Sifat Fisiko-Kimia Dan Indeks Glikemik Produk Cookies Berbahan Baku Pati Garut (Maranta Arundinacea L.) Termodifikasi

Abstract

The objective of this research was to make the cookies from modified arrowroot starch which have high resistant starch content, so that it can be used as functional food which have low glycemic index. The research consisted of three steps: arrowroot extraction, starch modification, and cookies making. The extraction of arrowroot produced 15.69% starch. Starch modification by autoclaving-cooling cycles was run in 3 cycles with 15 minutes gelatinization period in each cycle. Then, modified arrowroot starch was used as main ingredient in the making of cookies. Cookies from wheat were also made as comparison. Physical properties analyzed were breaking strength, color degree, and water activity. Chemical properties analyzed were proximate analysis, starch digestibility, amylose content, starch content, resistant starch content, and total dietary fiber content. Glycemic index was also analyzed for cookies from modified arrowroot starch and cookies from wheat. Breaking strength of cookies as measured by Texture Analyzer XT-21 showed that the force required to break the cookies significantly decreased with substitutions of wheat with modified arrowroot starch. The use of modified arrowroot starch resulted in the increase of amylose content, total dietary fiber content, and resistant starch content of cookies. It also could reduce starch digestibility of cookies. The glycemic index of cookies from modified arrowroot starch was 31. This value was lower than glycemic index of cookies from wheat that was 44. This was because higher amylose content, total dietary fiber content, and resistant starch content and lower starch digestibility of cookies from modified arrowroot starch than cookies from wheat. It means that the use of modified arrowroot starch as main ingredient in the making of cookies can decrease glycemic index of cookies.