PENGARUH PENAMBAHAN AGAR-AGAR TERHADAP TINGKAT KESUKAAN, KADAR SERAT, DAN INDEKS GLIKEMIKNASI PUTIH
Abstract: Rice is known as a
food ingredient which has a GI (Glycemic Index) is high or hyperglycemic. This
study aimed to determine the effect of the addition of gelatin to the level of
joy, fiber content and glycemic index than white rice was not textured pera
(hard). Laboratory Experiment type of research was to design post test only
control design. This study used an experimental method, a four-stage treatment
and repeated twice. The population in this study were labeled premium quality
rice production and South Sulawesi. Samples drawn using random sampling
techniques to rice labeled contained in traditional and modern markets, with
the brand "Chief Special". Data obtained by testing the level of
semi-trained panelist 20 preference for color, texture, flavor and overall
formula of white rice, rice paired differences test agar elected and white
rice, proximate analysis of carbohydrates by the method of Luff-Schoorl and
crude fiber by the oven method, test glycemic index by the method in vivo.
Favorite level data were analyzed using the Kruskal Wallis and Mann Whitney
test followed-U. Proximate test data and glycemic index were analyzed
descriptively. The resulted of this study indicate addition of gelatin on the
white rice not significantly affect the level of preference of color, flavor,
and overall (p> 0.05). In contrast, the addition of 1% agar and 1.5% had a
significant influence on the level of texture preference (p = 0.004). The
higher the concentration the addition of gelatin, the joy on the wane. The
addition of gelatin did not increase the amount of crude fiber in white rice.
Gelatin was a soluble fiber that does not count as crude fiber (crude fiber) so
that the fiber content of rice gelatin (0.135%) lower than the crude fiber
content of control rice (0.14%). The addition of gelatin lowers the glycemic
index (GI) of white rice. IG rice gelatin (94.1) was lower than the control
rice glycemic index (110.8). Based on this research, it is advisable to consume
rice agar by the public because it has a lower glycemic index than the control
rice.
Penulis: Ratnawati
Kode Jurnal: jpkesmasdd120171
