BUBUR PISANG UTER (Musa paradisiaca Linn. Van Uter ) INSTAN : PENGARUH ISOMALTOSA OLIGOSAKARIDA (IMO) DAN FIBERCREME SEBAGAI PENGGANTI SUKROSA TERHADAP SIFAT SENSORIS, FISIK SERTA PENURUNAN GULA DARAH TIKUS INDUKSI STZ-NA

ELIZABETH DESY A, Prof. Dr. Ir. Yustinus Marsono, MS

2018 | Tesis | MAGISTER ILMU DAN TEKNOLOGI PANGAN

Telah dilakukan penelitian formulasi bubur instan berbasis tepung pisang uter dengan variasi pemanis berupa sukrosa, isomaltosa-oligosakarida (IMO) dan fibercreme. Penelitian ini bertujuan untuk (i) mengevaluasi sifat sensoris dan sifat fisik bubur pisang uter instan dengan pemanis sukrosa, IMO dan fibercreme (ii) mengevaluasi pengaruh formulasi bubur pisang uter instan dengan pemanis sukrosa, IMO dan fibercreme terhadap penurunan kadar gula darah tikus diabetes induksi STZ-NA, dan (iii) mengetahui daya penghambatan absorbsi glukosa secara in vitro pakan yang disubstitusi bubur pisang uter dengan pemanis sukrosa, IMO dan fibercreme. Variasi formula bubur pisang uter instan didasarkan pada kesetaraan tingkat kemanisan. Terhadap ketiga jenis bubur tersebut dilakukan uji sifat sensoris, sifat fisik dan efeknya terhadap kadar glukosa tikus diabetes induksi STZ-NA secara in vivo. Dua puluh lima ekor tikus jantan dengan berat 170-190 gram dibagi menjadi 5 kelompok masing-masing 5 ekor. Lima kelompok tikus yaitu kontrol sehat, kontrol sakit, diet bubur pisang dengan pemanis sukrosa (BPS), pemanis IMO (BPIMO) dan pemanis fiber crème (BPFC). Formula pakan mengacu AIN’93M dengan substitusi bubur pisang sebesar 30% energi total. Kadar glukosa darah dipantau tia[ minggu selama 4 minggu dan karakteristik digesta diamati pada akhir percobaan. Hasil penelitian menunjukkan bahwa penggantian sukrosa dengan IMO tidak memberikan pengaruh pada sifat sensoris dan water holding capacity (WHC) namun meningkatkan viskositas dan mengurangi waktu seduh dari bubur pisang uter instan. Penggantian sukrosa dengan fibercreme tidak mengubah sifat sensoris, tetapi menurunkan WHC dan viskositas namun meningkatkan waktu seduh bubur pisang uter. Bubur pisang uter dengan pemanis IMO memiliki kemampuan tertinggi untuk menurunkan gula darah (54,04%) dibandingkan dengan bubur pisang uter dengan pemanis fibercreme (47,82%) dan pemanis sukrosa (38,24%). Penelitian secara in vitro menunjukkan bahwa efek penurunan glukosa dari bubur pisang disebabkan oleh penghambatan absorbsi glukosa.

A reseach on the formulation of banana instant porridge with sweetener of sucrose, isomaltose-oligosaccharide (IMO) and fibercreme had been conducted. This study aimed to evaluate the effects of replacement of sucrose with IMO and fibercreme on (i) the sensoric and physical properties of the porridge and (ii) the blood glucose reduction of STZ-NA induced diabetic rat fed with banana instant porridge(iii) to evaluate the mechanism of blood glucose reduction an in vitro study on the inhibition of glucose absorption. Replacement of sucrose with IMO and fibercreme in the banana instant porridge based on its sweeteness similarity of the product. The hypoglicemic effect of the porridges were evaluated in vivo using STZ-NA induced diabetic rats. Twentyfive healthy male rats weight of 170-190 gram were devided into 5 groups of 5 rats. Five rats were used as the healthy control group fed with standard diet (AIN 93M). Twenty rats were induced diabetic with injection of STZ-NA and fed with 4 different diets including standard diet (sick control group), and three banana porridge diets with different sweetener including sucrose (BPS group), IMO (BPIMO) and fibercreme (BPFC). Formula of the porridge diets refered to AIN 93 M with substitution of banana porridge by 30% energy. Blood glucose level was measured weekly for 4 weeks and digesta characteristics were observed at the end of the experiment. Inhibition of glucose absorption was evaluated in vitro. The results showed that replacement of sucrose with IMO have no effect on the averall sensoric properties and water holding capacity but increase the viscosity and reduce rehydration time of the banana porridge. Replacement of sucrose with fibercreme did not change the sensoric properties, decrease the water holding capacity and viscosity but increase the rehydration time of the banana porridge. Banana porridge with IMO sweetener has the greatest ability to lower blood glucose (54,04%) compared to banana porridge with fibercrème (47.82%) and sucrose sweetener (38.24%). The in vitro study revealed that glucose reduction effect of the banana porridge were caused by inhibition of glucose absorption.

Kata Kunci : pisang, pati resisten, serat pangan, diabetes