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Aplikasi Microwave untuk Disinfestasi Tribolium castaneum (Herbst.) serta Pengaruhnya terhadap Warna dan Karakteristik Amilografi Terigu
Get PDFThis study aimed to determine the amount of microwave energy used for the disinfestation of T. castaneum and to observe its effect on discoloration and amilographic characteristic of treated wheat flour. Damages due to T. castaneum attack during storage caused physical and chemical changes in the wheat flour. The physical damage from this attack wasthe color change of the wheat flour, whereas chemical damage was caused by lipase enzyme activity and benzokuinon derived from the secretion of T. castaneum. The study was conducted on the wheat flour that was unfumigated in it smilling stage. The contamination of the wheat flour was artificially made by giving cultured T. castaneum, which were consisted of 10 males and 10 females, into 50 g as well as 100 g of wheat flour. After 42 days of storage time, the study showed that the mortality rate of untreated samples was 0 % both for 50 g and 100 g samples. The moisture showed an increase, while color-brightness level and viscosity peak were decreased. All of samples that were treated by 23.76 kJ, 24.00 kJ, 31.68 kJ and 36.00 kJ of microwave energy indicated 100% mortality of T. castaneum, whereas the color brightness, the amilographic peak, and moisture were decreased both on the mass of 50 g and 100 g after H+42 storage time. ABSTRAKAplikasi microwave telah dipelajari untuk disinfestasi Tribolium castaneum (Herbst.) dan pengaruhnya terhadap karakteristik warna dan amilografi tepung terigu. Kerusakan karena serangan T. castaneum selama penyimpanan menyebabkan terjadinya perubahan fisik dan kimiawi tepung. Kerusakan fisik berupa terjadinya perubahan warna tepung, sedangkan kerusakan kimiawi karena adanya aktifitas enzim lipase dan benzokuinon yang berasal dari hasil sekresi T. castaneum. Penelitian dilakukan dengan menggunakan tepung yang tidak di fumigasi pada tahap milling. Kontaminasi pun dilakukan dengan memberikan biakan T. castaneum masing-masing 10 jantan dan 10 betina ke dalam 50 g dan 100 g sampel tepung. Hasil penelitian menunjukkan bahwa tingkat mortalitas pada sampel yang tidak diberi aplikasi microwave setelah penyimpanan 42 hari adalah 0 % baik untuk sampel 50 g dan 100 g. Kadar air meningkat, sedangkan tingkat kecerahan warna, puncak viskositas menurun. Sampel yang diberi perlakuan energi microwave 23,76 kJ, 24,00 kJ, 31,68 kJ dan 36,00 kJ menunjukkan mortalitas 100 % dari T. castaneum, sedangkan kecerahan warna, puncak viskositas, kadar air, menurun setelah penyimpanan 42 hari baik pada berat sampel 50 g dan 100 g
Pengaruh Jenis Asam dalam Isolasi Gelatin dari Kulit Ikan Nila (Oreochromis niloticus) terhadap Karakteristik Emulsi
No full textThe isolation of gelatin from nila fish (Oreochromis niloticus) skin with two types of acid (acetic acid 0,10 M and citric acid 0,05 M) was carried out on the characteristics of the emulsion to know the ability of gelatin as an emulsifier. The observation has been made for gelatin including native molecule weight with non-SDS PAGE (polyacrylamide gel electrophoresis), pH, isoelectric point, and amino acid content. The characteristics of emulsion were analysed for the emulsion properties (activity and stability), viscosity, particle size, microstructure, and zeta potential. The concentrations of gelatin used in the formation of the emulsion were 0%, 0.5%, 1.0%, 2.0%, and 3.0% with soybean oil ratio was 3:1 (v/v). The results showed that the molecular weight of native gelatin from acetic acid 0.10 M was > 260 kD, whereas