Nurdjanah, Siti and Yuliana, Neti and Ningsih, Nurulyudha and limbong, Sihol (2017) Characteristics of Retrograded Purple Sweet Potato Flour and Its Physiological Function on Healthy Mice. In: IC-Star 2017, 18-09-2017, Emersia Hotel Bandar Lampung. (Unpublished)

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Abstract— Modified purple sweet potato flour is very potential to be developed as a main diet for people with obesity and diabetes mellitus. Preparation of modified flour was done by retrogradation processed through partial gelatinization and followed by storage at 5°C for 24 hours to increase resistant starch. The aims of this research were to modified starch of purple sweet potato flour through retrogradation, and then investigate the effect of using purple sweet potato flour with a high content of resistant starch as the main diet on blood sugar level, body and faeces weight healthy mice. The experiment consisted of two treatments: the provision of ration standard on healthy mice, provision of ration with the addition of retrograded purple sweet potato flour on healthy mice. The parameters observed were the blood sugar levels, body weight, and faeces. The results showed that rationing of retrograded purple sweet potato were able to normalize blood sugar levels, maintained the body weight, and increased the feces weight of healthy mice. Keywords— mice, purple sweet potato flour, retrograded.

Item Type: Conference or Workshop Item (Paper)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Siti Nurdjanah
Date Deposited: 16 Nov 2017 07:52
Last Modified: 16 Nov 2017 07:52

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