KARAKTERISASI DAN INDEKS GLIKEMIK BERAS ANALOG BERBAHAN DASAR TEPUNG JAGUNG
Abstract: The aim of this
study was to obtain the most optimum rice analogue formulation made from corn,
sago, soybean, and rice brans. DX7 Mixture Design program was used to achieve
the purpose. Antioxidant and lightness were used as the analysis response. The
rice was then characterized for physical and chemical properties, antioxidant
activity, and glycemic index. The most optimum rice analogue formulation based
on the value of antioxidant and brightness parameters consisted of 32.17% corn
flour, 16.67% sagoo flour, 13.3% soybean flour, rice brans 3.16%, and 1.33% GMS
(the water added was 50% of the amount of the dough). The formulation showed
that the rice analogue was potential to be developed into a functional food
that supplies fiber 13.30% (> 6.00%), had low glycemic index (54±18) with
28.02%. amylose , contained bioactive components that acts as antioxidants,
such as α-tocopherols 1.00% and ϒ-oryzanol, 48.70%.
Keywords: antioxidant,
glicemic index, oryzanol, rice analog, tocopherol
Penulis: Maya Kurniawati,
Slamet Budijanto, Nancy Dewi Yuliana
Kode Jurnal: jpkesmasdd160572
