scholarly journals Analisis Proksimat dan Total Serat Pangan pada Crackers Fortifikasi Tepung Tempe dan Koleseom (Talinumtiangulare)

2019 ◽  
Vol 39 (2) ◽  
pp. 160
Author(s):  
Hermawan Seftiono ◽  
Evelyn Djiuardi ◽  
Sherly Pricila
Keyword(s):  
Moisture Content ◽  
Dietary Fiber ◽  
Nutrient Content ◽  
Ash Content ◽  
Fiber Content ◽  
Total Carbohydrate ◽  
Total Dietary Fiber ◽  
Alternative Protein ◽  
Total Fat

Kolesom is a vegetable which contains a high dietary fiber content. Tempe is an Indonesian food that contains high protein and can be an alternative protein source. However, both tempe and kolesom haven’t been widely utilized. One way to improve the utilization is by adding kolesom and tempe flour to increase the nutrient content of crackers. Crackers are one type of crunchy-textured biscuits and are often consumed as a snack. The addition of tempe flour and kolesom flour are also expected to increase protein and dietary fiber content of crackers. This research was aimed to determine the best formulation and proximate level of crackers fortified with tempe and kolesom flour. Cracker production began with the manufacture of tempe flour which has a protein content of 49.08% and kolesom flour which has a total dietary fiber content of 19.22%. Determination of the best crackers based on panelists’ preferences was based on organoleptic test. The highest overall percentage of preference was found in F5 crackers (T10% + K2.5g), containing 4.81% moisture content, 2.53% ash content, 18.43% total fat, 11.90% protein, 62.33% total carbohydrate, and total dietary fiber 8.29 %.

scholarly journals Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Y Yesritha ◽  
R Jaganmohan ◽  
A Surendra Babu
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Paired Comparison ◽  
Ash Content ◽  
Fiber Content ◽  
Black Gram ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Crude Fiber Content

The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900µm, 450µm). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).

scholarly journals CALORIE DENSITY AND NUTRIENT CONTENT OF COMMONLY CONSUMED SWEETMEATS OF JASHORE DISTRICT IN BANGLADESH

2020 ◽  
pp. 174-179
Author(s):  
Md. Mohsin Alam ◽  
Dr. A.K. Obidul Huq ◽  
Israt Jahan ◽  
Eyad Ahmed
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Subtraction Method ◽  
Standard Methods ◽  
Calorie Density

The purpose of the current study was to analyze the nutrient content of some commonly consumed sweetmeats of Jashore district in Bangladesh and calculation of the their calorie densities. The selected samples for the study were as follows: Rosogolla (sponge, white), Kalojam, Laddu (mewa), Chomchom (black, brown, white), Shondesh (para, chinir, cake), Doi (mishit, tok, tok-mishti). Sweetmeats were collected from three different popular shops of Jahsore Sadar in Jashore district during the period of October, 2019 to December, 2019. Proximate analysis of the samples was conducted in triplicate by various standard methods and calorie densities were calculated by amount of energy per gram of food. Ash content ranged from 2 to 5.33%, moisture content ranged from 25.66 to 69.3%, protein content ranged from 2.19 to 4.05%, fat content ranged from 0.64 to 2.55%. In case of dietary fiber, highest fiber content was found in laddu (1.37%) and lowest fiber content was found in kalojam (0.73%). However, carbohydrate content was measured by subtraction method and highest carbohydrate content was found in chinir sondesh (64%) and lowest carbohydrate content was found in tok doi (22.68%). Afterwards, Sweets were ranked in descending order according to their calorie densities. It was seen that chinir sondesh was the most calorie densed foods and tok doi was the least amongst the studied samples. KEYWORDS: Calorie density, nutrient, sweetmeats, Jashore, Bangladesh.

scholarly journals Physicochemical Properties and Sensory Evaluation of Banana Peel Flour Biscuits

2019 ◽  
Vol 7 (4.14) ◽  
pp. 253
Author(s):  
Syarifah Khadijah Syed Abu Bakar ◽  
Noorlaila Ahmad ◽  
Fadhilah Jailani
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Texture Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Banana Peel ◽  
Total Dietary Fiber ◽  
Overall Acceptability

