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