from citric acids 0.05 M was 260 kD. The isoelectric point of both gelatin was at pH 8.5 whereas the pH of gelatin obtained using acetic acid 0.10 M was 5.35 and citric acid 0.05 M was 4.33. The level of lipophilic amino acid was higher than hydrophilic amino acid with the highest amount was glycine. The emulsifying properties of gelatin obatined from both acids reached the highest value of EAI (Emulsion Activity Index) at a concentration of 0.5% which decreased with the increasing of concentration. In contrary, the value of ESI (Emulsion Stability Index) and viscosity increased with the increasing of concentration. The particle size and microstructure of gelatin emulsion with acetic acid 0.10 M were greater than those with citric acid 0.05 M at the same concentration and showed to increase with the increasing of concentration. Zeta potentials of both gelatin were positive charge at all concentrations which increased with the increasing of concentration. ABSTRAKIsolasi gelatin dari kulit ikan nila (Oreochromis niloticus) dengan dua jenis asam (asam asetat 0,10 M dan asam sitrat 0,05 M) terhadap karakteristik emulsi telah dilakukan untuk mengetahui kemampuan gelatin sebagai emulsifier. Pengamatan terhadap gelatin meliputi berat molekul native dengan non-SDS PAGE (polyacrylamide gel electrophoresis), titik isoelektrik, pH dan asam amino. Pengamatan terhadap karakteristik emulsi meliputi sifat (aktivitas dan stabilitas), viskositas, ukuran partikel, dan mikrostruktur emulsi serta zeta potensial. Konsentrasi gelatin yang digunakan dalam pembentukan emulsi yaitu 0%, 0,5%, 1,0%, 2,0%, dan 3,0% dengan menambahkan minyak kedele pada rasio 3:1 (v/v). Hasil penelitian menunjukkan berat molekul gelatin native dari asam asetat 0,10 M adalah > 260 kD sedangkan dari asam sitrat 0,05 M sebesar 260 kD. Titik isoelektrik kedua gelatin pada pH = 8,5 sedangkan pH gelatin dari asam asetat 0,10 M sebesar 5,35 dan dari asam sitrat 0,05 M sebesar 4,33. Kandungan asam amino lipofilik dari kedua gelatin lebih banyak daripada asam amino hidrofilik dengan kandungan yang terbesar adalah glisin. Sifat emulsi gelatin dari kedua proses asam tersebut memiliki nilai EAI (Emulsion Activity Index) tertinggi pada konsentrasi 0,5%, yang semakin menurun dengan semakin meningkatnya konsentrasi. Sebaliknya nilai ESI (Emulsion Stability Index) dan viskositas emulsi semakin meningkat dengan semakin meningkatnya konsentrasi. Ukuran partikel droplet dan mikrostruktur emulsi gelatin dari proses asam asetat 0,10 M lebih besar daripada proses asam sitrat 0,05 M pada konsentrasi yang sama dan menunjukkan peningkatan dengan semakin meningkatnya konsentrasi. Zeta potensial kedua gelatin bernilai positif pada semua konsentrasi dan meningkat dengan semakin besarnya konsentrasi.The isolation of gelatin from nila fish (Oreochromis niloticus) skin with two types of acid (acetic acid 0,10 M and citric acid 0,05 M) was carried out on the characteristics of the emulsion to know the ability of gelatin as an emulsifier. The observation has been made for gelatin including native molecule weight with non-SDS PAGE (polyacrylamide gel electrophoresis), pH, isoelectric point, and amino acid content. The characteristics of emulsion were analysed for the emulsion properties (activity and stability), viscosity, particle size, microstructure, and zeta potential. The concentrations of gelatin used in the formation of the emulsion were 0%, 0.5%, 1.0%, 2.0%, and 3.0% with soybean oil ratio was 3:1 (v/v). The results showed that the molecular weight of native gelatin from acetic acid 0.10 M was > 260 kD, whereas from citric acids 0.05 M was 260 kD. The isoelectric point of both