Kajian Respon Glikemik Biskuit dari Tepung, Pati, dan Tepung Kaya Serat dari Limbah Pengolahan Pati Ubi Jalar Ungu

Abstract

Penelitian ini bertujuan untuk mengetahui dan mempelajari respon glikemik pada produk biskuit yang berbahan baku dari tepung, pati, dan tepung serat ubi jalar ungu. Penelitian ini sekaligus mengamati pengujian mutu fisikokimia dan sensori dari produk biskuit serta pengujian indeks glikemik produk biskuit secara in vivo pada manusia. Hasil penelitian menunjukkan bahwa perbandingan biskuit formula campuran tepung, pati, dan tepung serat ubi jalar ungu dengan biskuit kontrol yaitu biskuit 100% tepung ubi jalar ungu dan biskuit 100% terigu memberikan pengaruh yang tidak signifikan (P>0,05) terhadap kadar air, % deformation dan mutu sensori warna dan penerimaan umum konsumen pada produk biskuit. Namun memberikan pengaruh yang signifikan (P<0,01) terhadap kadar protein, kadar lemak, kadar abu, kadar antosianin, kadar pati, kadar serat pangan, kadar serat kasar, kadar karbohidrat, aktivitas antioksidan, kadar glukosa, pemenuhan kecukupan energi harian, indeks pencoklatan, volume spesifik, warna, spread factor, hardness, dan mutu sensori aroma, rasa dan tekstur. Berdasarkan hasil penelitian didapat bahwa pengujian indeks glikemik biskuit campuran tepung, pati, dan tepung serat ubi jalar ungu secara in vivo pada manusia termasuk kategori pangan berindeks glikemik rendah serta memiliki beban glikemik rendah dengan takaran saji 30 g biskuit.

This study was aimed to determine and study glycemic response of biscuit products made from purple sweet potato flour, starch and purple sweet potato fiber flour. This research was concurrently observes the characteristics of physicochemistry and sensory quality of biscuit products and glycemic respondents after consuming biscuits. The results showed that the ratio of biscuits with a mixture of purple sweet potato flour, starch and purple sweet potato fiber flour with control biscuits, with 100% purple sweet potato flour and 100% flour biscuits had no significant effect (P>0,05) on moisture content, % deformation and color sensory quality and general consumer acceptance of biscuit products. However, it had a significantly different effect (P<0,01) on protein content, fat content, ash content, anthocyanin content, starch content, dietary fiber content, crude fiber content, carbohydrate content, antioxidant activity, glucose levels, fulfillment of daily energy adequacy, browning index, specific volume, color, spread factor, hardness, and sensory qualities of aroma, taste and texture. Based on the result of the study, it showed that the in vivo glycemic index test of biscuits mixed with purple sweet potato flour, starch and purple sweet potato fiber flour in humans was classified as low glycemic index food and had a low glycemic load with a serving size of 30 g of biscuits.