Bahan

Pangan
Tradisional
Meningkatkan
Imunitas Dr. Badrut Tamam, STP, M.Biotech
Dr: Food Science, IPB University, Bogor
M.Biotech: Biotechnology, Flinders University, Adelaide,
Australia
STP: Food Technology, Brawijaya University, Malang
Karakteristik Virus
Corona
• Ukuran: 60–140 nm (diameter)
• Sensitive terhadap ultraviolet dan panas
• Tidak aktif dalam pelarut lemak, ethanol,
chlorine-containing disinfectant,
peroxyacetic acid and chloroform
• Replikasi di tubuh inang, masuk dalam
replikasi protein.
• Sangat mudah menular (contagious)
• Dibutuhkan imunitas pada tubuh
manusia
 infected cell infected cell infected cell

Natural killer cell Cytotox T cell Natural killer cell Cytotox T cell Natural killer cell Cytotox T cell
 Apa Bahan
Makanan
Tradisional
: Bahan makanan yang itu?
Beberapa Kelebihan
dihasilkan secara lokal di Bahan Makanan
suatu daerah di wilayah Tradisional

Indonesia dan sudah turun 1. Affordable (murah dan

temurun dikonsumsi di daerah terjangkau)
tersebut. 2. Available (tidak kesulitan
mencari)
= Pangan lokal 3. Sustainable (Selalu tersedia dan
berkesinambungan)
 Kopi gayo aceh

Duren dan teri

medan

Bumbu Buah merah papua

Padang
Ikan laut
Ikan air tawar Markisa Sulawesi
dan laut
Ikan laut
Bandeng Ikan air tawar
Ikan air tawar Talas bogor
semarang dan laut
dan laut Salak Bali

Tempe Malang
Kangkung Lombok
 Sumber Karbohidrat

Shorgum

Sagu
Protein Hewani dan
6 JUNI
Sayura
n
Bua
h
Bumbu
Penelitian tentang Bahan Pangan Tradisional
Nama Bahan Makanan Sifat fungsional dan peningkatan imunitas Author
Ubi jalar ungu Kandungan antosianin 61.85 mg/100g dan Husna et al.
kapasitas antioksidan 59.25% (2013)
Kandungan beta karoten 75.91 ±1.92 ppm Fauziah et al.
(2015)
Beras merah Kandungan besi (Fe) 557,49 ppm; zinc Yora et al. (2015)
(Zn) 487,82 ppm.
Ikan mujahir Kadar protein protein : 11.95 g, kalsium 4.46 mg, Syahrir et al.
phosfat 490 mg, dan besi 3.49 mg (2016)
Tempe Peptida bioaktif (antihipertensi, antidiabetics, Tamam et al.
antioksidan dan antitumor) (2019)
Kaya akan isoflavon dan antioksidan Astuti (2008)
Bayam Mengandung Flavonoid, phenolic compound Horward et.al
(2002)
Jambu biji Kaya vitamin C, karotenoid, phenolic compound Thaipong et al.
(2006)
Ginger Mengandung polyphenols, vitamin C, β carotene, Prakash et al.
 Mekanisme aksi zat gizi meningkatkan imunitas:
Zat Gizi Mekanisme aksi Author
Vitamin A Influencing several components of the immune system Erickson et al, 2000

Vitamin A-deficiency reduced natural killer activity, lower Ross, 1992

production of interferon, less effective fixed fat macrophage
activity, and lower lymphocyte response to stimulation by
mitogens.
Probiotic (yoghurt) stimulate cytokine production, including interferon  (IFN-) in Solis-Pereyra &
human blood mononuclear cells Lemonnier, 1996
Selenium immunostimulant effects, including an enhancement of Kiremidjian-Schumacher &
proliferation of activated T cells (cytotoxic lymphocytes) and an Roy, 1998
improvement of NK-cell activity
Vitamin C Vitamin C intakes related to responses on delayed-type- Grimble, 1997
hypersensitivity skin tests, antibody production, lymphocyte
proliferation, and numbers of the specific subgroups of white
blood cells , pulmonary function and iron absorption
Vitamin E A potent antioxidant and has an ability to modulate host immune Erickson et al, 2000
functions. vitamin E plays a role in the differentiation of
immature T cells in the thymus.
Hasil Riset UI dan
IPB
Senyawa
potensial
antivirus Corona :

• Hesperidin
• Rhamnetin
• Kaempferol
• Kuersetin
• Myricetin
 Peluang dan Tantangan Ke
Depan
• Pangan tradisional / lokal perlu digalakkan untuk
dibudidayakan dan dikonsumsi bagi peningkatan imunitas
tubuh.
• Sosialisasi konsumsi pangan lokal perlu terus dilakukan
kepada masyarakat.
• Penelitian tentang pangan tradisional terkait dengan
imunitas perlu disupport dan dikembangkan.