Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.2681

Respon Glikemik dan Aktivitas Antioksidan Nasi Yang Dimasak Menggunakan Campuran Kunyit (Curcuma longa Linn.) dan kayu Manis (Cinnammum sp)

*Samsu Udayana Nurdin orcid  -  Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung, Bandar Lampung, Indonesia
Yofita Sulfiana Sundari  -  Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung, Bandar Lampung, Indonesia
Novita Herdiana  -  Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung, Bandar Lampung, Indonesia
Fibra Nurainy  -  Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung, Bandar Lampung, Indonesia
Asep Sukohar  -  Fakultas Kedokteran Universitas Lampung, Bandar Lampung, Indonesia

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Abstract

Penurunan daya cerna pati nasi merupakan cara yang menjanjikan untuk menurunkan efek hiperglikemia nasi. Beberapa penelitian menunjukkan bahwa kunyit (Curcuma longa Linn)  dan kayu manis (Cinnamomum sp) dapat menurunkan daya cerna pati karena kandungan senyawa penoliknya. Penelitian ini bertujuan untuk mempelajari apakah kunyit, kayu manis atau kombinasinya memiliki kemampuan untuk menurunkan daya cerna pati atau meningkatkan aktivitas antioksidan nasi putih. Kombinasi 3 dan 0 g (C1), 2 dan 1 g (C2), 1 dan 2 g (C3), atau 0 dan 3 g masing-masing untuk kunyit dan kayu manis digunakan untuk memasak nasi putih. Hasil penelitian menunjukkan bahwa penggunaan kunyit dan kayu manis untuk memasak nasi tidak mempengaruhi daya cerna pati, aktivitas antioksidan, dan kadar total penolik nasi tetapi mempengaruhi penerimaan konsumen terhadap nasi. Formula terbaik adalah kombinasi antara 2 g kunyit dan 1 g kayu manis (C2) dimana nasi yang dimasak dengan tambahan campuran ini memiliki karakteristik sebagai berikut: tingkat hidrolisis pati 3,99 kali, aktivitas antioksidan 42.,03%, kadar total penol 117.,18 ppm (GAE), dan oleh konsumen dianggap layak sebagai makanan pokok. Kesimpulannya adalah nasi yang dimasak dengan formula C2 memiliki respon glikemik yang tidak berbeda dengan nasi biasa.

Glycemic Response and Antioxidant Activity of Raice Cooked with Combination of Turmeric (Curcuma longa Linn.) and Cinnamon (Cinnamomum sp).

 Abstract

Reducing of starch digestibility of the rice is one of promising strategies to reduce hyperglycemic effect of the rice. Some research indicate turmeric (Curcuma longa Linn) and cinnamon (Cinnamomum sp) reduced starch digestibility due to their phenolic content. This research was aimed to study whether turmeric, cinnamon and their combination have potentiality to reduce starch digestibility or increase antioxidant activity of white rice. Combination of 3 and 0 g (C1), 2 and 1 g (C2), 1 and 2 g (C3), 0 and 3 g turmeric and cinnamon were used for cooking white rice. The results showed that the addition of turmeric and cinnamon for cooking of rice had no effect on the level of starch hydrolysis, antioxidant activity and phenolic content of rice but significantly affected the consumer acceptance of the rice. The best formula was combination of 2 g of turmeric and 1 g of cinnamon (C2) where the rice cooked by adding this formula had characteristics as follows= starch hydrolysis level was 3,.989 fold, antioxidant activity was 42.03%, total phenol was 117.18 ppm (GAE). Consumers considered that the rice was suitable for staple food. However, no. difference on the glycemic respons was found. As conclusion, addition of turmeric, cinnamon or their combination for cooking of rice was unable to decrease starch digestibility and increase antioxidant activity of the rice.

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Keywords: Kunyit; kayu manis; respon glikemik; penol; daya cerna pati
Funding: Menristek Dikti

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Section: Artikel Penelitian (Research Article)
Language : EN
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