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E Y Purwani
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Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Physico-Chemical Properties Of Rice And Its Glycemic Index E Y Purwani; S Yuliani; S D Indrasari; S Nugraha; R Thahir
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 1 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

In the present study, several different rice were evaluated for their physicochemical properties and glycemic index. They were IR 36, Batang Piaman, Mekongga, X rice (unidentified varieties), Taj Mahal, parboiled rice of Batang Piaman and X rice. IR 36 Batang Piaman and x rice showed comparable milling quality. Parboiling process increased milling quality of rice. Batang Piaman and Taj Mahal were classified as high amylase, while Mekongga and X rice were classified as medium amylase. Parboiling process changed the pasting properties of rice from the initial type B (for IR 36 and Mekongga) and type C (for Batang Piaman, and X rice) to type D. IR 36 and Taj Mahal showed low and medium glycemic index (Gl), respectively. Varied responses were observed with glycemic index (Gl) of rice due to parboiling process. Parboiling decreased the Gl of Batang Piaman from 86 to 59. however, similar response was not observed on the other rice. The result, emphasized that it is possible to find out the naturally domestic rice with low Gl. Key Words: rice, glycemic index, diabetes mellitus
Characteristic of Pumpkin Powder (Cucurbita moschata) Sri Usmiati; D Setyaningsih; E Y Purwani; S Yuliani; Maria O G
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 2 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Instant powder of pumpkins was made by mollen dryer in order to extend the product shelf life The aim of the research was to determine the characteristics of the pumpkin powder. The research had been designed using completely randomized block factorial pattern, two levels of drying-up temperature and three levels of mollen dryer speed rotation on two blocks of pumpkin (I and II groups). The parameters measured were percentage of yield, water content, ash, solubility, and sugar, pH, bulk density (g/ml), beta-carotene (µg/g), colors, and hedonic test (scale 1 = not accepted through 5 = really accepted). The research result showed that the drying temperature affected solubility, and the speed rotation affected sugar content of pumpkin powder. The best pumpkin powder was produced by mollen dryer at 60ºC degree and 6 rpm speed rotation which was characterized by high yield and solubility, also produced best hedonic value on taste, color and performance as compared to the other treatment. Key words : Pumpkin, drying-up temperature, speed rotation, mollen dryer
Co-Authors D Setyaningsih Maria O G R Thahir S D Indrasari S Nugraha S Yuliani Sri Usmiati