Nutritional components in instant porridge fortified with fermented lebui beans
Functional food refers to a food product that includes nutritional elements, supplements, or bioactive compounds designed to enhance health, boost the immune system, and aid in disease prevention. Functional food enriched with bioactive compounds, minerals, vitamins, fatty acids, dietary fiber, or p...
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| Format: | Article |
| Language: | English |
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Indonesian Institute for Counseling, Education and Therapy (IICET)
2024-06-01
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| Series: | JPPI (Jurnal Penelitian Pendidikan Indonesia) |
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| Online Access: | https://jurnal.iicet.org/index.php/jppi/article/view/3861 |
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| author | Wahyu Mushollaeni Atina Rahmawati |
| author_facet | Wahyu Mushollaeni Atina Rahmawati |
| author_sort | Wahyu Mushollaeni |
| collection | DOAJ |
| description | Functional food refers to a food product that includes nutritional elements, supplements, or bioactive compounds designed to enhance health, boost the immune system, and aid in disease prevention. Functional food enriched with bioactive compounds, minerals, vitamins, fatty acids, dietary fiber, or probiotics. One form of functional food is healthy instant porridge. This study explores the nutritional composition of instant porridge fortified with fermented lebui beans. Lebui bean is the local name for black bean originated from West Nusa. The research used quantitative method analysis such us ANOVA with a factorial randomized block design with temperature (50oC and 60oC) and drying time (5, 6, 7, and 8 hours) as factors. The results showed that instant porridge containing fermented lebui bean with the best nutritional quality was obtained by drying at 60oC for 6 hours. The instant porridge had 19.49% protein, 1.58% lipid, 3.16% moisture, 2.44% ash, 3.29% fiber, 70.05% carbohydrate, 27.62 mgGAE/g phenolics, 98.21 mgQE/g flavonoids, and 85.23 ppm anthocyanin. This result provides insights into the potential of lebui beans as a functional food ingredient in the development of nutritious, ready-to-eat products. |
| format | Article |
| id | doaj-art-859668c84d5f4b0c8a6b7bce6692bcfa |
| institution | Kabale University |
| issn | 2477-8524 2502-8103 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | Indonesian Institute for Counseling, Education and Therapy (IICET) |
| record_format | Article |
| series | JPPI (Jurnal Penelitian Pendidikan Indonesia) |
| spelling | doaj-art-859668c84d5f4b0c8a6b7bce6692bcfa2025-01-27T12:35:02ZengIndonesian Institute for Counseling, Education and Therapy (IICET)JPPI (Jurnal Penelitian Pendidikan Indonesia)2477-85242502-81032024-06-0110283584210.29210/0202438612509Nutritional components in instant porridge fortified with fermented lebui beansWahyu Mushollaeni0Atina Rahmawati1Universitas Tribhuwana Tunggadewi MalangUniversitas Tribhuwana Tunggadewi MalangFunctional food refers to a food product that includes nutritional elements, supplements, or bioactive compounds designed to enhance health, boost the immune system, and aid in disease prevention. Functional food enriched with bioactive compounds, minerals, vitamins, fatty acids, dietary fiber, or probiotics. One form of functional food is healthy instant porridge. This study explores the nutritional composition of instant porridge fortified with fermented lebui beans. Lebui bean is the local name for black bean originated from West Nusa. The research used quantitative method analysis such us ANOVA with a factorial randomized block design with temperature (50oC and 60oC) and drying time (5, 6, 7, and 8 hours) as factors. The results showed that instant porridge containing fermented lebui bean with the best nutritional quality was obtained by drying at 60oC for 6 hours. The instant porridge had 19.49% protein, 1.58% lipid, 3.16% moisture, 2.44% ash, 3.29% fiber, 70.05% carbohydrate, 27.62 mgGAE/g phenolics, 98.21 mgQE/g flavonoids, and 85.23 ppm anthocyanin. This result provides insights into the potential of lebui beans as a functional food ingredient in the development of nutritious, ready-to-eat products.https://jurnal.iicet.org/index.php/jppi/article/view/3861solid-state fermentation, functional food, local black bean, instant porridge, bioactive compunds |
| spellingShingle | Wahyu Mushollaeni Atina Rahmawati Nutritional components in instant porridge fortified with fermented lebui beans JPPI (Jurnal Penelitian Pendidikan Indonesia) solid-state fermentation, functional food, local black bean, instant porridge, bioactive compunds |
| title | Nutritional components in instant porridge fortified with fermented lebui beans |
| title_full | Nutritional components in instant porridge fortified with fermented lebui beans |
| title_fullStr | Nutritional components in instant porridge fortified with fermented lebui beans |
| title_full_unstemmed | Nutritional components in instant porridge fortified with fermented lebui beans |
| title_short | Nutritional components in instant porridge fortified with fermented lebui beans |
| title_sort | nutritional components in instant porridge fortified with fermented lebui beans |
| topic | solid-state fermentation, functional food, local black bean, instant porridge, bioactive compunds |
| url | https://jurnal.iicet.org/index.php/jppi/article/view/3861 |
| work_keys_str_mv | AT wahyumushollaeni nutritionalcomponentsininstantporridgefortifiedwithfermentedlebuibeans AT atinarahmawati nutritionalcomponentsininstantporridgefortifiedwithfermentedlebuibeans |