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Priyanto Triwitono
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry

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Sifat dan Potensi Serat Pangan pada "Gudeg Kering" Priyanto Triwitono; Suparmo Suparmo; Zuheid Noor
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.272 KB) | DOI: 10.22146/agritech.22343

Abstract

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.
Co-Authors Suparmo Suparmo Zuheid Noor