Main Article Content
Abstract
Bee pollen mengandung nutrisi yang sangat berguna bagi tubuh manusia. Kandungan nutrisi tersebut misalnya asam amino, serat kasar, vitamin, mineral Fe dan Zn serta antioksidan. Kandungan nutrisi tersebut memiliki fungsi masing-masing pada tubuh ketika dikonsumsi. Mineral Fe dapat mencegah anemia. Mineral Zn dapat mencegah terjadinya stunting pada anak. Kandungan lain pada bee pollen yaitu antioksidan. Antioksidan berfungsi menangkal radikal bebas. Pembuatan biskuit sebagai cemilan sehari-hari relatif mudah dan cepat. Selain itu, biskuit juga memiliki umur simpan yang lama, sehingga biskuit dapat dijadikan stok atau simpanan cemilan sehari-hari. Pengolahan bee pollen sebagai bahan substitusi dapat memberikan pengetahuan sebagai salah satu contoh pengolahan bee pollen pada produk pangan. Bee pollen yang diproduksi di Madrasah Aliyah Mambaul Ulum belum diolah menjadi produk pangan. Bee pollen yang sudah diproduksi di Madrasah Aliyah Mambaul Ulum tersebut diharapkan dapat dimanfaatkan untuk diolah menjadi produk pangan yaitu biskuit. Praktek pengolahan bee pollen di Madrasah Aliyah Mambaul Ulum menjadi bahan substitusi dalam pembuatan biskuit merupakan salah satu cara pemanfaatan bee pollen yang telah diproduksi tersebut. Praktek pembuatan biskuit dari bee pollen tersebut diikuti oleh siswa dan guru di Madrasah Aliyah Mambaul Ulum. Siswa dan guru turut yang mengikuti praktek tersebut terlihat antusias dalam membuat biskuit dari bee pollen. Hal ini menunjukkan bahwa kegiatan ini memberikan pengetahuan baru bagi siswa dan guru di Madrasah Aliyah Mambaul Ulum.
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References
- Aini, Q., Sulaeman, A., & Sinaga, T. (2020). Pengembangan Bee pollen Snack Bar Untuk Anak Usia Sekolah. Jurnal Teknologi Dan Industri Pangan, 31(1), 50–59. https://doi.org/10.6066/jtip.2020.31.1.50
- Attia, Y. A., Al-Hamid, A. E. A., Ibrahim, M. S., Al-Harthi, M. A., Bovera, F., & Elnaggar, A. S. (2014). Productive performance, biochemical and hematological traits of broiler chickens supplemented with propolis, bee pollen, and mannan oligosaccharides continuously or intermittently. Livestock Science, 164(1), 87–95. https://doi.org/10.1016/j.livsci.2014.03.005
- Campos, M. G. R., Bogdanov, S., de Almeida-Muradian, L. B., Szczesna, T., Mancebo, Y., Frigerio, C., & Ferreira, F. (2008). Pollen composition and standardisation of analytical methods. Journal of Apicultural Research, 47(2), 154–161. https://doi.org/10.1080/00218839.2008.11101443
- Conte, P., Del Caro, A., Balestra, F., Piga, A., & Fadda, C. (2018). Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach. LWT - Food Science and Technology, 90, 1–7. https://doi.org/10.1016/j.lwt.2017.12.002
- Estevinho, L. M., Rodrigues, S., Pereira, A. P., & Feás, X. (2012). Portuguese bee pollen: Palynological study, nutritional and microbiological evaluation. International Journal of Food Science and Technology, 47(2), 429–435. https://doi.org/10.1111/j.1365-2621.2011.02859.x
- Feas, X., Vazquez-Tato, M. P., Estevinho, L., Seijas, J. A., & Iglesias, A. (2012). Organic bee pollen: Botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality. Molecules, 17(7), 8359–8377. https://doi.org/10.3390/molecules17078359
- Krystyjan, M., Gumul, D., Ziobro, R., & Korus, A. (2015). The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. LWT - Food Science and Technology, 63(1), 640–646. https://doi.org/10.1016/j.lwt.2015.03.075
- Mujahidah, F. F. (2020). Pengaruh Bee pollen Terhadap Daya Terima dan Kandungan Zat Gizi Dalam Pembuatan Crackers. Jurnal Ilmiah Kesehatan, 2(2), 53–60. https://doi.org/10.36590/jika.v2i2.59
- Nurcahyaning, A., Ca, R., Wirjatmadi, B., Adriani, M., & Soenarnatalina, M. (2018). Bee pollen Effect on Blood Glucose Levels in Alloxan-induced Male Wistar Rats. Health Notions, Volume 2 Number 1 (January, 2(1), 10–13.
