Kajian Sifat Sensoris dan Indeks Glikemik pada Snack Bar Ubi Jalar Ungu

Lestari, Karisa Dewi (2015) Kajian Sifat Sensoris dan Indeks Glikemik pada Snack Bar Ubi Jalar Ungu. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Arrangement blood glucose levels for diabetics mellitus one of which is through approach glycemic index food. Food low GI will increase blood glucose levels slowly. One of food low GI is purple sweet potato to be processed into a snack bar. The product is expected to be consumed by diabetics mellitus without causing hiperglikemi. The Objective of the study was to know characteristic sensory using hedonic and quality hedonic test purple sweet potato snack bar that compare with snack bar fit bar and snack bar soy joy. Besides that, the objective study about the Glycemic Index of purple sweet potato snack bar. Data were analyzed using SPSS 16 Kruskall Wallis test (Significant < 0,05), Showed differences significant of characteristic sensory purple sweet potato snack bar with snack bar fit bar and snack bar soy joy. And data were analyzed showed not differences significant of GI values purple sweet potato snack bar with white bread. The conclusion of this study is the purple sweet potato snack bar had different characteristic sensory than snack bar fit bar and snack bar soy joy. GI values of purple sweet potato is 76,8. Purple sweet potato could be categorizes as having high glycemic index.

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