Sifat dan Potensi Serat Pangan pada "Gudeg Kering"

Priyanto Triwitono (Fakultas Teknologi Pertanian, Universitas Gadjah Mada)
Suparmo Suparmo (Fakultas Teknologi Pertanian, Universitas Gadjah Mada)
Zuheid Noor (Fakultas Teknologi Pertanian, Universitas Gadjah Mada)

agriTECH
Vol 19, No 2 (1999)

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.