ANALISIS ORGANOLEPTIK DAN KADAR SERAT NORI ANALOG DAUN KOLESOM (Talinum Triangulare (Jacq.) Willd)

Nori is a food product from seaweed in the form of sheet. Seaweed is usually consumed as snacks or used as a coating material for sushi products. The purpose of this study was to determine the best formulation of nori analogue made from water leaf through hedonic test and analyze the fiber content in nori analogue. The reason of using water leaf as an analogue raw material is beacuse it contains flavonoid compounds, phenolic acids, and anthocyanins that have function as antioxidants. Making nori analogue is being done by utilizing water leaf and hydrocolloids in the form of corn starch, potato starch, or sago as thickener, which is then added by glycerin and lecithin. After the gelatine is formed, the dough of the edible film is dried. The two final formulation, namely F4 and F6, are picked out of nine formulations through the hedonic test. The composition of F4 is 85 g of water leaf components and 15 g of corn starch, meanwhile the composition of F6 is 85 g of water leaf components and 15 g of sago. Water leaf plays a big role in donating dietary fiber content to nori analogue. Total fiber content from nori analogue for formulation F4 was 7.05% and F6 was 7.99%, meanwhile the highest crude fiber content was obtained from formulation F4 by 3.26% and F6 by 3.11%. Keywords: food fiber, gelatinization, hedonic test, hydrocolloid

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Heat-Moisture Treatment of High-Amylose Corn Starch Increases Dietary Fiber Content and Lowers Plasma Cholesterol in Ovariectomized Rats

Journal of Food Science ◽

10.1111/j.1750-3841.2007.00568.x ◽

2007 ◽

Vol 72 (9) ◽

pp. S652-S658 ◽

Cited By ~ 6

Author(s):

X. Liu ◽

H. Ogawa ◽

R. Ando ◽

T. Nakakuki ◽

T. Kishida ◽

...

Keyword(s):

Dietary Fiber ◽

Corn Starch ◽

Plasma Cholesterol ◽

Fiber Content ◽

Ovariectomized Rats ◽

Heat Moisture Treatment ◽

Moisture Treatment ◽

High Amylose

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

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1490 ◽

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).

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Antioxidant Activity and Combination Characteristics of Filtrates and Sargassum polycystum Seaweed Salt Residue

Kuwait Journal of Science ◽

10.48129/kjs.11807 ◽

2021 ◽

Author(s):

Nurjanah Nurjanah ◽

◽

Asadatun Abdullah ◽

Amalia Rahmadhani ◽

Anggrei Viona Seulalae ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Dietary Fiber ◽

Brown Seaweed ◽

Fiber Content ◽

Raw Material ◽

National Standard ◽

High Yield ◽

Dietary Salt ◽

Sargassum Polycystum

Sargassum polycystum is a low-sodium salt raw material that met the dietary salt criteria, i.e., low Na: K ratio and NaCl content < 60%. This study aims to produce seaweed salt with high yield, dietary fiber content, and antioxidant activity according to the quality standard of dietary salt through a combination of the filtrate and salt extraction residue. The results showed that the produced S. polycystum brown seaweed salt had a mineral Na 96.97 mg/g and mineral K 247.59 mg/g. Na: K ratio of 0.39, NaCl content of 49.05%, and heavy metal residue below the Indonesian National Standard maximum standard for dietary salt. The levels of dietary fiber produced in salt samples 1:1, 1:2, and 2:1 were 34.41%, 40.16%, and 23.83%, respectively, and the iodine content (KIO3) of the control salt was 125.95 mg/kg. The antioxidant activity of seaweed salt 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) on salt K (seaweed salt without residue), residue, S1 (1:1), S2 (1:2) and S3 (2:1) was 26.41 ppm, 59.06 ppm, 12.29 ppm, 67.30 ppm and 87.50 ppm. Meanwhile, the antioxidant capacity of seaweed salt Cupric Reducing Antioxidant Capacity (CUPRAC) on K salt, residue, S1, S2 and S3 were 12.36, 19, 7.86, 8.52 and 12.27 μmol ascorbic acid/g extract, respectively. Therefore, it was concluded that increasing the yield and dietary fiber content in the seaweed salt production process is achievable by adding residues.

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Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production

Molecules ◽

10.3390/molecules26185619 ◽

2021 ◽

Vol 26 (18) ◽

pp. 5619

Author(s):

Kamila Kapusniak ◽

Karolina Lubas ◽

Malwina Wojcik ◽

Justyna Rosicka-Kaczmarek ◽

Volodymyr Pavlyuk ◽

...

Keyword(s):

Dietary Fiber ◽

Structural Changes ◽

Water Solubility ◽

Morphological Changes ◽

Potato Starch ◽

Enzymatic Digestion ◽

Fiber Content ◽

Total Dietary Fiber ◽

Dextrose Equivalent ◽

Microwave Assisted

Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (L* a* b*). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.

