Dietary Fiber and Texture Property of Seaweed Jelly with

Pomelo Albedo Substitution

Amilia Yuni Damayanti, Siti Salamah and Mira Dian Naufalina

Nutrition Department, Faculty of Health Science, University of Darussalam Gontor, Ngawi, Indonesia

Keywords: Dietary Fiber, Gelatin, Pomelo Albedo, Seaweed.

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.

1 INTRODUCTION

Indonesia was the second largest producer of

seaweed carrageenan in the world after Philipines

(Parenrengi & Sulaeman, 2007). The production was

ranked first in total fisheries production of fish,

shrimp and other commodities (Hamid & Kamisi,

2011). Seaweed jelly is made with a method of

boiling for quite a long time, the boiling process

aims to inactivate the enzyme and reduce the

number of microbes. In the other hand, this process

can also affect the levels of fiber in seaweed. Boiling

seaweed with a temperature of 90ᴼC for 5 minutes,

is known to reduce total dietary fiber by 3.8%,

soluble food fibers by 5.0%, crude fiber by 0.85%

(Chrystiawan, 2015).

Seaweed jelly is a product with a chewy texture.

This texture is formed due to the presence of gel,

which is gelatin added to the manufacturing process.

Gelatin with its extensive use in the food and

pharmaceutical industries has always been a

becoming pivotal issue. Gelatin production in the

world reaches 326,000 tons/year in detail. The

production of gelatin that comes from pork skin is

the highest (46%), followed by cows skin (29.4%),

beef bone (23.1%) and other sources (1.5%)

(Suptijah, et al., 2013). Islam emphasizes the

Moslem to earnestly pay attention to the foods and

beverages that will be consumed. In addition to good

quality, food must also be of the halal type. The use of

gelatin in seaweed jelly still raises concerns about its

halal status, because of the possibility of using animal

gelatin which is forbidden as a pork skin in the

process of making jelly (Rismandari, et al., 2017).

Pomelo albedo contains pectin quite high

compared to other types of citrus. Pectin in the

pomelo albedo has the ability to form a gel. The

ability of gel formation from pectin due to acid

addition and the heating treatment which help in

forming elasticity in the resulting products

(Octaviana, et al., 2013).

Seaweed jelly in this study is made from

seaweed substituted with pomelo albedo as a source

of pectin to replace gelatin which commonly used as

a gel-forming material, the main source of concern

about jelly halal status as an effort to provide the

tranquillity of consumers in consuming jelly. The

substitution of seaweed jelly with pomelo albedo is

also expected to increase the nutritional value of the

production of jelly so that foods with high

nutritional value are obtained. The general objective

of this study was to analyze dietary fiber content and

the texture property of seaweed jelly (Eucheuma

cottonii) with pomelo albedo (Citrus maxima)

substitution.

Damayanti, A., Salamah, S. and Naufalina, M.

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

DOI: 10.5220/0009977000002833

In Proceedings of the 2nd SEAFAST International Seminar (2nd SIS 2019) - Facing Future Challenges: Sustainable Food Safety, Quality and Nutrition, pages 5-9

ISBN: 978-989-758-466-4

2 MATERIALS AND METHODS

The type of research used in this study is an

experimental study in the food and nutrition

technology laboratory. In this study, a completely

randomized design (CRD) method was used with

one factor. That is the addition of pomelo albedo

with 3 analysis treatments by 2 replications of

samples, each of which fiber content and texture

property were analyzed. The data obtained was

analyzed by ANOVA test which if there is a

difference, the analysis is continued using the Post

hoc test. The experiment sample consisted of four

substitution formulations, there are three

experimental groups and one control group. Then,

the control group with no substitution was given a C

code which was a comparison to the group given

experimental treatment. Samples with 15%

substitution were given code SJ 1, substitution of

30% was given code SJ 2, and 45% were coded SJ 3.

Experiments in this study were carried out two

repetitions, which meant making seaweed jelly with

pomelo albedo substitution was repeated twice with

the same basic ingredients.

This research was conducted in December 2018

until February 2019. The production of seaweed

jelly was carried out at laboratory of the Faculty of

Science and Technology, University of Darussalam

Gontor. Analysis of dietary fiber and texture

property were carried out at the CV Chem-Mix

Pratama Yogyakarta Laboratory.

The instrument used in making seaweed jelly

includes spoons, knives, basins, blenders, stoves,

pans, moulds and scales. The instrument used in the

analysis of the content of seaweed jelly are:

a. Dietary fiber analysis: Analytical scales, water

purifiers, Erlenmeyer glasses, ovens, incubators,

filter paper, and desiccators.

b. Texture analysis: Texture analyzer. The

ingredients used in making seaweed jelly

includes seaweed (Eucheuma cottonii),

granulated sugar, citric acid, vanilla, NaCl,

pomelo albedo and whiting. The material used in

the analysis of seaweed jelly content of dietary

fiber are buffer phosphate ph 7, alpha amylase

enzyme, distilled water, 1 N HCl, 1% pepsin

enzyme, 1N NaOH, beta amylase enzyme,

ethanol, acetone.

