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All Journal Food Technology and Halal Science Journal
Nurul Laelatunisa
Universitas Muhammadiyah Malang
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology

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Efek Penambahan Sari Buah Mengkudu (Morinda citrifolia L.) pada Roti Tawar terhadap Kadar Glukosa Darah Pada Tikus yang Diinduksi Aloksan Nurul Laelatunisa; Nikmatul Rizky; Rachmadanti Arum; Rista Anggriani
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.362 KB) | DOI: 10.22219/fths.v2i2.12992

Abstract

Noni (Morinda citrifolia L) has been known to have antihyperglycemic activity. Xeronine compounds, alkaloids, which play a role in controlling blood glucose. In the previous research, researchers have made white bread with the addition of noni juice, but there has not been an analysis of its antihyperglycemic activity. So this study aims to determine the effect of white bread with the addition of noni juice (50, 150, 250ml) on the reduction of blood glucose in vivo. Male white mouse mice aged 3 months were grouped into 7 groups namely negative control, positive control, noni juice, noni juice without bread, and noni juice with noni juice (50,100, and 150 mL). All groups except the negative controls were induced with 200 mL alloxan until the rats were declared hyperglycemic (blood glucose> 135 mg / dL). After that the rats have fasted, then blood glucose levels before and after being given bread were measured every 30 minutes until the 120th minute. Blood glucose measurements are measured directly through the tail vein using a glucometer. In addition, white bread is also tested qualitatively alkaloids. The results obtained with the addition of 250 ml noni juice can reduce 33 mg / dL after consumption. White bread with the addition of noni juice shows positive alkaloid content.
Daya Terima, Zat Gizi, dan Nilai Energi Roti Tawar Anti- Diabetes dengan Penambahan Sari Mengkudu (Morinda citrifolia L.) Rista Anggriani; Nurul Laelatunisa; Nikmatul Rizky; Rachmadhanti Arum
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (151.064 KB) | DOI: 10.22219/fths.v3i1.13060

Abstract

White bread is a popular food product in Indonesia which is dominated by carbohydrate content. To improve its function, the noni juice which has phytochemical compounds of the alkaloid group was added. However, noni has a very strong aroma, which makes this noni rarely processed. This study aims to analyze the nutritional content, energy value, and organoleptic test of white bread added with noni juice. This research used a descriptive experimental design that the data is compared with SNI No 01-3840-1995 of white bread (Standard Nasional Indonesia = Indonesia Standard Requirement). Noni juice is added by four levels (0, 50, 150, 250ml). The results found that the more noni juice added would cause the addition of flour used, thereby increasing the calories per serving. In addition, the addition of noni juice causes an increase in brown color and aroma but decreases the tenderness, and sweetness of white bread.
Co-Authors Nikmatul Rizky Rachmadanti Arum Rachmadhanti Arum Rista Anggriani