PANGAN FUNGSIONAL DAN

PERKEMBANGAN TERKINI UNTUK

KESEHATAN OPTIMAL

Y. Marsono
Lab. Pangan dan Gizi,
Fak. Teknologi Pertanian
UNIVERSITAS GADJAH MADA
yustimar@ugm.ac.id

Webinar, 21 Juli 2020

PENDAHULUAN

PENDAHULUAN - PERKEMBANGAN PANGAN

FUNGSIONAL
KOMPONEN BIOAKTIF DALAM PANGAN FUNGSIONAL
BAGAIMANA KOMPONEN BIOAKTIF MENINGKATKAN
IMUNITAS
BAGAIMANA PANGAN FUNGSIOAL MENCEGAH COVID
19
PENUTUP/KESIMPULAN
PENDAHULUAN

Hipocrates (460BC-370BC) : “ Let food be the

medicine and medicine be thy food”
Ludwig Feuerbach (1804-1872): “ We are what
we eat”

Functional Food Center (FFC), 2006: “Let

functional food be the medicine”
PERKEMBANGAN PENGERTIAN
PANGAN FUNGSIONAL

JAPAN : FOSHU (Food for Specific Health Uses: :”Food products fortified with
special constituents that possess advantagesous physiological effects”
EUROPE:
Functional Food: “ Food products cqan only be considered functional if
together with the basic nutritional impact it has beneficial effects on one or
more function of the human organism thus either improving the general and
physical conditions or/anddecreasing the risk of the evolution of diseases”

The National Academy of Sciences and Nutrition Board in USA:

Functional Food:”Any modified food or food ingridient that may provide a
health benefit beyond the traditional nutrients in contains”
PERKEMBANGAN PENGERTIAN
PANGAN FUNGSIONAL
The Institute of Food Technologists (IFT) :
Functional Food: “ Substances that provide essential nutrients often beyond
quantities necessary for normal maintanance, growth, and development,
and/or other biologically active components that impart health benefits or
desirables physiological effects”
BRITISH NUTRITION FOUNDATION
Functional food may be defined as a food having health benefits and/or
disease preventing properties over and above nutritional value (BNF, 1999)
The American Dietetic Association (ADA): “ Whole, fortified, enriched or
enchanced that shoud be consumed regularly and at effective amounts in
order to derive health benefits”
PERKEMBANGAN PENGERTIAN
PANGAN FUNGSIONAL

Pangan fungsional : pangan yang secara alamiah maupun telah melalui proses,
mengandung satu atau lebih senyawa yang berdasarkan kajian-kajian ilmiah
dianggap mempunyai fungsi-fungsi fisiologis tertentu yang bermanfaat bagi
kesehatan, dikonsumsi layaknya makanan atau minuman, serta mempunyai
karakteristik sensori berupa penampakan, warna, tekstur dan cita rasa yang dapat
diterima konsumen (BPOM, 2011)
Catatan: Perka BPOM No 13 Thn 2016: TIDAK ADA PANGAN FUNGSIONAL
PERKEMBANGAN PENGERTIAN
PANGAN FUNGSIONAL

FFC 2014: “ natural or processed foods that contains

known or unknown biologically-active compounds; which,
in defined, effective non-toxic amounts, provide a clinically
proven and documented health benefit for the prevention,
management, or treatment of chronic disease”
PERKEMBANGAN PENGERTIAN
PANGAN FUNGSIONAL

FFC, 2017: “ natural or processed foods that contains

biologically-active compounds; which, in defined, effective
and non-toxic amounts, provide a clinically proven and
documented health benefit utilizing specific biomarker for
the prevention, management, or treatment of chronic
disease or its symptoms”
PERKEMBANGAN PENGERTIAN
PANGAN FUNGSIONAL

ESSENTIAL
COMPONENT

Gur et al., 2018

PERKEMBANGAN PENGERTIAN
PANGAN FUNGSIONAL

HAL BARU DARI FFC DEFINISI FFC 2017

1. Definisi sebelumnya: improve health and reduce disease

2. Lebih spesifik dengan persyaratan : ada bioactive compound
3. Menggunakan biomarker utk menentukan efektivitas
pangan fungsional
4. Target lebih luas: treatment of chronic disease or its
symptoms
PERKEMBANGAN PENGERTIAN
PANGAN FUNGSIONAL
Essential Components

• Natural or processed food

• Contains biologically active compound
• Which in defined effective, and non-toxic amounts
• provide a clinically proven and documented health benefit utilizing
specific biomarker
• For the prevention, management, or treatment of chronic disease or
its symptoms
PANGAN FUNGSIONAL DI DALAM
FOOD SISTEM

DALAM DEFINISI FFC (2017) :…. health benefit for the

prevention, management, or treatment of chronic disease or
its symptoms”

Bagaimana peran Pangan Funsional dalam pencegahan

penyakit menular spt Covid-19??
 FOOD SYSTEM
PANGAN IN ERA COVID19
FUNGSIONAL DI DALAM
PANDEMIC
FOOD SYSTEMCRISISDI ERA PANDEMI

Galanakis, 2020
 FOOD SYSTEMBIOAKTIF
KOMPONEN IN ERA COVID19
DALAM
PANDEMIC
PANGAN CRISIS
FUNGSIONAL
• Pada kasus Covid 19 : factor resiko adalah imunitas, umur dan
penyakit bawaan (diabetes, jantung, asma, paru2 dsb) .

