?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+RESPON+GLIKEMIK+BEBERAPA+PRODUK+OLAHAN%0D%0AUBI+JALAR+UNGU&rft.creator=VENNI+ELSA+MELINDA+MANIK%2C++1314051049&rft.subject=Budidaya+tanaman&rft.description=Ubi+jalar+ungu+segar+dapat+diolah+menjadi+produk+ubi+jalar+ungu+rebus+dan+tepung%0D%0Aubi+jalar+ungu.+Tepung+ubi+jalar+ungu+dimodifikasi+melalui+proses+gelatinisasi%0D%0Asebagian+dan+retrogradasi+menghasilkan+tepung+ubi+jalar+ungu+kaya+pati+resisten%0D%0Ayang+memiliki+efek+fisiologis+menurunkan+respon+glikemik.+Tepung+ubi+jalar%0D%0Aungu+kaya+pati+resisten+dapat+diolah+menjadi+produk+mie+ubi+jalar+ungu+kaya+pati%0D%0Aresisten.+Penelitian+ini+bertujuan+untuk+mendapatkan+nilai+respon+glikemik+pada%0D%0Aproduk+olahan+ubi+jalar+ungu+seperti+ubi+jalar+ungu+rebus%2C+mie+ubi+jalar+ungu%2C+dan%0D%0Amie+ubi+jalar+ungu+kaya+pati+resisten%2C+serta+menentukan+satu+produk+olahan+ubi%0D%0Ajalar+ungu+yang+memiliki+respon+glikemik+terendah.+Pengamatan+yang+dilakukan%0D%0Ameliputi+proksimat+(air%2C+abu%2C+lemak%2C+protein%2C+dan+karbohidrat)%2C+total+fenol%2C+kadar%0D%0Aantosianin%2C+kadar+pati+resisten%2C+tingkat+konversi+tepung+menjadi+gula+oleh+enzim+%CE%B1-%0D%0Aamilase.+Penentuan+respon+glikemik+3+produk+olahan+ubi+jalar+ungu%0D%0Amenggunakan+10+orang+subjek+dengan+sirup+glukosa+sebagai+pangan+pembanding.%0D%0AData+respon+glikemik+dianalisis+dengan+sidik+ragam+dan+uji+lanjut+Duncan+pada%0D%0Ataraf+5%25.+Hasil+penelitian+menunjukkan+respon+glikemik+produk+mie+ubi+jalar%0D%0Aungu+kaya+pati+resisten+memiliki+respon+glikemik+terendah+dengan+kadar+air%0D%0AVenni+Elsa+Melinda+Manik%0D%0A44%2C13+%25+%C2%B1+0%2C34%2C+kadar+abu+1%2C38%25+bk+%C2%B1+0%2C16%2C+kadar+protein+1%2C70%25+bk+%C2%B1+0%2C36%2C+kadar%0D%0Alemak+0%2C63%25+bk+%C2%B1+0%2C02%2C+kadar+karbohidrat+96%2C29%25+bk+%C2%B1+0%2C38%2C+total+fenol+327%2C10+%C2%B1%0D%0A2%2C78+mg+GAE%2F100g+bk%2C+kadar+antosianin+93%2C94+%C2%B1+0%2C43+mg%2F100g+bk%2C+kadar+pati%0D%0Aresisten+14%2C29%25+bk+%C2%B10%2C17%2C+tingkat+konversi+tepung+menjadi+glukosa+oleh+enzim+%CE%B1-%0D%0Aamilase+52%2C26%25+%C2%B1+1%2C40+dari+total+bahan%2C+luas+area+di+bawah+kurva+3039%2C00%2C+dan%0D%0Aprediksi+nilai+indeks+glikemik+58%2C74.%0D%0AKata+kunci+%3A+mie+ubi+jalar+ungu%2C+pati+resisten%2C+respon+glikemik%2C+ubi+jalar+ungu%0D%0A%0D%0AABSTRACT%0D%0A%0D%0APurple+sweet+potato+(Ipomoea+batatas+L.)+is+very+potential+to+be+developed+as%0D%0Afunctional+food.+Purple+sweet+potato+could+be+boiled+and+consumed+as+snack+or%0D%0Aprocessed+into+intermediate+products+such+as+flour.+Further+more+purple+sweet%0D%0Apotato+flour+could+be+modified+through+partial+gelatinization+and+retrogradation%0D%0Aprocess.+The+combination+of+these+processes+resulted+resistant+starch+rich-purple%0D%0Asweet+potato+flour+which+has+a+physiological+effect+of+lowering+the+glycemic%0D%0Aresponse.+Resistant+starch+rich-purple+sweet+potato+flour+can+used+as+the+main%0D%0Aingredient+for+noodle+products.+The+aim+of+this+research+was+to+obtain+glycemic%0D%0Aresponse+values+of+purple+sweet+potato+products+such+as+boiled+purple+sweet%0D%0Apotatoes%2C+purple+sweet+potato+noodles%2C+and+resistant+starch+rich-purple+sweet%0D%0Apotato+noodles.+So+that+we+found+the+lowest+glycemic+response+value.+The%0D%0Aparameters+observed+were+the+proximate+analysis+(mouisture%2C+ash%2C+protein%2C+fat%2C+and%0D%0Acarbohydrate)%2C+total+phenolic%2C+anthocyanin%2C+resistant+starch+contents%2C+and%0D%0Aconversion+rate+of+flour+to+sugar+by+enzyme+%CE%B1-amylase.+Ten+subject+were%0D%0Ainvolved+in+the+determination+of+glycemic+response.+The+glycemic+response+was%0D%0Adetermined+by+the+area+under+curve+(AUC)+of+the+blood+glucose+after+consumption%0D%0AVenni+Elsa+Melinda+Manik%0D%0Aof+the+products+and+glucose+syrup+was+used+as+a+reference.+The+glycemic%0D%0Aresponse+data+of+products+were+analyzed+using+analysis+of+variance+(ANOVA)+and%0D%0Afurther+tested+using+Duncan's+multiple+range+to+know+the+mean+differences+among%0D%0Aproducts+at+P+%3C+0%2C05.+The+results+showed+the+resistant+starch+rich-purple+sweet%0D%0Apotato+noodles+had+the+lowest+glycemic+response+with+total+moisture+of+44%2C13+%25+%C2%B1%0D%0A0%2C34%2C+ash+1%2C38%25+db+%C2%B1+0%2C16%2C+protein+1%2C70%25+db+%C2%B1+0%2C36%2C+fat+0%2C63%25+db+%C2%B1+0%2C02%2C%0D%0Acarbohydrate+by+difference+96%2C29%25+db+%C2%B1+0%2C38%2C+total+phenolic+327%2C10+%C2%B1+2%2C78+mg%0D%0AGAE%2F100g+db%2C+anthocyanin+content+93%2C94+%C2%B1+0%2C43+mg%2F100g+db%2C+resistant+starch%0D%0Acontent+14%2C29%25+db+%C2%B10%2C17%2C+conversion+rate+of+flour+to+sugar+by+enzyme+%CE%B1-amylase%0D%0A52%2C26%25+%C2%B1+1%2C40%2C+area+under+curve+3039%2C00%2C+and+predicted+glycemic+index+58%2C74.%0D%0AKeywords%3A+glycemic+response%2C+purple+sweet+potato%2C+purple+sweet+potato+noodle%2C%0D%0Aresistant+starch&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2017-12-13&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29584%2F1%2FABSTRACT%2520%2528ABSTRAK%2529.pdf&rft.for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