Pengaruh Konsentrasi Gula yang Berbeda Terhadap Indeks Glikemik dan Kualitas Dodol Eucheuma cottonii Umur Panen 45 Hari

Palupi, NovaYuniDwi (2015) Pengaruh Konsentrasi Gula yang Berbeda Terhadap Indeks Glikemik dan Kualitas Dodol Eucheuma cottonii Umur Panen 45 Hari. Sarjana thesis, Universitas Brawijaya.

Abstract

Dodol merupakan makanan yang terbuat dari campuran tepung ketan, santan, dan gula. Tetapi makanan yang terbuat dari bahan-bahan tersebut memiliki nilai indeks glikemik yang relatif tinggi.Indeks glikemik merupakan tingkatan pangan berdasarkan efeknya terhadap gula darah. Penentuan indeks glikemik ini merupakan perbandingan luas area kurva glukosa darah makanan yang diuji yang mengandung karbohidrat setara 50 g gula terhadap luas glukosa darah setelah mengkonsumsi 50 g glukosa pada hari yang berbeda pada orang yang sama. Salah satu faktor yang mempengaruhi nilai IG pangan adalah kandungan karbohidrat pada bahan pan gan tersebut. Dodol memiliki kandungan gula yang tinggi hal ini menunjukkan bahwa dodol memiliki nilai IG yang tinggi. Salah satu upaya untuk menurunkan IG ini adalah dengan menggunakan makanan berserat tinggi, salah satunya adalah E. cottonii. Kandungan serat ini juga dipengaruhi oleh umur panen. Umur panen 45 hari merupakan umur panen yang optimal untuk menghasilkan karagenan terbanyak dibandingkan umur panen 30 dan 60 hari. E. cottonii dengan umur panen 45 hari ini dapat dimanfaatkan untuk diolah menjadi berbagai macam produk olahan. Salah satunya diolah menjadi dodol rumput laut. Penggunaan E. cottonii menjadi dodol ini diharapkan dapat memiliki nilai IG yang lebih rendah dibandingkan dodol pada umumnya. Sehingga dodol rumput laut ini dapat dijadikan pilihan salah satu makanan sehat yang disukai oleh konsumen walaupun mengandung banyak gula. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi gula yang berbeda terhadap indeks glikemik dan kualitas dodol E. cottonii umur panen 45 hari. Penelitian ini akan dilaksanakan pada bulan Januari – Maret 2015 di Laboraturium Perekayasaan Hasil Perikanan, Laboraturium Pengolahan Hasil Perikanan dan Makanan Ikan,mLaboratorium Nutrisi dan Makanan Ternak, Laboratorium Kimia dan Laboratorium Pengujian Mutu dan Keamanan Pangan Universitas Brawijaya Malang. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan rancangan percobaan acak lengkap sederhana (RAL). Variabel bebas dalam penelitian ini adalah perlakuan yang digunakan. Perlakuannya yaitu konsentrasi gula yang berbeda yaitu 16%, 18%, dan 20%. Variabel terikat penelitian ini adalah parameter yang diamati, yaitu indeks glikemik, kadar air, kadar lemak, kadar protein, kadar abu, kadar karbohidrat, kadar serat kasar, kadar iodium, kekerasan, warna, tekstur, aroma, dan rasa. . Pada penelitian ini didapakan perlakuan terbaik untuk indeks glikemik yaitu pada dodol A dengan konsentrasi gula 16% sebesar 22,9. Untuk kualitas dodol, perlakuan terbaik didapat pada dodol B dengan konsentrasi gula 18% dengan karakteristik kadar air 17,893%, kadar lemak 0,130%, kadar protein 0,419%, kadar abu 1,246%, kadar karbohidrat 80,311%, kadar serat kasar 2,07%, kadar iodium 2,416 ppm, kekerasan 11,73 N, warna 3,1, tekstur 2,9, aroma 2,7 dan rasa 3.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPR/2015/370/051505678
Subjects: 300 Social sciences > 333 Economics of land and energy > 333.9 Other natural resources > 333.91 Water and lands adjoining bodies of water
Divisions: Fakultas Perikanan dan Ilmu Kelautan > Manajemen Sumberdaya Perairan
Depositing User: Budi Wahyono Wahyono
Date Deposited: 31 Aug 2015 14:35
Last Modified: 20 Oct 2021 04:31
URI: http://repository.ub.ac.id/id/eprint/134223
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