- Rzepecka-Stojko, A., Stojko, J., Kurek-Górecka, A., Górecki, M., Kaba?a-Dzik, A., Kubina, R., Mo?dzierz, A., & Buszman, E. (2016). Erratum: Polyphenols from Bee pollen: Structure, absorption, metabolism and biological activity (Molecules (2015) 20 (21732-21749). Molecules, 21(2), 1–2. https://doi.org/10.3390/molecules21020159
- Thakur, M., & Nanda, V. (2019). Process optimization of polyphenol-rich milk powder using bee pollen based on physicochemical and functional properties. Journal of Food Process Engineering, 42(6), 1–12. https://doi.org/10.1111/jfpe.13148
References
Aini, Q., Sulaeman, A., & Sinaga, T. (2020). Pengembangan Bee pollen Snack Bar Untuk Anak Usia Sekolah. Jurnal Teknologi Dan Industri Pangan, 31(1), 50–59. https://doi.org/10.6066/jtip.2020.31.1.50
Attia, Y. A., Al-Hamid, A. E. A., Ibrahim, M. S., Al-Harthi, M. A., Bovera, F., & Elnaggar, A. S. (2014). Productive performance, biochemical and hematological traits of broiler chickens supplemented with propolis, bee pollen, and mannan oligosaccharides continuously or intermittently. Livestock Science, 164(1), 87–95. https://doi.org/10.1016/j.livsci.2014.03.005
Campos, M. G. R., Bogdanov, S., de Almeida-Muradian, L. B., Szczesna, T., Mancebo, Y., Frigerio, C., & Ferreira, F. (2008). Pollen composition and standardisation of analytical methods. Journal of Apicultural Research, 47(2), 154–161. https://doi.org/10.1080/00218839.2008.11101443
Conte, P., Del Caro, A., Balestra, F., Piga, A., & Fadda, C. (2018). Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach. LWT - Food Science and Technology, 90, 1–7. https://doi.org/10.1016/j.lwt.2017.12.002
Estevinho, L. M., Rodrigues, S., Pereira, A. P., & Feás, X. (2012). Portuguese bee pollen: Palynological study, nutritional and microbiological evaluation. International Journal of Food Science and Technology, 47(2), 429–435. https://doi.org/10.1111/j.1365-2621.2011.02859.x
Feas, X., Vazquez-Tato, M. P., Estevinho, L., Seijas, J. A., & Iglesias, A. (2012). Organic bee pollen: Botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality. Molecules, 17(7), 8359–8377. https://doi.org/10.3390/molecules17078359
Krystyjan, M., Gumul, D., Ziobro, R., & Korus, A. (2015). The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. LWT - Food Science and Technology, 63(1), 640–646. https://doi.org/10.1016/j.lwt.2015.03.075
Mujahidah, F. F. (2020). Pengaruh Bee pollen Terhadap Daya Terima dan Kandungan Zat Gizi Dalam Pembuatan Crackers. Jurnal Ilmiah Kesehatan, 2(2), 53–60. https://doi.org/10.36590/jika.v2i2.59
Nurcahyaning, A., Ca, R., Wirjatmadi, B., Adriani, M., & Soenarnatalina, M. (2018). Bee pollen Effect on Blood Glucose Levels in Alloxan-induced Male Wistar Rats. Health Notions, Volume 2 Number 1 (January, 2(1), 10–13.
Rzepecka-Stojko, A., Stojko, J., Kurek-Górecka, A., Górecki, M., Kaba?a-Dzik, A., Kubina, R., Mo?dzierz, A., & Buszman, E. (2016). Erratum: Polyphenols from Bee pollen: Structure, absorption, metabolism and biological activity (Molecules (2015) 20 (21732-21749). Molecules, 21(2), 1–2. https://doi.org/10.3390/molecules21020159
Thakur, M., & Nanda, V. (2019). Process optimization of polyphenol-rich milk powder using bee pollen based on physicochemical and functional properties. Journal of Food Process Engineering, 42(6), 1–12. https://doi.org/10.1111/jfpe.13148