| dc.contributor.advisor | Palupi, Eny | |
| dc.contributor.author | Delina, Nira | |
| dc.date.accessioned | 2022-08-18T13:56:54Z | |
| dc.date.available | 2022-08-18T13:56:54Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/113765 | |
| dc.description.abstract | Ubi jalar ungu dan kacang merah merupakan bahan pangan lokal Indonesia yang dapat dikombinasikan menjadi makanan olahan yang lebih optimal, misalnya ekstrudat. Penelitian ini bertujuan untuk mengetahui nilai indeks glikemik ekstrudat ubi jalar ungu dan kacang merah serta faktor-faktor potensial yang dapat memengaruhinya. Penelitian eksperimental terdiri dari analisis pati resisten (protokol Megazyme International), analisis profil polifenol (Folin-Ciocalteu assay), dan indeks glikemik (metode IAUC, ISO 26642:2010). Tiga formula ekstrudat yang dianalisis meliputi F0, F1, dan F2 masing-masing dengan komposisi 0%, 30%, dan 40% tepung kacang merah. Penelitian menunjukkan ekstrudat F2 memiliki IG rendah (53,11), sedangkan ekstrudat F0 (77,41) dan F1 (74,68) memiliki IG tinggi. Terdapat hubungan yang signifikan (p<0,05) antara kadar protein, lemak, serat pangan, dan pati resisten dengan indeks glikemik. Tidak ada hubungan yang signifikan (p>0,05) pada kadar total fenol, tanin, dan non tanin dengan indeks glikemik. Substitusi kacang merah berpotensi meningkatkan kandungan protein dan serat, serta menurunkan nilai indeks glikemik. | id |
| dc.description.abstract | Purple sweet potato and red bean are local Indonesian food that can be combined into processed foods more optimally, for example, extrudates. This study aimed to determine the glycemic index value of purple sweet potato and red bean extrudates and the potential influence factors. An experimental research was consisted of analysis of resistant starch (Megazyme International protocol), polyphenol profile (Folin-Ciocalteu assay), and glycemic index (IAUC method, ISO 26642:2010). Three extrude formulas were developed e.i. F0, F1, and F2 with 0%, 30%, and 40% of red bean fluor, respectively. The results showed that extrudates F2 had a low GI (53.11). Meanwhile, extrudates F0 (77.41) and F1 (74.68) had a high GI. There is a significant relationship (p<0,05) between protein, fat, fiber, and resistant starch with glycemic index. There is a significant relationship (p>0,05) between total phenol, tannin, and non-tannin with glycemix index. Red bean flour substitution seems to be able to improve the nutritional quality particularly the protein and fibre content, and reduce the glycaemic index of extrudates. | id |
| dc.description.sponsorship | Badan Riset dan Inovasi Nasional (BRIN) | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Nilai Indeks Glikemik pada Ekstrudat Berbahan Ubi Jalar Ungu (Ipomoea batatas L.) dan Kacang Merah (Phaseolus vulgaris L.) | id |
| dc.title.alternative | Glycemic Index Value of Extrudates Made from Purple Sweet Potato (Ipomoea batatas L.) and Red Beans (Phaseolus vulgaris L.) | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | extruded food | id |
| dc.subject.keyword | fiber | id |
| dc.subject.keyword | low glycemic index | id |
| dc.subject.keyword | protein | id |
| dc.subject.keyword | resistant starch | id |
