?url_ver=Z39.88-2004&rft_id=1914051013&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+KONSENTRASI+DAN+WAKTU+PENAMBAHAN+MINYAK%0D%0ASAWIT+MERAH+TERHADAP+RESPON+GLIKEMIK+DAN%0D%0AGELATINISASI+PADA+NASI&rft.creator=DUWINDA+%2C+.&rft.subject=570+Biologi&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=%0D%0AThe+glycemic+response+is+the+physiological+state+of+blood+sugar+levels+for+a+certain%0D%0Aperiod+of+time+after+a+person+consumes+food.+Red+palm+oil+(MSM)+is+one+of+the%0D%0Aproducts+produced+from+the+processing+of+crude+palm+oil+which+is+still+rich+in%0D%0Acarotene+and+vitamin+E.+MSM-fortified+rice+is+thought+to+form+type+5+resistant%0D%0Astarch+and+slow+gelatinization+due+to+the+presence+of+fat+contained+in+MSM.+The%0D%0Apurpose+of+this+study+consists+of+2+stages+of+research.+The+first+study+was+to%0D%0Adetermine+the+effect+of+adding+MSM+on+the+glycemic+response+and+the+second%0D%0Astudy+to+determine+the+effect+of+the+concentration+and+time+of+adding+MSM+on+the%0D%0Adegree+of+gelatinization+of+rice.+The+first+study+used+11+subjects+with+4+samples%0D%0Aconsisting+of+glucose%2C+rice+0%25+MSM+(C0)%2C+rice+2%25+MSM+before+cooking+(C2P1)%0D%0Aand+rice+2%25+MSM+after+cooking+(C2P2)+then+the+calculation+is+carried+out+using%0D%0Athe+area+under+the+curve+(LADK).+The+second+study+was+arranged+in+a+two-factor%0D%0Afactorial+Complete+Randomized+Block+Design+(RAKL)+with+the+first+factor+being%0D%0Athe+concentration+of+MSM+(C0%3A+0%25%2C+C2%3A+2%25%2C+C4%3A+4%25)+and+the+method+of+adding%0D%0AMSM+(P1%3A+before+cooking+and+P2%3A+after+cooking)+.+The+processed+data+were+tested%0D%0Afor+analysis+of+variance+and+further+tests+with+a+5%25+BNT+test.+The+results+showed%0D%0Athat+the+glycemic+response+value+ranged+from+12390+to+12831.82+area+units+for+the%0D%0Arice+sample+and+for+pure+glucose+glycemic+response+value+that+was+13509.55+area%0D%0Aunits.+The+degree+of+gelatinization+of+rice+ranged+from+80.23%25+to+109.23%25.+The%0D%0Aaddition+of+MSM+did+not+significantly+affect+the+glycemic+response+of+rice+but%0D%0Acould+reduce+the+degree+of+gelatinization+of+rice%2C+which+did+not+depend+on+the%0D%0Aconcentration+or+time+of+addition+of+MSM.%0D%0AKeywords%3A+Rice%2C+Red+Palm+Oil%2C+Glycemic+Response%2C+Gelatinization%0D%0A%0D%0ARespon+glikemik+adalah+keadaan+fisiologis+kadar+gula+darah+selama+periode+waktu%0D%0Atertentu+setelah+seseorang+mengonsumsi+makanan.+Minyak+sawit+merah+(MSM)%0D%0Amerupakan+salah+satu+produk+yang+dihasilkan+dari+pengolahan+minyak+sawit%0D%0Amentah+yang+masih+kaya+akan+karoten+dan+vitamin+E.+Nasi+yang+difortifikasi%0D%0AMSM+diduga+dapat+membentuk+pati+resisten+tipe+5+dan+memperlambat+gelatinisasi%0D%0Akarena+kehadiran+lemak+yang+terkandung+dalam+MSM.+Tujuan+penelitian+ini%0D%0Aterdiri+dari+2+tahap+penelitian.+Penelitian+pertama+untuk+mengetahui+pengaruh%0D%0Apenambahan+MSM+terhadap+respon+glikemik+dan+penelitian+kedua+untuk%0D%0Amengetahui+pengaruh+konsentrasi+dan+waktu+penambahan+MSM+terhadap+derajat%0D%0Agelatinisasi+nasi.+Penelitian+pertama+menggunakan+11+subjek+dengan+4+sampel%0D%0Ayang+terdiri+dari+glukosa%2C+nasi+0%25+MSM+(C0)%2C+Nasi+2%25+MSM+sebelum+dimasak%0D%0A(C2P1)+dan+Nasi+2%25+MSM+setelah+dimasak+(C2P2)+selanjutnya+dilakukan%0D%0Aperhitungan+menggunakan+luas+area+di+bawah+kurva+(LADK).+Penelitian+kedua%0D%0Adisusun+dalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+faktorial+dua+faktor%0D%0Adengan+faktor+pertama+konsentrasi+MSM+(C0%3A+0%25%2C+C2%3A+2%25%2C+C4%3A+4%25)+dan+cara%0D%0Apenambahan+MSM+(P1%3A+sebelum+pemasakan+dan+P2%3A+sesudah+pemasakan).+Data%0D%0Ahasil+diolah+diuji+analisis+dengan+sidik+ragam+dan+uji+lanjut+dengan+uji+BNT+5%25.%0D%0AHasil+penelitian+menunjukkan+nilai+respon+glikemik+berkisar+12390+hingga%0D%0A12831.82+satuan+luas+untuk+sampel+nasi+serta+untuk+nilai+respon+glikemik+glukosa%0D%0Amurni+yaitu+sebesar+13509%2C55+satuan+luas.+Nilai+derajat+gelatinisasi+nasi+berkisar%0D%0Aantara+80.23%25+hingga+109.23%25.+Penambahan+MSM+tidak+berpengaruh+nyata%0D%0Aterhadap+respon+glikemik+nasi+tetapi+dapat+menurunkan+derajat+gelatinisasi+nasi%0D%0Ayang+penurunannya+tidak+tergantung+pada+konsentrasi+atau+waktu+penambahan%0D%0AMSM.%0D%0AKata+kunci%3A+Nasi%2C+Minyak+Sawit+Merah%2C+Respon+Glikemik%2C+Gelatinisasi&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-04-28&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F71775%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F71775%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F71775%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++DUWINDA+%2C+.++(2023)+PENGARUH+KONSENTRASI+DAN+WAKTU+PENAMBAHAN+MINYAK+SAWIT+MERAH+TERHADAP+RESPON+GLIKEMIK+DAN+GELATINISASI+PADA+NASI.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F71775%2F