gelatin was at pH 8.5 whereas the pH of gelatin obtained using acetic acid 0.10 M was 5.35 and citric acid 0.05 M was 4.33. The level of lipophilic amino acid was higher than hydrophilic amino acid with the highest amount was glycine. The emulsifying properties of gelatin obatined from both acids reached the highest value of EAI (Emulsion Activity Index) at a concentration of 0.5% which decreased with the increasing of concentration. In contrary, the value of ESI (Emulsion Stability Index) and viscosity increased with the increasing of concentration. The particle size and microstructure of gelatin emulsion with acetic acid 0.10 M were greater than those with citric acid 0.05 M at the same concentration and showed to increase with the increasing of concentration. Zeta potentials of both gelatin were positive charge at all concentrations which increased with the increasing of concentration. ABSTRAKIsolasi gelatin dari kulit ikan nila (Oreochromis niloticus) dengan dua jenis asam (asam asetat 0,10 M dan asam sitrat 0,05 M) terhadap karakteristik emulsi telah dilakukan untuk mengetahui kemampuan gelatin sebagai emulsifier. Pengamatan terhadap gelatin meliputi berat molekul native dengan non-SDS PAGE (polyacrylamide gel electrophoresis), titik isoelektrik, pH dan asam amino. Pengamatan terhadap karakteristik emulsi meliputi sifat (aktivitas dan stabilitas), viskositas, ukuran partikel, dan mikrostruktur emulsi serta zeta potensial. Konsentrasi gelatin yang digunakan dalam pembentukan emulsi yaitu 0%, 0,5%, 1,0%, 2,0%, dan 3,0% dengan menambahkan minyak kedele pada rasio 3:1 (v/v). Hasil penelitian menunjukkan berat molekul gelatin native dari asam asetat 0,10 M adalah > 260 kD sedangkan dari asam sitrat 0,05 M sebesar 260 kD. Titik isoelektrik kedua gelatin pada pH = 8,5 sedangkan pH gelatin dari asam asetat 0,10 M sebesar 5,35 dan dari asam sitrat 0,05 M sebesar 4,33. Kandungan asam amino lipofilik dari kedua gelatin lebih banyak daripada asam amino hidrofilik dengan kandungan yang terbesar adalah glisin. Sifat emulsi gelatin dari kedua proses asam tersebut memiliki nilai EAI (Emulsion Activity Index) tertinggi pada konsentrasi 0,5%, yang semakin menurun dengan semakin meningkatnya konsentrasi. Sebaliknya nilai ESI (Emulsion Stability Index) dan viskositas emulsi semakin meningkat dengan semakin meningkatnya konsentrasi. Ukuran partikel droplet dan mikrostruktur emulsi gelatin dari proses asam asetat 0,10 M lebih besar daripada proses asam sitrat 0,05 M pada konsentrasi yang sama dan menunjukkan peningkatan dengan semakin meningkatnya konsentrasi. Zeta potensial kedua gelatin bernilai positif pada semua konsentrasi dan meningkat dengan semakin besarnya konsentrasi
Pemodelan Daerah Tangkapan Air Waduk Keliling dengan Model SWAT
Get PDFThis study aimed to model watershed area of Keliling Reservoir using SWAT model. The reservoir is located in Aceh Besar District, Province of Aceh. The model was setup using 90m x 90m digital elevation model, land use data extracted from remote sensing data and soil characteristic obtained from laboratory analysis on soil samples. Model was calibrated using observed daily reservoir volume and the model performance was analyzed using RMSE-observations standard deviation ratio (RSR), Nash-Sutcliffe efficiency (NSE) and percent bias (PBIAS). The model delineated the study area into 3,448 Ha having 13 subwatersheds and 76 land units (HRUs). The watershed is mostly covered by forest (53%) and grassland (31%). The analysis revealed the 10 most sensitive parameters i.e. GW_DELAY, CN2, REVAPMN, ALPHA_BF, SOL_AWC, GW_REVAP, GWQMN, CH_K2 and ESCO. Model performances were categorized into very