Institutional Repository | Satya Wacana Christian University: Nilai Indeks Glikemik dan Kadar Gizi Mi Gandum (Triticum aestivum L.) Utuh var. Dewata

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

1

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.

1