Dietary Fiber and Texture Property of Seaweed Jelly with Pomelo Albedo Substitution Amilia Yuni Damayanti, Siti Salamah and Mira Dian Naufalina Nutrition Department, Faculty of Health Science, University of Darussalam Gontor, Ngawi, Indonesia Keywords: Dietary Fiber, Gelatin, Pomelo Albedo, Seaweed. Abstract: Background: Pomelo is a fruit with a high nutritional value, but its use as food ingredients has not been optimized. Seaweed can lose its nutrients content due to various treatments in processing. Pomelo albedo was known for its fiber and pectin content, and its substitution can increase nutritional value in the food. Objective: This study aimed to increase the nutrient value in seaweed jelly product by pomelo albedo as a substitution and its pectin expected to replace the use of gelatin in jelly production. Methods: This research was an experimental study with a completely randomized design (CRD) method with one factor, that is the addition of pomelo albedo. Results: There was a significant difference in dietary fiber content in each treatment group (p-value 0.000). The highest content of dietary fiber was found in samples by 45% pomelo albedo substitution with dietary fiber 2.60%. The texture of jelly shows a significant difference with p-value 0.041. Conclusion: The substitution of pomelo albedo gave a significant difference in increasing dietary fiber content in seaweed jelly and the right amount of pomelo albedo can be used as a substitute for gelatin. 1 INTRODUCTION Indonesia was the second largest producer of seaweed carrageenan in the world after Philipines (Parenrengi & Sulaeman, 2007). The production was ranked first in total fisheries production of fish, shrimp and other commodities (Hamid & Kamisi, 2011). Seaweed jelly is made with a method of boiling for quite a long time, the boiling process aims to inactivate the enzyme and reduce the number of microbes. In the other hand, this process can also affect the levels of fiber in seaweed. Boiling seaweed with a temperature of 90ᴼC for 5 minutes, is known to reduce total dietary fiber by 3.8%, soluble food fibers by 5.0%, crude fiber by 0.85% (Chrystiawan, 2015). Seaweed jelly is a product with a chewy texture. This texture is formed due to the presence of gel, which is gelatin added to the manufacturing process. Gelatin with its extensive use in the food and pharmaceutical industries has always been a becoming pivotal issue. Gelatin production in the world reaches 326,000 tons/year in detail. The production of gelatin that comes from pork skin is the highest (46%), followed by cows skin (29.4%), beef bone (23.1%) and other sources (1.5%) (Suptijah, et al., 2013). Islam emphasizes the Moslem to earnestly pay attention to the foods and beverages that will be consumed. In addition to good quality, food must also be of the halal type. The use of gelatin in seaweed jelly still raises concerns about its halal status, because of the possibility of using animal gelatin which is forbidden as a pork skin in the process of making jelly (Rismandari, et al., 2017). Pomelo albedo contains pectin quite high compared to other types of citrus. Pectin in the pomelo albedo has the ability to form a gel. The ability of gel formation from pectin due to acid addition and the heating treatment which help in forming elasticity in the resulting products (Octaviana, et al., 2013). Seaweed jelly in this study is made from seaweed substituted with pomelo albedo as a source of pectin to replace gelatin which commonly used as a gel-forming material, the main source of concern about jelly halal status as an effort to provide the tranquillity of consumers in consuming jelly. The substitution of seaweed jelly with pomelo albedo is also expected to increase the nutritional value of the production of jelly so that foods with high nutritional value are obtained. The general objective of this study was to analyze dietary fiber content and the texture property of seaweed jelly (Eucheuma cottonii) with pomelo albedo (Citrus maxima) substitution. Damayanti, A., Salamah, S. and Naufalina, M. Dietary Fiber and Texture Property of Seaweed Jelly with Pomelo Albedo Substitution. DOI: 10.5220/0009977000050009 In Proceedings of the 2nd SEAFAST International Seminar (2nd SIS 2019) - Facing Future Challenges: Sustainable Food Safety, Quality and Nutrition, pages 5-9 ISBN: 978-989-758-466-4 Copyright c  2020 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved 5