Analysis of Dietary Fiber in Sourdough Bread Substituted with Yellow Sweet Potato and White Sesame Flour for Obesity in Adults

Salsabilla, Nur and Dr. Irma Sarita Rahmawati, STP, M.P, M.Sc and Lola Ayu Istifiani, S.Gz., M.S. (2023) Analysis of Dietary Fiber in Sourdough Bread Substituted with Yellow Sweet Potato and White Sesame Flour for Obesity in Adults. Sarjana thesis, Universitas Brawijaya.

Abstract

Obesitas merupakan salah satu permasalahan gizi di Indonesia yang terus meningkat sejak 2007. Salah satu faktor penyebab obesitas adalah kekeliruan pola makan salah satunya berupa rendahnya asupan serat harian. Ubi jalar kuning dan wijen putih merupakan salah satu bahan makanan sumber serat yang dapat dimanfaatkan untuk meningkatkan kadar serat pada produk olahan pangan, salah satunya adalah roti sourdough. Penelitian ini bertujuan untuk mengetahui perbedaan kadar serat pangan pada roti sourdough substitusi tepung ubi jalar kuning dan tepung wijen putih. Jenis penelitian ini yaitu laboratory experimental dengan metode Rancangan Acak Lengkap (RAL) yang dilakukan terhadap 12 sampel yang didapatkan dari 4 perlakuan dengan 3 kali pengulangan, kemudian di analisis kadar serat pangannya menggunakan metode enzimatis. Hasil penelitian menunjukkan terdapat perbedaan kadar serat pangan total, larut air dan tidak larut air yang signifikan pada setiap perlakuan (p ≤ 0,05). Roti sourdough pada perlakuan F1 dengan substitusi tepung wijen putih sebesar 15% dan tepung ubi jalar kuning sebesar 10% memiliki kandungan serat pangan paling tinggi, hal ini dikarenakan tepung wijen putih memiliki kandungan serat pangan yang lebih besar dibandingkan tepung ubi jalar. Substitusi tepung ubi jalar kuning dan tepung wijen putih pada perlakuan F1 dapat meningkatkan kadar serat pangan pada roti sourdough sebesar 3,06 gram/100 gram. Kadar serat pangan pada roti sourdough perlakuan F1 memiliki kadar serat pangan total sebesar 6,04 gram/100 gram, serat larut air sebesar 2,08 gram/100 gram, serat tidak larut air sebesar 3,95 gram/100 gram dan merupakan produk olahan pangan tinggi serat karena memiliki serat pangan total ≥6%.

English Abstract

Obesity is one of the nutritional problems in Indonesia that had increase since 2007. One of the factors causing obesity is a wrong diet which is one of them is low daily fiber intake. Yellow sweet potato and white sesame are one of the sources of fiber in food that can be used to increase fiber levels in processed food products, which is one of them is sourdough bread. This study aims to determine the difference in dietary fiber content in sourdough bread substituted with yellow sweet potato flour and white sesame flour. This type of research is laboratory experimental with Complete Randomized Design (CRD) conducted on 12 samples obtained from 4 treatments with 3 repetitions, then analyzed for dietary fiber content using enzymatic method. The results showed that there were significant differences in total, water soluble and water insoluble dietary fiber content in each treatment (p ≤ 0,05). Sourdough bread in F1 treatment that substituted with 15% of white sesame flour and 10% of yellow sweet potato flour has the highest dietary fiber content, this was related with white sesame flour which has a higher dietary fiber content than sweet potato flour. The substitution of yellow sweet potato flour and white sesame flour in F1 treatment can increase dietary fiber content in sourdough bread by 3,06 grams/100 gram. Dietary fiber contents in sourdough bread F1 treatment has a total dietary fiber content of 6.04 grams/100 grams, water soluble fiber of 2.08 grams/100 grams, water insoluble fiber of 3.95 grams/100 grams and this is a high fiber processed food product because it has total dietary fiber ≥6%.

Item Type:	Thesis (Sarjana)
Identification Number:	052316
Uncontrolled Keywords:	Serat Pangan, Sourdough, Ubi Jalar Kuning, Wijen Putih, Obesitas | Dietary Fiber, Sourdough, Yellow Sweet Potato, White Sesame, Obesity
Divisions:	Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan
Depositing User:	Nur Subchan
Date Deposited:	12 Jan 2024 08:20
Last Modified:	12 Jan 2024 08:20
URI:	http://repository.ub.ac.id/id/eprint/209179

Text (DALAM MASA EMBARGO) Nur Salsabilla.pdf Restricted to Registered users only until 31 December 2025. Download (3MB)

Actions (login required)

View Item