DOI: https://doi.org/10.14710/jnc.v13i3.40505

EFFECT OF CONSUMING PREBIOTIC BISCUIT BASED ON PROTEIN QUALITY EVALUATION BY IN VIVO METHOD

1Food Technology Department, Faculty Agricultural Industrial Engineering,Universitas Padjajaran, Jawa Barat, Indonesia

2Food Microbiology Laboratory, Food Technology program, Universitas Padjajaran, Jawa Barat, Indonesia

3Food Technology Master Program, Universitas Djuanda, Jawa Barat, Indonesia

Received: 18 Aug 2023; Revised: 3 Mar 2024; Accepted: 13 May 2024; Available online: 31 Jul 2024; Published: 31 Jul 2024.

Citation Format:
Abstract

ABSTRACT

Background: Prebiotic biscuits are biscuits made from composite flour consisting of plaintain hump flour, yellow sweet potato flour, black soybean flour and black soybean sprouts flour. The combination of the resulting composite flour is known to have a higher nutritional value when compared to wheat flour. However, prebiotic biscuits contain certain ingredients such as protein or food fiber whose structure must be known in advance to modify their functional properties after consumption.

Objective: The evaluation of protein quality was carried out to determine the effect of giving “BonnisA” prebiotic biscuits with different protein sources in increasing the quality of protein in Vivo.

Methods: Research method used was experimental which was analyzed descriptively with 4 treatments 5 times. The object used in this experiment are male wistar rats (Sprague Dawley) weighing 150 - 220 g, and the treatments were given were black soybean flour prebiotic biscuits, prebiotic biscuits with black soybean sprouts flour, standard rations and egg white flour.

Results: The results obtained showed that the highest increase in body weight of rats was treated with the prebiotic biscuit BonnisA black soybean flour of 13.29%. Furthermore, the evaluation of protein quality on rats was increased in black soybean flour prebiotic biscuits based on true digestibility (TD) (99.21%), biological values (BV) (99.25%), and net protein utilization (NPU) (98.47%).

Conclusions: The evaluation of protein quality showed that there was a significant difference (p <0.05) between the provision of black soybean flour prebiotic biscuits and prebiotic biscuits with black soybean sprouts flour and standard rations and egg white flour at true digestibility (TD), biological values (BV) and Net Protein Utilization (NPU).

Keywords : Prebiotic biscuits, Evaluation of protein quality, In Vivo

Note: This article has supplementary file(s).

Fulltext View|Download |  Data Analysis
Perbandingan Kenaikan Berat Badan Tikus Setelah Diberi Perlakuan
Subject Prebiotic biscuits; Evaluation of protein quality; In Vivo
Type Data Analysis
  Download (52KB)    Indexing metadata
Keywords: Prebiotic biscuits; Evaluation of protein quality; In Vivo
Funding: Universitas Padjadjaran

Article Metrics:

