The Analysis of Fiber Content of Nuggets and Crackers With the Basic Ingredients of Kepok Banana Hump (Musa paradisiaca Var. Balbisina Colla)
DOI:
https://doi.org/10.35473/jgk.v13i1.103Keywords:
Nugget, Crackers, Kepok Banana Hump, FiberAbstract
Nugget and crackers are fast foods that are widely consumed and favored by the public, usually used as dishes or snacks. Banana tubers is a local food commodities which contains of high fiber can be processed as an ingredients nuggets and crackers. The purpose ofthis reseach was to determine the fiber content of nuggets and crackers with the basic ingredients of kepok banana hump (Musa paradisiaca Var. Balbisina Colla). This study was experimental design. The nugget formulation consisted of 3 comparisons, the ratio of banana hump : wheat flour (25%: 75%) (F1), (50%: 50%) (F2), and (75%: 25%) (F3). The cracker formulation consists of 3 comparisons, the ratios of banana hump: tapioca flour (25%: 75%) (F1), (50%: 50%) (F2), and (75%: 25%) (F3). Test the fiber containt by the gravimatry method which is then described. The results in this study was analyzed of the fiber value of nuggets and crackers kepok banana hump every (100g). The highest fiber content of nuggets was F3: 0.514g, F2: 0.322g and F1: 0.186g. The highest fiber content of Kepok banana hump crackers is F3: 0.861g, F2: 0.747g and F1: 0.727g. The fiber value of the kepok banana hump crackers is higher than the kepok banana hump nugget.
Downloads
References
Aswandi et al. (2013) ‘Efek Complete Feed Bongol Berbagai Varietas Tanaman Pisang Terhadap pH, NH3 dan VFA pada Kambing Kacang’, Journal of Chemical Information and Modeling, 53(9), pp. 1689–1699. doi: 10.1017/CBO9781107415324.004.
Badan Standarisasi Nasional. (1992). SNI 01-2713-1992. Kerupuk Ikan. Jakarta: Departemen Perindustrian Republik Indonesia.
BPOM. (2005). ‘Ketentuan Pokok Pengawasan Pangan Fungsional’, Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor HK 00.05.52.0685, pp. 1–13.
Departemen Kesehatan R1. (2017). Tabel Komposisi Pangan Indonesia. Departeman Kesehatan RI. Jakarta.
Direktorat Jenderal Hortikultura. (2020). Statistik Produksi. Luas Lahan dan Produktivitas Buah Pisang 2014-2020. Kementerian Pertanian, Jakarta.
European Commission (2006). ‘Regulation (EC) No 1924/2006 of the European Parliament and the of the Council on nutrition and health claims made on foods’, Official Journal of the European Union, (404), pp. 9–25.
Fawzia, F.N., Ulfia, M.,Marliando, M. (2012). ‘Tepung Tempe dan Limbah Bonggol Pisang Sebagai Industri Rumahan’. Jurnal Kelitbangan vol. 01.
Indradewi (2016) ‘Pengaruh Teknik Pengeringan Terhadap Kadar Gizi dan Mutu Organoleptik Sale Pisang ( Musa paradisiaca L .)’, Fakultas Farmasi, Universitas Halu Oleo, 4(2), pp. 58–65.
Koswara, S. (2009). 'Pengolahan aneka kerupuk'. In Ebookpangan.com (p. 31).
Kusumawati, D. D., Amanto, B. S. and Muhammad, D. R. A. (2012) ‘Pengaruh Perlakuan Pendahuluan Dan Suhu Pengeringan Terhadap Sifat Fisik, Kimia, dan Sensori Tepung Biji Nangka (Artocarpus heterophyllus)’, Jurnal Teknosains Pangan Vol 2 No 2 April 2013, 1(1), pp. 41–48.
Luthfianto, D., Noviyanti, R. D. and Kurniawati, I. (2017) ‘Karakterisasi Kandungan Zat Gizi Bekatul pada Berbagai Varietas Beras di Surakarta’, jurnal Kesehatan, 2(1), pp. 371–376. doi: 2407-9189.
Marsono Y. (2007). Prospek Pengembangan Makanan Fungsional. Makalah disampaikan pada Seminar Nasional dalam rangka National Food Technology Competation (NFTC).
Marsono, Y. (2004). Serat Pangan dalam Perspektif Ilmu Gizi. Pidato disampaikan dalam Pengukuhan Guru Besar. Majelis Guru Besar Universitas Gadjah Mada, Jogjakarta.
Maryanto, S dan Marsono, Y. (2019). ‘The Atherogenic Index of Plasma Treated with Red Guava (Psidium guajava L.)’. IOP Conference Series: Earth and Environmental Science.
PERKENI. (2015). Pengelolaan dan Pencegahan Diabetes Melitus Tipe 2 di Indonesia.
Rahman, I. G., Sukmiwati, M. dan Dahlia (2015) ‘Pengaruh Metoda Pemasakan Berbeda Terhadap Karakteristik Tepung Ikan Betok (Anabas testudineus)’, 2(1), pp. 1–2.
Santoso, A. (2011). ‘Serat Pangan (Dietary Fiber) dan Manfaatnya Bagi Kesehatan’. Jurnal Magistra No. 75 Th. XXIII. ISSN 0215- 9511.
Saragih, B. (2013). ‘Analisis Mutu Tepung Bonggol Pisang dari Berbagai Varietas dan Umur Panen yang Berbeda’. Jurnal TIBBS Teknologi Industri Boga dan Busana ISSN 0216-7891 Vol. 9(1):22-29.
Satuhu, S. dan Supriyadi, A. (2008). Pisang, Budi Daya dan Prospek Pasar. Jakarta : Penebar Swadaya.
Suprapto. (2004). ‘Pengaruh Lama Blanching Terhadap Kualitas Stik Ubi Jalar
(Ipoema batatas L.) dari Tiga Varietas’, Prosiding, pp. 220–228.
Susanty, A., Yustini, P. E. and Nurlina, S. (2019) ‘Pengaruh Metode Penggorengan dan Konsentrasi Jamur Tiram Putih (Pleurotus streatus) Terhadap Karakteristik Kimia dan Mikrobiologi Abon Udang (Panaeus Indicus)’,pp.80–87.
