Want to be healthy but like snacking? Spinach Dumplings One of the Solutions!

• Posted by: Admin
• Kamis, 7 September 2023
• Has been read 232 time(s)

Michelle Anabelle Christantio or who is often called Mibel has earned a Bachelor of Food Technology (S.TP.) degree from the Food Technology Study Program, Faculty of Agricultural Technology, Udayana University and officially graduated last month. Mibel won this title through research entitled "Physical, Chemical and Sensory Characteristics of Siomay Chicken with the Addition of Spinach (Amaranthus tricolor L.)" under the guidance of Mrs. Ni Luh Ari Yusasrini, S.TP., M.P. and Mrs. Luh Putu Trisna Darmayanti S.Hut., M.P.

 

The research was carried out in view of the large number of siomay enthusiasts on the market, but unfortunately the currently circulating dumplings are still low in fiber and antioxidants, even though people have started adopting a healthier lifestyle. Based on this problem, Mibel seeks to increase the fiber and antioxidant content of dumplings, as well as create healthier food, by adding green pulled spinach to dumplings. Green-picked spinach was added because spinach is a type of vegetable with a high fiber content of around 2.2 percent, and also contains antioxidants such as phenols, flavonoids, chlorophyll, and several types of vitamins such as vitamins A and C. Green-picked spinach also has production volume is quite high, so it is easy to find in the market.

 

There are two steps that need to be done to produce chicken dumplings with the addition of spinach. The first stage is making sliced ??green spinach and the second stage is making chicken dumplings with the addition of spinach. Mibel reported that the addition of green pulled spinach by 10 percent could increase the crude fiber content and antioxidant capacity of chicken dumplings by 37.24 percent and 26.06 percent compared to dumplings without the addition of spinach. The addition of 10 percent green pulled spinach to dumplings also produced chicken dumplings with good physical characteristics and were sensoryally liked by the panelists.