Kualitas Nutrisi dan Organoleptik Non-Flaky Crackers dengan Penambahan Berbagai Bahan Pangan Alami Kaya Serat Pangan
Nutritional and Organoleptic Quality of Non-Flaky Crackers with an Addition of Various Dietary Fiber-Rich Natural Food Ingredients
Abstract
Dietary fibre is a food component, which has an important role in human health. Dietary fiber consumption promotes cardiovascular health, weight management, and other benefits. Indonesia has an abundance of natural food ingredients, making it easy to meet human dietary fiber requirements. Non-flaky crackers are a bakery product such as snacks with no layers inside and have a neutral or slightly sweet and salty favour. Some natural ingredients added to non-flaky crackers are green bean, microalgae, citrus seeds, broccoli co-products, Hibiscus sabdariffa residue and blackcurrant pomace. The addition of natural ingredients can increase the nutrition and organoleptic quality of non-flaky crackers.
Keywords: Dietary fibre; natural ingredients; non-flaky crackers; nutrition content; organoleptic
ABSTRAK
Serat pangan merupakan komponen pada makanan yang memiliki peran penting bagi kesehatan manusia. Konsumsi serat pangan dapat membantu meregulasi kesehatan kardiovaskular, menyeimbangkan berat badan dan kesehatan lainnya. Indonesia memiliki keberagaman bahan pangan alami yang berlimpah, oleh karena itu mudah untuk memenuhi kebutuhan serat pangan bagi manusia. Non-flaky crackers adalah produk bakery berupa snack, yang tidak memiliki lapisan di dalamnya dan memiliki rasa netral, atau sedikit manis dan asin. Beberapa bahan yang dapat ditambahkan pada non-flaky crackers untuk meningkatkan kadar serat diantaranya adalah kacang polong, mikroalga, biji jeruk, brokoli co-products, Hibiscus sabdariffa residue dan blackcurrant pomace. Penambahan bahan pangan alami tersebut meningkatkan kualitas nutrisi dan organoleptik non-flaky crackers.
Kata kunci: Bahan alami; kadar nutrisi; non-flaky crackers, organoleptik; serat pangan
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References
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