• Peran Komponen bioaktif dalam Pangan fungsional :

- Meningkatkan imunitas
- Mengurangi resiko penyakit bawaan
-PANGAN FUNGSIONAL SANGAT PENTING DALAM MENJAGA
KESEHATAN DI MASA PANDEMI.
Note: aging mengakibatkan tubuh kehilangan kemampuan respon cell-
mediated immune.
BAGAIMANA MENINGKATKAN SIFAT
FUNGSIONAL (Gibson & Fuller, 1998)
1. Mengurangi komponen yg berefek fisiologis negatip (alergi, racun,
mutagenik)
2. Menaikkan komponen yg berefek positip (serat pangan,
antioksidan, probiotik, prebiotik)
3. Menambahkan ingridien aktip (vit & mineral)
4. Menggantikan sebagian komponen yg negatip dg komponen lain yg
positip.
5. Meningkatkan bioavalabilitas atau stabilitas komponen bioaktif
(Roberfroid, 2000)
6. Rekayasa teknologi pengolahan untuk meningkatkan komponen
bioaktif, misal peningkatan resistant starch (Marsono, 2009)
 FOOD SYSTEM
BAGAIMANA IN ERA COVID19
KOMPONEN BIOAKTIF
PANDEMIC CRISIS
MENINGKATKAN IMUNITAS
DIETARY FIBER:
DF/Prebiotik memperbaiki neraca microflora didalam usus, 
meningkatkan sistem immune lewat:
1. Kontak langsung bakteri asam laktat atau produk metabolic bakteri
(komponen dinding sel atau sitoplasma) dgn sel-sel immune di
dalam usus
2. Produksi SCFA dari fementasi DF
3. Perubahan dalam produksi mucin
- modulated immune parameter in GALT (Gut-associated lymphoid
tissue), secondary lymphoid tissues and peripheral circulation.
Schley & Field (2002)
 FOOD SYSTEM
BAGAIMANA IN ERA COVID19
KOMPONEN BIOAKTIF
PANDEMIC CRISIS
MENINGKATKAN IMUNITAS
DIETARY FIBER:
• Non-digestible polysaccharides (NPS) dapat mengaktifkan gen yang
berkaitan dng immune (misalnya NFkB= Nuclear factor kappa-light-chain
enhancer) - mensekresikan protein signal (chemokines) sehingga sel
immune bekerja
• Serat larut air dapat menyebabkan kenaikan protein anti-imflamatory yang
disebut interleukin-4 (IL-4). IL-4 dapat meningkatkan sekresi antibody,
sehingga mengakibatkan peningkatan imunitas.
• Serat pangan akan mempengaruhi komposisi microflora di dalam kolon,
difermentasi microflora menghasilkan asam lemak rantai pendek (short chain
fatty acids = SCFA).SCFA yang disirkulasikan dalam darah mempengaruhi
tingkat imunitas seseorang karena SCFA mempunyai kemampuan untuk
mencegah imflamasi.
 FOOD SYSTEM
BAGAIMANA IN ERA COVID19
KOMPONEN BIOAKTIF
PANDEMIC CRISIS
MENINGKATKAN IMUNITAS
ANTIOKSIDAN
- Oksidasi dalam sel akan menghasilkan ROS
- ROS memicu stress oksidative dan inflamasi -
kerusakan system imun karena radical Oxigen dan
molekul pro inflammatory yang berlebihan.
- Antioksidan akan memblokir efek ROS sehingga akan
memperbaiki performance system immune.
 FOOD SYSTEM
BAGAIMANA IN ERA COVID19
PANGAN FUNGSIONAL
PANDEMIC CRISIS COVID 19
MENCEGAH
• Virus masuk ke sel inang melalui beberapa mekanisme
: endocytosis, macrocytosis, pinocytosis dan
phagocytosis
• 4 structural protein pada virus Covid 19:
- Spike (S)
- Envelope (E)
- Membrane (M)
- Nucleocapsid (N)
 FOOD SYSTEM
BAGAIMANA IN ERA COVID19
PANGAN FUNGSIONAL
PANDEMIC
MENCEGAHCRISIS COVID 19
• Diantara ke empat structural protein tersebut yang paling
besar penannya dalam infeksi virus adalah : Spike (S).
• S protein berikatan dengan RBD (Receptor Binding Domain),
kemudian melakukan fusi dan masuk lewat membrane sel
host
Ada 2 macam reseptor:
• RBD untuk SARS – CoV dan SARS – CoV-2 :Reseptor ACE2
(Angiotensin-Converting Enzyme 2)
• RBD untuk MERS-CoV : CD26 (DPP4 = Dipeptidyl peptidase 4)
 FOOD SYSTEM
BAGAIMANA IN ERA COVID19
PANGAN FUNGSIONAL
PANDEMIC CRISIS COVID 19
MENCEGAH
Ada 2 mekanisme:
1. Mencegah pengikatan spike glycoprotein (S) dengan reseptor
a. High fruit fiber diet menghambat pengikatan reseptor CD26
b. Cuercetin, curcumin, Phloretin, Tea polyphenol (EGCG) dan
Thymoquinone menghambat/memblokir pengikatan reseptor
ACE2.
• Mempengruhi epigenetic sel
Cuercetin, curcumin, Phloretin, Tea polyphenol (EGCG) dan
Thymoquinone menghambat epegenetik sel

