Diah A. Jatraningrum
Lembaga Ilmu Pengetahuan Indonesia
Rahmi Lestari Helmi
Lembaga Ilmu Pengetahuan Indonesia
Dodong Sofyan Sachmid
Lembaga Ilmu Pengetahuan Indonesia
Theresia N. Astuti
Lembaga Ilmu Pengetahuan Indonesia
DOI: https://doi.org/10.14203/press.12
Keywords:
Peluang Adopsi Inovasi, Inovasi, Data Paten
Synopsis
Pangan fungsional telah menjadi salah satu kebutuhan utama masyarakat di seluruh dunia. Dewasa ini pola hidup sehat telah menjadi tren, hal ini ditunjukkan dengan semakin selektifnya masyarakat memilih makanan. Perusahaan pangan fungsional bertumbuh dengan pesat di berbagai negara, persaingan di bidang industri pangan fungsional pun semakin ketat. Hal ini menuntut perusahaan untuk mampu menciptakan berbagai inovasi di bidang produk pangan fungsional. Bunga rampai Peluang Adopsi Inovasi Berbasis Data Paten di Bidang Pangan Fungsional melihat potensi penggunaan data paten sebagai basis informasi bagi para pelaku inovasi di bidang pangan fungsional. Data paten dapat digunakan untuk melihat peluang riset suatu produk dan prioritasnya sehingga dapat dilakukan inovasi produk yang tepat, sesuai dengan keinginan pasar dan industri. Bunga rampai ini sangat bermanfaat bagi para pelaku industri bidang pangan fungsional untuk merencanakan inovasi produk yang sukses di pasar. Para peneliti juga dapat menggunakan bunga rampai ini sebagai referensi utama dalam mengeksplorasi pemanfaatan data paten, terutama di bidang pangan fungsional.
References
Astawan, M. (2011). Makanan tradisional sebagai pangan fungsional. Disitasi tanggal
Desember 2012 dari http://www.masnafood.com/2011/03/artikelpangan-
fungsional-oleh-made.html
Badan POM RI. (2005). Peraturan Kepala Badan Pengawas Obat dan Makanan
Republik Indonesia Nomor HK 00.05.52.0685 Tentang Ketentuan Pokok
Pengawasan Pangan Fungsional. Jakarta, 27 Januari 2005
Broring, S. (2007). Innovation strategis in the emerging nutraceutical and functional
food industry. Prosiding International Food and Agribusiness Management
Association, 17th Annual World symposium, Pharma Italy.
Dimitrios, B. (2006). Sources of natural phenolic antioxidants. Trends in Food
Science & Technology, 17(9), 505–512.
Diplock, A. T., Aggett, P. J., Ashwell, M., Bornet, F., Fern, E. B., & Roberfroid,
M. B. (1999). Scientific concepts of functional foods in Europe: consensus
document. British Journal of Nutrition, 81 (Suppl):S1–S27.
European Commission. (2010). Functional Foods. Study & Report. Brussels: Food,
Agricultural & Fisheries & Biotechnology.
FDA. (n.d). http://www.cfsan.fda.gov/~dms/lab-ssa.html. diakses 25 Januari
Fonseca, F. (2005). Brazil Market Development Reports: Luxury Goods. GAIN Report
#BR5009. Washington, D. C.: Foreign Agricultural Service, USDA.
Food and Agriculture Organization of the United Nations (FAO). (2007). Report
on functional foods. Roma: Food and Agriculture Organization of the United
Nations (FAO), Food Quality and Standars Service.
Holub, B. (2002). Potential benefits of fuctional food to reduce the risks and costs of disease
in Canada. Canada: Agriculture and Agri-Food Canada Food Beureau.
Heasman, M., & Mellentin, J. (2001). The functional food revolution: Healthy people,
healthy profit. London.
Hosoya, N. (1998). Health claim in Japan. Japanese Journal of Nutritional Food, 1.
Howlett, J. (2008). Functional foods: From science to health and claims. Belgia: ILSI
Europe ISBN no 9789078637110.
International Food Information Council (IFIC) Foundation. (2006). Food for
thought VI, reporting of diet, nutrition, and food safety 1995–2005. Washigton
D. C.: International Food Information Council.
Kaliora, A. C., & Dedoussis, G. V. Z. (2007). Dietary antioxidants in risk for
CVD. Pharmacological Research, 56, 99–109.
Kaliora, A. C., Dedoussis, G.V.Z., & Schmidt, H. (2006). Dietary antioxidants
in preventing atherogenesis. Atherosclerosis, 187(1), 1–17.
Kim, J. Y., Kim, D. B., & Lee, H. J. (2006). Regulations on health/functional
foods in Korea. Toxicology, 22(1), 112–118.
Kuriyama, S. A., Hozawa, K., Ohmori, T., Shimazu, T., Matsui, S., & Ebihara.
(2006). Green tea consumption and cognitive fuction: A cross-sectional
study from the Tsurugaya project. American Journal of Clinical Nutrition,
, 355–361.
Lovegrove, J. A & Jackson, K. G. (2000). Coronary heart deseases. Dalam
Gibson, G. R., & Williams, C. M. (ed.) Functional food: Concept to product.
Woodhead Publishing Limited dan CRC Press LLC.
Nothlings, U., Wilken, L. R., Murphy, S. P., Hankin, J. H., Henderson, B. E., &.
Kolonel, L. N. (2007). Vegetable intake and pancreatic cancer risk: The
multiethnic cohort study. American Journal of Epidemiology, 1, 138–147.
Schrezenmeir, J., & de Vrese, M. (2001). Probiotics, prebiotics, and synbiotics-
Approaching a definition. Am. J. Clin. Nutr, 739( suppl), 3161S–3164S.
Seifried, H. E., Andersen, D. E., Fisher, E. I., & Milner, J. A. (2007). A review
of the interaction among dietary antioxidants and reactive oxygen species.
Journal of Nutrition Biochemistry, 18(9), 567–579.
Sun, S. (2006). China: Health food and dietary supplements market industry
overview. Dalam Japan Development Institute. Functional food: Country case
studies of China and India. Draft laporan internal untuk World Bank.
Takachi, R., Mamami, I., Junko, I., Norie, K., Motoki, I., Shizuka, S., Hiroyasu,
I., Yoshitaka, T., and Shoichiro, T. (2007). Fruit and vegetable intake
and risk of total cancer and cardiovascular disease-Japan Public Health
centered-based prospective study. American Journal of Epidemiology, in press
(tersedia online pada October 2007).
Tebbens, J. (2005). Functional foods and nutraceuticals: The development of value-added
food by canadian firms. Ottawa: Science, Innovation and Electronic Information
Division, Ministry of Industry.
US Commercial Service. (2006). Laporan tersedia online: http://www.buyusainfo.
net.
Xie, X. 2005. The Administration of Health Food Registration. Nutracon China
Conference, Shanghai International Convention Center, Dec 3–4, 2005.
Zhang, H. Y. (2007). Can food-derived multipotent agents reduce the risk of
Alzheimer’s desease. Trends in Food Science & Technology, 18, 492–495.