FORMULASI TEPUNG TERIGU, TEPUNG GARUT, DAN TEPUNG GEMBILI TERHADAP SIFAT FISIKO-KIMIA MIE BASAH UNTUK PENDERITA DIABETES MELITUS TIPE 2
Background: Nowadays, count of people with diabetes melitus type 2 is growing up. But now, it�s hard to find foods that compatible with diet for diabetes melitus type 2 in market. For that, we need new innovation to get the diversity of food for people with diabetes. The product that created in th...
| Main Authors: | , |
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| Format: | Thesis |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1826048124497428480 |
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| author | , DOMINIKUS RADITYA ATMAKA , Lily Arsanti Lestari, STP., MP. |
| author_facet | , DOMINIKUS RADITYA ATMAKA , Lily Arsanti Lestari, STP., MP. |
| author_sort | , DOMINIKUS RADITYA ATMAKA |
| collection | UGM |
| description | Background: Nowadays, count of people with diabetes melitus type 2 is growing
up. But now, it�s hard to find foods that compatible with diet for diabetes melitus
type 2 in market. For that, we need new innovation to get the diversity of food for
people with diabetes. The product that created in this study is wet noodle made
by formulation of wheat flour, arrowroot flour, and yam flour whereas has count to
be compatible for people with diabetes melitus diets.
Objective: The objective of this study is to know the differences of physical
properties (color, texture, smell, and taste) and chemical properties (water, ash,
protein, fat, carbohydrate, reduction sugar, and total sugar) wet noodle for
diabetes melitus type 2 diet made by formulation of wheat flour, arrowroot flour,
and yam flour. This study also want to know wet noodle formulation that have the
best physico-chemical properties and applicable to diabetes melitus type 2 diets.
Method: This study is an experimental study with complete random design. The
variables that will explore from this wet noodle is the physical properties
subjectively (color, texture, smell, and taste), physical properties objectively (color
and texture), and chemical properties (water, ash, protein, fat, carbohydrate,
reduction sugar, and total sugar with wet basis).
Result: Greater level of arrowroot flour and yam flour substitution in making wet
noodles will decrease color brightness level, crumblier texture, stronger smell,
and increase of sweet taste. Greater level of arrowroot flour and yam flour
substitution in making wet noodles will increase water, ash, total sugar, and
reduction sugar level. Meanwhile fat, carbohydrate, and protein level decrease.
From physical properties, wet noodle formula 2 have the best color, texture,
smell, and taste among the other formula. From carbohydrate, fat, and protein
proportion, and also the total sugar and reduction sugar content, wet noodle
formula 2 is the most applicable to diabetes melitus diets.
Conclusion: There are significant differences at color brightness level, texture,
smell, and taste of wet noodle made by formulation of wheat flour, arrowroot
flour, and yam flour. There is no significant difference at water level of wet noodle
made by formulation of wheat flour, arrowroot flour, and yam flour. There are
significant differences at ash, protein, fat, carbohydrate, reduction sugar, and
total sugar of wet noodle made by formulation of wheat flour, arrowroot flour, and
yam flour. Overall, the best wet noodle that can applicable to diabetes melitus
type 2 diets is wet noodle formula 2 (50% wheat flour, 25% arrowroot flour, and
25% yam flour).
