Article Sidebar

Download
PDF
Statistic
Read Counter : 165 Download : 108

Main Article Content

Abstract

Bee pollen is one of the popular bee products besides propolis and honey. It contains good nutrition for the body and has been used to boost nutrition as a fortification or substitution ingredient in various food preparations such as biscuits. This study aims to determine the effect of storage time on the physical characteristics of a substituted biscuit with bee pollen. The experimental design was a Completely Randomized Design (CRD) with one factor as the storage time of days 0, 2, 5, 7, 9, 12, 14, 16, and 19. The result showed that the storage time significantly influenced the texture and weight change of substituted biscuits with bee pollen while the water content was not significantly affected.

Keywords

bee pollen biscuit substitution texture

Article Details

License

Copyright (c) 2024 Ulfah Anis, Arina Fatharani

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

An author who publishes in the Jurnal AGRITROPICA agrees to the following terms:

Author retains the copyright and grants the Journal the right of first publication of the work simultaneously licensed under the Creative Commons Attribution-ShareAlike 4.0 License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

Submission of a manuscript implies that the submitted work has not been published before (except as part of a thesis or report, or abstract); that it is not under consideration for publication elsewhere; that its publication has been approved by all co-authors. If and when the manuscript is accepted for publication, the author(s) still hold the copyright and retain publishing rights without restrictions. For the new invention, authors are suggested to manage its patent before published. The license type is CC-BY-SA 4.0.

Hasil gambar untuk gambar cc by sa

AGRITROPICA is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

You are free to:

Share — copy and redistribute the material in any medium or format

Adapt — remix, transform, and build upon the material

for any purpose, even commercially.

The licensor cannot revoke these freedoms as long as you follow the license terms.

References

  1. Anis, U., Silsia, D., & Kusumaningtyas, R. N. (2021). Pengaruh Variasi Pollen Terhadap Karakteristik Kimia Bee. Jurnal Teknologi Agro-Industri, 8(2), 111–123.
  2. Attia, Y. A., Al-Hamid, A. E. A., Ibrahim, M. S., Al-Harthi, M. A., Bovera, F., & Elnaggar, A. S. (2014). Productive performance, biochemical and hematological traits of broiler chickens supplemented with propolis, bee pollen, and mannan oligosaccharides continuously or intermittently. Livestock Science, 164(1), 87–95. https://doi.org/10.1016/j.livsci.2014.03.005
  3. Aylanc, V., Falcão, S. I., Ertosun, S., & Vilas-Boas, M. (2021). From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread. Trends in Food Science and Technology, 109(December 2020), 464–481. https://doi.org/10.1016/j.tifs.2021.01.042
  4. Caleja, C., Barros, L., Antonio, A. L., Oliveira, M. B. P. P., & Ferreira, I. C. F. R. (2017). A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food Chemistry, 216, 342–346. https://doi.org/10.1016/j.foodchem.2016.08.075
  5. Conte, P., Del Caro, A., Balestra, F., Piga, A., & Fadda, C. (2018). Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach. LWT - Food Science and Technology, 90, 1–7. https://doi.org/10.1016/j.lwt.2017.12.002
  6. Feas, X., Vazquez-Tato, M. P., Estevinho, L., Seijas, J. A., & Iglesias, A. (2012). Organic bee pollen: Botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality. Molecules, 17(7), 8359–8377. https://doi.org/10.3390/molecules17078359
  7. Karabagias, I. K., Karabagias, V. K., Gatzias, I., & Riganakos, K. A. (2018). Bio-functional properties of bee pollen: The case of “bee pollen yoghurt.” Coatings, 8(12). https://doi.org/10.3390/coatings8120423
  8. Krystyjan, M., Gumul, D., Ziobro, R., & Korus, A. (2015a). The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. Lwt- Food Science and Technology, 63(1), 640–646. https://doi.org/10.1016/j.lwt.2015.03.075
  9. Krystyjan, M., Gumul, D., Ziobro, R., & Korus, A. (2015b). The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. LWT - Food Science and Technology, 63(1), 640–646. https://doi.org/10.1016/j.lwt.2015.03.075
  10. Kumar, A., Elavarasan, K., Hanjabam, M. D., Binsi, P. K., Mohan, C. O., Zynudheen, A. A., & Kumar K, A. (2019). Marine collagen peptide as a fortificant for biscuit: Effects on biscuit attributes. Lwt, 109(April), 450–456. https://doi.org/10.1016/j.lwt.2019.04.052
  11. Kusumawardani, H. D., Riyanto, S., Setianingsih, I., Puspitasari, C., Juwantoro, D., Harfana, C., & Ayuni, P. D. (2018). Kandungan Gizi, Organoleptik, Dan Umur Simpan Biskuit Dengan Substitusi Tepung Komposit (Daun Kelor, Rumput Laut, Dan Pisang). Media Gizi Mikro Indonesia, 9(2), 123–138. https://doi.org/10.22435/mgmi.v9i2.543
  12. Mayda, N., Özkök, A., Ecem Bayram, N., Gerçek, Y. C., & Sorkun, K. (2020). Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles. Journal of Food Measurement and Characterization, 14(4), 1795–1809. https://doi.org/10.1007/s11694-020-00427-y
  13. Nadimin, Asikin, H., Liding, A. F., & Aldillah, A. H. (2022). Pengaruh subtitusi tepung fungsional lokal ( TFL ) campuran ulat sagu terhadap mutu sensorik dan kadar air biskuit Effect of local functional flour ( TFL ) substitution with sago worm mixture on sensory quality and moisture content of biscuits Abstrak Pen. AcTion: Aceh Nutrition Journal, 7(2), 230–239. https://doi.org/http://dx.doi.org/10.30867/action.v7i2.827 Pages:
  14. Nurcahyaning, A., Ca, R., Wirjatmadi, B., Adriani, M., & Soenarnatalina, M. (2018). Bee Pollen Effect on Blood Glucose Levels in Alloxan-induced Male Wistar Rats. Health Notions, Volume 2 Number 1 (January, 2(1), 10–13.
  15. Rahman, T., Sulaiman, N. F., Turmala, E., Andriansyah, R. C. E., Luthfiyanti, R., & Triyono, A. (2019). Shelflife prediction of biscuits prepared from modified suweg (Amorphophallus campanulatus B) flour using Arrhenius model. IOP Conference Series: Earth and Environmental Science, 251(1), 1–9. https://doi.org/10.1088/1755-1315/251/1/012035
  16. Rzepecka-Stojko, A., Stojko, J., Kurek-Górecka, A., Górecki, M., Kabała-Dzik, A., Kubina, R., Moździerz, A., Buszman, E., & Iriti, M. (2015). Polyphenols from Bee Pollen: Structure, absorption, metabolism and biological activity. Molecules, 20(12), 21732–21749. https://doi.org/10.3390/molecules201219800
  17. Sudarmadji. S., B. . dan S. (1997). Prosedur Analisa Untuk Bahan Makanan dan Pertanian. Liberty.
  18. Sudarmadji, S., Haryono, B., & Suhardi. (2010). Prosedur Analisa untuk Bahan Makanan dan Pertanian. Liberty.
  19. Winarno, F. G. (2004). Kimia Pangan dan Gizi. Gramedia.
  20. Yan, S., Wan, Y., Wang, F., Xue, X., & Wu, L. (2021). Fortification of bread with bee pollen, and its effects on quality attributes and antioxidant activity. International Food Research Journal, 28(3), 517–526.