This study was divided into 4 stages, the first

step was determining the percentage of pomelo

albedo substitution. The percentage of pomelo

albedo substitution determined at this stage was

15%, 30% and 45%. Pomelo albedo added during

the cooking process of seaweed jelly. The second

stage was the preparation. Before experiments were

carried out, the instruments and materials used in

this study need to be prepared. The preparation stage

must be carried out carefully and thoroughly so that

in the future the research process regarding the

analysis of fiber content and the texture property of

seaweed jelly with the substitution of pomelo albedo

run smoothly without any obstacles. Material

preparation also includes the selection of raw

materials and additional materials to obtain good

sample quality.

The material used in this study is seaweed

(Eucheuma cottonii) which will be processed into

jelly with pomelo albedo (Citrus maxima)

substitution by grouping samples into 4 sample

groups, namely: C (control group), SJ 1 (15%

substitution) , SJ 2 (30% substitution), and SJ 3

(45% substitution). The third stage was making

seaweed jelly with pomelo albedo substitution. The

fourth stage of this research was the analysis of

dietary fiber content and texture property in seaweed

jelly with pomelo albedo substitution. The procedure

for making jelly in this study was a modification of

the formulation and procedure for processing

seaweed jelly by Yuliati, et al., (2016).

a. Making seaweed jelly begins with washing dried

seaweed and soaking for 3 days with a 20:1 ratio

of water:seaweed until the seaweed blooms with

soaking water which is replaced every 12 hours.

b. Peel pomelo and separate the albedo with the

green outer part. Wash pomelo albedo with

running water then cut and soak using 2 litres of

water with 31 g whiting for 12 hours and wash

again.

c. Previously, prepare seaweed and albedo, then

weighed according to the treatment group and

smoothed using a blender and water.

d. The dough that has been smooth is then cooked

until the solubility is evenly distributed with 30

minutes cooking time and then add the other

ingredients.

e. Pour the cooked mixture into the mould and

cooled.

The total dietary fiber tested in this study was all

of the insoluble fibers and soluble fibers and will be

carried out by multi-enzymatic methods. Calculation

of total dietary fiber content (Total dietary fiber =

insoluble food fiber + dissolved food fiber). Jelly

texture analysis is done by using a texture analyzer

by placing the sample on the object table. The probe

on the device is lowered to touch the sample then the

tool will run automatically.

2nd SIS 2019 - SEAFAST International Seminar

3 RESULTS AND DISCUSSION

3.1 Analysis of Pomelo Albedo

Substitution Effect on Dietary Fiber

Content in Seaweed Jelly

Based on ANOVA test of dietary fiber content in

the seaweed jelly, it could be concluded that

different percentage of pomelo albedo substitution

significantly affected the dietary fiber content with

a significance value of p-value 0.000. ANOVA test

results on dietary fiber content in seaweed jelly

sample are shown in Table 1.

Table 1: Anova Test Results for Dietary Fiber (%)

Contents.

Group Mean ± SD p-value

0.43 ± 0.118

0.000

SJ 1

1.10 ± 0.212

SJ 2

1.64 ± 0.169

SJ 3

2.60 ± 0.285

Note: C = Substitution 0%, SJ 1 = Substitution 15%, SJ 2

= Substitution 30%, SJ 3 = Substitution45% Sample with

a different alphabet in one column shows a significant

difference between group.

Analysis of dietary fiber in various seaweed

jelly with pomelo albedo substitution shows the

different percentage of fibers contained in each jelly

formulation group. The analysis of fiber content in

seaweed jelly with pomelo albedo substitution in

Table 1 shows a significant effect on dietary fiber

levels of each group. Dietary fiber content increase

along with increased of pomelo albedo substitution.

The analysis of dietary fiber content shows that the

sample with the best dietary fiber content is a

sample with code SJ 3 (2.60% ± 0.285) while the

sample with the lowest dietary fiber content value is

in the sample with code C (0.43% ± 0.118).

The high fiber content of a product depend on

the content and concentration of the ingredients used

(Wintirani, 2016). Pomelo albedo is the white,

spongy and cellulosic tissue as the principal citrus

peel component and a functional product that can be

used as food ingredients due to its high fiber content.

Pomelo albedo is also expressed as a low- calorie

food ingredient (Zain, et al., 2014). The dietary

fiber content in jelly products is increased with

increasing percentage of pomelo albedo substitution.

Based on the analysis results of dietary fiber content

shown in Table 8, it can be concluded that the highest

content of dietary fiber is owned by the sample of

seaweed jelly with code SJ 3 (2.60%) and the lowest

content of dietary fiber found in jelly formulation

coded C, which is 0.43%.

