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Pangan Fungsional dan Manfaatnya untuk Kesehatan UCAPAN TERIMA KASIH Alhamdulillah, dengan telah terbitnya buku ini, penulis ingin mengucapkan terima kasih kepada pihak-pihak yang telah membantu terwujudnya buku ini. Kepada Ketua Umum PP Muhammadiyah, Rektor Universitas Muhammadiyah Gresik (Bapak Dr. Eko Budi Leksono, S.T., MT.), Dekan Fakultas Pertanian UMG (Bapak Ir. Rahmad Jumadi, M.Kes), yang selalu memberikan motivasi, komentar serta saran demi terbitnya buku ini. Dan semua pihak yang tidak dapat kami sebutkan satu per satu atas bantuan, kerjasama dan doanya. Serta pihak penerbit UMG Press (Adhi Kurniawan, S.IIP., M.A.) yang telah menyunting naskah ini Demi perkembangan dan kemajuan buku ini, kami mempersilahkan bagi pembaca buku ini untuk memberikan kritik dan saran agar buku ini lebih mudah dipahami, praktis, dan semakin berguna. Demikianlah, semoga buku seri lanjutan ini menjadi sumbangsih kecil kami terhadap perkembangan pendidikan di negeri ini. Terima Kasih. Gresik, Maret 2022 200

Pangan Fungsional dan Manfaatnya untuk Kesehatan BIODATA PENULIS Domas Galih Patria S.TP., M.T.P., M.Sc. Penulis dilahirkan di Kediri, Jawa Timur, pada 8 September 1995. Sarjana Teknologi Pertanian ditempuh pada Fakultas Teknologi Pertanian, Universitas Brawijaya Malang, Jurusan Teknologi Industri Pertanian, tamat tahun 2017. Dilanjutkan dengan Program Magister Double Degree antara Universitas Brawijaya, Malang dengan National Pingtung University of Science and Technology, Taiwan, Jurusan Bioteknologi dan Ilmu Pangan, tamat pada tahun 2020. Penulis saat ini fokus pada bidang pengolahan hasil pertanian, khususnya pengolahan pangan berbasis pati tanaman serealia, protein kacang-kacangan, pangan fungsional, dan food extrusion. Penulis merupakan dosen di Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Muhammadiyah Gresik (UMG). 201

Pangan Fungsional dan Manfaatnya untuk Kesehatan Sutrisno Adi Prayitno, S.TP., MP. Penullis merupakan seorang staf pengajar di Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Muhammadiyah Gresik (UMG). Penulis lahir di Nganjuk pada tanggal 15 Juni 1985. Penulis menempuh jenjang pendidikan D-3 pada Jurusan Teknologi Pengolahan Hasil Perikanan, Akademi Perikanan Sidoarjo tahun 2004-2007. Pada tahun 2010-2012, penulis melanjutkan jenjang S-1 pada program studi Teknologi Pangan dan Gizi, Universitas Dr. Soetomo. Pendidikan S-2 ditempuh pada tahun 2014-2016 pada Program Studi Teknologi Hasil Pertanian dengan minat bidang Ilmu dan Teknologi Pangan, Universitas Brawijaya. Mata kuliah yang diampu penulis adalah Pengembangan Produk Pangan, Standar Legislasi Pangan, Kimia Analitik, Kimia Pangan, HACCP Industri Pangan. 202

Pangan Fungsional dan Manfaatnya “ untuk Kesehatan Pangan fungsional pertama kali didefinisikan pada 1980-an, ketika Kementerian Kesehatan dan Kesejahteraan Jepang menetapkan sistem peraturan untuk makanan yang memiliki kemungkinan manfaat kesehatan. Makanan dapat dianggap 'fungsional' jika memiliki efek konstruktif pada fungsi target dalam organisme manusia, di luar efek nutrisi, dengan tujuan peningkatan kesehatan dan kesejahteraan dan/atau pengurangan penyakit kronis. Pangan fungsional menjadi terkenal secara global dan merupakan bagian dari makanan sehari-hari konsumen. Pada tahun 2020, pasar global makanan dan minuman fungsional diprediksi bernilai $192 miliar (Konstantinidi & Koutelidakis, 2019). Makanan fungsional sering diindikasikan sebagai 'produk kesehatan D O M A S G A L I H ”alami' atau 'makanan sehat'. PENULIS SUTRISNO ADI PENULIS UMG PRESS Jalan Sumatera No. 101, Kecamatan Kebomas, Kabupaten Gresik 61121 Telp. : +6231 3951414