Dietary Fiber and Texture Property of Seaweed Jelly with Pomelo Albedo Substitution

Amilia Damayanti, Siti Salamah, Mira Naufalina

2019

Abstract

Background: Pomelo is a fruit with a high nutritional value, but its use as food ingredients has not been optimized. Seaweed can lose its nutrients content due to various treatments in processing. Pomelo albedo was known for its fiber and pectin content, and its substitution can increase nutritional value in the food. Objective: This study aimed to increase the nutrient value in seaweed jelly product by pomelo albedo as a substitution and its pectin expected to replace the use of gelatin in jelly production. Methods: This research was an experimental study with a completely randomized design (CRD) method with one factor, that is the addition of pomelo albedo. Results: There was a significant difference in dietary fiber content in each treatment group (p-value 0.000). The highest content of dietary fiber was found in samples by 45% pomelo albedo substitution with dietary fiber 2.60%. The texture of jelly shows a significant difference with p-value 0.041. Conclusion: The substitution of pomelo albedo gave a significant difference in increasing dietary fiber content in seaweed jelly and the right amount of pomelo albedo can be used as a substitute for gelatin.

Paper Citation

in Harvard Style

Damayanti A., Salamah S. and Naufalina M. (2019). Dietary Fiber and Texture Property of Seaweed Jelly with Pomelo Albedo Substitution. In Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS, ISBN 978-989-758-466-4, pages 5-9. DOI: 10.5220/0009977000002833

in Bibtex Style

@conference{2nd sis19,
author={Amilia Damayanti and Siti Salamah and Mira Naufalina},
title={Dietary Fiber and Texture Property of Seaweed Jelly with Pomelo Albedo Substitution},
booktitle={Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,},
year={2019},
pages={5-9},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009977000002833},
isbn={978-989-758-466-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,
TI - Dietary Fiber and Texture Property of Seaweed Jelly with Pomelo Albedo Substitution
SN - 978-989-758-466-4
AU - Damayanti A.
AU - Salamah S.
AU - Naufalina M.
PY - 2019
SP - 5
EP - 9
DO - 10.5220/0009977000002833