?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+CAMPURAN+KUNYIT%2C+KAYU+MANIS%2C+DAN+DAUN+JAMBU+BIJI+PADA+PEMASAKAN+NASI+TERHADAP+TINGKAT+HIDROLISIS+PATI%2C+AKTIVITAS+ANTIOKSIDAN%2C+TOTAL+FENOL+DAN+RESPON+GLIKEMIK+NASI&rft.creator=SITI+MA%E2%80%99RIFAH%2C+1314051045&rft.subject=Pertanian+(+Umum+)&rft.subject=Budidaya+tanaman&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+formulasi+campuran+kunyit%2C+kayu+manis+dan+daun+jambu+biji+untuk+memasak+nasi+agar+mendapatkan+nasi+yang+memiliki+tingkat+hidrolisis+pati+rendah%2C+aktivitas+antioksidan+dan+total+fenol+nasi+yang+tinggi+dan+layak+dijadikan+sebagai+makanan+pokok.+Penelitian+ini+merupakan++pengembangan+formula+dasar+yang+merupakan+campuran+2+g+kunyit+dan++1+kayu+manis+dengan+penambahan+daun+jambu+biji.++Berat+daun+jambu+biji+yang+akan+ditambahkan+maksimal+50%25+dari+total+campuran+(1%2C5+g).++Data+yang+diperoleh+dianalisis+ragam+untuk+mendapatkan+penduga+ragam+galat+dan+uji+signifikan+untuk+mengetahui+ada+tidaknya+pengaruh+antar+formula.++Kehomogenan+data+diuji+dengan+uji+Bartlet+dan+kemenambahan+data+diuji+dengan+uji+Tuckey.++Untuk+mengetahui+perbedaan+antar+formula+campuran+kunyit%2C+kayu+manis+dan+daun+jambu+biji+data+diuji+lebih+lanjut+dengan+uji+beda+nyata+terkecil+(BNT)+pada+taraf+nyata+5%25.++Berdasarkan+hasil+penelitian+dapat+disimpulkan+bahwa+formulasi+campuran+kunyit%2C+kayu+manis+dan+daun+jambu+biji+tidak+berpengaruh+terhadap+tingkat+hidrolisis+pati+nasi%2C+tetapi+berpengaruh+terhadap+aktivitas+antioksidan+dan+kadar+total+penol+nasi+yang+dihasilkan.+Formula+campuran+1%2C33+g+kunyit%2C+0%2C67+kayu+manis%2C+dan+1+g+daun+jambu+biji+menghasilkan+nasi+yang+dianggap+layak+sebagai+makanan+pokok+oleh+konsumen%2C+memiliki+aktivitas+antioksidan+tetapi+belum+dapat+menurunkan+respon+glikemik+nasi.+%0D%0A%0D%0AKata+kunci%3A+Nasi%2C+Kunyit%2C+Kayu+Manis+dan+Daun+Jambu+Biji.%0D%0A%0D%0AEFFECT+OF+ADDITION+OF++COMBINATION+OF+TURMERIC%2C+CINNAMON+OR+GUAVA+LEAVES+FOR+RICE+COOKING+ON+STARCH+DIGESTIBILITY%2C+ANTIOXIDANT+ACTIVITY%2C+PHENOLIC+CONTENT+AND+CONSUMER+ACCEPTABILITY+OF+THE+RICE%0D%0A%0D%0AThe+research+aims+to+evaluate+the+effect+of+addition+of+combination+of+turmeric+(..bhs+latin)%2C+cinnamon+(bhs+latin)+atau+guava+leasves+(bhs+latin)+for+rice+cooking+on+starch+digestibility%2C+antioxidant+activity%2C+total+phenolic+content+and+consumer+acceptability+of+the+rice.+Basic+formula+containing+2+g+of+turmeric+and+1+g+cinnamon+was+reformulated+by+adding+of+guava+leaves.+Peroportion+of+guava+leaves+in+formulation+was+less+than+50+%25+(1%2C5+g).+Analysis+of+variance+(Anova)+was+applied+to+the+data+in+order+to+get+estimated+error+and+to+observe+the+differentiation+between+the+formulas.+Homogenity+and+additivity+of+the+data+were+evaluated+using+Bartlet+and+Tuckey+analysis.+The+result+shows+that+formulations+containing+turmeric%2C+cinnamon+or+guava+leaves+did+not+affect+starch+digestibility%2C+antioxidant+activity+and+total+phenolic+content+of+the+rice.+Rice+cooked+with+formulation+containing++of+1%2C33+g+turmeric%2C+0%2C67+g+cinnamon+and+1guava+leafwas+considered+suitable+as+staple+food.+The+rice+has+antioxidant+activity+but+its+glycemix+respons+was+similar+with+the+common+rice+(control).%0D%0AKeywords%3A+Rice%2C+Turmeric%2C+Cinnamon%2C+and+Guava+Leaf.%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2017-11-21&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29512%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29512%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29512%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++SITI+MA%E2%80%99RIFAH%2C+1314051045++(2017)+PENGARUH+PENAMBAHAN+CAMPURAN+KUNYIT%2C+KAYU+MANIS%2C+DAN+DAUN+JAMBU+BIJI+PADA+PEMASAKAN+NASI+TERHADAP+TINGKAT+HIDROLISIS+PATI%2C+AKTIVITAS+ANTIOKSIDAN%2C+TOTAL+FENOL+DAN+RESPON+GLIKEMIK+NASI.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F29512%2F