Pengembangan produk pangan mengandung polisakarida gadung dan gembili untuk penderita diabetes

-, Harijono and Estiasih, Teti and Sunarharum, Wenny Bekti (2011) Pengembangan produk pangan mengandung polisakarida gadung dan gembili untuk penderita diabetes. Project Report. Lembaga Penelitian dan Pengabdian Masyarakat-Universitas Brawijaya, Malang. (Unpublished)



English Abstract

The synergistic effect of gembili and gadung water soluble polysaccharides (WSP) combined with alginate, as the local sources of WSP, on decreasing blood glucose and inhibiting glucose absorption was elucidated in this study. dasiciling of generally consumed food products to reduce blood glucose is important to provide safe foods for diabetic patients. the designed food products were instant rice portidge and instant noodle. the fortification of WSP of gadung and gembili in combination with alginate in instant rice porridge and instant noodle processing would produce ready to prepare formula mix. this research comprised of two steps. first step was formula mix designing for instant rice porridge and instant noodle that fortified by combination of gadung/gembili WSP with alginate and the the charactertation of the products. bioassay by meal tolerance test was conducted to study the inhibition effect of the polysaccharides in increasing blood glucose. in the first step, the research used Randomized Block Design with two factors, the combination of gadung or gembili WSP with alginate (0:1, 1:0, 1:1, 2:1 dan 3:1) and the level of polysaccharides concentration (5, 10, dan 15% based on the powder). the result showed that gadung or gembili WSP in combination with alginate improve the physicochemical characteristics of instant rice poridge and instant noodle. the characteristics of instant rice porridge and instant noodle was better in accordance with increasing polysaccharides concentration. the fortification of polysaccharides gadung or gembili in combination with alginate inhibited the enhancement of blood glucose after meal. instant rice porridge fortified by gembili WSP sholild be combined with alginate in ratio of 1:1 to produce the highest blood glucose absorption inhibition. meanwhile, instant rice porridge did not need combination with alginate. in contrast, instant noodle fortified by gembili WSP should not be combined with alginate, but gadung WSP should be combined with alginate in ratio of 1:1 The effective WSP concentration to inhibit blood glucose enhancement was 15% for both food products and gadung/gembili WSP. the WSP had a role in increasing visxeity of digesta in digestive tract, and it was supposed that the viscosity enhanced by increasing WSP concentration.

Item Type: Monograph (Project Report)
Identification Number: PEN/616.462/PEN/p/2010/021100480
Subjects: 600 Technology (Applied sciences) > 616 Diseases > 616.4 Diseases of endocrine, hematopoietic, lymphatic, glandular system; diseases of male breast > 616.46 Diseases of islands of Langerhans > 616.462 Diabetes mellitus
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Users 20 not found.
Date Deposited: 18 Sep 2018 08:31
Last Modified: 18 Sep 2018 08:31
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