Nurdjanah, Siti and Astuti, Sussi and Manik, Venni (2018) RESPON GLIKEMIK MIE UBI JALAR THE GLYCEMIC RESPOND OF PURPLE SWEET POTATO NOODLES. Prosiding Seminar Nasional PATPI, 2 . Fakultas Pertanian Universitas Lampung, Bandar Lampung. ISBN 9766027200630

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This research was aimed to find out the glycemic response of noodles made from raw sweet purple sweet potato flour, noodle from rich resistant starch -modified purple sweet potato flour, and boiled sweet potatoes. Products with the lowest glycemic response are expected to be recommended as an alternative for treating diabetics. The results of the paired t-test showed that there was a significant difference (p≤ 5% )between the glycemic responses of purple sweet potato processed product compared to the that of glucose syrup. Glucose syrup has an average response of 14799.6 unit area, sweet potatoes boiled 13901.94 unit area, purple sweet potato noodle 13205.28, and purple sweet potato starch high starch-resistant star 12827.04 unit area. Purple sweet potatoes processed products rich in resistant starch have the lowest glycemic response, highest carbohydrate content of 53,9771%, highest resistant starch content of 25,5818%, and enzymatic hydrolysis level of 52,2674%.

Item Type: Book
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Siti Nurdjanah
Date Deposited: 04 Jul 2018 07:32
Last Modified: 04 Jul 2018 07:32

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