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PENGARUH MIKROORGANISME, BAHAN BAKU, DAN WAKTU INKUBASI PADA KARAKTER NATA: REVIEW

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v14i1.47654 ◽

2021 ◽

Vol 14 (1) ◽

pp. 62

Author(s):

Sherly Novia Yuana Putri ◽

Wahyu Fajri Syaharani ◽

Cindy Virgiani Budi Utami ◽

Dyah Retno Safitri ◽

Zahra Nur Arum ◽

...

Keyword(s):

Fermentation Process ◽

Raw Materials ◽

Food Product ◽

Fiber Content ◽

Coconut Water ◽

Raw Material ◽

Banana Peel ◽

Fermentation Time ◽

High Fiber ◽

Physical Tests

Nata is an organic food product that has a high fiber content. Nata is a fermented produce by Acetobacter xylinum. There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, this review discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to discuss the effect of using several types of microorganisms, different raw materials, and different fermentation time on nata production. Factors that influence the success of nata fermentation process include fermentation time, the addition of ingredients (sugar, vinegar, and urea), the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for making nata include Acetobacter xylinum and Acetobacter sp. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and jackfruit straw. The best raw material to make nata from color parameters is seaweed, aroma parameter is jackfruit straw, and taste parameter is cassava. Based on chemical and physical tests, the best raw material for moisture content parameters is seaweed, fiber content parameter is cassava, thickness parameter is banana peel, and yield parameter is coconut water followed by cassava. The length of fermentation affects the thickness and weight of nata, chewier texture of nata, and the darker color of nata. The best thickness of nata produced on the 14th day of fermentation was 1.7 cm. The best overall weight of nata on produced the 10th day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days with the value was 72.33 g/5mm. The lowest degree of nata whiteness produced on the 14th day of fermentation with the value was 72.307%.

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Pengaruh Perbandingan Kecambah Kacang Merah Dan Nanas Terhadap Karakteristik Kimia Dan Sensori Selai

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i2.17195 ◽

2021 ◽

Vol 6 (2) ◽

Author(s):

Elva Amurita Zebua ◽

Agustina Agustina

Keyword(s):

Vitamin C ◽

Protein Content ◽

Food Product ◽

Fiber Content ◽

Raw Material ◽

Kidney Bean ◽

Randomized Design ◽

Red Kidney Bean ◽

Red Bean ◽

Bean Sprouts

Jam is a processed food product that is very popular with the community. The nutritional and sensory value of jam can be improved by use red bean sprouts and pineapple as raw material to making jam. The purpose of this study was to determine the effect of ratio of red kidney bean sprouts and pinneaple on chemical and sensory of jam. This research was conducted by a one-factor completely randomized design, that was the ratio of red kidney bean sprouts and pineapple (P) which consisted of 5 levels, i.e. P1 (0%: 100%), P2 (25%: 75%), P3 (50%: 50%). ), P4 (75%: 25%), and P5 (100%: 0%) with three repetitions. The results showed that the ratio of red kidney bean sprouts and pineapple had a significantly different effect (P <0.05) on water content, protein content, fiber content, vitamin C content, organoleptic value of color, flavor and taste, and had no significant effect (P>0,05) on ash content, total sugar, and organoleptic value of spreadability. The enhancement of persentase of red kidney bean sprout will increase the protein content and fiber content of the jam. The enhancement of percentage of pineapple will increase the moisture content, vitamin C content, organoleptic value of color, flaver, and taste of jam.Keywords:red kidney bean sprouts, pineapple, jam

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4673578 Snack food product with high dietary fiber content and process for producing the same

Biotechnology Advances ◽

10.1016/0734-9750(87)90833-0 ◽

1987 ◽

Vol 5 (2) ◽

pp. 414

Keyword(s):

Dietary Fiber ◽

Food Product ◽

Fiber Content ◽

Snack Food

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PENGARUH METODE DAN SUHU BLANCHING TERHADAP PERSENYAWAAN SERAT BATANG PISANG SEBAGAI BAHAN BAKU PEMBUATAN ARES

Pro Food ◽

10.29303/profood.v6i1.117 ◽

2020 ◽

Vol 6 (1) ◽

pp. 609

Author(s):

Arin Tria Agustin

Keyword(s):

Dietary Fiber ◽

Fiber Content ◽

Crude Fiber ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Crude Fiber Content ◽

