THE INFLUENCE OF TYPE COOKING ON LEVELS OF CRUDE FIBER FROM WATER SPINACH BOILED AND STEAMED

Abstract

Fiber is part of a carbohydrate, largely derived from plant cell walls contain cellulose,
hemicellulose and lignin. The role of dietary fiber on health began to emerge after the experts
compare the high incidence of colon cancer in advanced industrial countries that consumption of fiber
is low compared to developed countries. Based on the results of research conducted in America,
Africa and Asia found that people with a Western diet is generally low in fiber, many people who
have found the incidence of colon cancer (Kusharto, 2006). The average fiber consumption of
Indonesian society was 10.5 g / day, which is still below the recommended nutrients, ie 20-30 g / day.
The largest source of fiber found in vegetables, one of the vegetables that contain fiber are
water spinach. The research results, Rahayu (1998) in Hery (2001) shows the dietary fiber in
vegetables after cooking changes. For it is necessary to study the fiber content of water spinach that
has undergone a cooking process to determine the effect of cooking on the type of crude fiber content
(Crude Fiber) water spinach boiled and steamed. Crude fiber content research will be carried out by
methods Apriyanto (acid hydrolysis method) with two trials (Duplo).
From the results obtained crude fiber content in 100 grams of water spinach namely by
boiling (5,12%), steamed (2,38%) and then the water spinach with the untreated / fresh (1,33%).