Digital Library: No conditions. Results ordered -Date Deposited. 2024-03-29T01:43:15ZEPrintshttp://digilib.unila.ac.id/images/sitelogo.pnghttp://digilib.unila.ac.id/2015-09-07T04:22:02Z2015-09-07T04:22:03Zhttp://digilib.unila.ac.id/id/eprint/12405This item is in the repository with the URL: http://digilib.unila.ac.id/id/eprint/124052015-09-07T04:22:02ZDESKRIPSI NILAI GIZI DAN INDEKS GLIKEMIK
MIE BERBAHAN BAKU NON-TERIGUAbstrak
Berdasarkan hasil kajian preferensi konsumen, mie merupakan produk
pangan yang paling sering dikonsumsi oleh sebagian besar masyarakat baik
sebagai makanan sarapan maupun sebagai selingan. Sebagai komoditas tanaman
pangan yang memiliki produktivitas tinggi, perlu dilakukan diversifikasi ubi kayu,
jagung, sagu, beras dan sukun menjadi mie. Penelitian ini bertujuan untuk
mendeskripsikan nilai gizi dan indeks glikemik mie berbahan baku non-terigu
antara lain mie pati sukun, mie pati sagu, mie pati singkong, mie beras komersial,
dan mie pati jagung komersial. Penelitian disusun dalam faktor tunggal dengan
dua ulangan. Faktor tunggal tersebut adalah jenis mie yaitu mie pati sukun, mie
pati sagu, mie pati singkong, mie beras komersial, dan mie pati jagung komersial.
Data hasil penelitian dirata-rata dan disajikan secara deskriptif dalam bentuk
diagram batang.
Dari hasil penelitian di peroleh kandungan air kelima mie non-terigu
berkisar antara 9%-10,2%. Kandungan protein berkisar antara 0,63% (bb)-3,66%
(bb). Kandungan abu berkisar antara 0,15% (bb)-0,62% (bb). Kandungan lemak
berkisar antara 0,31% (bb)-0,50% (bb). Kandungan serat kasar berkisar antara
0,23% (bb)-0,36% (bb). Kandungan karbohidrat berkisar antara 86,52% (bb)-
81,63% (bb). Kandungan total serat pangan kelima mie non-terigu berkisar antara
(1,59% (bb)-6,08% (bb). Kandungan pati resisten berkisar antara 3,58% (bb)-
10,47% (bb). Daya cerna pati berkisar antara 25,07% (bb)-29,45% (bb). Kelima
jenis produk mie berbahan baku non-terigu memiliki nilai indeks glikemik yang
tergolong tinggi (>70) yaitu mie pati singkong sebesar 122,24, mie pati sukun
sebesar 117,94, mie pati sagu sebesar 105,99, mie beras komersial sebesar 104,13,
dan mie pati jagung komersial sebesar 100,18. Rendahnya kandungan serat
pangan yang terkandung dalam produk (1,59%-6,08% bb) menyebabkan tinggi
nya nilai indeks glikemik. Indeks glikemik dipengaruhi oleh daya cerna pati dan
pati resisten. Tingginya Beban Glikemik mie pati sukun, mie pati sagu, mie pati
singkong, mie beras komersial, dan mie pati jagung komersial berkaitan dengan
nilai IG dan kandungan karbohidrat dalam bahan pangan.
Kata kunci : Mie non-terigu, gizi, indeks glikemik
Abstract
According to the observation result of consumer preferences, noodles are
consumed the most frequently by the citizens whether as their breakfast or only as
interlude. As the food commodities with high productivity, need to be diversified
upon cassavas, corns, sago, rice and breadfruit become noodles. The purpose of
this research is to describe the nutrient values and glycemic index of non-wheat
noodles i.e. breadfruit-essence noodles, sago-essence noodles, cassava-essence
noodles, commercial-rice noodles, and corn-essence noodles. The research was
arranged into single factor with double repetition. The single factor is the noodles,
i.e. breadfruit-essence noodles, sago-essence noodles, cassava-essence noodles,
commercial-rice noodles, and corn-essence noodles. All of the data of the research
are managed into average value and served in form of bar diagram.
Based on the result of the research, all the non-wheat noodles contained
Water is about 9% - 10.2%, Protein is about 0.63% - 0.66%, Fat is about 0.31% -
0.50, rough fiber is about 0.23% - 0.36%, Carbohydrate is about 81.63% -
86.52%. Total food fibers of all the non-wheat noodles are 1.59% - 6.08%. Total
resistant essence is about 3.58% - 10.47%. Absorbing effort of the essences is
about 25.07% - 29.45%.
All the non-wheat noodles relatively have high value of glycemic index
(>70) i.e. cassava-essence noodle is 122.24, breadfruit-essence noodle is 117.94,
sago-essence noodle is 105.99, commercial-rice noodle is 104.13, and
commercial-corn noodle is 100.18. The low substance of food fiber in this
products increase the value of glycemic index. Glycemic index is affected by
absorbing effort of essence and the essence resistant. The high glycemic burden of
breadfruit-esssence noodles, sago-essence noodles, cassava-essence noodles,
commercial-rice noodles, and commercial-corn noodles are related to GI value
and Carbohydrate in the food substances.
Keywords : Non-wheat noodles, Nutrient, Glycemic IndexNovi Sugiartini 0614051057