Nurdin, Samsu Udayana and Herdiana, Novita and Sukohar, Asep (2018) Respon Glikemik dan Aktivitas Antioksidan Nasi Yang Dimasak Menggunakan Campuran Kunyit (Curcuma longa Linn.) dan Kayu Manis (Cinnamomum sp). Jurnal Aplikasi Teknologi Pangan, 11 (3). pp. 143-150. ISSN 24605921

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Reducing of starch digestibility of the rice is one of promising strategies to reduce hyperglycemic effect of the rice. Some research indicate turmeric (Curcuma longa Linn) and cinnamon (Cinnamomum sp) reduced starch digestibility due to their phenolic content. This research was aimed to study whether turmeric, cinnamon and their combination have potentiality to reduce starch digestibility or increase antioxidant activity of white rice. Combination of 3 and 0 g (C1), 2 and 1 g (C2), 1 and 2 g (C3), 0 and 3 g (C4) turmeric and cinnamon were used for cooking white rice. The results showed that the addition of turmeric and cinnamon for cooking of rice had no effect on the level of starch hydrolysis, antioxidant activity and phenolic content of rice but significantly affected the consumer acceptance of the rice. The best formula was combination of 2 g of turmeric and 1 g of cinnamon (C2) where the rice cooked by adding this formula had characteristics as follows= starch hydrolysis level was 3.989 fold, antioxidant activity was 42.03%, total phenol was 117.18 ppm (GAE). Consumers considered that the rice was suitable for staple food. However, no. difference on the glycemic respons was found. As conclusion, addition of turmeric, cinnamon or their combination for cooking of rice was unable to decrease starch digestibility and increase antioxidant activity of the rice. Keyword : turmeric, cinnamon, glycemic response, phenol, starch digestibility

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SAMSU UDAY
Date Deposited: 17 Feb 2020 04:17
Last Modified: 17 Feb 2020 04:17

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