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Jurnal Sains dan Teknologi Pangan Pub Date : 2022-01-03 DOI:10.33772/jstp.v6i6.22848

Febriana Muchtar, Paridah Paridah, Irma Yunawati

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引用次数: 0

摘要

摘要本研究旨在通过感官试验结果和白米替代竹香蕉的升糖指数得到白米与竹香蕉的比例。本研究采用非因子完全随机设计(CRD)的实验方法。白米与枇杷的比例分别为60%∶40% (NP1)、50%∶50% (NP2)和40%∶60% (NP3)。每次治疗重复3次。感官测试使用享乐测试(偏好水平)进行。血糖指数通过食物葡萄糖反应的曲线下面积(AUC)比来分析，该曲线下面积(AUC)比是在食用试验食物(用竹香蕉代替的白米饭)和对照食物(面包)后的30,60,90和120分钟的空腹血糖水平。然后使用方差分析分析收集的数据，如果治疗之间存在显著差异，则使用DMRT进行分析。研究结果表明，在感官测试中，白米与竹香蕉的比例对色香味没有显著影响，但对口感有显著影响，对替代竹香蕉的白米口感有非常显著的影响。以白米与竹香蕉配比60%:40% (NP1)为最佳处理，其色、香、质、味偏好得分分别达到3.08 (like)、2.68 (like)、3.16 (like)和3.12 (like)。所选治疗的血糖指数为20.13%(低)。关键词:感官测试，血糖指数，白米，香香蕉，糖尿病。摘要:土鹃penelitian untuk mendapatkan perbandingand nousi beras putih与danpisang kepok yang terbaik berdasarkan hasil uji的感官测试指标，klikik nousi beras putih与yang dissutiu pisang kepok。Penelitian menggunakan方法，实验方法，dengan ranchanan Acak Lengkap (RAL)。Perlakuan terdiri是3种不同的Perlakuan yaitperbandingan和nasi beras putih: pisang kepok 60%: 40% (NP1)， 50%: 50% (NP2)和40%:60% (NP3)。3卡利乌兰干。Uji sensori menggunakan Uji hedonik (tingkat kesukaan)和penentuan indeks (glikemik dengan perhitungan perbandingan)和luas di bawah kurva(曲线下面积)。反应:企鹅;企鹅;企鹅;30;60;90旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦旦数据采用单变量方差分析(ANOVA)，单变量方差分析(ANOVA)，单变量方差分析(DMRT)。Berdasarkan有两种不同的分析方法，一种是用香料香料，一种是用香料香料，一种是用香料香料，一种是用香料香料，一种是用香料香料，一种是用香料香料，一种是用香料香料。Perlakuan terbaik diperoleh pada Perlakuan nasi beras putih: pisang kepok 60%: 40% (NP1)， dengan tingkat kesukaan terhadap warna 3,08 (suka)， aroma 2,68 (suka)， tekstur 3,16 (suka) dan rasa 3,12 (suka) serta nilai indeks glikemik 20,13% dengan kategori indeks glikemik rendah。Kata kunci: Uji sensori, indeks glikemik, nasi beras putih, pisang kepok，糖尿病

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UJI SENSORI DAN PENENTUAN INDEKS GLIKEMIK NASI BERAS PUTIH (Oryza satifa L.) SUBTITUSI PISANG KEPOK (Musa paradisiaca forma typical) SEBAGAI MAKANAN POKOK ALTERNATIF PENDERITA DIABETES MELLITUS TIPE 2

ABSTRACTThis study aimed to obtain the proportion of white rice and kepok banana based on sensory test results and the glycemic index of white rice with a substitution of kepok bananas. The research design used was an experimental method with a non-factorial Completely Randomized Design (CRD). The variation was in the proportion of white rice and kepok banana namely 60% : 40% (NP1), 50% : 50% (NP2) dan 40% : 60% (NP3). Each treatment was repeated three times. The sensory test was carried out using the hedonic test (level of preferences). The glycemic index was analyzed through the area under the curve (AUC) ratio of glucose response of food by measuring blood glucose levels during fasting for 30, 60, 90, and 120 minutes after consuming test foods (white rice with a substitution of kepok banana) and control (bread). The collected data were then analyzed using ANOVA and was followed by DMRT if there was a significant difference between treatments. The result of the research shows that in the sensory test, the proportion of white rice and kepok banana had no significant effect on color and aroma, but had a significant effect on texture and very significant effect on the taste of white rice with a substitution of kepok banana. The best treatment was obtained in the proportion of white rice and kepok banana 60%: 40% (NP1), with preference scores of color, aroma, texture, and taste reached 3.08 (like), 2.68 (like), 3.16 (like) and 3.12 (like), respectively. The selected treatment had a 20.13% glycemic index (low).Keywords: Sensory test, glycemic index,white rice, kepok banana,diabetes mellitusABSTRAKTujuan penelitian untuk mendapatkan perbandingan nasi beras putih dan pisang kepok yang terbaik berdasarkan hasil uji sensori dan indeks glikemik nasi beras putih yang disubtitusi pisang kepok. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL). Perlakuan terdiri atas 3 variasi perlakuan yaitu perbandingan nasi beras putih : pisang kepok 60% : 40% (NP1), 50% : 50% (NP2) dan 40% : 60% (NP3). Masing-masing perlakuan dibuat 3 kali ulangan. Uji sensori menggunakan uji hedonik (tingkat kesukaan) dan penentuan indeks glikemik dengan perhitungan perbandingan luas di bawah kurva (area under curve). Respon glukosa makanan melalui hasil pengukuran glukosa darah saat puasa; 30; 60; 90 dan 120 menit setelah konsumsi makanan uji yaitu nasi putih subtitusi pisang kepok dan makanan kontrol yaitu roti. Data hasil uji sensori dianalisis dengan metode Analisis of Varians (ANOVA) dan perlakuan yang berpengaruh nyata dilakukan uji lanjut dengan analisis DMRT. Berdasarkan hasil analisis uji sensori perbandingan nasi beras putih dan pisang kepok tidak berpengaruh nyata terhadap warna dan aroma, tetapi berpengaruh nyata terhadap tekstur dan berpengaruh sangat nyata terhadap rasa nasi beras putih subtitusi pisang kepok. Perlakuan terbaik diperoleh pada perlakuan nasi beras putih : pisang kepok 60% : 40% (NP1), dengan tingkat kesukaan terhadap warna 3,08 (suka), aroma 2,68 (suka), tekstur 3,16 (suka) dan rasa 3,12 (suka) serta nilai indeks glikemik 20,13% dengan kategori indeks glikemik rendah.Kata kunci: Uji sensori, indeks glikemik, nasi beras putih, pisang kepok, diabetes melitus

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Jurnal Sains dan Teknologi Pangan

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