, such as long-chained sugars also
called starch, oligosaccharides or polysaccharides, are excellent sources of
fiber.
resistant to digestion and absorption in the human small intestine foods
nutrients are digested by gastric acid and digestive enzymes in the stomach
and small intestine where the nutrients are released then absorbed through the
intestinal wall for transport via the blood throughout the body. A food resistant to
this process is undigested, as insoluble and soluble fibers are. They pass to the
large intestine only affected by their absorption of water (insoluble fiber) or
dissolution in water (soluble fiber).
complete or partial fermentation in the large intestine additional nutrient
absorption occurs through the process of fermentation in colon. Fermentation
occurs by the action of colonic bacteria on the food mass, producing gases and
short-chain fatty acids.

SHORT-CHAIN FATTY ACIDS

Fermentable fibre asam butirat, asam asetat, asam propionat, asam valerat
Memberi efek kesehatan

1. Menstabilkan blood glucose levels dengan membebaskan pancreatic

insulin release dan kontrol liver pada pemecahan glycogen breakdown.
2. Menekan cholesterol synthesis oleh liver and mengurangi
LDL
cholesterol dan triglycerides penyebab atherosclerosis.
3. Merendahkan pH usus besar sehingga melindungi diri dari
pembentukan colonic polyps dan meningkatkan absorpsi mineral.
4. Merangsang produksi T helper cells, antibodies, leukocytes, cytokines
dan kerja lymph yang berperanan dalam sistim immune.
5. Meningkatkan jumlah bakteri menguntungkan bagi kesehatan usus
Bifidobacteria dan Lactobacilli (probiotic).
6. Memperbaiki sifat pertahanan mukosa usus, menghambat infeksi dan
iritasi

GUIDELINES ON FIBER INTAKE

The American Dietetic Association (ADA) :
recommends for adult = a minimum of 20-35 g/day depending on calorie
intake (e.g., a 2000 cal/8400 kJ diet should include 25 g of fiber per day).
recommends for children = equal age in years plus 5 g/day (e.g., a 4 year
old should consume 9 g/day).
No guidelines have yet been established for the elderly or very ill.
The US National Academy of Sciences, Institute of Medicine :
recommend for adult = 20-35 grams of dietary fiber per day,
but the average American's daily intake of dietary fiber is
only 12-18 grams.

The British Nutrition Foundation :

recommends for adult = a minimum fiber intake of 12-24 g/day

DIETARY FIBER INTAKE

Recommended intake 25-35 gm/day

Actual intake 8 - 50 gm/day
1.Cereal content varies but bran is usually
cell wall.Examples- Raisen Bran -8gm.
Fiber One, and All Bran -12-14gm.
2.Fruits and vegetables vary and portion can
contain 2-5gm fiber [apple 2.8,beans
5,berries 5, potatoe 1.8]- fruits tend to be
> soluble and vegetable 50/50 sol/insol
3.Meats, fowl, fish, eggs and pure dairy
contain 0 fiber

Benefits of Dietary Fiber

Large Literature on Benefits. Some Conflicts But General
Consensus Is:
Intake of greater than 25 to 35 gm/day associated with:
1. Prevention of Coronary Heart Disease and
Hyperlipidemia Control
2.Decrease Stroke in Males
3.Prevention and Treatment of Diabetes
4.Treatment of Dietary Constipation
5.Prevention and Treatment of Diverticular Disease
6.Inverse Relationship with Colon Cancer Development
(AGA consensus)

Fiber in Cancer Prevention

Numerous epidemiologic studies
Prospective Decosse study in human
familial polyposis of the colon showed that
subjects on bran supplementation had less
polyp formation
Animal studies show that Lactobacilli
degrade carcinogens.
Bifidobacteria with and without prebiotics
decrease carcinogen activity and tumor
development in numerous animal studies.

SUMBER SERAT
The American Dietetic Association recommends consuming a variety of fiber-rich foods.
Soluble Fiber

Insoluble fiber

legumes (peas, soybeans, and other beans)

oats, rye, chia, and barley
some fruits and fruit juices (particularly prune
juice, plums and berries)
certain vegetables such as broccoli and
carrots
root vegetables such as potatoes, sweet
potatoes, and onions (skins of these
vegetables are sources of insoluble fiber)
psyllium seed husk (a mucilage soluble
fiber).
Legumes also typically contain shorter-chain
carbohydrates indigestible by the human
digestive tract but are metabolized by
bacterial fermentation in the large intestine
(colon), yielding short-chain fatty acids and
gases (flatulence).

whole grain foods

bran
nuts and seeds
vegetables such as
green beans, cauliflower,
zucchini, and celery
the skins of some fruits,
including tomatoes

Kandungan Serat Makanan Pada Buah-buahan

JENIS BUAH

KANDUNGAN SERAT
(GR)

Alpukat
Anggur
Apel
Belimbing
Jambu Biji
Jeruk Bali
Jeruk Sitrun
Mangga
Melon
Nanas
Pepaya
Pisang
Semangka
Sirsak
Srikaya

1,4
1,7
0,7
0,9
5,6
0,4
2
0,4
0,3
0,4
0,7
0,6
0,5
2
0,7

Kandungan Serat Makanan Pada Sayur-sayuran

JENIS BUAH

KANDUNGAN SERAT (GR)

Bayam
Kangkung
Daun Pepaya
Daun Singkong
Kol
Sawi Hijau
Seledri
Selada
Tomat
Paprika
Cabai
Buncis
Kacang Panjang
Bawang Putih
Bawang Merah
Kentang
Lobak
Wortel
Brokoli
Kembang Kol
Asparagus
Jamur

0,8
1
2,1
1,2
1,2
1,2
0,7
0,6
1,2
1,4
0,3
1,2
2,5
1,1
0,6
0,3
0,7
0,9
0,5
0,9
0,6
1,2

Kandungan Serat Makanan Pada Kacang-kacangan

JENIS BUAH

KANDUNGAN SERAT (GR)

Kacang Kedelai
Kacang Tanah
Kacang Hijau
Jagung
Kedelai Bubuk
Kecap Kental
Tahu
Susu Kedelai
Taoge
Tempe

4,9
2
4,1
2,9
2,5
0,6
0,1
0,1
0,7
0

Produk Komersial Serat Makanan