Detail Cantuman

Pembuatan Roti Tawar Substitusi Tepung Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) Sebagai Makanan Selingan Tinggi Serat Untuk Penderita Diabetes Melitus Tipe II (Making Fresh Bread Substitution of Sweet Potato Flour Purple (Ipomoea batatas var Ayamurasaki) As a High Dairy Food Split For Diabetes Mellitus Type II Patients)
Bilqis Makhmumul Qolbi
Program Studi Gizi Klinik
Jurusan Kesehatan
ABSTRACT
The addition of purple sweet potato flour (Ipomoea batatas var Ayamurasaki) in the production of fresh bread as an alternative food for Diabetes Mellitus Type II patients. Purple sweet potato flour has a high fiber value compared to other sweet potatoes. The purpose of the study: to determine the content of nutrients, especially dietary fiber in fresh bread with substitution of purple sweet potato starch as a food interlude patients with Type II Diabetes Mellitus. Research method: experimental study using randomized block design with 6 treatment of sweet purple sweet potato starch that is: P1 (0% purple sweet potato flour), P2 (5% purple sweet potato flour). P3 (15% purple sweet potato starch), P5 (20% purple sweet potato flour), P6 (25% purple sweet potato flour), and each repeated 4 times. Result: the addition of purple sweet potato flour to various treatments have an effect on the content of the bread of fresh bread, the more purple sweet potato flour added, the content of fresh bread fiber increased. Treatment of P5 (20% purple sweet potato flour) is the best treatment in terms of effectiveness index. Conclusion: the addition of purple sweet potato starch significantly significant to the content of fresh bread significantly different to hedonic, hedonic and flower quality. The best treatment of P5 (20% purple sweet potato flour in a slice of fresh bread has a fiber content of 0.36 gr.
Keywords: Food Fiber, Purple Sweet Potato Flour, Type II Diabetes Mellitus





Pembuatan Roti Tawar Substitusi Tepung Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) Sebagai Makanan Selingan Tinggi Serat Untuk Penderita Diabetes Melitus Tipe II (Making Fresh Bread Substitution of Sweet Potato Flour Purple (Ipomoea batatas var Ayamurasaki) As a High Dairy Food Split For Diabetes Mellitus Type II Patients)
Bilqis Makhmumul Qolbi
Program Studi Gizi Klinik
Jurusan Kesehatan
ABSTRAK
Penambahan tepung ubi jalar ungu (Ipomoea batatas var. Ayamurasaki) dalam pembuatan roti tawar sebagai makanan selingan alernatif untuk penderita Diabetes Melitus Tipe II. Tepung ubi jalar ungu memiliki nilai serat tinggi dibandingkan dengan ubi jalar lainnya. Tujuan penelitian : untuk mengetahui kandungan zat gizi terutama serat pangan pada roti tawar dengan substitusi tepung ubi jalar ungu sebagai makanan selingan penderita Diabetes Melitus Tipe II. Metode penelitian : penelitian eksperimental yang menggunakan rancangan acak kelompok dengan 6 perlakuan penambahan tepung ubi jalar ungu yaitu: P1 (0% tepung ubi jalar ungu), P2 (5% tepung ubi jalar ungu). P3 (10% tepung ubi jalar ungu), P4 (15% tepung ubi jalar ungu), P5 (20% tepung ubi jalar ungu), P6 (25% tepung ubi jalar ungu),dan masing-masing diulang sebanyak 4 kali. Hasil penelitian : penambahan tepung ubi jalar ungu pada berbagai perlakuan berpengaruh terhadap kandungan serat pangan roti tawar,semakin banyak tepung ubi jalar ungu yang ditambahkan maka kandungan serat roti tawar meningkat. Perlakuan P5 (20% tepung ubi jalar ungu) merupakan perlakuan terbaik ditinjau dari indeks efektivitas. Kesimpulan : penambahan tepung ubi jalar ungu signifikan berbeda nyata terhadap kandungan roti tawar signifikan berbeda nyata terhadap mutu hedonik, hedonik dan daya kembang. Perlakuan terbaik P5 (20% tepung ubi jalar ugnu dalam satu iris roti tawar memiliki kandungan serat 0,36 gr.
Kata Kunci : Serat pangan, Tepung Ubi Jalar Ungu, Diabetes Melitus Tipe II