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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Main Author:	Perpustakaan UGM, i-lib
Format:	Article NonPeerReviewed
Published:	[Yogyakarta] : Universitas Gadjah Mada 1999
Subjects:	Jurnal i-lib UGM
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

id	id-ugm-repo.22113
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spelling	id-ugm-repo.221132014-06-18T00:36:12Z https://repository.ugm.ac.id/22113/ SIFAT DAN POTENSI SERAT PANGAN PADA "GUDEG-KERING" = DIETERY FIBER CHARACTERISTICS OF "GUDEG KERING" Perpustakaan UGM, i-lib Jurnal i-lib UGM 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. [Yogyakarta] : Universitas Gadjah Mada 1999 Article NonPeerReviewed Perpustakaan UGM, i-lib (1999) SIFAT DAN POTENSI SERAT PANGAN PADA "GUDEG-KERING" = DIETERY FIBER CHARACTERISTICS OF "GUDEG KERING". Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4994
institution	Universitas Gadjah Mada
building	UGM Library
country	Indonesia
collection	Repository Civitas UGM
topic	Jurnal i-lib UGM
spellingShingle	Jurnal i-lib UGM Perpustakaan UGM, i-lib SIFAT DAN POTENSI SERAT PANGAN PADA "GUDEG-KERING" = DIETERY FIBER CHARACTERISTICS OF "GUDEG KERING"
description	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.
format	Article NonPeerReviewed
author	Perpustakaan UGM, i-lib
author_facet	Perpustakaan UGM, i-lib
author_sort	Perpustakaan UGM, i-lib
title	SIFAT DAN POTENSI SERAT PANGAN PADA "GUDEG-KERING" = DIETERY FIBER CHARACTERISTICS OF "GUDEG KERING"
title_short	SIFAT DAN POTENSI SERAT PANGAN PADA "GUDEG-KERING" = DIETERY FIBER CHARACTERISTICS OF "GUDEG KERING"
title_full	SIFAT DAN POTENSI SERAT PANGAN PADA "GUDEG-KERING" = DIETERY FIBER CHARACTERISTICS OF "GUDEG KERING"
title_fullStr	SIFAT DAN POTENSI SERAT PANGAN PADA "GUDEG-KERING" = DIETERY FIBER CHARACTERISTICS OF "GUDEG KERING"
title_full_unstemmed	SIFAT DAN POTENSI SERAT PANGAN PADA "GUDEG-KERING" = DIETERY FIBER CHARACTERISTICS OF "GUDEG KERING"
title_sort	sifat dan potensi serat pangan pada "gudeg-kering" = dietery fiber characteristics of "gudeg kering"
publisher	[Yogyakarta] : Universitas Gadjah Mada
publishDate	1999
url	https://repository.ugm.ac.id/22113/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4994
_version_	1681217960031551488

SIFAT DAN POTENSI SERAT PANGAN PADA "GUDEG-KERING" = DIETERY FIBER CHARACTERISTICS OF "GUDEG KERING"

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