NILAI INDEKS GLIKEMIK DAN KADAR GIZI MI GANDUM (Triticum aestivum L.) UTUH var. DEWATA
GLYCEMIC SCORE AND NUTRITION VALUE OF WHOLE WHEAT (Triticum aestivum L.) var. DEWATA NOODLE
Oleh, Febrine Pentadini
NIM: 652010002
TUGAS AKHIR
Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika guna memenuhi sebagian dari persyaratan untuk mencapai gelar Sarjana Sains (Kimia)
Program Studi Kimia
Fakultas Sains dan Matematika Universitas Kristen Satya Wacana
1
Nilai Indeks Glikemik dan Kadar Gizi Mi Gandum (Triticum aestivum L.) Utuh var. Dewata
(Glycemic Score and Nutrition Value of Whole Wheat (Triticum aestivum L.) var. Dewata) Noodle
Febrine Pentadini*, Silvia Andini**, Sri Hartini** Program Studi Kimia, Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana, Salatiga Jln. Diponegoro no. 52-60 Salatiga 50711
*652010002@student.uksw.edu
Abstract
Indonesia has Dewata variety of wheat, in which the product made of that whole wheat flour would be liked by Indonesian people more and more. Such kind of product could be alternative food for diabetics because it has an average glycemic score of 55-69. Amylose content, starch digestibility, and resistant starch content influence glycemic score. Low glycemic score has high amylose content, low starch digestibility and high resistant starch content. Noodle is one of favorite food made of wheat, in Indonesia. Goal of this research was to determine amylose content, starch digestibility, resistant starch content, glycemic score, and nutrition value of whole wheat noodle. Noodle was made from subtitution of whole wheat flour with levels of 0%, 10%, 20%, 30%, 40%, and 50%. Resistant starch content and starch digestibility were measured by enzymatic method, amylose content with gelatinization method, crude fiber with gravimetic method. The data were analyzed using Randomized Complete Block Design (RCBD) with 6 treatments and 4 repetitions. Tukey Honest Significant Difference (HSD) 5% was applied to determine the significant differences among treatments. Nutrition value of the most accepted was analyzed by descriptive analysis with 3 repetitions. Glycemic score was measured with incremental area under the blood glucose response curve (IAUC) method. The result showed that the higher level subtitution of whole wheat flour, the higher amylose, crude fiber, and resistant starch contents and the lower starch digestibility. Glycemic score of 20%- whole wheat noodle, 66,23±6,14, was lower than that of wheat noodle. Besides, the nutrition value of whole wheat noodle met the Indonesian National Standard (SNI) No. 01-2987-1992.
