UJI DAYA TERIMA, KANDUNGAN SERAT PANGAN LARUT, DAN PATI RESISTEN PADA MIE BASAH FORMULASI TEPUNG GEMBILI, TEPUNG GARUT, DAN TEPUNG TERIGU

FAISA ZUL AFANA, Lily Arsanti Lestari, STP, MP.

2014 | Skripsi | GIZI KESEHATAN

Latar Belakang : Jumlah penderita diabetes melitus (DM) tipe 2 terus meningkat dari tahun ke tahun. Peningkatan konsumsi pangan tinggi serat pangan larut dan pati resisten diharapkan mampu menanggulangi DM tipe 2.Gembili dan garut merupakan pangan yang mengandung serat pangan larut dan pati resisten.Formulasi mie basah tepung gembili, tepung garut dan tepung terigu diharapkan mampu menjadi alternatif pangan yang sesuai untuk diet DM tipe 2. Tujuan : Mengetahui sifat kimia (serat pangan larut dan pati resisten) dan penerimaan mie basah formulasi serta mengetahui potensi mie basah formulasi untuk diabetes tipe 2. Metode : Penelitian ini merupakan penelitian eksperimental dengan desain rancangan acak lengkap. Parameter yang akan diteliti pada mie basah formulasi ini adalah daya terima (warna, aroma, tekstur, dan rasa), kadar serat pangan larut dan pati resisten. Penelitian ini menggunakan 3 formulasi dan 1 kontrol (100% terigu).Perbandingan tepung gembili, tepung garut, dan tepung terigu yang digunakan dalam formula 1, formula 2, formula 3 berturut-turut adalah 1:1:2 ; 2:1:1 ; 1:1:1. Hasil : Semakin besar penambahan tepung garut dan tepung gembili dalam pembuatan mie basah, tingkat penerimaan berkurang jika dibandingkan dengan kontrol. Dari tingkat penerimaan dan kadar serat pangan serta kadar pati resisten, mie basah formulasi yang paling memenuhi diet diabetes mellitus tipe 2 dan paling disukai oleh panelis adalah mie basah formulasi 1. Kesimpulan : Terdapat perbedaan penerimaan panelis terhadap warna, rasa dan tekstur sedangkan untuk aroma tidak berbeda secara signifikan. Kadar serat pangan larut berbeda secara signifikan hanya pada formulasi 3, sedangkan pati resisten tidak terdapat perbedaan signifikan. Secara keseluruhan, mie basah yang paling baik diterapkan untuk diet diabetes melitus adalah mie basah formula 2 (tepung gembili: tepung garut : tepung terigu = 1:1:2 ). Kata Kunci : garut, gembili, serat pangan larut, daya terima, pati resisten, mie basah, diabetes melitus

Background : People who suffered type2 diabetes mellitus (DM)is keepincreasing over the years. The increasing of soluble dietary fiber (SDF) and resistant starch (RS)are expected can overcome type 2 DM. Lesser yam and arrowroot are the foods that contains SDF and RS. Wet noodle, which is made by formulation of lesser yam flour, arrowroot flour and wheat flour can be the alternative food for people who suffer from type 2 (DM). Objective: The aims of this study were to determine the content of SDF, RS and panelist acceptance of wet noodle with the formulation of lesser yam flour, arrowroot flour and wheat flour.Besides, this study would investigate the potential effect of wet noodle for type 2 DM diets. Method:This study is an experimental study with a completely random design. The variables that will be investigated from this wet noodle are the acceptance (colour, aroma, texture, and taste), SDF and RS. This study is done with 3 formulation ratio and 1 control (100% wheat flour). The formulation of lesser yam flour, arrowroot flour, and wheat flour were used in first formula, second formula, and third formula are 1:1:2 ; 2:1:1 ; 1:1:1 respectively. Result: Compared with the control, the greater substitution level lesser yam flour and arrowroot flour in making wet noodle, acceptance of wet noodle will decrease. From the result of the acceptance test, SDF and RS value wet noodle first formula is the most applicable to type 2 DM diets. Conclusion: There are significant differences at acceptance of colour, texture, and taste of wet noodle made by formulation of lesser yam flour, arrowroot flour, and wheat flour while the aroma acceptance is not significantly different. There is only significant differences at soluble dietary fiber only at wet noodle third formula, whereas there is no significant difference at resistant starch that contains wet noodle made by formulation of lesser yam flour, arrowroot flour, and wheat flour. Overall, the best wet noodle that could be applied to type 2 diabetes mellitus diets is wet noodle first formula (lesser yam flour: arrowroot flour : wheat flour = 1:1:2). Keywords: arrowroot, lesser yam, soluble dietary fiber, acceptance test, resistant starch, wet noodle, diabetes mellitus

Kata Kunci : garut, gembili, serat pangan larut, daya terima, pati resisten, mie basah, diabetes melitus, arrowroot, lesser yam, soluble dietary fiber, acceptance test, resistant starch, wet noodle, diabetes mellitus