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.
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Copyright (c) 2024 Ulfah Anis, Arina Fatharani
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References
- Anis, U., Silsia, D., & Kusumaningtyas, R. N. (2021). Pengaruh Variasi Pollen Terhadap Karakteristik Kimia Bee. Jurnal Teknologi Agro-Industri, 8(2), 111–123.
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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:
- 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.
- 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
- 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
- Sudarmadji. S., B. . dan S. (1997). Prosedur Analisa Untuk Bahan Makanan dan Pertanian. Liberty.
- Sudarmadji, S., Haryono, B., & Suhardi. (2010). Prosedur Analisa untuk Bahan Makanan dan Pertanian. Liberty.
- Winarno, F. G. (2004). Kimia Pangan dan Gizi. Gramedia.
- 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.
References
Anis, U., Silsia, D., & Kusumaningtyas, R. N. (2021). Pengaruh Variasi Pollen Terhadap Karakteristik Kimia Bee. Jurnal Teknologi Agro-Industri, 8(2), 111–123.
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
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
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
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
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
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
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
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
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
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
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
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:
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.
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
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
Sudarmadji. S., B. . dan S. (1997). Prosedur Analisa Untuk Bahan Makanan dan Pertanian. Liberty.
Sudarmadji, S., Haryono, B., & Suhardi. (2010). Prosedur Analisa untuk Bahan Makanan dan Pertanian. Liberty.
Winarno, F. G. (2004). Kimia Pangan dan Gizi. Gramedia.
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.