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All Journal Jurnal Pangan dan Agroindustri Indonesian Food Science and TechnologyJournal
Olivia Yofananda, Olivia
Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya
Agriculture, Biological Sciences & Forestry

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POTENSI SENYAWA BIOAKTIF UMBI-UMBIAN LOKAL SEBAGAI PENURUN KADAR GLUKOSA DARAH: KAJIAN PUSTAKA [IN PRESS JANUARI 2016] Yofananda, Olivia; Estiasih, Teti
Jurnal Pangan dan Agroindustri Vol 4, No 1 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.488 KB)

Abstract

Hiperglikemia merupakan kondisi kadar glukosa darah melebihi batas normal. Kondisi ini merupakan ciri utama pada penyakit diabetes mellitus. Apabila tidak segera ditangani, kondisi hiperglikemia dapat memicu komplikasi lainnya seperti gangguan mata, gangguan ginjal, gangguan syaraf serta gangguan kardiovaskuler. Salah satu alternatif dalam penanganan kondisi hiperglikemia adalah dengan konsumsi sumber makanan mengandung senyawa bioaktif misalnya umbi-umbian.Umbi-umbian lokal di Indonesia mengandung senyawa bioaktif polisakarida larut air, serat pangan dan diosgenin yang berpotensi dalam penurunan kadar glukosa darah. Polisakarida larut air dan serat pangan merupakan senyawa yang mampu meningkatkan viskositas makromolekul di dalam saluran pencernaan yang menyebabkan absorbsi glukosa darah menurun sehingga kondisi hiperglikemia dapat dicegah. Sedangkan senyawa diosgenin merupakan penghambat α-glukosidase dan α-amilase. Dengan konsumsi umbi-umbian yang mengandung senyawa bioaktif maka menurunkan potensi peningkatan kadar glukosa darah.   Kata kunci: Kadar Glukosa Darah, Senyawa Bioaktif, Umbi-Umbian
Profile of Nonvolatile Compounds and Their Correlation to the Flavor of Fried Shallots Yofananda, Olivia; Wijaya, Christofora Hanny; Lioe, Hanifah Nuryani; Sobir, Sobir
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.41456

Abstract

This study aimed to evaluate the relationship between the nonvolatile compounds detected in fried shallots and their sensory characteristics. Six shallot varieties were used: Bima Brebes, Bauji, Tajuk, Super Philip, Batu Ijo, and Rubaru. Each variety was assessed using the rate-all-that-apply (RATA) and hedonic rating tests for the taste and aroma of fried shallots. All fried shallots were prepared in a laboratory under homogeneous frying conditions. The chemical compounds in the water extracts of the six fried shallots with molecular weights less than 3 kDa were identified using LC-MS/MS instrument. Additionally, the correlation between the chromatographic peak intensities of the chemical compounds and sensory intensities was examined through multivariate orthogonal partial least squares (OPLS) analysis. The PCA result revealed two distinct groups of samples. Batu Ijo fried shallot, which received the highest overall hedonic score and showed a strong correlation between its fragrant sulfury aroma and savory taste, was categorized separately from the others. Although 18 compounds were identified in fried shallots, a significant correlation was observed only with salty taste, primarily due to glutamyl-phenylalanine, a known kokumi compound.
Co-Authors C Hanny Wijaya Hanifah Nuryani Lioe Sobir Sobir Teti Estiasih