Karakterisasi Serat Pangan, Kapasitas Pengikatan Air dan Kemampuan Emulsifikasi Biji Selasih dan Chia

Selasih (Ocimum basilicum) and chia seed (Salvia hispanica L.) are plant-based sources that have a unique characteristic of being able to form gel when hydrated because they poly-saccharide layer can bind water. The purpose this study was characterize selasih seed, Indo-nesian indigenous basil compared seeds which been widely studied. characteri-zation leads functional properties for health their potential be applied food products including crude fiber content, water holding capacity (WHC), emulsification ability. value total dietary quite high in both (48.78 54.07%) had as source healthy fiber. has emulsion not significantly different from seed. ability needs proving by processed such bakery meat (sausages).