Nama Latin
Solanum melongena L.
Taksonomi
Kingdom : Plantae
Divisi : Magnoliophyta
Kelas : Magnoliopsida
Ordo : Solanales
Famili : Solanaceae
Genus : Solanum
Spesies : Solanum melongena L.
(Sahetapy, 2012)
Definisi Umum
Tanaman terong ungu (Solanum melongena L.) merupakan tanaman hortikultura dari daerah tropis yang diduga berasal dari Asia, khususnya India dan Myanmar, serta telah menyebar luas ke berbagai wilayah tropis dan subtropis dunia. Tanaman ini termasuk dalam famili Solanaceae dan mampu tumbuh dengan baik hingga ketinggian sekitar 1.200 meter di atas permukaan laut. Secara sistematika, terong tergolong ke dalam divisi Spermatophytae, subdivisi Angiospermae, kelas Dicotyledonae, ordo Tubiflorae, genus Solanum, dan spesies Solanum melongena L. (Andria, 2022).
Kandungan
Terong ungu (Solanum melongena L.) merupakan sayuran dengan kandungan gizi yang cukup lengkap. Dalam 100 gram terong ungu terkandung sekitar kalori 25 kkal, karbohidrat 5,5 g, lemak 1,1 g, kalsium 15 mg, fosfor 37 mg, zat besi 0,4 mg, vitamin A, vitamin B1, vitamin C, serta kadar air yang tinggi ±92,7% (Rukmanasari, 2010).
Selain itu, terong juga kaya akan serat, mineral seperti magnesium dan kalium, serta senyawa bioaktif seperti antosianin dan nasunin yang berperan sebagai antioksidan (Foodreference, 2010). Kandungan fenolik pada terong diketahui mampu menangkap radikal bebas sehingga berpotensi melindungi sel dari kerusakan oksidatif (Tiwari et al., 2009)
Khasiat
- Sumber antioksidan alami (antosianin & nasunin)
- Membantu menangkal radikal bebas
- Menjaga kesehatan jantung
- Membantu menurunkan kolesterol
- Melancarkan pencernaan (tinggi serat)
- Mendukung kesehatan kulit dan sel tubuh
Cara Pengolahan
Terong dapat diolah dengan berbagai cara sederhana, tergantung kebutuhan konsumsi:
- Digoreng : dipotong lalu digoreng langsung atau dilapisi tepung.
- Ditumis : dimasak bersama bumbu seperti bawang, cabai, dan kecap.
- Direbus / dikukus : untuk mempertahankan kandungan gizinya.
- Dibakar : biasanya digunakan sebagai bahan sambal atau lalapan.
Pengolahan yang minim minyak seperti kukus atau rebus lebih disarankan agar kandungan nutrisi, terutama antioksidan, tetap terjaga.
Daftar Pustaka
Andria, N. A. (2022). Pertumbuhan dan produksi tanaman terong ungu (Solanum melongena L.) dengan pemberian plant growth promoting rhizobacteria (PGPR) dan kompos tandan kosong kelapa sawit (Skripsi). Universitas Medan Area. https://repositori.uma.ac.id/handle/123456789/18911
Foodreference.com. (2010). Eggplant (aubergine) nutrition facts. https://www.foodreference.com/html/art-eggplant.html
Tiwari, A., Sharma, M., & Pandey, G. (2009). Evaluation of antioxidant activity of eggplant (Solanum melongena L.).
Persid, R., & Verma, S. (2014). Nutritional and antioxidant properties of eggplant (Solanum melongena L.).
Rukmanasari. (2010). Kandungan gizi terong ungu. (Laporan/skripsi tidak dipublikasikan).
EGGPLANT (Solanum melongena L.)
Latin Name
Solanum melongena L.
Taxonomy
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Solanales
Family: Solanaceae
Genus: Solanum
Species: Solanum melongena L.
(Sahetapy, 2012)
General Definition
The purple eggplant (Solanum melongena L.) is a tropical horticultural crop thought to have originated in Asia, particularly India and Myanmar, and has spread widely to various tropical and subtropical regions worldwide. This plant belongs to the Solanaceae family and can grow well up to an altitude of approximately 1,200 meters above sea level. Systematically, eggplant is classified in the division Spermatophytae, subdivision Angiospermae, class Dicotyledonae, order Tubiflorae, genus Solanum, and species Solanum melongena L. (Andria, 2022).
Nutritional Content
Purple eggplant (Solanum melongena L.) is a vegetable with a fairly complete nutritional profile. 100 grams of purple eggplant contains approximately 25 kcal of calories, 5.5 g of carbohydrates, 1.1 g of fat, 15 mg of calcium, 37 mg of phosphorus, 0.4 mg of iron, vitamins A, B1, and C, and a high water content of approximately 92.7% (Rukmanasari, 2010).
Furthermore, eggplant is rich in fiber, minerals such as magnesium and potassium, and bioactive compounds such as anthocyanins and nasunin, which act as antioxidants (Foodreference, 2010). The phenolic content in eggplant is known to scavenge free radicals, potentially protecting cells from oxidative damage (Tiwari et al., 2009).
Benefits
- Source of natural antioxidants (anthocyanins & nasunin)
- Helps ward off free radicals
- Maintains heart health
- Helps lower cholesterol
- Smooths digestion (high in fiber)
- Supports healthy skin and body cells
Processing Methods
Eggplant can be prepared in a variety of simple ways, depending on consumption needs:
- Fried: Sliced and fried directly or coated with flour.
- Stir-fried: Cooked with spices such as onions, chilies, and soy sauce.
- Boiled/steamed: To maintain its nutritional content.
- Grilled: Usually used as an ingredient in chili sauce or raw vegetables.
Preparations that use minimal oil, such as steaming or boiling, are recommended to maintain the nutritional content, especially antioxidants.
Bibliography
Andria, N. A. (2022). Growth and production of purple eggplant (Solanum melongena L.) with the addition of plant growth-promoting rhizobacteria (PGPR) and oil palm empty fruit bunch compost (Thesis). Medan Area University. https://repositori.uma.ac.id/handle/123456789/18911
Foodreference.com. (2010). Eggplant (aubergine) nutrition facts. https://www.foodreference.com/html/art-eggplant.html
Tiwari, A., Sharma, M., & Pandey, G. (2009). Evaluation of antioxidant activity of eggplant (Solanum melongena L.).
Persid, R., & Verma, S. (2014). Nutritional and antioxidant properties of eggplant (Solanum melongena L.).
Rukmanasari. (2010). Nutritional content of purple eggplant. (Unpublished report/thesis).