| dc.contributor.advisor | Nurdiani, Reisi | |
| dc.contributor.advisor | Nurdin, Naufal Muharam | |
| dc.contributor.author | Maulani, Magfira Izzani | |
| dc.date.accessioned | 2024-12-30T13:42:11Z | |
| dc.date.available | 2024-12-30T13:42:11Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/160401 | |
| dc.description.abstract | Rumput laut Gracilaria sp. merupakan bahan pangan dengan kandungan serat larut yang cukup tinggi. Rumput laut Gracilaria sp. dalam bentuk tepung digunakan dalam pengembangan produk mi sagu. Penelitian ini bertujuan mengetahui indeks glikemik dari mi sagu dan mi rumput laut. Penelitian ini dilakukan dengan desain crossover study. Pangan uji yang diberikan setara dengan 25 g available carbohydrate. Nilai indeks glikemik dihitung menggunakan perbandingan Incremental Area Under Curve (IAUC) pangan uji dengan pangan standar, yang didapatkan dari data pengambilan glukosa darah dua jam post-pandrial. Terdapat dua produk yang diuji, yaitu mi sagu dan mi rumput laut. Penelitian menunjukkan bahwa indeks glikemik mi rumput laut lebih rendah dibandingkan dengan indeks glikemik mi sagu, yaitu 44 untuk mi rumput laut dan 57 untuk mi sagu. Hasil analisis menunjukkan bahwa indeks glikemik mi sagu dan mi rumput laut berbeda nyata (p=0,015). Penelitian ini membuktikan bahwa penambahan rumput laut dapat menurunkan indeks glikemik bahan pangan dengan meningkatkan kandungan serat pangan. | |
| dc.description.abstract | Gracilaria sp. seaweed is a food ingredient with a relatively high content of soluble fiber. Gracilaria sp. seaweed, in its powdered form, is used in the development of sago noodle products. This study aims to determine the glycemic index of sago noodles and seaweed sago noodles. The research was conducted using a crossover study design. The test foods provided were equivalent to 25 grams of available carbohydrate. The glycemic index values were calculated by comparing the Incremental Area Under the Curve (IAUC) of the test foods with a standard food, based on glucose blood levels measured two hours postprandial. Two products were tested: sago noodles and seaweed sago noodles. The study found that the glycemic index of seaweed sago noodles was lower than that of sago noodles alone, with glycemic indices of 44 and 57, respectively. Analysis indicated a significant difference in glycemic index between sago noodles and seaweed sago noodles (p=0.015). This study demonstrates that the addition of seaweed managed to lower the glycemic index of food products by increasing their fiber content | |
| dc.description.sponsorship | Kedai Reka - Matching Fund | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Analisis Indeks Glikemik pada Mi Rumput Laut Gracilaria sp. | id |
| dc.title.alternative | Glycemic Index Analysis of Gracilaria sp. Seaweed Noodle. | |
| dc.type | Skripsi | |
| dc.subject.keyword | indeks glikemik | id |
| dc.subject.keyword | mi rumput laut | id |
| dc.subject.keyword | mi sagu | id |
| dc.subject.keyword | serat pangan | id |
