PENGARUH EKSTRAK DAUN SALAM (SYZYGIUM POLYANTHUM (WIGHT.) WALP.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN
ABSTRACT: In some Asian
countries, diabetes mellitus (DM) is suggested to be close related to their
rice daily intake as rice intake contributes significantly into their blood
glucose level. Threrefore, for patient of DM or people who has high risk of
digestibility of starch should be lowered. This research was aimed to obtain an
optimal concentration of bay leaf extract that produces instant rice with low
levels of starch hydrolysis, the high antioxidant activity and sensory
properties are preferred. The experiment was arranged in a Complete Randomized
Block Design (CRBD) with six bay leaf extract concentrations which were 0%, 5%,
10%, 15%, 20% and 25% of the solution volume for cooking. The results showed
the addition of the bay leaf extract did not affect the rate of starch
hydrolysis and total phenol of instant rice, but it effected on antioxidant
activity and sensory properties of instant rice. The best treatment of the
instant rice with the addition of bay leaf extract at 0 % who has the degree of
hydrolysis of starch by 15.21 %, the antioxidant activity by 79.44 %, total of
phenol about 0.19 ppm GAE, the percentage of panelists with like criteria to
odor about 49.52 %, the taste 59.05 %, color 86.67 % and fluffier 41.90%.
Penulis: Isnaini Rahmadi,
Samsu Udayana Nurdin, Sussi Astuti
Kode Jurnal: jppertaniandd160871
