Sifat ﬁsik, kadar serat, dan daya terima naget dengan penggunaan glukomanan dari porang (Amorphophallus oncophyllus) untuk substitusi daging ayam - Dwi Risti; Veriani Aprilia; Fatma Zuhrotun Nisa (Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics), 2017)
ABSTRACTBackground: Cardiovascular disease related wth the excess of cholesterol consumption is the leading cause of death in the world. Dietary management of high ﬁ ber could decrease the risk of the disease. Nugget is one of favorites meat product. The substitution of ﬁ ber within the nugget has the function in lowering the cholesterol. Glucomannan from porang (Amorphophallus oncophyllus) includes in soluble ﬁ ber anconsist of mannose and glucose. Nugget substituted with glucomannan shall be the alternative of nutritious food. Objectives: To evaluate the inﬂ uence of glucomannan substitution on the physical properties, ﬁ ber content, and the acceptability of chicken nugget. Methods: This was experimental study using random completely design. Samples were chicken nuggets with 5 diferent formula, those were standard (NFS), nugget with the decrease of chicken with porang glucomannan substitution in the percentage of 0% (NGP0), 1% (NGP1), 3% (NGP3), 5% (NGP5). Nugget with the substitution of 3% konjac glucomannan was used as comparator. Nuggets were then evaluated for their physical properties(chewiness and water holding capacity/WHC), the content of ﬁ ber, and acceptability (organoleptic properties).Results: The substitution of glucomannan increased the chewiness and WHC, but ﬁ ber content was not inﬂ uenced. Organoleptic results showed that maximum glucomannan concentration that could be added was 1%. Conclusions: The substitution of glucomannan increased chewines and WHC, but it did not inﬂ uence the ﬁ ber. There was also the decrease its acceptability.Conclusions: The substitution of glucomannan increased chewines and WHC, but it did not influence the fiber. There was also the decrease its acceptability. KEYWORDS: glucomannan, ﬁber content, physical properties, acceptabilityABSTRAK Latar belakang: Penyakit kardiovaskuler merupakan penyebab utama kematian di dunia karena konsumsi kolesterol berlebih. Pengaturan pola makan tinggi serat dapat mengurangi risiko penyakit ini. Naget merupakan produk olahan daging yang banyak digemari masyarakat. Substitusi serat ke dalam naget memiliki fungsi sebagai penurunan kolesterol. Glukomanan porang merupakan serat larut yang merupakan polimer dari mannosa dan glukosa yang diekstraksi dari umbi porang (Amporphophallus oncophyllus). Naget yang disubstitusi glukomanan sebagai serat dapat menjadi alternatif lauk yang bergizi. Tujuan: Mengetahui pengaruh substitusi glukomanan terhadap sifat ﬁ sik (kekenyalan dan water holding capacity/WHC), kadar serat kasar, dan daya terima naget ayam. Metode: Jenis penelitian ini adalah eksperimental dengan menggunakan RAL. Sampel adalah naget ayam dengan 5 variasi substitusi glukomanan, yaitu naget dengan formula standar (NFS), naget dengan pengurangan daging ayam tanpa substitusi glukomanan porang (NGP0), naget dengan substitusi glukomanan porang 1% (NGP1), 3% (NGP3), 5% (NGP5), dan sebagai pembanding menggunakan substitusi glukomanan konjak 3% (NGK3). Naget diuji sifat ﬁ sik (kekenyalan dan WHC), kadar serat kasar, dan daya terima (sifat organoleptik). Hasil: Subsitusi glukomanan porang meningkatkan kekenyalan dan WHC, namun kadar serat kasar tidak dipengaruhi. Hasil uji organoleptik membuktikan bahwa substitusi glukomanan hanya mampu diterima sampai kadar 1%. Kesimpulan: Substitusi glukomanan berpengaruh terhadap kekenyalan, WHC, dan sifat organoleptik naget ayam.KATA KUNCI: glukomanan, naget ayam, kadar serat kasar, sifat ﬁ sik, daya terima