INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY
ABSTRACT: Nowadays, healthy
food with low glycemic index is very usefull to people with diabetes mellitus because
it will not increase blood sugar levels quickly. The purpose of this study was
to know theglycemic index values of nugget made from tempeh and pecay, and
evaluate macro nutrient density ofthe nugget. In this research used glycemic
index (GI) test for subject with healthy criteria. Eachformula consisted of
nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5%tapioca),
P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20%
pecay :25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5%
tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65%
tempeh : 5% pecay : 25% flour : 5% tapioca).The best formula is the nugget made
with from 55% tempeh : 15% pecay. That formula has value of glicemic index were
22%, moisture content were 50%, ash content were 2,4%, fat content were 19%,protein
content were 54,6%, carbohydrates content were 24%. The dietary fiber as
Insoluble DietaryFiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total
Dietary Fiber were 24,72%.
Penulis: Ertriani Anindya
Meiflorisa
Kode Jurnal: jppertaniandd170528
