Studi Penggunaan Gula Sintetis dalam Pembuatan Kudapan Tradisional Nagasari Berbasis Tepung Beras Merah dan Nangka Sebagai Makanan Selingan bagi Penderita Diabetes Mellitus Tipe II

Yusuf, Eva Yuliana (2015) Studi Penggunaan Gula Sintetis dalam Pembuatan Kudapan Tradisional Nagasari Berbasis Tepung Beras Merah dan Nangka Sebagai Makanan Selingan bagi Penderita Diabetes Mellitus Tipe II. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

This study purpose to determine the effect of red rice flour, jackfruit and synthetic sugar as a food ingredient in the manufacture of traditional snack nagasari as a snack patients with DM against Organoleptik nature and content of Protein, Fat, Carbohydrates, Fiber and theoretical approach of the sucrose. This research uses experimental methods Non Factorial completely randomized design. The treatment of red rice flour and jackfruit is 100% and the addition of a synthetic sugar that is given is 0%, 1%, 2%, 3%, 4% and 5%. Each treatment was repeated four times so that there are 24 experimental units. Data were analyzed using Analysis Of Variance (ANOVA) followed by Tukey test. The results showed that the traditional snack nagasari can be used as a snack for people with diabetes mellitus type II. In making traditional snacks based nagasari red rice flour, jackfruit and the use of sugar was highly significant (P <0.01) against the fiber, protein, fat and carbohydrate content. For organoleptic analysis (hedonic test) each assessment is different in each treatment. Effect of addition of synthetic sugar as a substitute in the manufacture of traditional snack nagasari best occur in the addition of 90% sugar ; 5% synthetic sugar.

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