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Anatomi Manusia

Fisiologi Manusia 2015/2016

Dear Peserta MK Fisiologi Manusia Semester Ganjil 2015/2016,

Berikut disampaikan bahan minggu ke 3 dan 4, SISTEM SYARAF2015 FISIOLOGI SISTEM ENDOKRIN.

Salam, Sukses Selalu

Dr. Katrin Roosita, MSi.



Ysh. Para peserta MK. BIOKIMIA GIZI S2 Ilmu Gizi,

Berikut ppt MK Biokimia Gizi dengan topik PENYERAPAN OKT2015 dan A_METABOLISME ENERGI_Oktober 2015.

Selamat belajar, semoga sukses.

Salam semangat,

Dr. Katrin Roosita


Bijak Mengkonsumsi Makanan Kemasan


Ilustrasi. – Makanan kemasan menjadi pilihan makanan di negara maju yang sibuk atas alasan kepraktisan. Sementara di masyarakat kita, menurut data hampir 25% yang mengonsumsi makanan kemasan.

Sisanya, para ibu masih lebih suka memasak bahan segar karena khawatir keamanan makanan kemasan. Benarkah makanan kemasan tidak aman?

Selama ini makanan kemasan, entah dikemas dalam kaleng, botol, kardus, dan sebagainya, sering mendapat cap kurang baik. Padahal, biar bagaimanapun makanan kemasan menawarkan kelebihan juga.

Seperti terbuangnya racun yang mungkin dihasilkan oleh bakteri atau bahan pangan itu sendiri, lebih awet, mudah dipasarkan, meningkatkan kestabilan pangan, serta meningkatkan ketersediaan pangan antarmusim.

Yang tak kalah penting, pangan olahan di industri ini memiliki standar kualitas dan higiene yang tinggi. Konsumen akan terhindar dari penyakit yang disebabkan kurang higienis.

“Mati suri” dalam kemasan

Kelebihan yang dimiliki makanan kemasan itu lahir setelah makanan melakoni serangkaian proses pengolahan yang sampai akhirnya “mati suri” dalam kemasan. Sebut saja produk susu, daging olahan, buah dan sayuran kaleng, biskuit, ikan olahan, lempok, dan sebagainya adalah contoh-contoh bahan olahan yang dikemas.

Sayangnya, proses pengolahan makanan kemasan yang mengubah dari bahan mentah menjadi makanan atau pangan dalam bentuk lain yang dapat dikonsumsi ini, menurunkan kandungan gizi makanan. Vitamin C yang terkandung dalam bahan pangan misalnya mengalami kerusakan akibat proses pemanasan. Lalu, dalam proses pengolahan pangan ini sering pula ditambahkan bahan tambahan pangan (BTP) yang hanya memiliki sedikit atau malah tidak memiliki kandungan gizi tapi beberapa malah membahayakan kesehatan. Bahan pengawet seperti nitrit atau sulfat yang ditambahkan pada proses pengolahan misalnya memiliki dampak buruk terhadap kesehatan.

Untuk meningkatkan rasa gurih, produsen menambahkan lemak dan minyak. Lalu juga gula sebagai media pengawet maupun pemanis seperti pada manisan dan dodol. Ketiga zat tambahan ini mengakibatkan pangan olahan sering tinggi kalori yang bila dikonsumsi secara berlebihan akan menyebabkan kegemukan dan timbulnya berbagai penyakit degeneratif seperti diabetes melitus dan penyakit jantung koroner.

Solusi saat darurat

Berkat kelebihan higiene yang dimiliki, makanan kemasan menjadi solusi pas untuk mengatasi kelaparan dalam kondisi darurat seperti bencana alam, saat camping di tempat terpencil pun. Banyak rumah tangga menyimpan makanan kemasan sebagai makanan cadangan di musim banjir, di mana mereka sulit untuk menjangkau pasar, tukang sayur juga ogah menerobos lautan air.

Jadi, mengonsumsi makanan kemasan bukan hal tabu. Namun, tubuh tentu lebih happy bila kita hanya menyantap makanan instan sesekali dan lebih sering mendapat asupan makan segar. (Katrin Roosita, Sp.Msi. – Menu Sehat)


Disajikan oleh : K. Tatik Wardayati
Friday, 29 November 2013 – 06:30 am