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Alimatus Sahrah
Universitas Mercu Buana Yogyakarta
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Karakteristik Beras Analog Berindeks Glisemik Rendah dari Oyek dengan Penambahan Berbagai Jenis Kacang-Kacangan Bayu Kanetro; Dwiyati Pujimulyani; Sri Luwihana; Alimatus Sahrah
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (37.733 KB) | DOI: 10.22146/agritech.31538

Abstract

The aim of this research was to determine the best legumes for increasing protein of artificial rice that was made of dried growol or oyek based on physical, sensory charactersitics and glycemic index. The experiment design of this research was randomized complete design with the single factor of legumes type, that were soybean mungbean, vevet bean, and cowpeas. The first step of artificial rice processing was mixing dried oyek and legumes flour with 3:7 ratio. The next step was forming the dough into the same as rice, steaming, and drying for producing artificial rice that could be stored. The products of artificial rice were analyzed for texture, colour, and preference level of dried and steamed procuct, proximate composition of dried product, and glycemic index (IG) of steamed product. The result of this research showed that the type of legumes affected the physical and sensory characteristic of artificial rice. The best legumes for producing artificial rice was mungbean. The preference level of the best product was better than the other legumes, and the same as original rice. The proximate composition especially protein content of the best product was the same as original rice, and its IG was be categorized in low IG food product.ABSTRAK Penelitian ini bertujuan menentukan jenis kacang-kacangan yang tepat untuk meningkatkan kadar protein beras analog dari growol kering atau oyek berdasarkan sifat fisik, kimia, sensoris, dan indeks glisemik. Penelitian dilaksanakan dengan rancangan acak lengkap faktor tunggal yaitu jenis kacang-kacangan yang meliputi kacang kedelai, tunggak, koro, dan kacang hijau. Beras analog/artificial dibuat melalui tahap pembuatan adonan yang terdiri campuran tepung kacang-kacangan dan tepung oyek dengan perbandingan 3:7. Selanjutnya dibentuk menyerupai beras, dikukus, dan dikeringkan sehingga diperoleh beras analog yang dapat disimpan. Produk kering dan produk yang siap dikonsumsi (nasi analog) selanjutnya dianalisis tekstur, warna,tingkat kesukaan, dan komposisi proksimat pada beras analog, serta indeks glisemik pada nasi analog. Hasil penelitian menunjukkan bahwa jenis kacang-kacangan berpengaruh terhadap sifat fisik dan tingkat kesukaan beras maupun nasi analog. Jenis kacang-kacangan terbaik adalah kacang hijau yang memberikan tingkat kesukaan nasi analog paling baik dibandingkan jenis kacang-kacangan lainnya dan nilainya sama atau tidak berbeda nyata dengan nasi biasa. Komposisi proksimat beras analog terbaik khususnya kadar proteinnya hampir sama dengan beras biasa, dan IG-nya dikategorikan dalam bahan pangan ber-IG rendah.Kata kunci: Beras analog/artificial; ubi kayu; oyek; indeks glisemik; kacang-kacangan
Co-Authors Agusta, Rendra Aidil Khairi Yuma Ali Imron Andreani Ratna Sari Anggaristi, Dania Devina Antonius Irvinto Dobiariasto Antonius Tri Wibowo Anwar Anwar Anwar Anwar Aprilinda, Lia Ardi Pratama Sugiarto Asda Hanida Maranata Bayu Kanetro Derita Perhatian Dian Yudhawati Dwiyati Pujimulyani Ekayanti, Ni Luh Hita Estikomah Estikomah Febri Sulistiya Fonny Dameaty Hutagalung Hanim, Syarifah Haq, Muhammad Imanul Hariyanto, Felik Helwan Andriansyah Hudzaifah, Muhammad I Putu Bagus Wira Sukmana Ignatius Geovani Rosantono Imam Ghozali Imam Ghozali Islamiyati, Himmatul Ismail, Abdul Kholiq Khairina Khairina Korani, Desi Dwi Moordiningsih Moordiningsih Muflih Dahlan Muhammad Jufri Nina Fitriana Nina Fitriana, Nina Nugroho, Yohanes Agung Wahyu Nulipata, Muslimin Nur Fachmi Budi Setyawan Nurhayati, Neneng Nuswantoro, Adityarahman Pitensah, Chintia Noviela Prasetya, Yudha Tri Pratama, Yoga Dion Pratiningsih, Pratiningsih Pratma, Rendi Kurnia Pudjiomo, Wirawan S. Purwanto, Andi Bowo Putu Ugram Swadharma Rengganis, Domnina Rani Puna Reny Yuniasanti Ringko, Awang Rubiyanti Rubiyanti, Rubiyanti Sarjito Sarjito Setya Nugraha, Wisnu Setyowati, Servatia Mayang Siswatibudi, Harpeni Sri Luwihana Sulistiya, Febri Suryani, Nadya Ali Syafi Faiz Abdul Hakim Tyas Listyowati Vian Arsita Ramadhan Viranda Rinantri Viveka, Dewa Gede Agung Pratama Wibowo, Antonio Tri Widiastuti, Netty willy steven Wira Swesty, Firizqiana Wuri Handayani Yanti, Bonita Eka Dama Yuliana Yuliana Yulius Agung Saputro dan Sigit Nugroho, Yulius Agung Saputro dan Yusnia Vera Wulandari