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Physical and Chemical Properties of Biscuits Fortified with Bee Pollen

Indonesian Food Science and Technology Journal · Vol. 9 No. 1 (2025) · hlm. 13–18

DOI
10.22437/ifstj.v9i1.39316
ISSN
2615-367X
Terbit
2025-12-15
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Functional foods, such as bee pollen, contain nutrients and positively affect health. Bee pollen is a natural bee product with high antioxidant potential. Phenolic compounds are found in bee pollen as antioxidants. Other contents of bee pollen are protein, minerals, and ash. Bee pollen contains several essential amino acids required by the human body. Bee pollen has been used to fortify various food products, such as yoghurt, bread, and biscuits. The study aimed to evaluate bee pollen biscuits. The experimental design was a Completely Randomized Design (CRD) with one factor. The factor was substituted for bee pollen (0%, 5%, 10%, 15%, 20%) for wheat flour. The research revealed that the substitution of bee pollen had a significant impact on the total phenolic content, CIE Lab values (Lightness, a*, b*), hue angle, and chroma of the biscuits. In contrast, substituted bee pollen did not affect the protein and ash content. The results showed that bee pollen has a positive effect on the quality of the biscuit, indicating its potential as a functional food.

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  • University of Bengkulu
  • Universitas Jambi
  • Universitas Pat Petulai
  • Andalas University
  • Padjadjaran University
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Rekan penulisOrganisasiArtikel bersama
Budiyanto BudiyantoUniversitas Pat Petulai2
Addion NizoriUniversitas Jambi2
Riska EkawitaUniversity of Bengkulu1
Yuliza ElfiAfiliasi tidak diketahui1
Indriyani IndriyaniUniversitas Jambi1
Irma RahmayaniUniversitas Jambi1
Surhaini SurhainiUniversitas Jambi1
Mursyid MursyidUniversitas Jambi1
Daniel Tua PurbaUniversitas Jambi1
Elkanah JayantiUniversitas Jambi1
Iqbal JayadiUniversity of Bengkulu1
Syafnil SyafnilUniversity of Bengkulu1
Fauzan AzimaAndalas University1
Devi SilsiaUniversity of Bengkulu1
Arina FatharaniUniversity of Bengkulu1
Yana CahyanaPadjadjaran University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Physical and Chemical Properties of Biscuits Fortified with Bee Pollen</dc:title>
	<dc:creator xml:lang="en">Anis, Ulfah</dc:creator>
	<dc:creator xml:lang="en">Yuwana , Yuwana</dc:creator>
	<dc:creator xml:lang="en"> Intara , Yazid Ismi</dc:creator>
	<dc:creator xml:lang="en">Gusriani, ⁠Ika</dc:creator>
	<dc:subject xml:lang="en">bee pollen</dc:subject>
	<dc:subject xml:lang="en">biscuit</dc:subject>
	<dc:subject xml:lang="en">protein</dc:subject>
	<dc:subject xml:lang="en">substitute</dc:subject>
	<dc:subject xml:lang="en">total phenol</dc:subject>
	<dc:description xml:lang="en">Functional foods, such as bee pollen, contain nutrients and positively affect health. Bee pollen is a natural bee product with high antioxidant potential. Phenolic compounds are found in bee pollen as antioxidants. Other contents of bee pollen are protein, minerals, and ash. Bee pollen contains several essential amino acids required by the human body.  Bee pollen has been used to fortify various food products, such as yoghurt, bread, and biscuits. The study aimed to evaluate bee pollen biscuits. The experimental design was a Completely Randomized Design (CRD) with one factor. The factor was substituted for bee pollen (0%, 5%, 10%, 15%, 20%) for wheat flour. The research revealed that the substitution of bee pollen had a significant impact on the total phenolic content, CIE Lab values (Lightness, a*, b*), hue angle, and chroma of the biscuits. In contrast, substituted bee pollen did not affect the protein and ash content. The results showed that bee pollen has a positive effect on the quality of the biscuit, indicating its potential as a functional food.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2025-12-15</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/39316</dc:identifier>
	<dc:identifier>10.22437/ifstj.v9i1.39316</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ| ; 13-18</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/39316/22833</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>