2020
DOI: 10.29303/profood.v6i1.117
|View full text |Cite
|
Sign up to set email alerts
|

Pengaruh Metode Dan Suhu Blanching Terhadap Persenyawaan Serat Batang Pisang Sebagai Bahan Baku Pembuatan Ares

Abstract: 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°… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1

Citation Types

0
3
0

Year Published

2023
2023
2024
2024

Publication Types

Select...
3

Relationship

0
3

Authors

Journals

citations
Cited by 3 publications
(3 citation statements)
references
References 1 publication
0
3
0
Order By: Relevance
“…In addition, processing factors can also affect the high-low fiber content in Bagea fortified with all three treatments (carrot flour, carrot juice, and carrot puree). Heating can result in a decrease in fiber levels due to the degradation of pectin or other components such as cellulose and hemicellulose [59]. This shows that the roasting process on carrot fortification Bagea decreased and the lowest in Bagea fortification of carrot puree.…”
Section: Figure 11 Effect Of the Best Formulation Of Carrot Fortifica...mentioning
confidence: 97%
“…In addition, processing factors can also affect the high-low fiber content in Bagea fortified with all three treatments (carrot flour, carrot juice, and carrot puree). Heating can result in a decrease in fiber levels due to the degradation of pectin or other components such as cellulose and hemicellulose [59]. This shows that the roasting process on carrot fortification Bagea decreased and the lowest in Bagea fortification of carrot puree.…”
Section: Figure 11 Effect Of the Best Formulation Of Carrot Fortifica...mentioning
confidence: 97%
“…Stone banana stem flour (Musa balbisiana Colla) can be a carbon source for the growth of Pediococcus acidilactici and Lactobacillus plantarum, this is related to the high total dietary fiber content in stone banana stems, namely 46.057% The food fiber is included in the prebiotic food requirements [23]. The soluble fiber in the gastrointestinal tract will be fermented in the caecum by anaerobic bacteria to produce Short Chain Fatty Acid (SCFA) which will quickly be absorbed by colony dwellers as a source of energy for reproduction [24].…”
Section: Nomentioning
confidence: 99%
“…In addition to its role in delaying digestion in the small intestine, watersoluble dietary fiber contributes to a prolonged feeling of fullness, slowing down blood glucose release, reducing the amount of insulin required to transfer glucose into cells, and limiting its conversion into energy (39). According to a study by Hernawan dan Meylani (2016), white rice has the lowest fiber content; both organic white rice (0.5746% w/w) and non-organic white rice (0.4021% w/w).…”
Section: Dietary Soluble Fiber Testmentioning
confidence: 99%