Studi Pembuatan Serat Makanan dari Beberapa Kulit Sayuran

Abstract

The aim of this research was to find the of acetic acid concentration and the kind of vegetable skin the best dietary fiber. The research had been performed using factorial completely randomized design with two factors, i.e acetic acid concentration (A): (0,5%, 1,0%, 1,5%, 2%) and the kind of vegetable skin (B) : (cucumber skin, carrot skin, siam pumpkin skin, and yellow pumpkin skin). Parameters analyzed were yield, moisture content, ash content, solubility in water, water absoption capacity and organoleptic values (color, taste and aroma). The result showed that acetid acid concentration had highly significant effect on all parameters, except organoleptic values. The kind of vegetable skin had highly significant effect on all parameters, except solubility in water. The interaction of acetic acid concentration and kind of vegetable skin had highly significant effect on all parameters except ash content and organoleptic values. Dietary fiber from extracted using acetic acid 2% had the best quality.