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

Agustin, Arin Tria; Zaini, Muhammad Abbas Ahmad; Handito, Dody

doi:10.29303/profood.v6i1.117

Cited by 3 publications

(3 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

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%

Fortification of carrot (Daucus carota L.) and snakehead fish (Channa striata) in bagea product for nutrition fulfillment patients of type II diabetes mellitus (DM)

Nurlela,

Mahendradatta,

Asfar

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Sago (Metroxylon sago) is generally found in central and eastern Indonesia. The nutritional content of sago flour per 100 grams is 94 g of carbohydrates, 0.2 g of protein, 0.2 g of fat, 14 g of water content, and 355 cal of calories. Sago flour also has a low glycemic index of <55. One of the sago product developments is Bagea, typical Sulawesi cookies made from sago that can be fortified with local natural resources such as carrots and snakehead fish flour. The purpose of this study was to obtain the best composition, to determine the chemical characteristics of the bagea products produced after fortification, and to analyze the glycemic index and glycemic load levels of the bagea so that it is safe for consumption by people with Type II Diabetes Mellitus (DM). The stages of this study were sample preparation, bagea making with two treatment factors in the form of variations in the concentration of snakehead fish flour (10%, 15%, 20%) and variations in physical treatment in the form of carrots (flour, puree, juice) of 15 grams each. The results obtained were the best formulation of 85% sago flour: 15% snakehead fish flour with fortification treatment of carrot flour, carrot juice, and carrot puree of 15 grams each. The conclusion obtained was that bagea (85% sago flour: 15% snakehead fish flour) with fortification treatment of carrot juice and carrot puree has a high IG category (>70). However, it is still safe to be consumed by DM Type II sufferers with a BG value of 9.44 each for bagea fortification of carrot juice and 9.60 for bagea fortification of carrot puree (low BG<10) if consumed as much as 20grams/serving dose.

show abstract

Section: Figure 11 Effect Of the Best Formulation Of Carrot Fortifica...mentioning

confidence: 97%

Fortification of carrot (Daucus carota L.) and snakehead fish (Channa striata) in bagea product for nutrition fulfillment patients of type II diabetes mellitus (DM)

Nurlela,

Mahendradatta,

Asfar

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…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%

Growth Ability of Lactobacillus plantarum and Pediococcus acidilactici at Various Concentrations of Banana Stem Flour

Singapurwa,

Nursini,

Kusumaningsih

et al. 2024

BIO Web Conf.

View full text Add to dashboard Cite

Banana stems contain bioactive components in the form of carbohydrates and dietary fiber prebiotics which have the potential as a fermentation medium for the growth of Lactic Acid Bacteria. The purpose of this study was to determine the ability to grow Lactobacillus plantarum and Pediococcus acidilactici in abanana stem flour fermentation medium. This study used a completely randomized design with the treatment of banana stem flour concentration Based on the results of the research, the characteristics of banana stem flour are as follows: moisture content of 6.59%, ash content of 16.44%, protein content of 0.12%, fat content of 3.20%, acidity degree of 7.29, total food fiber content of 61.66%, and carbohydrate content of 73.29%. Based on the prebiotic test on the growth of Pediococcus acidilactici and Lactobacillus plantarum which increased in line with the increase in the concentration of carbon source (stone banana stem flour) given. The highest or most optimal total microbes result in thegrowth of Pediococcus acidilactici at a concentration of 0.6%, namely 4.6 x 1010 CFU/mL, and for Lactobacillus plantarum bacteria at a concentration of 0.2%, namely 1.3 x 109 CFU/mL. Therefore, stone banana stem flour (Musa balbisiana Colla) can be concluded to have the ability as a source of prebiotics.

show abstract

“…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%

Sensory Evaluation and Fiber Content Analysis of Analog Rice with Moringa Leaf Flour Substitution

Wahyuningsih,

Aji,

Aprilia

et al. 2023

IJHN

View full text Add to dashboard Cite

Analog rice, also known as artificial rice, is a rice substitute made from a combination of local flours, including sorghum flour, mocaf flour, and glucomannan. Incorporating Moringa leaves into analog rice flour offers potential health benefits due to its anti-diabetic and antihyperglycemic effects, which lowers blood sugar levels and HbA1C levels in individuals with Diabetes Mellitus. This study aims to develop analog rice using a combination of sorghum, mocaf, and glucomannan flour and to determine its sensory properties and fiber content. This study employed an experimental design, with Moringa leaf flour substitutions divided into P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%), and P6 (10%), using a Completely Randomized Design (CRD). Sensory evaluation was done using the hedonic test, involving 25 trained panelists who assessed taste, aroma, color, and texture. Fiber content was analyzed using the enzymatic gravimetric test. Data were analyzed using a one-way ANOVA test, followed by Duncan’s test if p<0.005. The results showed a significant effect of Moringa leaf flour substitution on sensory evaluation and fiber content (p<0.001 for all comparisons). Based on sensory evaluation, panelists preferred analog rice P2 (2%). The fiber content of analog rice with Moringa leaf flour substitution ranged from 11.16 to 13.65% for insoluble dietary fiber, 0.60 to 0.99% for soluble dietary fiber, and 11.80 to 14.62% for total dietary fiber. Moringa leaf flour substitution had a significant difference in sensory evaluation and fiber content of analog rice. The highest preference level was found in P2 (2%) analog rice, while the highest total fiber content was found in P5 (8%) analog rice.

show abstract

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

Cited by 3 publications

References 1 publication

Fortification of carrot (Daucus carota L.) and snakehead fish (Channa striata) in bagea product for nutrition fulfillment patients of type II diabetes mellitus (DM)

Fortification of carrot (Daucus carota L.) and snakehead fish (Channa striata) in bagea product for nutrition fulfillment patients of type II diabetes mellitus (DM)

Growth Ability of Lactobacillus plantarum and Pediococcus acidilactici at Various Concentrations of Banana Stem Flour

Sensory Evaluation and Fiber Content Analysis of Analog Rice with Moringa Leaf Flour Substitution

Contact Info

Product

Resources

About