SIFAT DAN POTENSI SERAT PANGAN PADA "GUDEG-KERING" = DIETERY FIBER CHARACTERISTICS OF "GUDEG KERING"
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 pe...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
1999
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| Online Access: | https://repository.ugm.ac.id/22113/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4994 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | 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.
Keywords : dietary fiber, gudeg, physical and chemical properties, physiological effect. |
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