Penurunan Indeks Glikemik berbagai Varietas Beras Melalui Proses Pratanak

Show simple item record

dc.contributor Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl.Tentara Pelajar No. 12 A, Bogor en-US
dc.contributor Dept. Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor en-US
dc.contributor Alumnus Sekolah Pascasarjana, Institut Pertanian Bogor en-US
dc.creator Widowati, Sri
dc.creator Santosa, B.A. Susila
dc.creator Astawan, Made
dc.creator Akhyar, nFN
dc.date 2018-12-11
dc.date.accessioned 2019-10-09T09:43:48Z
dc.date.available 2019-10-09T09:43:48Z
dc.identifier http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9774
dc.identifier 10.21082/jpasca.v6n1.2009.1-9
dc.identifier.uri http://124.81.126.59/handle/123456789/8035
dc.description Prevalensi penyakit degeneratif seperti diabetes melitus (DM) terjadi akibat perubahan gaya hidup masyarakat. Saat ini, jumlah penderita DM di Indonesia sekitar 14 juta jiwa. Diet pangan ber-indeks glikemik (IG) rendah akan membantu dalam  pencegahan primer dan pengendalian DM. Penelitian ini bertujuan untuk mengevaluasi penurunan IG beras dan perubahan mutu gizinya akibat proses pratanak. Prinsip proses pratanak yaitu perendaman gabah di dalam air (60ºC, 4 jam), pengukusan (20 menit), pengeringan I (100ºC, k.a. 18-20%) dan pengeringan II (60ºC, k.a. ≤ 12%). Hasil penelitian menunjukkan proses pratanak dapat meningkatkan kadar amilosa (15,44-26,32% menjadi 19,35-27,23%) dan serat pangan (4,67-7,57% menjadi 8,19-10,27%), tetapi menurunkan daya cerna pati in vitro (62,21-78,63% menjadi 36,40-49,74%). Proses pratanak menunjukkan hasil positif untuk memproduksi beras IG rendah, karena kemampuannya dalam menurunkan IG (54,43-97,29 menjadi 44,22- 76,32). Reducing glycemic index on some rice varieties using parboiled processing.Degenerative diseases such as diabetes mellitus (DM) become prevalence to the people' health due to the changing of lifestyles. Nowadays, the number of Indonesian diabetics around 14 million people. Diet of low glycemic index (GI) foods will assist in primarly production and controlling of DM. This research was aimed to evaluate reducing of GI rice and its nutritional quality changing due to parboiled processing. The basic process of parboiled rice i.e. rough rice steeping in waters (60·e, 4 h), steaming (20 minutes). drying I (100 °C. m.c. 18-20%) and drying II (60·e. m.c. d" 12%). Result showed that_parboiled processing increased rice amylose (15.44-26.32% to 19.35-27.23%) and dietary fiber content (4.67-7.57% to 8.19-10.27%), but reduced in in vitro starch digestibility (62.21-78.63% to 36.40-49.74%). Parboiled processing shared positive result in providing low GI rice, because of its capability in reducing GI (54.43-97.29 to 44.22-76.32). en-US
dc.format application/pdf
dc.language eng
dc.publisher Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian en-US
dc.relation http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9774/8191
dc.rights Copyright (c) 2018 Jurnal Penelitian Pascapanen Pertanian en-US
dc.rights http://creativecommons.org/licenses/by-sa/4.0 en-US
dc.source Jurnal Penelitian Pascapanen Pertanian; Vol 6, No 1 (2009): Jurnal Penelitian Pascapanen Pertanian; 1-9 en-US
dc.source 2541-4054
dc.source 0216-1192
dc.subject Beras; proses pratanak; indeks glikemik; diabetes mellitus; karakteristik mutu gizi; Rice; parboiled process; glycemic index; nutritional quality characteristics. en-US
dc.title Penurunan Indeks Glikemik berbagai Varietas Beras Melalui Proses Pratanak en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type Peer-reviewed Article en-US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search Repositori


Browse

My Account