Hidayatullah, Apriliawan (2016) Perbandingan Nilai Indeks Glikemik Mie Basah Dengan Mie Basah Substitusi Tepung Ampas Kedelai. Sarjana thesis, Universitas Brawijaya.
Abstract
Prevalensi kasus terjadinya penyakit diabetes mellitus tipe II terus mengalami peningkatan dari tahun ke tahun. Salah satu cara mencegahnya dengan mengkonsumsi makanan rendah indeks glikemik yaitu mie basah substitusi tepung ampas kedelai. Penelitian ini bertujuan untuk mengetahui perbedaan nilai indeks glikemik antara mie basah tanpa substitusi (P0) dengan mie basah substitusi tepung ampas kedelai 10% (P1). Penelitian menggunakan desain Pre-Experimental One Shot Case Study, dengan jumlah responden penelitian berjumlah 9 orang. Data nilai indeks glikemik mie basah P1 dan P0 diuji perbandingan dengan uji paired t-test. Hasil penelitian menunjukkan nilai indeks glikemik mie basah P1 lebih besar dari mie basah P0, yaitu 51 dan 41,32. Nilai indeks glikemik mie basah P1 dan P0 sama-sama tergolong dalam rendah indeks glikemik (<55). Berdasarkan uji statistik tidak terdapat perbedaan bermakna antara mie basah P1 dan P0 dengan nilai signifikan 0,339 (p>0,05). Kesimpulan dari penelitian ini membuktikan bahwa tidak terdapat perbedaan bermakna antara mie basah P1 dengan mie basah P0. Hasil ini kemungkinan disebabkan oleh: kurang kontrolnya aktivitas fisik dan menu makanan responden sebelum penelitian, kurangnya kontrol pada proses pengolahan pangan uji (jumlah pemberian minyak goreng, lama waktu pemasakan dan holding time), serta adanya perbedaan waktu pencernaan dan penyerapan mie basah dalam tubuh responden yang dipengaruhi oleh: kadar serat pangan, kadar amilosa dan amilopektin, kadar protein dan lemak, serta daya cerna pati pada mie basah.
English Abstract
Prevalence of disease type II diabetes mellitus continues to increase from year to year. One way to prevent this is to consume food with low in glycemic index. The food is wet noodle which is substituted with soybean dregs flour. The goal of this research is to determine comparison between glycemic index value of wet noodle without substitution (P0) with glycemic index value of wet noodle with substitution 10 % of soybean dregs flour (P1). This research uses Pre-Experimental One Shot Case Study design, with the number of survey respondents are 9 people. Glycemic index value of wet noodle P1 and P0 is tested comparison with paired t-test. The results showed that wet noodle P1 has glycemic index value greater than wet noodle P0 at 51 and 41,32. The glycemic index value of wet noodle P1 and P0 are equally classified in the low glycemic index (<55). Based on statistical test was not significantly different between P1 and P0 with significant value 0,339 (p>0,05). The conclusion of the research proves that there was no significant difference between P1 and P0. This result may be caused by: lack of control of physical activity and diet respondents prior to the study, the lack of control in food processing test (number giving cooking oil, long time of cooking and holding time), as well as differences in the timing of digestion and absorption of wet noodles in the body of respondents which is influenced by: the levels of dietary fiber, levels of amylose and amylopectin, protein and fat content, as well as the digestibility of starch in a wet noodle.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2016/517/ 051607743 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Kustati |
| Date Deposited: | 18 Aug 2016 14:11 |
| Last Modified: | 18 Aug 2016 14:11 |
| URI: | http://repository.ub.ac.id/id/eprint/126219 |
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