Konsentrat Serat Kedelai : Preparasi dan Pengaruhnya terhadap Sifat Fisik dan Kimia Digesta pada Tikus

https://doi.org/10.22146/agritech.13367

Sri Budi Wahjuningsih(1*), Yustinus Marsono(2), Zuheid Noor(3)

(1) Universitas Semarang
(2) Jurusan Teknologi Pangan dan Hasil Pertanian, Universitas Gadjah Mada, Yogyakarta
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Universitas Gadjah Mada, Yogyakarta
(*) Corresponding Author

Abstract


Soy fiber concentrate (SFC) was isolated from soy flour by extraction in alkali solution (pH 9), centrifuged and washed the solid in ethanol 80% then in acetone 33%, and dried. Effects of soy fiber diet on physical and chemical properties of the rat digesta were evaluated. The objective of this study were (I) to determine the composition of the SFC , (2) to evaluate the effect of soy fiber diets on physical properties (water content and weight) and chemical properties ( pH and SCFA) of the caecal digesta in rats. Four groups of jive male Sprague Dawley rats were provided. They were given differ rent diets Le. soybean, low and high soybean fiber and control diets ad libitum for 21 days period. In the end of experiment they were killed, the caecum were cut and the caecal digesta were taken and analyzed for moisture content, weight, pH and SCFA concentrations. It was found that soy fiber concentrate contains 71.52% total dietary fiber (62.56% insoluble fiber and 8.96 soluble fiber). Weight and moisture contents of the digesta were not affected by the soyfiber diets, but the diets decreased the pH of the digesta significantly. The diet also did not affect the molar proportion of the SCFA. SCFA molar ratio of the caecal digesta were: 62-63: 26-27: 10-11 for acetic: propionic: butyric acid

Keywords


Soy bean fiber concentrate; insoluble fiber; soluble fiber; short chain fatty acids; digesta

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DOI: https://doi.org/10.22146/agritech.13367

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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