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All Journal JURNAL ILMU KEFARMASIAN INDONESIA Kartika : Jurnal Ilmiah Farmasi
Vergie Indriani
Universitas Pancasila
Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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Kadar Makronutrien Dan Nilai Indeks Glikemik Tepung Umbi Suweg (Amorphophallus campanulatus) Dengan Dan Tanpa Difermentasi Dian Ratih Laksmitawati; Umi Marwati; Vergie Indriani
JURNAL ILMU KEFARMASIAN INDONESIA Vol 17 No 1 (2019): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (666.733 KB) | DOI: 10.35814/jifi.v17i1.699

Abstract

Low-glycemic indexed foods are increasingly in demand. The glycemic index value is influenced by macronutrient composition. Fermentation can change macronutrient levels of foods. This study aims to analize the effect of lactic acid bacteria fermentation on macronutrient content (protein, fat, carbohydrate) and glycemic index of suweg (Amorphophallus campanulatus) tuber flour. Tuber were thinly sliced, fermented with 10% lactic acid bacteria T1-2 isolated from previous studies, then incubated at room temperature for 4 days. The fermented tuber was then made into flour. The fermented suweg flour was tested to determine the glycemic index using experimental mice. Macronutrient levels of carbohydrates, fats and proteins are chemically determined. The results showed that during the lactate acid bacteria fermentation process 0-4 days there was an increase of lactat acid bacteria viability from day 0 to day 2 (3,64x108- 20,38x108 cells / ml) and decreased after day 2 (14,63x108- 7,91x108 cells / ml), the total acid count increased (0,2066% -1,2599%) as the pH decreased (5,43-4,37). The determination respectively result of protein, fat and carbohydrate contents of fermented suweg fluor was 7,41%, 0,46% and 0,38% and 6,05%, 0,38% , 82,15% in non fermented suweg fluor. The glycemic index value of fermented suweg flour was 64,6 and 69,4 in non fermented fluor. Based on statistical test, macronutrient content (fat, carbohydrate, protein) and glycemic index showed no significant difference between fermented and non fermented suweg fluor (P> 0,05). Fermentation of the lactic acid bacteria on suweg tuber for four days had no effect on the glycemic index and carbohydrate, fat and protein levels on the tubers.
Pengaruh Fermentasi Umbi Suweg (Amorphophallus campanulatus) Terhadap Kadar Makronutrien Dan Nilai Indeks Glikemik Mencit Dian Ratih Laksmitawati; Umi Marwati; Vergie Indriani
Kartika : Jurnal Ilmiah Farmasi Vol 6 No 1 (2018)
Publisher : Fakultas Farmasi Universitas Jenderal Achmad Yani, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/kjif.v6i1.124

Abstract

Bahan pangan berindeks glikemik rendah makin diminati masyarakat. Salah satu karbohidrat sebagai bahan pangan adalah umbi suweg. Penelitian ini bertujuan mempelajari pengaruh fermentasi bakteri asam laktat pada kadar makronutrien (protein, lemak, karbohidrat) dan indeks glikemik tepung umbi suweg (Amorphophallus campanulatus). Umbi suweg diiris tipis, difermentasi dengan 10% isolat bakteri asam laktat T1-2,isolat bakteri dari penelitian sebelumnya, kemudian diinkubasi pada suhu ruangan selama 4 hari. Hasil fermentasi kemudian dibuat tepung. Tepung suweg terfermentasi diuji untuk menentukan indeks glikemik menggunakan mencit percobaan. Kadar makronutrien karbohidrat, lemak dan protein ditentukan secara kimia.Hasil pengujian menunjukkan selama proses fermentasi BAL 0-4 hari terjadi peningkatan viabilitas BAL dari hari ke-0 sampai hari ke-2 (3,64x108- 20,38x108 sel/ml) dan mengalami penurunan setelah hari ke-2 (14,63x108-7,91x108 sel/ml), jumlah total asam semakin meningkat (0,2066%-1,2599%) seiring dengan pH yang menurun (5,43-4,37). Hasil penetapan kadar protein tepung suweg terfermentasi BAL 7,41%  dan tanpa fermentasi BAL 6,05%. Kadar lemak tepung suweg terfermentasi BAL 0,46% dan tanpa fermentasi BAL 0,38%. Kadar karbohidrat tepung suweg terfermentasi BAL 81,7% dan tanpa fermentasi BAL 82,15%. Nilai indeks glikemik tepung suweg terfermentasi BAL 64,6 dan tanpa fermentasi BAL 69,4. Berdasarkan uji statistik, kadar makronutrien (lemak, karbohidrat, protein) dan indeks glikemik menunjukkan tidak beda nyata (P>0,05).Fermentasi BAL 10% pada tepung suweg selama 4 hari dengan tidak berpengaruh pada nilai indeks glikemik dan kadar makronutrien karbohidrat, lemak dan protein. Kata kunci: Fermentasi, Bakteri Asam Laktat, umbi suweg, makronutrien, indeks glikemik.
Co-Authors Dian Ratih Laksmitawati Umi Marwati