Key Word: arrowroot, lesser yam, physicochemical properties, wet noodle,
diabetes melitus |
| first_indexed | 2024-03-13T23:23:02Z |
| format | Thesis |
| id | oai:generic.eprints.org:128930 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:23:02Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1289302016-03-04T07:54:59Z https://repository.ugm.ac.id/128930/ FORMULASI TEPUNG TERIGU, TEPUNG GARUT, DAN TEPUNG GEMBILI TERHADAP SIFAT FISIKO-KIMIA MIE BASAH UNTUK PENDERITA DIABETES MELITUS TIPE 2 , DOMINIKUS RADITYA ATMAKA , Lily Arsanti Lestari, STP., MP. ETD Background: Nowadays, count of people with diabetes melitus type 2 is growing up. But now, it�s hard to find foods that compatible with diet for diabetes melitus type 2 in market. For that, we need new innovation to get the diversity of food for people with diabetes. The product that created in this study is wet noodle made by formulation of wheat flour, arrowroot flour, and yam flour whereas has count to be compatible for people with diabetes melitus diets. Objective: The objective of this study is to know the differences of physical properties (color, texture, smell, and taste) and chemical properties (water, ash, protein, fat, carbohydrate, reduction sugar, and total sugar) wet noodle for diabetes melitus type 2 diet made by formulation of wheat flour, arrowroot flour, and yam flour. This study also want to know wet noodle formulation that have the best physico-chemical properties and applicable to diabetes melitus type 2 diets. Method: This study is an experimental study with complete random design. The variables that will explore from this wet noodle is the physical properties subjectively (color, texture, smell, and taste), physical properties objectively (color and texture), and chemical properties (water, ash, protein, fat, carbohydrate, reduction sugar, and total sugar with wet basis). Result: Greater level of arrowroot flour and yam flour substitution in making wet noodles will decrease color brightness level, crumblier texture, stronger smell, and increase of sweet taste. Greater level of arrowroot flour and yam flour substitution in making wet noodles will increase water, ash, total sugar, and reduction sugar level. Meanwhile fat, carbohydrate, and protein level decrease. From physical properties, wet noodle formula 2 have the best color, texture, smell, and taste among the other formula. From carbohydrate, fat, and protein proportion, and also the total sugar and reduction sugar content, wet noodle formula 2 is the most applicable to diabetes melitus diets. Conclusion: There are significant differences at color brightness level, texture, smell, and taste of wet noodle made by formulation of wheat flour, arrowroot flour, and yam flour. There is no significant difference at water level of wet noodle made by formulation of wheat flour, arrowroot flour, and yam flour. There are significant differences at ash, protein, fat, carbohydrate, reduction sugar, and total sugar of wet noodle made by formulation of wheat flour, arrowroot flour, and yam flour. Overall, the best wet noodle that can applicable to diabetes melitus type 2 diets is wet noodle formula 2 (50% wheat flour, 25% arrowroot flour, and 25% yam flour). Key Word: arrowroot, lesser yam, physicochemical properties, wet noodle, diabetes melitus [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , DOMINIKUS RADITYA ATMAKA and , Lily Arsanti Lestari, STP., MP. (2014) FORMULASI TEPUNG TERIGU, TEPUNG GARUT, DAN TEPUNG GEMBILI TERHADAP SIFAT FISIKO-KIMIA MIE BASAH UNTUK PENDERITA DIABETES MELITUS TIPE 2. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69305 |
| spellingShingle | ETD , DOMINIKUS RADITYA ATMAKA , Lily Arsanti Lestari, STP., MP. FORMULASI TEPUNG TERIGU, TEPUNG GARUT, DAN TEPUNG GEMBILI TERHADAP SIFAT FISIKO-KIMIA MIE BASAH UNTUK PENDERITA DIABETES MELITUS TIPE 2 |
| title | FORMULASI TEPUNG TERIGU, TEPUNG GARUT, DAN TEPUNG GEMBILI TERHADAP SIFAT FISIKO-KIMIA MIE BASAH UNTUK PENDERITA DIABETES MELITUS TIPE 2 |
| title_full | FORMULASI TEPUNG TERIGU, TEPUNG GARUT, DAN TEPUNG GEMBILI TERHADAP SIFAT FISIKO-KIMIA MIE BASAH UNTUK PENDERITA DIABETES MELITUS TIPE 2 |
| title_fullStr | FORMULASI TEPUNG TERIGU, TEPUNG GARUT, DAN TEPUNG GEMBILI TERHADAP SIFAT FISIKO-KIMIA MIE BASAH UNTUK PENDERITA DIABETES MELITUS TIPE 2 |
| title_full_unstemmed | FORMULASI TEPUNG TERIGU, TEPUNG GARUT, DAN TEPUNG GEMBILI TERHADAP SIFAT FISIKO-KIMIA MIE BASAH UNTUK PENDERITA DIABETES MELITUS TIPE 2 |
| title_short | FORMULASI TEPUNG TERIGU, TEPUNG GARUT, DAN TEPUNG GEMBILI TERHADAP SIFAT FISIKO-KIMIA MIE BASAH UNTUK PENDERITA DIABETES MELITUS TIPE 2 |
| title_sort | formulasi tepung terigu tepung garut dan tepung gembili terhadap sifat fisiko kimia mie basah untuk penderita diabetes melitus tipe 2 |
| topic | ETD |
| work_keys_str_mv | AT dominikusradityaatmaka formulasitepungterigutepunggarutdantepunggembiliterhadapsifatfisikokimiamiebasahuntukpenderitadiabetesmelitustipe2 AT lilyarsantilestaristpmp formulasitepungterigutepunggarutdantepunggembiliterhadapsifatfisikokimiamiebasahuntukpenderitadiabetesmelitustipe2 |