?url_ver=Z39.88-2004&rft_id=1314051050&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PERBANDINGAN+KUNYIT+DAN+KAYU+MANIS+YANG%0D%0ADITAMBAHKAN+PADA+PEMASAKAN+NASI+TERHADAP+TINGKAT%0D%0AHIDROLISIS+PATI%2C+AKTIVITAS+ANTIOKSIDAN+DAN+PENERIMAAN%0D%0AKONSUMEN+NASI&rft.creator=YOFITA+SULFIANA+SUNDARI%2C++1314051050&rft.subject=RS+Pharmacy+and+materia+medica&rft.subject=Pertanian+(+Umum+)&rft.description=Konsumsi+nasi+secara+tidak+langsung+menyebabkan+diabetes+melitus.+Menurunkan%0D%0Apencernaan+pati+pada+nasi+merupakan+salah+satu+strategi+yang+berpeluang+untuk%0D%0Amengurangi+efek+hiperglikemik+pada+nasi.+Beberapa+penelitian+menunjukkan%0D%0Akunyit+(Curcuma+longa+Linn)+dan+kayu+manis+(Cinnammum+sp)+mengurangi%0D%0Apencernaan+pati+karena+kandungan+fenoliknya.+Penelitian+ini+bertujuan+untuk%0D%0Amempelajari+apakah+kunyit%2C+kayu+manis+dan+kombinasinya+memiliki+potensi+untuk%0D%0Amengurangi+pencernaan+nasi+putih.+Selain+itu%2C+karena+rempah-rempah+kaya+akan%0D%0Apolifenol+peran+dari+senyawa+polifenol+dalam+pencernaan+pati+dan+menerangkan%0D%0Aaktivitas+antioksidan+juga+dipelajari.+Penelitian+ini+menunjukkan+bahwa%0D%0Apenambahan+kunyit+dan+kayu+manis+untuk+pemasakan+nasi+tidak+berpengaruh%0D%0Aterhadap+tingkat+hidrolisis+pati%2C+aktivitas+antioksidan%2C+dan+kandungan+fenolik+pada%0D%0Anasi+namun+secara+signifikan+mempengaruhi+penerimaan+konsumen+nasi.%0D%0AYofita+Sulfiana+Sundari%0D%0APerlakuan+terbaiknya+adalah+kombinasi+2+gram+kunyit+dan+1+gram+kayu+manis%0D%0Ayang+menghasilkan+nasi+dengan+karakteristik+seperti+berikut%3B+tingkat+hidrolisis+pati%0D%0Aadalah+3%2C988+kali+lipat%2C+aktivitas+antioksidan+42%2C025%25+dan+total+fenol+adalah%0D%0A117%2C175+ppm+(GAE)%2C+dan+konsumen+menganggap+bahwa+nasi+ini+cocok+sebagai%0D%0Amakanan+pokok.%0D%0AKata+kunci+%3A+kunyit%2C+kayu+manis%2C+respon+glikemik%2C+fenol%2C+hidrolisis+pati.%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AConsumption+of+rice+is+suggested+as+risk+of+diabetes+mellitus.+Reducing+of+starch%0D%0Adigestibility+of+the+rice+is+one+of+promising+strategies+to+reduce+hyperglycemic%0D%0Aeffect+of+the+rice.+Some+research+indicate+turmeric+(Curcuma+longa+Linn)+and%0D%0Acinnamon+(Cinnammum+sp)+reduced+starch+digestibility+due+to+their+phenolic%0D%0Acontent.+This+research+aimed+to+study+whether+turmeric%2C+cinnamon+and+their%0D%0Acombination+have+potentiality+to+reduce+starch+digestibility+of+white+rice.%0D%0AMoreover%2C+due+to+the+spices+are+rich+in+polyphenol+the+role+of+polyphenol%0D%0Acompounds+in+starch+digestibility+and+antioxidative+effect+was+also+elucidated.%0D%0AThe+results+showed+that+the+addition+of+turmeric+and+cinnamon+for+cooking+of+rice%0D%0Ahave+no+effect+on+the+level+of+starch+hydrolysis%2C+antioxidant+activity+and+phenolic%0D%0Acontent+of+rice+but+significantly+affected+the+consumer+acceptance+of+the+rice.+The%0D%0AYofita+Sulfiana+Sundari%0D%0Abest+formula+was+combination+of+2+grams+of+turmeric+and+1+gram+of+cinnamon%0D%0Awhere+the+rice+cooked+by+adding+the+formula+has+characteristics+as+followed%3B%0D%0AStarch+hydrolysis+level+was+3%2C988+fold%2C+antioxidant+activity+was+42%2C025%25%2C+total%0D%0Aphenol+was+117%2C175+ppm+(GAE).+And+consumers+considered+that+the+rice+was%0D%0Asuitable+for+staple+food.%0D%0AKeyword+%3A+turmeric%2C+cinnamon%2C+glycemic+response%2C+phenol%2C+starch+hydrolysis.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2017-12-21&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29776%2F1%2FABSTRACT%2520%2528ABSTRAK%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29776%2F2%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F29776%2F3%2FSKRIPSI%2520FULL.pdf&rft.identifier=++YOFITA+SULFIANA+SUNDARI%2C+1314051050++(2017)+PENGARUH+PERBANDINGAN+KUNYIT+DAN+KAYU+MANIS+YANG+DITAMBAHKAN+PADA+PEMASAKAN+NASI+TERHADAP+TINGKAT+HIDROLISIS+PATI%2C+AKTIVITAS+ANTIOKSIDAN+DAN+PENERIMAAN+KONSUMEN+NASI.++FAKULTAS+PERTANIAN%2C++UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F29776%2F