Sifat dan Potensi Serat Pangan pada "Gudeg Kering" (Dietary Fiber Characteristics of "Gudeg Kering")
| Main Authors: | Triwitono, Priyanto, Suparmo, Suparmo, Noor, Zuheid |
|---|---|
| Format: | Article info application/pdf |
| Bahasa: | eng |
| Terbitan: |
Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
, 2017
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| Subjects: | |
| Online Access: |
https://jurnal.ugm.ac.id/agritech/article/view/22343 https://jurnal.ugm.ac.id/agritech/article/view/22343/14904 |
Daftar Isi:
- Gudeg is as well known traditional processed vegetable of Yogyakarta made from immature jackfruit. This research aimed to study physical and chemical properties of it's dietary fiber to elucidate the physiological effect potential in diet. Result indicatied that gudeg contained high percentages of insoluble dietary fibers (41.3 %db) in contrast to the soluble dietary fibers (14.4 %db). The water holding capacity (WHC) was 3.6 g water I g fiber, swelling 325 percent, bulk volume 1.3 ml / g fiber, and cation exchange capacity 0.08 mgreq of Na / g fiber.