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PELUANG DAN TANTANGAN PENGEMBANGAN SENYAWA ASTAXANTHIN DAN BENTUK ESTERNYA UNTUK MENDUKUNG KETAHANAN PANGAN NASIONAL
(1) Dinas Ketahanan Pangan Provinsi Sulawesi Selatan
(2) Fakultas Farmasi, Universitas Indonesia
(3) Lembaga Ketahanan Nasional Republik Indonesia
(4) Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Hasanuddin
(*) Corresponding Author
Abstract
Ketahanan pangan merupakan isu multidimensi kompleks yang berperan dalam kesehatan masyarakat. Pilar yang mendukung ketahanan pangan nasional meliputi ketersediaan, aksesibilitas, dan pemanfaatan pangan, termasuk mengembangkan kualitas pangan untuk kesehatan masyarakat/sumber daya manusia. Astaxanthin, senyawa bioaktif yang ditemukan pada krustasea, ikan, dan mikroalga serta bentuk esternya, memiliki manfaat kesehatan signifikan dan berpotensi meningkatkan kualitas pangan masyarakat melalui fortifikasi. Namun, hingga kini, kajian komprehensif mengenai peluang dan tantangan pengembangan astaxanthin dalam konteks ketahanan pangan masih terbatas. Riset ini bertujuan mengulas aplikasi senyawa astaxanthin dan bentuk esternya dengan menjabarkan hal-hal yang berkaitan dengan sumber bahan, aplikasi dalam formulasi pangan fungsional, peluang, dan tantangan sebagai senyawa fortifikasi pangan untuk meningkatkan ketahanan pangan. Penelitian ini merupakan literature review dengan menggunakan studi pustaka yang relevan berdasarkan pencarian kata kunci yang sesuai dengan topik pembahasan. Hasil penelitian menunjukkan bahwa senyawa astaxanthin dan bentuk esternya telah diformulasi sebagai pangan fungsional untuk menunjang kesehatan serta dapat dimanfaatkan sebagai antioksidan alami dalam produk dan meningkatkan nutrisi pada pangan hewani. Tantangan utama pengembangan astaxanthin meliputi tingginya biaya produksi, stabilitas senyawa, serta bioavailabilitasnya dalam formulasi. Penelitian ini berkontribusi pada pengembangan astaxanthin dalam konteks ketahanan pangan yang memiliki potensi besar untuk meningkatkan kualitas hidup masyarakat dan mendukung ketahanan pangan nasional..
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DOI: https://doi.org/10.33172/jpbh.v14i3.19734
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