Serat pangan: Perbedaan antara revisi
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</ref> Berdasarkan kelarutannya serat pangan terbagi menjadi dua yaitu serat pangan yang terlarut dan tidak terlarut.<ref name="Meyer"/> Serat pangan terlarut meliputi [[pektin]], beta glukan, galaktomanan, gum, serta beberapa oligosakarida yang tidak tercerna termasuk inulin didalamnya, sedangkan serat tidak larut meliputi [[lignin]], [[selulosa]], dan hemiselulosa.<ref name="Meyer"/>
== Manfaat ==
{| class="wikitable" style="margin: auto; width: 80%; table-layout: fixed"
! Functions || Benefits<ref>{{cite web
| title = MedlinePlus Medical Encyclopedia: fiber
| url = http://www.nlm.nih.gov/medlineplus/ency/article/002470.htm
| accessdate = 22 April 2009
}}</ref><ref>{{cite web
| title = University of MD Medical Center Encyclopedia entry for fiber
| url = http://www.umm.edu/ency/article/002470all.htm
| accessdate = 22 April 2009
}}</ref>
|-
| Memperbesar volume makanan tanpa meningkatkan kandungan kalori, menimbulkan rasa kenyang || Menurunkan nafsu makan
|- bgcolor="lightsteelblue"
| Menyerap air dan membentuk [[viscosity|viscous]] gel during digestion, slowing the emptying of the stomach and intestinal transit, shielding carbohydrates from enzymes, and delaying absorption of glucose<ref>{{cite book
| first =Sareen S. | last =Gropper | coauthors = Jack L. Smith, James L. Groff| title = Advanced nutrition and human metabolism| url = http://books.google.com/?id=rXSO9YLr72YC&pg=PA114&dq=soluble+fiber+viscosity+glucose#v=onepage&q=soluble%20fiber%20viscosity%20glucose&f=false| publisher = [[Cengage Learning]]| page = 114| year = 2008 | edition=5th| isbn = 978-0-495-11657-8}}</ref> || Lowers variance in blood sugar levels
|- bgcolor="lightsteelblue"
| Lowers total and LDL cholesterol || Reduces risk of cardiovascular disease
|- bgcolor="khaki"
| Mengatur gula darah || May reduce glucose and insulin levels in diabetic patients and may lower risk of diabetes<ref>{{Cite book|last = Food and Nutrition Board, [[Institute of Medicine]] of the National Academies | title = Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients) | publisher = National Academies Press | year = 2005 | pages = 380–382 | url = http://www.nap.edu/openbook/10490/png/380.png}}</ref>
|- bgcolor="khaki"
| Memperlancar jalannya makanan dalam sistem pencernaan || Facilitates regular defecation
|- bgcolor="khaki"
| Adds bulk to the stool || Alleviates constipation
|- bgcolor="lightsteelblue"
|-
| Balances intestinal pH<ref>{{cite book
| first = Gene| last = Spiller| coauthors = Margo N. Woods, Sherwood L. Gorbach| title = Influence of fiber on the ecology of the intestinal flora| url = http://books.google.com/?id=Jjdqw6n5zAQC&pg=PA257&dq=fiber+Balance+%22intestinal+pH%22| work = CRC handbook of dietary fiber in human nutrition| publisher = [[CRC Press]]| page = 257| date = 27 June 2001| accessdate = 22 April 2009| quote =
| isbn = 978-0-8493-2387-4
}}</ref> and stimulates intestinal fermentation production of short-chain fatty acids
|| Menurunkan resiko terkena [[kanker usus]]<ref>{{cite journal |last= |first= |author=Constantine Iosif Fotiadis|coauthors= Christos Nikolaou Stoidis, Basileios Georgiou Spyropoulos, Eleftherios Dimitriou Zografos|date= November 14, 2008 |title= Role of probiotics, prebiotics and synbiotics in chemoprevention for colorectal cancer|journal= World Journal of Gastroenterology|volume= |series= 14|issue= 42|page= 6454|publisher= [http://www.wjgnet.com The WJG Press]|location= |issn= 1007-9327|bibcode= |url= http://www.wjgnet.com/1007-9327/14/6453.pdf|format= [[PDF]]|accessdate= 22 April 2009}}</ref>
|}
== Referensi ==
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