Banana peels consist of valuable bioactive compounds and yet remain underutilised. This study investigated the effect of banana peel flour incorporation into biscuit formulation. The physicochemical properties and sensorial acceptability of biscuits produced at the different level of substitution (0%, 10%, 20%, 30% and 40%) of Banana Peel Flour (BPF) were determined. The ash content (1.66% to 2.11%), moisture content (2.13% to 2.66%), fat content (24.2% to 30.7%) and total dietary fiber content (1.83 g/100g to 4.70 g/100g) in biscuits increased when the level of BPF substitution increased. The texture analysis demonstrated that BPF-containing biscuits had significantly higher value in hardness (1071.15 to 1300.61g) than control biscuit (992.69 g). İn contrast, the study showed a significant decrease in fracturability, lightness, width and height as the concentration of BPF increased. Sensory evaluation indicated that biscuit incorporated with BPF up to 20% level did not affect the appearance, taste, texture and overall acceptability ratings by the panelists. İn conclusion, BPF can be used as a functional ingredient and partially substituted wheat flour in biscuit production. 

scholarly journals Proximate composition of Malaysian Trigona and Tualang Bee Honey

2016 ◽  
Vol 15 (1) ◽  
Author(s):  
Norazlanshah Hazali ◽  
Badr Eddin Kharsa ◽  
Muhammad Ibrahim ◽  
Mashita Masri ◽  
Mohd Nur Nasyriq Anuar ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Proximate Composition ◽  
Crude Protein ◽  
Ash Content ◽  
The Other ◽  
Human Consumption ◽  
Total Carbohydrate ◽  
A Value ◽  
Total Carbohydrate Content ◽  
Total Fat

Introduction: Honey is widely known as a natural product which is collected from various plants by bees. The aim of this study was conducted to determine the proximate composition (moisture, ash, crude protein, total fat, dietary fiber and total carbohydrate) of four Malaysian honey samples. Methods: TB1 (Trigona bee honey from Kedah), TB2 (Trigona bee honey from Kelantan), TU1 (Wild Tualang bee honey from Pahang) and TU2 (Tualang bee honey was collected from a farm from Pahang) were examined for their proximate compositions. Proximate composition was determined using the methods of AOAC (1990; 1995; 2003). Results: Moisture content was significantly the highest (p<0.05) in TB2 with a value of 30.586± 0.109 g/100g and the lowest in TU2 with a value of 18.914± 0.264 g/100g. TB2 had significantly (p < 0,05) higher ash content than other examined samples with a value of 0.766±0.010 g/100g. Protein content of TU1was significantly higher than the other analyzed honey samples with a value of 1.776±0.04 g/100g. The total fat content of TB2 was significantly lower than the other honey samples. Dietary fiber of TB1 was found to be significantly higher compared to the others with a value of 0.612±0.027. Total carbohydrate content was significantly (p<0,05) the highest in TU2 compared to other samples  with a value of 79.980±0.280 g/100g. Conclusions: All honey samples are good sources of nutrients for human consumption. Moreover, the differences in the components of the different honey samples were probably connected with the variances in the floral sources

scholarly journals The analysis of nutrient and fiber content of banana (Musa paradisiaca) sold in Pontianak, Indonesia

2017 ◽  
Vol 15 (1) ◽  
pp. 21-25
Author(s):  
RIZKA HASANAH ◽  
ENTIN DANINGSIH ◽  
TITIN TITIN
Keyword(s):  
Vitamin C ◽  
Nutrient Content ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Total Carbohydrate ◽  
Musa Paradisiaca ◽  
Factorial Model ◽  
Randomized Design ◽  
Completely Randomized Design

Hasanah R, Daningsih E, Titin. 2017. The analysis of nutrient and fiber content of banana (Musa paradisiaca) sold in Pontianak, Indonesia. Biofarmasi (Rumphius J Nat Prod Biochem) 15: 21-25. This study aimed to find out the effect of varieties of banana and market places to nutrients and fiber of bananas which were sold in Pontianak. Completely Randomized Design (CRD) Factorial model with main factors of varieties of banana (barangan, masak hijau, singapura), market places namely traditional market, fruit stores, and side road kiosk, and the combination of varieties and market places of banana. The variable tests were carbohydrate, glucose, fructose, sucrose, protein, lipid, vitamin C, crude fiber, water and ash content test. The result was processed with SAS application 6.12 version using ANOVA CRD Factorial and significances followed by LSD α=0.05. Result found varieties of banana affected on significantly to total carbohydrate, glucose, fructose, sucrose, vitamin C, lipid, and water but did not significantly affect on crude fiber, and ash. The market places gave no significant effect on total carbohydrate, glucose, fructose, sucrose, protein, vitamin C, crude fiber, water but gave significant affect on ash content. The combination between varieties and market places affected significantly on specific nutrient content. Barangan was good on total carbohydrate, vitamin C, and ash whilst masak hijau was highest on glucose, fructose, sucrose, and crude fiber. In addition, singapura was highest on protein, lipid and water.