Combination Of Methods ◽

Banana Stem

ABSTRACT This study aims to determine the combination of methods and temperature of blanching treatment on crude fiber content, total dietary fiber, insoluble dietary fiber content and soluble dietary fiber content of banana steam as raw material of ares. The experimental design used in this study was Completely Randomized Block Design (CRBD) factorial with six treatments and three repetitions to obtain 18 samples. The combination of treatment consisted of M1T1 (steaming 75°C), M1T2 (steaming 85°C), M2T1 (boiling 75°C), M2T2 (boiling 85°C), M3T1 (boiling with Na2S2O5 0,1% solution 75°C), M3T2 (boiling with Na2S2O5 0,1% solution 85°C). The result of this study were analyzed using ANOVA (Analysis of Variance) diversity analysis at 5% level using Co-Stat Software. The result that had significant differences were continued to analyzed using Honestly Significant Different Test (BNJ) at 5% real level. The result showed that the combination of methods and temperature of blanching treatment did have a significant effect oncrude fiber content, insoluble dietary fiber content, soluble dietary fiber content dan total dietary fiber content. The best result of banana stem based on nutritional quality of fiber was steaming 75°C treatment with crude fiber content 0.5413%, total dietary fiber content 22.059%, insoluble dietary fiber content 19.978% and soluble dietary fiber content 2.081%. The best result of Ares based on nutritional quality of fiber was steaming 75°C treatment with crude fiber content 4,321%, total dietary fiber content 46,057%, insoluble dietary fiber content 42,112% and soluble dietary fiber content 3,945%. Keywords: ares, banana stem, blanching, crude fiber, dietary fiber. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi metode dan suhu blanching terhadap kadar serat kasar, kadar serat pangan total, kadar serat pangan tidak larut dan kadar serat pangan larut batang pisang sebagai bahan baku pembuatan Ares. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) pola faktorial dengan enam kombinasi perlakuan dan tiga kali pengulangan sehingga diperoleh 18 sampel. Kombinasi perlakuan terdiri dari M1T1 (pengukusan 75°C), M1T2 (pengukusan 85°C), M2T1 (perebusan 75°C), M2T2 (perebusan 85°C), M3T1 (perebusan dengan larutan Na2S2O5 0,1% 75°C), M3T2 (perebusan dengan larutan Na2S2O5 0,1% 85°C). Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat. Apabila terdapat perbedaan nyata, maka dilakukan uji lanjut Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil terbaik batang pisang berdasarkan mutu nutrisi serat yaitu perlakuan pengukusan 75°C dengan kadar serat kasar 0,5413%, kadar serat pangan tidak larut 19,978%, kadar serat pangan larut 2,081% dan kadar serat pangan total 22,059%. Hasil terbaik pada ares berdasarkan mutu nutrisi serat adalah perlakuan pengukusan pada suhu 75°C dengan kadar serat kasar 4,321%, serat pangan total 46,057%, serat pangan tidak larut 42,112% dan serat pangan larut 3,945%. Kata kunci: Ares, batang pisang, blanching, serat kasar, serat pangan.

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Efek Perendaman Terhadap Kandungan Serat Kasar, pH dan Skor Sensori Rumput Laut Kappaphycus alvarezii

MEDIA TEKNOLOGI HASIL PERIKANAN ◽

10.35800/mthp.8.3.2020.29578 ◽

2020 ◽

Vol 8 (3) ◽

pp. 88

Author(s):

Alfris Ekaputra Tuwokona Tamungku ◽

Eunike L Mongi ◽

Silvana D Harikedua ◽

Grace Sanger ◽

Helen J Lohoo ◽

...

Keyword(s):

Ph Value ◽

Kappaphycus Alvarezii ◽

Fiber Content ◽

Raw Material ◽

Crude Fiber ◽

Well Water ◽

Crude Fiber Content ◽

Demineralized Water ◽

Sensory Score ◽

Eucheuma Cottonii

One type of seaweed that is widely used in Indonesia is Kappaphycus alvarezii . This type of seawed is also known as Eucheuma cottonii. The purpose of this study was to compare the value of crude fiber content, pH, and sensory score of Kappaphycus alvarezii after being soaked with 2 different types of water (well water and demineralized water). Soaking process is intended for making seaweed -ice by using dried seaweed as raw material. The parameters tested in this study were crude fiber, pH and sensory using Hedonic scale 1-9. The results indicated that Kappaphycus alvarezii soaked with demineralized water had higher crude fiber content (1.37%) compared to seaweed soaked in well water (1.24%). Likewise, the pH level of seaweed products that are soaked with demineralized water have a higher pH value (6.27) than seaweed products that are soaked in well water (6.19). Furthermore, organoleptic test results show that seaweed products that are soaked with water demineralization was more preferable by panelist in terms of appearance, odor, texture and taste.Salah satu jenis rumput laut yang banyak dimanfaatkan di Indonesia adalah rumput laut Kappaphycus alvarezii . Rumput laut ini juga dikenal dengan nama Eucheuma cottonii. Tujuan penelitian ini adalah membandingkan nilai kadar serat kasar, pH, dan skor sensori rumput laut Kappaphycus alvarezii setelah direndam dengan 2 jenis air berbeda (air sumur dan air demineralisasi). Proses perendaman ditujukan untuk pembuatan es rumput laut dengan menggunakan rumput laut kering. Parameter yang diuji pada penelitian ini adalah serat kasar, pH dan uji sensori menggunakan uji Hedonik skala 1 – 9. Hasil analisa menunjukkan bahwa rumput laut Kappaphycus alvarezii yang direndam dengan air demineralisasi memiliki kandungan serat kasar yang lebih tinggi (1.37%) dibandingkan dengan rumput laut yang direndam dengan air sumur (1.24%). Pada pengujian kadar pH, produk rumput laut yang direndam dengan air demineralisasi memiliki nilai pH yang lebih tinggi (6.27) dari pada produk rumput laut yang direndam dengan air sumur (6.19), Selanjutnya, hasil uji organoleptik menunjukkan bahwa produk rumput laut yang direndam dengan air demineralisasi lebih disukai panelis dari segi kenampakan, bau, tekstur dan rasa.

