Open AccessNutrition Analysis of "Ogel-ogel" –typical snack originally from Pemalang, Central Java Province, Indonesia
Author(s) -
Lintang Dian Saraswati,
Fahmi Arifan,
Fuad Muhammad,
D. Arumavriante,
Choirun Nissa
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1217/1/012049
Subject(s) - food science , thiobarbituric acid , chemistry , flavor , sugar , butterfat , mathematics , biochemistry , milk fat , oxidative stress , lipid peroxidation , linseed oil
Ogel-ogel is a unique food in Pemalang with a crispy textured within a distinctive cheese flavor. Ogel-ogel made from glutinous rice flour mixed with egg, cheese, sugar, and salt. Then the dough is printed like a caterpillar writhing using a special tool and then fried. The study aimed to examine the nutrition content and the total amount of bacteria inogel-ogel. The test included nutritional content test such as carbohydrate content test used luff schrooll method, protein used kjehdahl method, fat used sokletasi method, rancid used TBA (Thiobarbituric Acid) method with interval 5 days for 20 days, microbiology test used ALT method (Total Plate Count) with PCA media (Plate Count Agar), free fatty acid test by titration method used NaOH. The test results showed that ogel-ogelcontain carbohydrate equal to 11.1%, protein 13%, fat 47%, (the result of rancidity), amount of bacteria as much as 1.13 × 10 4 CFU/ml, and free fatty acid test result. Based on the test, it can be concluded that Ogel-ogel is safe to be consumed because it is in the standard range of BPOM No. 16 of 2016 which is in the range 10 7 -10 8 CFU/ml for the category of typical bakery products (sweet, salty and savory).