Damayanti, Amilia Yuni (2019) Dietary Fiber and Texture Property of Seaweed Jelly with Pomelo Albedo Substitution. Dietary Fiber and Texture Property of Seaweed Jelly with Pomelo Albedo Substitution, - (-). pp. 5-9. ISSN 978-989-758-466-4

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Abstract

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.

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