Article Info
Section: Articles
Language : EN
Recent articles
INTERVENSI POSTER “POKEZI” DAN EFEKTIVITASNYA PADA PENGETAHUAN, SIKAP, DAN PERILAKU KONSUMSI PANGAN BERISIKO PADA SISWA KELAS X SMK PPN BANJARBARU HUBUNGAN KETAHANAN PANGAN KELUARGA DAN TINGKAT KONSUMSI ZAT BESI DENGAN KEJADIAN ANEMIA DAN PRESTASI BELAJAR PADA REMAJA PUTRI LITERATUR REVIEW: EFEK SPIRULINA PLANTENSIS PADA STRES OKSIDATIF DAN PERADANGAN PADA OBESITAS More recent articles
  1. Hamidah N, Legowo AM, Anwar S. Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar. Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition). 8 Desember 2016;4(1):55–62
  2. Linda D, Aristi A, Rasni H, Susumaningrum LA, Susanto T, Siswoyo S. The Relationship Between High Sodium Food Consumption and The Incidence of Hypertension Among Farm Workers at Public Health Centre of Panti in Jember Regency. Buletin Penelitian Sistem Kesehatan. 2020;
  3. Wardani AK, Wardani IR. Eksplorasi Potensi Kedelai Hitam Untuk Produksi Minuman Fungsional Sebagai Upaya Meningkatkan Kesehatan Masyarakat. Jurnal Pangan dan Agroindustri. 2014;2(4):58–67
  4. Pudjihastuti I, Supriyo E, Devara HR. PENGARUH RASIO BAHAN BAKU TEPUNG KOMPOSIT (UBI KAYU, JAGUNG DAN KEDELAI HITAM) PADA KUALITAS PEMBUATAN BERAS ANALOG. Gema Teknologi. 30 April 2021;21(2):61–6
  5. Gibson GR, Hutkins R, Sanders ME, Prescott SL, Reimer RA, Salminen SJ, dkk. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology and Hepatology. 2017
  6. Mamat H, Hill S. Structural and functional properties of major ingredients of biscuit. International food research journal. 2018;25(2)
  7. Saragih B, Mulawarman U. Analisis Mutu Tepung Bonggol Pisang Dari Berbagai Varietas Dan. Jurnal TIBBS Teknologi Industri Boga dan Busana. 2014;9(1):22-29(March 2013)
  8. Journal of Nutrition College, Volume 13, Nomor 3, Tahun 2024, 285
  9. Copyright 2024, P-ISSN: 2337-6236; E-ISSN: 2622-884X
  10. Csapó J, Albert C, Szigeti TJ. Functional foods. Elelmiszervizsgalati Kozlemenyek. 2019;65(1)
  11. Sumanti DM, Setiasih IS, Balia RL, Karuniawan A, Lengkey HAW. BIOACTIVE COMPOUNDS AND FUNCTIONAL PROPERTIES OF SOME FLOUR COMPOSITES IN THE MANUFACTURING OF FUNCTIONAL FOOD PRODUCTS. 2017;17(3)
  12. Astawan M, Mursyid M, Muchtadi D, Wresdiyati T, Bintari SH, Suwarno M. Evaluasi Nilai Gizi Protein Tepung Tempe yang Terbuat dari Varietas Kedelai Impor dan Lokal Evaluation on Protein Nutritional Value of Tempe Flour Made from Imported and Local Soybean Varieties. JURNAL PANGAN. 1 Maret 2014;23(1):33–42
  13. Feldsine P, Abeyta C, Andrews WH. AOAC INTERNATIONAL Methods Committee Guidelines for Validation of Qualitative and Quantitative Food Microbiological Official Methods of Analysis. Journal of AOAC INTERNATIONAL. 1 September 2002;85(5):1187–200
  14. Taylor MJ, Tanna S, Sahota T. In vivo study of a polymeric glucose-sensitive insulin delivery system using a rat model. Journal of pharmaceutical sciences. 2010;99(10):4215–27
  15. Abutheraa R, Hettiarachchy N, Kumar‐Phillips G, Horax R, Chen P, Morawicki R, dkk. Antimicrobial activities of phenolic extracts derived from seed coats of selected soybean varieties. Journal of Food Science. 2017;82(3):731–7
  16. Rice-Evans C. Flavonoid antioxidants. Current medicinal chemistry. 2001;8(7):797–807
  17. Van Soest PJ. Nutritional ecology of the ruminant. Cornell university press; 2018
  18. Ayman A. Cambridge IGCSE Biology Coursebook (third edition) public 20% (2). [dikutip 2 Agustus 2023]; Tersedia pada: https://www.academia.edu/89869388/Cambridge_IGCSE_Biology_Coursebook_third_edition_public_20_2_
  19. Koenig J, Boling J, Bull L. Energy and protein metabolism in ewes as influenced by age and dietary protein-calorie ratio. Journal of Animal Science. 1980;51(4):1011–22
  20. Delgado Andrade C, Roncero Ramos I, Alonso-Olalla R, Seiquer I, Navarro MP. Maillard product consumption and nitrogen digestibility in young and adult rats. 2014;
  21. Clark JE, Hellgren EC, Parsons JL, Jorgensen EE, Engle DM, Leslie DM. Nitrogen outputs from fecal and urine deposition of small mammals: Implications for nitrogen cycling. Oecologia. 2005;
  22. Gomez IJ, Arnaiz B, Cacioppo M, Arcudi F, Prato M. Nitrogen-doped carbon nanodots for bioimaging and delivery of paclitaxel. Journal of Materials Chemistry B. 2018;6(35):5540–8
  23. Anukiruthika T, Moses J, Anandharamakrishnan C. 3D printing of egg yolk and white with rice flour blends. Journal of Food Engineering. 2020;265:109691
  24. Bun K, Informatika JT, Industri FT, Gunadarma U, Barat J. TELUR. Jurnal Ilmiah Teknologi dan Rekayasa. 2018;
  25. International A. AOAC: Official Methods of Analytical Chemist. Assoc of Official Anal Chem. 1990;
  26. Kaushal M, Swennen R, Mahuku G. Unlocking the microbiome communities of banana (Musa spp.) under disease stressed (fusarium wilt) and non-stressed conditions. Microorganisms. 2020;
  27. Ginting E, Antarlina SS, Widowati S. Soybean Superior Varieties for Food Industry Raw Materials (Original title in Indonesian: Varietas Unggul Kedelai untuk Bahan Baku Industri Pangan). Jurnal Litbang Pertanian. 2009;
  28. Astawan, M & Hazmi K. Karakteristik fisikokimia tepung kecambah kedelai dan tepung kedelai. Artikel Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB. 2016;
  29. Moorhead LC, Souza L, Habeck CW, Lindroth RL, Classen AT. Small mammal activity alters plant community composition and microbial activity in an old‐field ecosystem. Ecosphere. Mei 2017;8(5):e01777
  30. Kase EP. PENGARUH SUBSTITUSI JAGUNG GILING OLEH TEPUNG BONGGOL PISANG FERMENTASI DALAM PAKAN KONSENTRATTERHADAP KANDUNGAN DAN KECERNAAN NUTRIEN SECARA IN VITRO. 2020;
  31. Bröer S. Amino acid transport across mammalian intestinal and renal epithelia. Physiological Reviews. 2008
  32. Almatsier S. Prinsip Dasar Ilmu Gizi. Jakarta: Gramedia Pustaka Utama; 2001
  33. Hughes GJ, Ryan DJ, Mukherjea R, Schasteen CS. Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: Criteria for evaluation. Journal of Agricultural and Food Chemistry. 2011;
  34. Tome D, Bos C. Dietary protein and nitrogen utilization. Dalam: Journal of Nutrition. 2000
  35. Journal of Nutrition College, Volume 13, Nomor 3, Tahun 2024, 286
  36. Copyright 2024, P-ISSN: 2337-6236; E-ISSN: 2622-884X
  37. Hussain S, Anjum FM, Butt MS, Alamri MS, Khan MR. Biochemical and nutritional evaluation of unleavened flat: Breads fortified with healthy flaxseed. International Journal of Agriculture and Biology. 2012;14(2):190–6

Last update:

No citation recorded.

Last update:

No citation recorded.