Macronutrient Level and Glycemic Index Value of Femented and Unfermented Suweg (Amorphophallus campanulatus) Tuber Fluor

Jurnal Ilmu Kefarmasian Indonesia

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Title Macronutrient Level and Glycemic Index Value of Femented and Unfermented Suweg (Amorphophallus campanulatus) Tuber Fluor
Kadar Makronutrien Dan Nilai Indeks Glikemik Tepung Umbi Suweg (Amorphophallus campanulatus) Dengan Dan Tanpa Difermentasi
Creator Laksmitawati, Dian Ratih
Marwati, Umi
Indriani, Vergie
Description Low-glycemic indexed foods are increasingly in demand. The glycemic index value is influenced by macronutrient composition. Fermentation can change macronutrient levels of foods. This study aims to analize  the effect of lactic acid bacteria fermentation on macronutrient content (protein, fat, carbohydrate) and glycemic index of suweg (Amorphophallus campanulatus) tuber flour. Tuber were thinly sliced, fermented with 10% lactic acid bacteria T1-2 isolated from previous studies, then incubated at room temperature for 4 days. The fermented tuber was then made into flour. The fermented suweg flour was tested to determine the glycemic index using experimental mice. Macronutrient levels of carbohydrates, fats and proteins are chemically determined. The results showed that during the lactate acid bacteria fermentation process 0-4 days there was an increase of lactat acid bacteria viability from day 0 to day 2 (3,64x108- 20,38x108 cells / ml) and decreased after day 2 (14,63x108- 7,91x108 cells / ml), the total acid count increased (0,2066% -1,2599%) as the pH decreased (5,43-4,37). The determination respectively result of protein, fat and carbohydrate contents of fermented suweg fluor was  7,41%, 0,46% and 0,38% and 6,05%, 0,38% ,  82,15% in non fermented suweg fluor. The glycemic index value of fermented suweg flour was 64,6 and  69,4 in non fermented fluor.  Based on statistical test, macronutrient content (fat, carbohydrate, protein) and glycemic index showed no significant difference between fermented and non fermented suweg fluor (P> 0,05). Fermentation of the lactic acid bacteria on suweg tuber for four days had no effect on the glycemic index and carbohydrate, fat and protein levels on the tubers.
Bahan pangan berindeks glikemik rendah makin diminati masyarakat. Nilai indeks glikemik suatu bahan makanan dapat tergantung pada komposisi makronutrien. Fermentasi pada bahan makanan dapat merubah kadar makronutrien. Penelitian ini bertujuan mempelajari pengaruh fermentasi bakteri asam laktat pada kadar makronutrien (protein, lemak, karbohidrat) dan indeks glikemik tepung umbi suweg (Amorphophallus campanulatus). Umbi suweg diiris tipis, difermentasi dengan 10% isolat bakteri asam laktat T1-2, kemudian diinkubasi pada suhu ruangan selama 4 hari. Hasil fermentasi dibuat tepung. Tepung suweg diuji untuk menentukan indeks glikemik menggunakan mencit percobaan. Kadar makronutrien karbohidrat, lemak dan protein ditentukan secara kimia. Hasil menunjukkan selama proses fermentasi BAL 0-4 hari terjadi peningkatan viabilitas BAL dari hari ke-0 sampai hari ke-2 (3,64x108- 20,38x108 sel/ml) dan mengalami penurunan setelah hari ke-2 (14,63x108-7,91x108 sel/ml), jumlah total asam meningkat (0,2066%-1,2599%) seiring dengan pH yang menurun (5,43-4,37). Kadar protein tepung suweg terfermentasi BAL 7,41%  dan tanpa fermentasi BAL 6,05%. Kadar lemak tepung suweg terfermentasi BAL 0,46% dan tanpa fermentasi BAL 0,38%. Kadar karbohidrat tepung suweg terfermentasi BAL 81,7% dan tanpa fermentasi BAL 82,15%. Nilai indeks glikemik tepung suweg terfermentasi BAL 64,6 dan tanpa fermentasi BAL 69,4. Berdasarkan uji statistik, fermentasi BAL 10% pada tepung suweg selama 4 hari menyebabkan perubahan yang tidak berbeda nyata pada kadar makronutrien (lemak, karbohidrat, protein) namun berbeda nyata pada nilai indeks glikemik (P>0,05)
Publisher Fakultas Farmasi Universitas Indonesia
Date 2019-04-24
Type info:eu-repo/semantics/article
Peer-reviewed Article
Format application/pdf
Language eng

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