NILAI INDEKS GLIKEMIK DAN KADAR GIZI MI GANDUM

(Triticum aestivum L.) UTUH var. DEWATA

GLYCEMIC SCORE AND NUTRITION VALUE OF WHOLE WHEAT

(Triticum aestivum L.) var. DEWATA NOODLE

Oleh,

Febrine Pentadini

NIM: 652010002

TUGAS AKHIR

Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika guna

memenuhi sebagian dari persyaratan untuk mencapai gelar Sarjana Sains (Kimia)

Program Studi Kimia

Fakultas Sains dan Matematika

Universitas Kristen Satya Wacana

Salatiga

2014

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Nilai Indeks Glikemik dan Kadar Gizi Mi Gandum (Triticum aestivum L.) Utuh

var. Dewata

(Glycemic Score and Nutrition Value of Whole Wheat (Triticum aestivum L.)

var. Dewata) Noodle

Febrine Pentadini*, Silvia Andini**, Sri Hartini**

Program Studi Kimia, Fakultas Sains dan Matematika

Universitas Kristen Satya Wacana, Salatiga

Jln. Diponegoro no. 52-60 Salatiga 50711

*652010002@student.uksw.edu

Abstract

Indonesia has Dewata variety of wheat, in which the product made of that whole wheat

flour would be liked by Indonesian people more and more. Such kind of product could

be alternative food for diabetics because it has an average glycemic score of 55-69.

Amylose content, starch digestibility, and resistant starch content influence glycemic

score. Low glycemic score has high amylose content, low starch digestibility and high

resistant starch content. Noodle is one of favorite food made of wheat, in Indonesia.

Goal of this research was to determine amylose content, starch digestibility, resistant

starch content, glycemic score, and nutrition value of whole wheat noodle. Noodle was

made from subtitution of whole wheat flour with levels of 0%, 10%, 20%, 30%, 40%,

and 50%. Resistant starch content and starch digestibility were measured by enzymatic

method, amylose content with gelatinization method, crude fiber with gravimetic

method. The data were analyzed using Randomized Complete Block Design (RCBD)

with 6 treatments and 4 repetitions. Tukey Honest Significant Difference (HSD) 5%

was applied to determine the significant differences among treatments. Nutrition value

of the most accepted was analyzed by descriptive analysis with 3 repetitions. Glycemic

score was measured with incremental area under the blood glucose response curve

(IAUC) method. The result showed that the higher level subtitution of whole wheat

flour, the higher amylose, crude fiber, and resistant starch contents and the lower starch

digestibility. Glycemic score of 20%- whole wheat noodle, 66,23±6,14, was lower than

that of wheat noodle. Besides, the nutrition value of whole wheat noodle met the

Indonesian National Standard (SNI) No. 01-2987-1992.

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