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IN
Journal article
Penentuan Formula Biskuit Labukuning Sebagai Pangan Diet Penderita Diabetes Malitus
Volume : 2 Nomor : 2 Published : 2015, September
Media Ilmiah Teknologi Pangan
Abstrak
ABSTRACT The study aims to determine the formula pumpkin biscuits containing resistant starch and beta-carotene are high but the impact of the increase in blood sugar levels low. The experiment was conducted using a completely randomized design with 5 treatments comparison formula pumpkin flour and wheat in the manufacture of biscuits. The comparison is as follows: (40 g : 460 g), (80 g : 420 g), (120 g : 380 g), (160 g : 340 g), and (200 g : 300 g) were repeated 4 times. Research conducted bioassay testing using SD rats. Observations were resistant starch, beta carotene and increase blood sugar levels. The resulting data were analyzed by ANOVA and Duncan's multiple comparison test. The results showed that the formula biscuits significant effect on levels of resistant starch, betacarotene and increase blood sugar levels and preference for color, flavor, aroma, texture and overall acceptance pumpkin biscuits. Formula biscuits with pumpkin comparison and wheat flour (120 g : 380 g) is the best formula. The biscuit formula has the characteristics: resistant starch content of 11.79%, beta carotene 9714.21 mg / 100 g and can lower blood sugar increasing up to 23.50 mg / dl post-consumption with the preference level of texture ranging from dislike to like enough, as well as the color, flavor, aroma and overall acceptance between enough like to like. Keywords: pumpkin flour, wheat flour, biscuit formula, diabetes mellitus