SUBTITUSI PASTA TALAS BELITUNG (XANTHOSOMA SAGITTIFOLIUM (L.) SCHOTT), TEPUNG TEMPE KEDELAI DAN TEPUNG TAPIOKA DALAM PEMBUATAN MIE BASAH UNTUK PENDERITA DIABETES MELITUS
Abstract: Prevalence of
Diabetes Mellitus (DM) is increasing from year to year. One alternative of
therapy for diabetic is healthy diet to reduce elevated levels of blood glucose
and reduce of clinical symptoms that may increase the risk of complications.
One alternative is the use of local food consumption belitung taro that have a
low GI and carbohydrate sources. Wet noodle is one alternative to increase the
added value of taro belitung. In a wet noodle processing can be substituted
soybean cake flour and tapioca flour to increase nutritional value. The purpose
of research analyzing the effect of substitution belitung taro paste, soybean
cake flour and tapioca flour to the value of the energy, chemical quality,
physical quality and organoleptic test wet noodle for diabetic. Types of
experimental studies with research designs completely randomized design (CRD).
Level of treatment is the ratio of wheat flour, pasta belitung taro, tapioca
flour and soybean cake flour is P0 = (100: 0: 0: 0), P1 = (50: 30: 15: 5), P2 =
(40: 35: 15: 10), P3 = (35: 40: 10: 15). The results is treatment P3 (35%
wheat, 40% belitung taro paste, 10% tapioca flour and 15% soybean cake flour)
is the best standard of treatment because it contains 252 Calories of energy
lower than 30% of the rice, carbohydrate 37.41% and mostly in the form of
oligosaccharides so reducing sugar is low (0.173 mg /dl), the resulting
reduction sugar level lower than P0. Wet pasta noodles taro belitung have 3x
more fiber than a wet noodle from wheat flour, protein 11.9 g/100 g fulfill of
15% / 100 g (2000 Calories / day), 6.1% fat in the form of saturated fat and
fulfill of 10%/100 g (2000 Calories/day), 1.5% ash content and a water content
of 41%. Elasticity wet noodle treatment P3 level by 20% and power dropped 0.7
N. The panelists 129emped an the wet noodle pasta belitung taro. Other research
to determine how many levels of oligosaccharides wet noodle pasta belitung
taro.
Penulis: Ika Heri Kustanti,
Astutik Pudjirahaju, Suliastutik, Theresia Puspita
Kode Jurnal: jppertaniandd130496