KARAKTERISTIK GULA CAIR DARI UMBI GEMBILI (Dioscorea esculenta) TERHADAP PRODUK ROTI
                        FUNGSIONAL

Hidayah, Isti Nurul; Mirratunnisya, Mirratunnisya; Widiastuti, Tania; Ferdiansyah, M. Khoiron

doi:10.33005/jtp.v15i1.2718

Cited by 2 publications

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“…Penelitian ini tekstur gula cair yaitu sedikit cair pada sampel UA, kental pada sampel UB dan sedikit kental pada sampel UC, hal tersebut sejalan dengan penelitian oleh Hidayah (2021) yang menyatakan bahwa semakin banyak penambahan enzim amilase dan semakin lama waktu sakarifikasi maka glukosa yang dihasilkan semakin banyak dan viskositas dari gula cair semakin tinggi (Hidayah et al, 2021). Semakin tinggi nilai viskositas, semakin tinggi juga tingkat kekentalannya (Hidayah et al, 2021). Pada sampel yang diujikan kepada panelis, UA merupakan sampel yang paling disukai oleh panelis yaitu sampel dengan penambahan enzim sebanyak 1 ml dengan tekstur sedikit cair.…”

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Analisis kandungan glukosa dan daya terima gula cair berbahan dasar Ubi Cilembu (Ipomoea batatas L.)

Choir,

Akbar

2023

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Background: Diabetes prevention can be pursued by utilizing abundant local food. Cilembu sweet potato is a staple food in demand by the community because it has a distinctive sweet taste. The higher starch content than other sweet potatoes makes Cilembu sweet potato a potential starch source, namely into liquid sugar with enzyme hydrolysis. Liquid sugar has advantages over crystal sugar; it dissolves easily during processing and is more practical. Cilembu sweet potato liquid sugar can be used as an alternative to prevent the occurrence of Diabetes Mellitus. Objectives: This study aims to determine glucose levels and acceptability of Cilembu sweet potato liquid sugar (Ipomoea batatas L.) by adding α-amylase and glucoamylase 1, 2, and 3 mL enzymes.Methods: This study used a quasi-experimental design using a Completely Randomized Design (CRD). This study consisted of 3 treatments and 3 replications, adding 1 ml, 2 ml and 3 ml of α-amylase and glucoamylase enzymes. The research on glucose levels was located at the Food Analysis Laboratory of the Jember State Polytechnic, and the acceptance test was carried out at the Faculty of Public Health, University of Jember, on 30 people aged 18-25 years. Glucose levels were tested using the Luff school method. Analysis of glucose level data used the One-Way ANOVA test, while the acceptance test used the Kruskal Wallis test.Results: The results of this study indicate that the lowest average test value for glucose levels in liquid sugar made from Cilembu sweet potato is with the proportion of adding 1 ml amylase enzyme, namely 31,55% with statistical test results p=0,000 with α=0,05. In the acceptability test, which included scent, texture, and taste, the highest score was found in liquid sugar with the addition of 1 ml of the enzyme with statistical test results p=0,012; p=0,014; p=0,000, while the color acceptability had the highest value in liquid sugar with the addition of 2 ml of the enzyme (p=0,004).Conclusion: The best formulation based on the glucose content and acceptability test is liquid sugar with adding 1 ml of enzyme.

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Section: Pembahasanunclassified

Analisis kandungan glukosa dan daya terima gula cair berbahan dasar Ubi Cilembu (Ipomoea batatas L.)

Choir,

Akbar

2023

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“…The use of local commodities in cookies can increase the dietary fiber content and reduce wheat flour imports (25). Currently, several studies have used gembili flour in several processed food products, including noodle products (30), ice cream (31), yogurt (32), and bread (33). The use of gembili flour in cookies has been studied by Luglio et al (34) and Ervietasari (29).…”

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confidence: 99%

The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies

Eko Yuliastuti Endah Sulistyawati,

Rina Rismaya,

Adhi Susilo

et al. 2024

Canrea

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Cookies are preferred by many people of all ages but are poor in dietary fiber. Gembili (Dioscorea esculenta L.) is a high-fiber local food ingredient, which is quite abundant in Indonesia but has not been utilized optimally. The purpose of this study was to determine the effect of gembili flour substitution on dietary fiber contents and chemical and sensory characteristics of cookies. This study used a one factor completely randomized design with three treatment levels of gembili flour substitution (0%, 50%, and 100%), which were repeated three times. Gembili flour substitution significantly increased the ash content and dietary fiber but significantly decreased the sensory quality and protein content of cookies. Based on the sensory evaluation, cookies with 50% substitution of gembili flour were the selected product because these did not differ significantly from the control cookies (0% gembili flour) for all sensory attributes tested, except for aroma. Although the hedonic ratings of gembili flour cookies were still lower than those of the control cookies, they contained a higher content of dietary fiber. Therefore, gembili flour, which is high in dietary fiber content, can be used as a functional ingredient in cookies and in other bakery products. These findings are expected to provide new insights for research and bakery industries in developing high fiber cookies from local food sources.

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KARAKTERISTIK GULA CAIR DARI UMBI GEMBILI (Dioscorea esculenta) TERHADAP PRODUK ROTI FUNGSIONAL

Cited by 2 publications

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Analisis kandungan glukosa dan daya terima gula cair berbahan dasar Ubi Cilembu (Ipomoea batatas L.)

Analisis kandungan glukosa dan daya terima gula cair berbahan dasar Ubi Cilembu (Ipomoea batatas L.)

The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies

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