Pomelo albedo is a food that contains pectin. The

pectin content in pomelo albedo is quite high

compared to other types of citrus (Octaviana, et al.,

2013). The addition of the percentage of pomelo

albedo in various formulations can increase the

pectin content in jelly formulations depending on

the number of pomelo albedo substituted.

According to Dewi (2017), the results of fiber

analysis showed that along with the addition of

more pectin extracts in one sheet jam formula, the

fiber content produced tends to increase.

3.2 Analysis of Pomelo Albedo

Substitution Effect on Gel Strength

of Seaweed Jelly

Texture analysis performed on jelly samples can

determine the gel strength values of the samples and

express in Newton (N) units. Figure 1 which is the

result of ANOVA test on gel strength of seaweed jelly

products shows a significance value of p-value

0.041. Significant values in ANOVA test shows that

there were at least 2 groups with significantly

different gel strength values. The post hoc test

results showed that there was no significant

difference between the group with the addition of

pomelo albedo substitution to the value of seaweed

jelly gel strength with the codes C, SJ 2 and SJ 3

while the sample with code SJ 1 had a noticeable

difference compared to the other samples.

The average value of gel strength from the control

group is 0.114 N ± 0.024 based on these data, it can

be stated that the gel strength of the experimental

group who approached the control group is a sample

with formulation SJ 3 with a gel strength value of

0.172 N ± 0.066, and a sample that had a considerable

distinction was sample of formulation SJ 1 with gel

strength values of 0.495 N ± 0.328.

The jelly candy texture is related to hard and soft

or the elasticity of the product produced. The jelly

candy texture produced was influenced by several

factors, there are water content, sugar concentration,

and pH. The high water content in the product will

affect the texture to be soft (Octaviana, et al., 2013).

Some things that can affect the texture of food are

temperature and cooking time, this was because the

higher the temperature and the longer time used

when processing food causes the moisture content in

the evaporating material to make the product hard.

While high sugar levels will cause food to become

hard (Nilasari, et al., 2017).

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

Figure 1: Anova Test Results for Texture (N) of Seaweed

Jelly.

Note: C = Substitution 0%, SJ 1 = Substitution 15%, SJ 2

= Substitution 30%, SJ 3 = Substitution45% Sample with

a different alphabet in one column shows a significant

difference between group.

Pectin is widely used to modify texture, so the

product has a chewy texture. Pectin cannot form a

gel well without sugar and acid. Supporting

materials that affect the elasticity of jelly candies are

fructose syrup, sucrose, carrageenan and citric acid

(Sahputra, et al., 2018). The pectin content found in

pomelo albedo is quite high when compared to other

types of citrus (Octaviana, et al., 2013). The content

of pectin found in fruit pulps and the citrus peel will

be very useful if processed as marmalade or jelly

candy and the research from Nianti (2017) showed

that the higher the concentration of adding citrus

peel powder decreases the elasticity and brightness of

jelly candy. Increasing the concentration of pectin

can reduce water content (Syarifuddin & Yunianta,

2015).

Addition of pectin to food can improve the texture

and make the texture of food more solids and

compact. The process of cooking and heating can

affect the character and texture of food. Research by

Dewi, et al., (2013) showed that the heating process

made the consistency of the albedo jam rather fluid

due to the heating of the albedo in the form of a

sponge absorbing a lot of water so that the texture

was destroyed and the jam produced by the texture

became rather liquid. Texture product can depend on

the content and concentration of the ingredients

used. The raw material used in this study was albedo

in fresh form and not albedo pectin extract. The

results of this study indicate that the value of gel

strength continues to decline with the addition of

pomelo albedo substitution, pomelo albedo is a

white raw material with spongy texture so that the

decrease in gel strength of the sample is estimated

because of the large amount of water absorbed by

pomelo albedo during the cooking process resulting

in gel strength continues to decrease with the

addition of the percentage of pomelo albedo

substitution.

Gelatin production in the world reaches 326,000

tons/year and 46% of it is gelatin made from pork

skin. In this study, making seaweed jelly with the

substitution of pomelo albedo included aims to

replace the use of gelatin with natural pectin

ingredients contained in pomelo albedo so that

produced products that have a more guaranteed halal

status and reduce concerns when consuming jelly.

4 CONCLUSION

Jelly dietary fiber continues to increase with the

increasing percentage of pomelo albedo substitution

and shows significant differences between each

formulation group (p-value 0.000) and the highest

fiber content found in the sample with 45% of

pomelo albedo substitution (2.60%). The jelly

texture shows a significant difference results with p-

value 0.041. The difference shows in a sample with SJ

1 code, but samples SJ 2 and SJ 3 do not show a

significant difference, so with the right amount,

pectin in pomelo albedo can be used as a substitute

for gelatin.

The jelly formula in this study is a basic formula

in making jelly and can be developed to make other

jelly formulations so that it can increase the variety

of processed seaweed and pomelo albedo products.

A hedonic test is needed to determine which

formulation is acceptable and preferred by

consumers.

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