Kinanti, Ayu Ragil (2026) Studi Karakteristik Fisik, Kimia, Fungsional, serta Indeks Glikemik pada Tepung Jagung Manis dan Jagung Pulut. Diploma thesis, Politeknik Negeri Jember.
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Abstract
Corn is one of the essential food commodities in Indonesia that has genetic diversity, such as sweet corn (Zea mays saccharata) and waxy corn (Zea mays ceratina). This genetic difference, particularly in amylose and amylopectin content, affects the physical, chemical, functional properties, and glycemic index of the resulting flour. This study aims to analyze the physical characteristics (syneresis, swelling power, yield, density), chemical characteristics (moisture, ash, protein, fat, carbohydrate, amylose, amylopectin, and dietary fiber contents), functional properties (Water Holding Capacity/WHC, Oil Holding Capacity/OHC), and the glycemic index of sweet corn and waxy corn flour. The method used was quantitative descriptive, with an in vivo glycemic index analysis on 16 healthy volunteers who consumed tortilla products. The results showed that sweet corn flour had a slightly higher swelling power (287.28%) and yield (94.06%), but waxy corn flour was superior in gel stability (syneresis 5.43%) compared to sweet corn (21.64%). Chemically, sweet corn was superior in Total Dietary Fiber (4.06%) and amylose (17.48%) contents, while waxy corn was dominated by amylopectin (60.07%). The functional properties of WHC (182.00%) and OHC (152.53%) were higher in sweet corn flour. Both tortilla products were classified as having a moderate Glycemic Index, namely 58.6 (sweet corn) and 57.6 (waxy corn), which are safe and recommended for people with diabetes mellitus.
| Item Type: | Thesis (Diploma) | ||||||
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| Uncontrolled Keywords: | Indeks glikemik, karakteristik fisik, sifat fungsional, tepung jagung manis, tepung jagung pulut, tortila. | ||||||
| Subjects: | 100 - Rumpun Matematika dan Ilmu Pengetahuan Alam (MIPA) > 110 - Ilmu IPA > 112 - Kimia 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 165 - Teknologi Pangan dan Gizi 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 169 - Ilmu Pangan |
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| Divisions: | Jurusan Kesehatan > Prodi D4 Gizi Klinik > Tugas Akhir | ||||||
| Depositing User: | Ayu Ragil Kinanti | ||||||
| Date Deposited: | 28 Jul 2026 00:29 | ||||||
| Last Modified: | 28 Jul 2026 00:30 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/58646 |
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