SIFAT FISIKOKIMIA DAN KECERNAAN PATI IN VITRO FETTUCCINE DARI KOMPOSIT SEMOLINA DURUM DAN TEPUNG PISANG TANDUK ATAU GABU
| Main Authors: | , SANTIKA KARUNIKA, , Prof. Ir. Haryadi, M. App. SC., Ph. D. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/127509/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67767 |
Daftar Isi:
- Indonesia needs to diversify the food products. Indonesians are very depended on rice which caused negative effect on the health. One of the most significant instance is the number of diabetics which is as high as 8,5 million people by 2013. This shows that Indonesia really needs to develop food products with good functional value. One of the most potential product is pasta, especially fettuccine. Made out of durum semolina, this product has a very good starch profile and low glicemic index. Substitution with local product such as banana flour is done to prevent the increase of durum semolina import. Type of banana used is from the plantain banana group, tanduk and gabu. In this research, the physicochemical properties and starch digestion rate of the fettuccine product is analyzed. Physochemical properties analyzed were cooking time, cooking loss, swelling index, maximum elongation, and fracture resistance. Starch digestion rate were analyzed in vitro, involving several enzymes such as �-amylase and amyloglucosidase. The results were, several physicochemical properties such ass cooking time, maximum elongation, and fracture resistance were decreased as the substitution ratio were increased. Cooking loss were decreased significantly (P > 95%) due to the increasing substitution ratio, and swelling index were not changed. In other hand, highest total starch and resistant starch content is shown by the sample without substitution, but staitical analysis shown that there were no significant difference on the product�s starch profile, including the rapidly and slowly digestible stach content on the product made from the composite flour of tanduk and gabu banana.