scholarly journals Determinasi dan Analisa Proksimat Daun Benalu pada Pohon Mangga Arum Manis di Ketintang Madya Surabaya

2019 ◽  
Vol 4 (2) ◽  
pp. 77-83
Author(s):  
Silfiana Nisa Permatasari ◽  
Umarudin .
Keyword(s):  
Moisture Content ◽  
Parasitic Plants ◽  
Proximate Analysis ◽  
Ash Content ◽  
Average Yield ◽  
Total Carbohydrate ◽  
Mango Tree ◽  
Carbohydrate Levels ◽  
High Level

ABSTRAKTumbuhan benalu merupakan tumbuhan tingkat tinggi yang tergolong sebagai parasit. Penelitian ini bertujuan untuk determinasi dan analisa proksimat pada daun benalu pada pohon mangga arumanis di ketintang Madya Surabaya. Metode penelitian ini dilakukan secara true experimental. Penelitian ini meliputi determinasi tumbuhan benalu di LIPI Purwodadi dan analisa proksimat meliputi analisa kadar abu (Gravimetri), kadar air (Thermovolumetri), dan kadar karbohidrat total (Iodimetri). Hasil penelitian menunjukkan bahwa hasil determinasi adalah tanaman Dendrophthoe pentandra (L.) Miq dan Macrosolen tetragonus BI. Hasil analisa proksimat daun benalu Dendrophthoe pentandra (L.) Miq diperoleh hasil rata-rata yaitu kadar abu 14,22%; kadar air 7,50%; kadar karbohidrat total 16,20%.Kata kunci: Determinasi, Analisa Proksimat, Benalu Mangga arum manis.ABSTRACTParasite plants are high-level plants classified as parasites. This research aims at determination and proximate analysis of parasite leaves on arum manis mango tree at Ketintang Madya No. 81, Surabaya. This study is true experimental research. It involves the determination of parasitic plants at LIPI Purwodadi and proximate analysis including analysis of ash content (Gravimetry), water content (Thermovolumetry), and total carbohydrate levels (Iodimetry). The result of determination is Macrosolen tetragonus (BI.) Miq and Dendrophthoe pentandra (L.) Miq. Meanwhile, the result of proximate analysis is Dendrophthoe pentandra (L.) Miq. Also, the average yield was 14.22% ash content; 7.50% moisture content; 16.20% total carbohydrate levels.Keywords: Determination; Proximate analysis; Parasite plants

scholarly journals FORMULASI VELVA JAGUNG MANIS DENGAN PENAMBAHAN CMC

2017 ◽  
Vol 8 (2) ◽  
pp. 98
Author(s):  
Mira Suprayatmi ◽  
Noli Novidahlia ◽  
Aafiyah Nuur Ainii
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Dietary Fiber ◽  
Research Method ◽  
Sweet Corn ◽  
Local Food ◽  
Nutrient Content ◽  
Fiber Content ◽  
Two Factors ◽  
Water Ratio

