KARAKTERISTIK FISIKOKIMIA SOBICOS FLAKES SEBAGAI MAKANAN BERINDEKS GLIKEMIK RENDAH (Physicochemical Characteristics of Sobicos Flakes as Suplement low glycemic index)

Jurnal Rekayasa Pangan dan Pertanian

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Title KARAKTERISTIK FISIKOKIMIA SOBICOS FLAKES SEBAGAI MAKANAN BERINDEKS GLIKEMIK RENDAH (Physicochemical Characteristics of Sobicos Flakes as Suplement low glycemic index)
 
Creator Sihotang, Ade Putri; Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 201555
Karo-Karo, Terip; Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 201555
Lubis, Zulkifli; Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian USU Jl. Prof. Dr. A. Sofyan No. 3 Kampus USU Medan 201555
 
Subject Ilmu dan Teknologi Pangan
 
Description The aim of this research was to determine the effect of bran, sorghum flour, and wheat  flour on nutritional content of flakes and the value of glycemic index of  flakes as food low glycemic index. The formulation of bran, sorghum flour, wheat flour i.e. 25% : 55% : 20%, 30% : 50% : 20%, 35% : 45% : 20%, 40% : 40% : 20%, 45% : 35% : 20%, 50% : 30% : 20%, dan 55% : 25% : 20%, in this research has been found an analysis of physics characteristic i.e. color index and texture test, chemical characteristic i.e. carbohydrate content and crude fiber content. The formulation of bran, sorghum flour, wheat flour in flakes which had best quality and the best response of consumer was the flakes with ratio of 45% bran, 35% sorghum flour, and 20% wheat flour, the result of the glycemic index value of the best flakes was 54,9205 mg/dl which was classified as a low glycemic index. Key words : Bran, Flakes, Glycemic Index, Sorghum Flour ABSTRAK   Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bekatul, tepung sorgum, dan tepung terigu terhadap kandungan gizi  flakes dan nilai indeks glikemik  flakes sebagai makanan berindeks glikemik rendah. Perbandingan bekatul, tepung sorgum, dan tepung terigu yaitu 25% : 55% : 20%, 30% : 50% : 20%, 35% : 45% : 20%, 40% : 40% : 20%, 45% : 35% : 20%, 50% : 30% : 20%, dan 55% : 25% : 20%, pada penelitian ini telah dilakukan analisis terhadap karakteristik fisik yaitu indeks warna dan uji tekstur serta karakteristik kimia yaitu kadar karbohidrat dan kadar serat kasar. Formulasi perbandingan bekatul, tepung sorgum, dan tepung terigu dalam flakes dengan mutu dan penerimaan konsumen yang terbaik adalah flakes dengan perbandingan 45% bekatul, 35% tepung sorgum, dan 20% tepung terigu, menghasilkan nilai indeks glikemik flakes perlakuan terbaik sebesar 54,9205 mg/dl yang tergolong pada indeks glikemik rendah.   Kata kunci : Bekatul,  Flakes, Indeks Glikemik, Tepung Sorgum
 
Publisher Universitas Sumatera Utara
 
Date 2020-06-18
 
Type info:eu-repo/semantics/article
Peer-reviewed Article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.usu.ac.id/index.php/jrpp/article/view/Ade%20Putri%20Sihotang
 
Source Jurnal Rekayasa Pangan dan Pertanian; Vol 7, No 4 (2019): Jurnal Rekayasa Pangan dan Pertanian; 227-232
 
Language eng
 
Relation https://jurnal.usu.ac.id/index.php/jrpp/article/view/Ade%20Putri%20Sihotang/pdf
 
Rights This is an open access journal which means that all contents is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles in this journal without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.
 

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