| dc.description.abstract | Dietary fiber is part of a plant or carbohydrate analog resistant to digestion
and absorption in the human small intestine but can be fermented in the large
intestine. Based on its solubility, dietary fiber consists of soluble dietary fiber and
insoluble dietary fiber. Soluble dietary fiber includes pectin, mucilages, and gums;
insoluble dietary fiber contains cellulose, hemicellulose, and lignin. Quality food
fiber has a minimum presentation of 10% soluble dietary fiber, but insoluble dietary
fiber generally has a more incredible amount than soluble dietary fiber. Several
methods, including extrusion, can do increasing soluble dietary fiber. This study
aims to determine the effect of extrusion conditions such as temperature, screw
speed, and moisture content on dietary fiber content through a meta-analysis study.
This study consisted of searched research questions, purchasing inclusion and
exclusion extraction, literature search, data extraction, and statistical analysis using
the OpenMEE application. Data analysis used the value of the Hedges'd effect size
(standardized mean difference/SMD) with a 95% confidence interval (CI) collected
in the random effects model. The results showed that the overall effect size of
soluble dietary fiber was 3,845 with a p-value <0,001, meaning a significant
increase. Insoluble dietary fiber shows an overall effect size value of -1,537 with a
p-value <0,001, meaning a significant decrease. In contrast to total dietary fiber, the
overall effect size was 0,244 and the p-value was 0,436, which did not show
significant changes. This is because in the extrusion process, the β-1.4 glycoside
bond is broken in insoluble fiber, so it undergoes a transition to soluble dietary fiber,
so that the total change in dietary fiber does not occur significantly. Subgroup
analysis showed that temperature, screw speed, and moisture content could improve
the quality of dietary fiber. With an interval of temperature 100 < x ≤ 130◦C, screw
speed of 100 < x ≤ 200 rpm, and moisture content of 5 ≤ x ≤ 20% showed an increase
in soluble dietary fiber and a decrease in maximum insoluble dietary fiber. | id |
