Isnaini Rahmadi, 1114051028 (2015) PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Di beberapa negara Asia, diabetes mellitus (DM) erat kaitannya dengan jumlah konsumsi beras harian yang berpengaruh pada kadar gula darah. Agar nasi yang dikonsumsi aman bagi penderita DM, daya cerna atau tingkat hidrolisis patinya harus diturunkan. Penambahan ekstrak daun salam diyakini dapat mempengaruhi metabolisme pati karena mengandung senyawa polifenol. Penelitian ini bertujuan untuk memperoleh konsentrasi optimal ekstrak daun salam yang menghasilkan nasi instan dengan tingkat hidrolisis pati rendah, aktivitas antioksidan tinggi dan sifat sensori yang disukai. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan enam konsentrasi ekstrak daun salam, yaitu 0%, 5%, 10%, 15%, 20% dan 25% terhadap volume larutan untuk pemasakan. Hasil penelitian menunjukkan penambahan ekstrak daun salam tidak berpengaruh terhadap tingkat hidrolisis pati dan total fenol nasi instan, namun berpengaruh terhadap aktivitas antioksidan dan sifat sensori nasi instan. Perlakuan terbaik adalah nasi instan dengan penambahan ekstrak daun salam 0 % yang memiliki karakteristik tingkat hidrolisis pati 15,21 %, aktivitas antioksidan 79,44 % dan total fenol 186,00 ppm GAE, persentase panelis dengan kriteria suka terhadap aroma sebesar 49,52 %, rasa sebesar 59,05 %, warna sebesar 86,67 % dan kepulenan sebesar 41,90 %. Kata kunci : antioksidan, daun salam, hidrolisis pati, nasi instan ABSTACT BAHASA INGGRIS THE EFFECT OF EXTRACT BAY LEAF (Syzygium polyanthum (Wight.) Walp.) ON THE LEVEL OF STARCH HYDROLYSIS, ANTIOXIDANT ACTIVITY AND SENSORY PROPERTIES OF INSTANT RICE In some Asian countries, diabetes mellitus (DM) is suggested to be close related to their rice daily intake as rice intake contributes significantly into their blood glucose level. Threrefore, for patient of DM or people who has high risk of digestibility of starch should be lowered. This research aimem to obtain an optimal concentration of bay leaf extract that produces instant rice with low levels of starch hydrolysis, the high antioxidant activity and sensory properties are preferred. This research is arranged in a Complete Randomized Block Design (CRBD) with six bay leaf extract concentration, is 0%, 5%, 10%, 15%, 20% and 25% of the solution volume for cooking. The results showed the addition of the bay leaf extract did not affect the rate of starch hydrolysis and total of phenol in instant rice, but it is effected on antioxidant activity and sensory properties of instant rice. The best treatment is the instant rice with the addition of bay leaf extract at 0 % who has the degree of hydrolysis of starch by 15.21 %, the antioxidant activity by 79.44 %, total of phenol about 186.00 ppm GAE, the percentage of panelists with like criteria to scents about 49.52 %, the taste 59.05 %, color 86.67 % and fluffier 41.90%. Keywords: antioxidants, bay leaves, hydrolysis of starch, instant rice
| Jenis Karya Akhir: | Skripsi |
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| Subyek: | > Budidaya tanaman |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | 4060132 . Digilib |
| Date Deposited: | 11 Dec 2015 02:12 |
| Terakhir diubah: | 11 Dec 2015 02:12 |
| URI: | http://digilib.unila.ac.id/id/eprint/15508 |
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