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ANALISIS SENSORI, ANTIOKSIDAN DAN KANDUNGAN SERAT MINUMAN FUNGSIONAL RUMPUT LAUT Eucheuma spinosum DENGAN PENAMBAHAN RUMPUT LAUT Sargassum sp.

Jurnal Fish Protech ◽

10.33772/jfp.v2i2.9481 ◽

2019 ◽

Vol 2 (2) ◽

pp. 274

Author(s):

Nur Inayah Muhtar ◽

Asnani Asnani ◽

Sri Rejeki

Keyword(s):

Antioxidant Activity ◽

Assessment Method ◽

Fiber Content ◽

Raw Material ◽

Health Product ◽

Sensory Assessment ◽

Crude Fiber Content ◽

Ic50 Value ◽

Dpph Method ◽

Keywords Antioxidants

ABSTRACT Eucheuma and Sargassum sp. has studied for their potential as a raw material for health product such as functional beverage and food supplements. This study aims to the sensory, antioxidant activity and the fiber content of jelly drinks by using two types of seaweed at different concentrations. Sensory assessment method based on descriptive testing of 25 panelists, antioxidants were measured using the DPPH method, and fiber content were measured based on gravimetric methods. This study used a Randomized Complete Design (CRD) with four treatments of Eucheuma spinosum and Sargassum sp. at consecutive concentrations %:0% (E7S0), 6%:1% (E6S1), 5%:2% (E5S2), 4%:3% (E4S3). Based on the results of the test, showed that the different concentrations of seaweed significantly affected the sensory value of appearance, taste, smell, color, and texture. The highest hedonic test was E7S0, specifications of the resulting jelly drink that has a bright appearance and clean, bright purple, slightly felt and smelled of seaweed and has a chewy texture, antioxidant values (IC50 value) and crude fiber content of E7S0 were 1122.9 ppm and 0.33%. Keywords: antioxidants, Eucheuma spinosum, Jelly drinks, Sargassum sp., crude fiberABSTRAKRumput laut jenis Eucheuma dan Sargassum sp. telah banyak diteliti potensinya sebagai bahan baku untuk produk kesehatan seperti minuman fungsional dan suplemen makanan. Penelitian ini bertujuan untuk mengetahui sifat sensori, aktivitas antioksidan dan kandungan serat minuman jelly dengan penggunaan dua jenis rumput laut pada konsentrasi yang berbeda. Metode penilaian sensori berdasarkan pengujian deskriptif 25 orang panelis, antioksidan diukur menggunakan meode DPPH, dan kadar serat diukur berdasarkan metode gravimetri. Penelitian ini menggunakan Rancangan Acak Lengkakap (RAL) dengan empat perlakuan yaitu dengan penggunaan Eucheuma spinosum dan Sargassum sp. pada konsentrasi berturut-turut: 7%:0% (E7S0), 6%:1% (E6S1), 5%:2% (E5S2), 4%:3% (E4S3). Berdasarkan hasil uji, menunjukkan bahwa penggunaan konsentrasi rumput laut yang berbeda berpengaruh nyata terhadap nilai sensori kenampakan, rasa, aroma, warna dan tekstur. Minuman jelly dengan nilai sensori tertinggi yaitu pada sampel E7S0, dengan spesifikasi minuman jelly yang dihasilkan memiliki kenampakan yang cerah, bersih dan menarik, berwarna ungu cerah, agak terasa dan tercium aroma rumput laut, serta memiliki tekstur yang kenyal. Kapasitas antioksidan (nilai IC50) dan dan kandungan serat kasar pada sampel E7S0 masing-masing sebesar 1122,9 ppm sebesar 0,33%.Kata kunci: antioksidan, Eucheuma spinosum, minuman jelly, Sargassum sp., serat kasar

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