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NILAI INDEKS GLIKEMIK PRODUK PANGAN DAN FAKTOR-FAKTOR YANG MEMENGARUHINYA Abdullah bin Arif; Agus Budiyanto; Hoerudin .
Jurnal Penelitian dan Pengembangan Pertanian Vol 32, No 3 (2013): September 2013
Publisher : Badan Penelitian dan Pengembangan Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jp3.v32n3.2013.p91-99

Abstract

Perubahan gaya hidup dan pola konsumsi pangan masyarakat telahberdampak terhadap peningkatan penyakit degeneratif, seperti diabetesmelitus (DM) dan hipertensi. DM ditandai dengan kadar glukosadarah melebihi nilai normal dan gangguan metabolisme insulin. Indeksglikemik (IG) merupakan suatu ukuran untuk mengklasifikasikanpangan berdasarkan pengaruh fisiologisnya terhadap kadar glukosadarah. Nilai IG produk pangan dipengaruhi oleh sejumlah faktor, antaralain kadar serat pangan, kadar amilosa dan amilopektin, kadar lemakdan protein, daya cerna pati, dan cara pengolahan. Semakin tinggi nilai/kadar serat pangan total, rasio amilosa/amilopektin, serta lemak danprotein, maka nilai IG semakin rendah. Sementara itu, daya cerna patiyang tinggi menyebabkan nilai IG yang tinggi. Cara pengolahan produkpangan dapat menurunkan atau menaikkan nilai IG produk pangantersebut. Pemahaman terhadap nilai IG bahan pangan sangat pentingkarena dapat menjadi landasan ilmiah dalam memilih jenis, bentukasupan, dan jumlah karbohidrat yang dikonsumsi sesuai responsglikemik seseorang.
Pengaruh lama waktu perendaman terhadap arakteristik gelatin ceker ayam Miskiyah Miskiyah; Kirana Sanggrami Sasmitaloka; Agus Budiyanto
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.11846

Abstract

Gelatine is a protein derivative that can be obtained from collagen fibres through the extraction process. The soaking duration process will affect to quality of gelatine. Research was conducted to analyzed the effect of soaking time using acid-base combination on the characteristics of chicken feet gelatine. Design used in this study was a randomized block design with six replications. Treatment used was soaking time treatment (2, 4, and 8 hours). The resulting gelatine was analyzed for physicochemical characteristics. Results showed that curing time significantly (P 0.05) on water content, ash content, fat content and pH, but not significantly (P 0.05) on yield, protein content, viscosity, gel strength, time of gel formation and melting time. Gelatine produced with 4 hour soaking time produced the best characteristic of chicken feet gelatine with a yield of 3.51 ± 0.26 %, moisture content of 7.01 ± 1.09 %, ash content of 3.09 ± 0.02 %, fat content of 2.09 ± 0.43 %, protein content 78.40 ± 0.68 %, soluble, viscosity 12.20 ± 0.70 cP, gel strength 56.94 ± 23.75 bloom, pH 6.58 ± 0.03, gelling time 326.67 ± 20.55 seconds and melting time 230.67 ± 163.7 seconds.
Co-Authors Abdullah bin Arif Hoerudin . Kirana Sanggrami Sasmitaloka Miskiyah Miskiyah