• Lihat gambar
 FOOD SYSTEM
BAGAIMANA IN ERA COVID19
PANGAN FUNGSIONAL
PANDEMIC CRISIS COVID 19
MENCEGAH

Haslberger et al., 2020

COMPOUND, TARGET VIRUS AND
EFFECTIVENESS AGAINST VIRUS
Compound Target virus Target virus
Quercetin Influenza A Virus (H5N1), SARS Interaction with the HA2 subunit to inhibit
the HSN1 virus inhibitory activity in the
early stage of influenza infection inhibits
docking station ACE
Curcumin Influenza virus, hepatitis C Binding to three protein receptors : RBD-S,
virus,Zika Virus (ZIKV), PD-ACE2 and SARS-Cov-2 protease
HIV,herpes simple virus 2
(HSV2), HPV, chikungunya virus
(CHIKV)

Haslberger et al., 2020

COMPOUND, TARGET VIRUS AND
EFFECTIVENESS AGAINST VIRUS
Compound Target virus Target virus
Epigallocatechin Harpes simplex, Senesense increases viral and cellular membrane
gallate (EGCG) Hepatitis B & C, permeability, interaction with DNMTs, ACE-2 and
dengue virus, helicase. Inhibits Sssl DNMT- and DMTI – mediated
chikungunya virus, DNA methylation
HIV, West Nile viruses
Phloretin ZIK (MR766 and Influence the charge, fluidity, and permeability of the
PRVABC59) cells; it regulates interleukin 6, interleukin 8, and TNF
alpha via epigenetic mechanism and deprives the
viruses of the nutrients, reduced reproducibility
thymoquinone Avian influenza virus Reduce the virus pathogenicity, DNA
(H9N2) methylation/demethylation (upregulation of
ubiquitin-like-containing plant homeodomain(PHD)

Haslberger et al., 2020

Plant extract, plant source, recommended
daily intake & food concentration
Compound Source RDI range Food concentration
/100 gr
Quercetin Onion, capers, 50-800 mg Up to 234 mg
chives
Curcumin Tumeric 3 mg/kg body 3000 mg
weight
Epigallocatechin Green tea 130 mg 7380 mg
gallate (EGCG)
Phloretin Apples, pears, 40 mg 0,65 mg
strawberries

Haslberger et al., 2020

Plant extract, plant source, recommended
daily intake & food concentration
Compound Source RDI range Food
concentration/100 gr
Berberine Barberry, <1500 mg 1.6-4.3 mg
tumeric
Sulforaphane Broccoli 400 mg 1400 mg
Thymoquinone Nigella sativa, Up to 500 mg -
black seed oil
Polyphenols from Sage, salvia 150 mg 450 mg
sage officinalis

Haslberger et al., 2020

FOOD SYSTEM IN ERA COVID19
KESIMPULAN
PANDEMIC CRISIS
1. Pengertian tentang pangan fungsional terbaru (FFC2017) memberikan
syarat yang lebih ketat untuk claim. Namun kita harus tetap mmberi
peluang untuk berkambangnya pangan fungsional di Indonesia.
2. Pangan fungsional punya peran penting dalam menghadapi pandemic
covid 19 melalui peningkatkan imunitas tubuh
3. Pangan fungsional (dietary fibre dan antioksidan) dapat melawan
infeksi virus covid 19 karena pangan fungsional dapat mencegah spike
(protein S) menempel pada receptor CD26 (DPP4) atau receptor ACE2,
serta mencegah epigenetic sel.
4. Dimasa era normal baru disarankan banyak makan pangan fungsional
(serat pangan dan antioksidan) untuk meningkatkan imun dan
melawan infeksi virus covid 19.
Terima Kasih