Velva merupakan produk beku yang berbahan dasar buah. Pada penelitian ini jagung digunakan dalam pembuatan velva untuk menambah nilai kergaman jagung sebagai pangan lokal. Penelitian ini bertujuan mengetahui pengaruh perbedaan perbandingan jagung manis dan air serta pengaruh konsentrasi cmc  terhadap velva jagung manis, mengetahui formulasi yang mengahsilkan velva jagung manis yang paling disukai, dan mengetahui kandungan serat pangan serta kandungan gizi velva yang paling disukai. Metode penelitian menggunakan Rancngan Acak Lengkap (RAL) dengan dua faktor yaitu perbandingan jagung dan air ( 1:2 dan 2:1) dan konsentrasi cmc (0,25%, 0,5%, 0.75%). Tiap perlakuan dilakukan 2 kali ulangan. Hasil uji organoleptik menunjukkan bahwa perbandingan jagung dan air 1:2 dengan penambahan cmc 0,75% memiliki tingkat kesukaan lebih tinggi. Sifat fisika pada velva jagung manis terpilih untuk overrun 9,45%, viskositas 1,17 cP dan daya leleh 12,20 menit. Kandungan Kinia pada velva jagung manis untuk kadar air 5,47%, abu 29,70%, lemak 3,00%, protein 0,20%, karbohidrat 61,63%, serat pangan 7,62% dan nilai energi 274,32%.Kata kunci: jagung manis, velva, cmc. FORMULATION OF SWEET CORN VELVA ADDING CMC ABSTRACTVelva is a frozen product made from fruit. In experimen, maize is used in making velva to increase the value of corn as the local food. This study aims to influence the differences in the ratio of sweet corn and water as well as the effect of cmc concentration on sweet corn velva, knowing which formulation yields the most favorable sweet corn velva, and to know the most preferred fiber content and nutrient content of velvet. The research method used Rancngan Random (RAL) with two factors: corn and water ratio (1: 2 and 2: 1) and concentration of cmc (0,25%, 0,5%, 0,75%). Each treatment performed 2 replications. The results of the organoleptic test showed that the ratio of corn and water 1: 2 with the addition of 0.75% cmc had higher preferences. The physical properties of sweet corn velva were selected for 9.45% overrun, 1.17 cP viscosity and 12.20 min. Kinia content in sweet corn velva for 5.47% moisture content, 29.70% ash, 3.00% fat, 0.20% protein, 61.63% carbohydrate, 7.62% dietary fiber and 274,32 energy value %. 

Determination of Total, Soluble, and Insoluble Dietary Fiber in Foods—Enzymatic-Gravimetric Method, MES-TRIS Buffer: Collaborative Study

1992 ◽  
Vol 75 (3) ◽  
pp. 395-416 ◽  
Author(s):  
Sungsoo C Lee ◽  
Leon Prosky ◽  
Jonathan W De Vries
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Tris Buffer ◽  
Total Dietary Fiber ◽  
Method Performance ◽  
Insoluble Dietary Fiber ◽  
Heat Stable ◽  
Assay Precision

Abstract A joint AOAC/AACC (American Association of Cereal Chemists) collaborative study of methods for the determination of soluble, insoluble, and total dietary fiber (SDF, IDF, and TDF) was conducted with 11 participating laboratories. The assay Is based on a modification of the AOAC TDF method 985.29 and the SDF/IDF method collaboratively studied recently by AOAC. The principles of the method are the same as those for the AOAC dietary fiber methods 985.29 and 991.42, Including the use of the same 3 enzymes (heat-stable α-amylase, protease, and amyloglucosldase) and similar enzyme Incubation conditions. In the modification, minor changes have been made to reduce analysis time and to Improve assay precision: (1) MES-TRIS buffer replaces phosphate buffer; (2) one pH adjustment step Is eliminated; and (3) total volumes of reaction mixture and filtration are reduced. Eleven collaborators were sent 20 analytical samples (4 cereal and grain products, 3 fruits, and 3 vegetables) for duplicate blind analysis. The SDF, IDF, and TDF content of the foods tested ranged from 0.53 to 7.17, 0.59 to 60.53, and 1.12 to 67.56 g/100 g, respectively. The respective average RSDR values for SDF, IDF, and TDF determinations by direct measurements were 13.1, 5.2, and 4.5%. The TDF values calculated by summing SDF and IDF were in excellent agreement with the TDF values measured independently. The modification did not alter the method performance with regard to mean dietary fiber values, yet It generated lower assay variability compared with the unmodified methods. The method for SDF, IDF, and TDF (by summing SDF and IDF) has been adopted first action by AOAC International.

58 Determining the total dietary fiber content in hawaiian marine algae

2003 ◽  
Vol 39 (s1) ◽  
pp. 20-20
Author(s):  
O. J. Haleakala ◽  
S. M. Mccutcheon ◽  
B. Stuercke ◽  
K. J. Mcdermid
Keyword(s):  
Dietary Fiber ◽  
Marine Algae ◽  
Fiber Content ◽  
Total Dietary Fiber
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