PENENTUAN INDEKS GLIKEMIK BUBUR BERAS INSTAN YANG DIPERKAYA TEPUNG PANDAN(Pandanus Amaryllifolus Roxb)

Mega Fransiska

Abstract


Life style and diet change in society has inflicted the prevalence of degenerative disease, such us: diabetes mellitus and hypertension. Glycemic index is a measurement unit employed for food classification based on its physiological effect toward blood sugar rate. The purpose of the study is to determine glycemic index of previously-cooled instant rice porridge (IRP) fortified with pandan leaves powder (PLP) containing varied beneficial by-product compounds consisted of alkaloid, flavonoid, saponin, tannin, poliphenol, of which are recognized to possess hypoglycemic activities. The research was separated in two phases composed of PLP fabrication and glycemic index assessment of the IRP.  Completely randomized design, during which the addition of 2%-pandan-leave powder w/w into IRP and control were tested. T-test with 95% degree of confidence was then used to analyze all observed data. The results show that the augmentation of PLP has significantly influenced the chemical attributes of IRP (water content, total sugar and phenol, reducing sugar, flavonoids degree) as well as its glycemic index. Therefore, it is concluded that the fortified IRP  is the best in term of chemical and glycemi index characteristics since it  both contains 8,34% ± 0,26% water, 6,98 ± 0,3 mg GAE/g dw phenol, 0,54 ± 0,00 mg EK/g dw flavonoid, 70,33 ± 0,27% starch, 14,16 ± 0,86 total sugar, 4,01 ±5,70 reducing sugar and has 38,75 glycemic index

Full Text:

PDF

References


Anonim. 2009. Beras Untuk Penderita Diabetes. Warta Penelitian dan Pengembangan Pertanian. Vol. 31. No. 2. 2009.

American Diabetes Association, 2009. Standart of medical care in diabetes, diabetes care 2009;32 (suppl 1):S 13-6.

American Diabetes Association. Dietary carbohydrate (amont and type) innprevention and management of diabetes. (statement). Diabetes Care 2004;27-2266-74.

Barbosa, D.S. 2007. Green Tea Pholyphenolic Compounds and Human Health. Journal of Consumer Protection and Food Safety, 2, 407-413.

Dianti, R. W. 2010. Kajian karakteristik fisikokimia dan sesori beras organik mentik susu dan IR64, pecah kulit dan giling selama penyimpanan. Skripsi. Universitas sebelas maret. Surakarta.

Delimarta setiawan. 2000. Atlas tumbuhan obat indonesia. Bogor : Trobus Agriwidya.

Daliamartha, S. 2005. Ramuan Tradisional Untuk Pengobatan Diabetes Mellitus Penebar Swadaya Bogor.

Dewanti, Tri, dkk., 2009. Tepung Bubur Sereal Instan Metode Ekstruksi dari Sorgum dan Kecambah kacang tunggak (kajian proporsi bahan dan penambhan maltodekstrin). Jurnal teknologi pertanian Vol 3 No. 1: 35-44.

Fitri R.I. Asupan Energi, Karbohidrat, Serat, Beban Glikemik, Latihan Jasmani dan Kadar Gula Darah pada pasien Diabetes Mellitus Tipe 2. Media medika Indonesia. 2012; 46(2): 121-31.

Gordon, M. H. The Mechaism of Antioksidants Action in Vitro. In: Hudson, B.J.F (ed). Food Antioksidants. Lomdon – New York: Elsevier Applied Science. 1990. Hal 1-5.

Herawati, Heny. 2008. Penentuan umur simpan pada produk pangan. Jurnal Litbang pertanian volume 27 Nomor 4 (124 – 130).

Ho, E and T.M. Bray. 1999. Antioxidants, NFKB Activation, and Diabetogenesis. Proc Soc Exp Biol Med. 1999 Dec: 222(3): 205-13.

Herawati, H. 2011. Potensi pengembangan produk pati tahan cerna sebagai pangan fungsional. Jurnal. Penelitian dan Pengembangan Pertanian. 30(1):31-39.

Himmah, L. F. dan W. Handayani. 2012. Pengaruh ekstrak teh hijau dalam pembuatan beras dengan ig rendah.J.Universitas Negeri Jember.1(1):1-3.

Krause’s. 2004. Food Nutrition and Diet Therapy. Elsevier. USA

Lubis IH. 2008. Pengaruh lama dan temperatur pengeringan terhadap mutu tepung pandan. (skripsi). Bogor: fakultas teknologi pertanian, institut pertanianbogor.

Margaretta, dkk. 2011. Ekstraksi Senyawa Phenolic Pandanus Amaryllifolius Roxb.Sebagai Antioksidan Alami Widya Teknik. 10(1): 21-30.

Mills, S and K. Bone 2002. Principles and Practice of Phytotherapy : Modern Herbal Medicine. Edinburgh, Scotland, Churral Livingstone.

Osawa, T. 1994. Novel Natural Antioxidants For Utilization In Food And Biological System. In Postharvest Biochemistry Of Plant Food.

Oba., Shino., Chisato, N., Kozue, N., Kaori, F., Toshiaki, K., Naoyoshi, T.,Hiroyuki, S. 2010. Dietary glycemic index, glycemic load, and intake of carbohydrate and rice in relation to risk of mortality from stroke and its subtypes in Japanese men and women. Metabolism Clinical andExperimental 59: 1574–1582.

Perdana, D. 2003 dampak penerapan ISO 9001 terhadap peningkatan mutu berkesinambungan pada proses produksi bubur bayi instant. Di PT.Gizindo prima nusantara. Skripsi Fakultas Pertanian Universitas Sebelas Maret.

Piliang WG, A Haj SD. 2006. Fisiologi Nutrisi Volume 1. Bogor. IPB Press.

Pangroso,GP.2017 sifat fisik, kimia dan tingkat kesukaan bubur instan denganpenambahan tepung pandan. Skripsi, Fakultas Agroindustri Universitas Mercu Buana Yogyakarta.

Prasetyo, R. 2008. Evaluasi mutu gizi dan indeks glikemik produk olahan hotong (Setaria etalica). Skripsi. Fakultas Teknologi Pertanian Institut PertanianBogor. 80 hlm


Article Metrics

Abstract view : 28 times
PDF - 87 times

Refbacks

  • There are currently no refbacks.