Studi Pembuatan Serat Makanan dari Beberapa Limbah Tanaman Sayuran

Abstract

The aim of this research was to investigate the effect of vegetables waste and extraction on the quality of fiber. The research had been perfomed using factorial completely randomized design (CRD) with two factors, i.e: vegetables waste (S) : (leather corn, cassava stalk, genetable tree, and fern tree) and extraction (A) : (acetic, chloride, culfate, and nitric). Parameters analyzed were yield, water content, ash content, water soluble capacity, water absorption capacity and organoleptic values (colour, taste and aroma). The results showed that vegetables waste had highly significant effect on the yield, water content, ash content, water soluble capacity, water absorption capacity and organoleptic values (colour, taste and aroma). The extraction had highly significant effect on yield, water content, ash content, water soluble capacity, water absorption capacity and organoleptic values (colour, taste and aroma). The interaction of vegetables waste and extraction had highly significant effect on yield, water content, ash content, water soluble capacity and water absorption capacity. The leather corn vegetables waste and acetic extraction produced the better and more acceptable quality of the dietary fiber.