Pengaruh Kadar Pektat, Hemiselulosa, Lignin, dan Selulosa Terhadap Persentase Fe terikat oleh Makromolekul Serat Pangan: Variasi pH dan Lama Perebusan
ABSTRACT: The aim of the study
is to find the effect of dietary fiber components content to the percentage of
bound iron by dietary fiber macromolecules at acidity and length of boiling time
variation. Yard long bean super green variety as dietary fiber sources. The
factorial design was applied at pH 4 and 7 with boiling time of 0 (raw), 5, 15,
and 25 minutes; the content of dietary fiber components and percentage bound
iron as dependent variables. Two way analysis of variance, least significant
difference, and multiple regression analysis were applied. Significance level
(α) = 5%.The results of the study reveal that acidity, length of boiling time,
and its interaction have effect to the bound iron, but have no effect on pectic
substances, hemicellulose and lignin. Decreasing pH and increasing boiling time
will increase in cellulose, due to the formation of resistant starch. The
content of dietary fiber components has no effect on percentage bound iron;
pectic substances and hemicellulose have positif effect, while lignin and
cellulose have negatif effect on percentage bound iron.
Penulis: Leny Yuanita
Kode Jurnal: jpkimiadd060082
