Pengaruh Subsitusi Tepung Terigu dengan Umbi Gembili (Dioscorea esculenta L) Terhadap Sifat Kimia, Indeks Glikemik, dan Beban Glikemik Cookies

Dika Kartika Wardani, . (2022) Pengaruh Subsitusi Tepung Terigu dengan Umbi Gembili (Dioscorea esculenta L) Terhadap Sifat Kimia, Indeks Glikemik, dan Beban Glikemik Cookies. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

[img] Text
ABSTRAK.pdf
Download (54kB)
[img] Text
AWAL.pdf
Download (617kB)
[img] Text
BAB 1.pdf
Download (124kB)
[img] Text
BAB 2.pdf
Restricted to Repository UPNVJ Only
Download (247kB)
[img] Text
BAB 3.pdf
Restricted to Repository UPNVJ Only
Download (289kB)
[img] Text
BAB 4.pdf
Restricted to Repository UPNVJ Only
Download (553kB)
[img] Text
BAB 5.pdf
Download (116kB)
[img] Text
DAFTAR PUSTAKA.pdf
Download (146kB)
[img] Text
RIWAYAT HIDUP.pdf
Restricted to Repository UPNVJ Only
Download (43kB)
[img] Text
LAMPIRAN.pdf
Restricted to Repository UPNVJ Only
Download (5MB)
[img] Text
HASIL PLAGIARISME.pdf
Restricted to Repository staff only
Download (9MB)
[img] Text
ARTIKEL KI.pdf
Restricted to Repository staff only
Download (363kB)

Abstract

Obesity is a health problem whose prevalence continues to increase. Factors that influence obesity are eating foods high in energy and fat but low in fiber. Thus initiating the development of functional foods in an effort to maintain glycemic control to prevent obesity. The purpose of this study was to analyze the formulation of gembili tubers, nutritional content, glycemic index, glycemic load and organoleptic cookies substituted for wheat flour with gembili tubers. The method used in this study was Completely Randomized (CRD) with two designs and an in vivo method for testing the glycemic index. Data analysis used for nutritional content and glycemic index was One-way ANOVA then continued with Duncan's test, while organoleptic test used Kruskal-Wallis test and continued with Mann Whitney's test. The determination formula was selected using the exponential comparison method (MPE). The results of the analysis showed a significant difference in the proportion of wheat flour with gembili tubers on ash content, protein content, fiber, texture and cake taste (p<0.05). However, there was no significant difference in the proportion of wheat flour with water content, content, fat, carbohydrate content, glycemic index, glycemic load, color, and aroma of cookies (p>0.05). The cookies selected in this study were F4 (0% wheat flour: 100% gembili tubers). Further testing is needed to determine the shelf life and improve the cookie texture according to standards.

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 1810714001] [Pembimbing: Nanang Nasrulloh, S.TP., M.Si] [Penguji 1: Dr. Nur Intania Sofianita, S.Ikom., MKM] [Penguji 2: A'immatul Fauziyah, S.Gz., M.Si]
Uncontrolled Keywords: gembili tubers, glycemic index, dietary fiber, cookies
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: Dika Kartika Wardani
Date Deposited: 26 Jul 2022 02:05
Last Modified: 26 Jul 2022 02:05
URI: http://repository.upnvj.ac.id/id/eprint/19329

Actions (login required)

View Item View Item