good for monthly reservoir volume with ENS 0.95, RSR 0.23, and PBIAS 2.97. The model performance decreased when it used to analyze daily reservoir inflow with ENS 0.55, RSR 0.67, and PBIAS 3.46.ABSTRAKPenelitian ini bertujuan untuk untuk memodelkan daerah tangkapan air Waduk Keliling dengan menggunakan Model SWAT. Waduk Keliling terletak di Kabupaten Aceh Besar, Propinsi Aceh. Dalam penelitian ini Model SWAT dikembangkan berdasarkan data digital elevasi model resolusi 90 m x90 m, tata guna lahan yang diperoleh dari intepretasi citra satelit dan data soil dari hasil analisa sampel tanah yang diperoleh di daerah penelitian. Model dikalibrasi dengan data volume waduk dan kinerja model dianalisa menggunakan parameter rasio akar rata-rata kuadrat error dan standard deviasi observasi (RSR), efesiensi Nash-Sutcliffe (NSE) dan persentase bias (PBIAS). Hasil deleniasi untuk daerah penelitian menghasilkan suatu DAS dengan luas 3,448 Ha dan memiliki 13 Sub DAS yang dikelompokkan menjadi 76 unit lahan. Sebagian besar wilayah study ditutupi oleh hutan (53%), dan pandang rumput (31%). Hasil analisa menunjukkan bahwa 10 parameter model yang sangat mempengaruhi debit adalah GW_DELAY, CN2, REVAPMN, ALPHA_BF, SOL_AWC, GW_REVAP, GWQMN, CH_K2 dan ESCO. Kinerja model sangat baik dalam memprediksikan volume tampungan waduk bulanan dengan nilai ENS 0,95, RSR 0,23, dan PBIAS 2,97. Namun, kinerja model menurun ketika mensimulasikan debit inflow harian dengan nilai-nilai ENS 0,55, RSR 0,67, dan PBIAS 3,46
Aktivitas Antioksidan dan Tingkat Penerimaan Konsumen pada Minuman Instan yang Diperkaya dengan Ekstrak Sargassum polycystum
Get PDFInstant drink of ethanolic extract Sargassum polycystum with ginger flavor was made from seaweds which was processed into powder and have undergone processes of drying, extraction, cocrystalization, and sieving into powder. The objective of this research was to produce a formula of the seaweed instant drink which has a high antioxidant activity and is preferred by consumers. The formula that was used in this research waere ethanolic extract of S. polycystum, sugar and ginger. The compostion of formula including control (0:3:1), formula 1 (0.1:2.9:1), formula 2 (0.2:2.8:1), formula 3 (0.3:2.7:1), formula 4 (0.4:2.6:1), formula 5 (0.5: 2.5:1), and formula 6 (0.6:2.4:1). The result showed that the instant drink contained the value of antioxidant activity by 25.70-65.41%, total fenol of 27.74-100.36 mg GAE/gram, water levels of 0.44-1.99%, ash levels of 0.06-11.54% and the value of hedonic color 2,4-3,2(don’t like – like); hedonic flavor 1.29-3.66 (very don’t like – like); and hedonic taste 1.32-3.59 (very don’t like – like).ABSTRAKMinuman instan ekstrak Sargassum polycystum rasa jahe merupakan produk olahan rumput laut dalam bentuk serbuk yang sebelumnya telah mengalami proses pengeringan, ekstraksi, kokristalisasi dan pengayakan menjadi serbuk. Tujuan penelitian ini ialah menghasilkan formula minuman instan rumput laut yang mempunyai aktivitas antioksidan dan disukai konsumen. Formula yang digunakan pada penelitian ini terdiri dari ekstrak etanolik S. polycystum, gula dan jahe dengan komposisi kontrol (0:3:1), formula 1 (0,1:2,9:1), formula 2 (0,2:2,8:1), formula 3 (0,3:2,7:1), formula 4 (0,4:2,6:1), formula 5 (0,5:2,5:1), dan formula 6 (0,6:2,4:1). Hasil penelitian menunjukkan bahwa minuman instan mempunyai nilai aktivitas antioksidan 25,7-65,41%, total fenol 27,74-100,36 mg GAE/gram, total gula 76,13-87,18%, kadar air 0,44-1,99%, kadar abu 0,06-11,54% dan nilai hedonis warna 2,4-3,2 (tidak suka – suka); aroma 1,29-3,66 (sangat tidak suka – suka); dan rasa 1,32-3,59 (sangat tidak suka – suka)
Formulasi Mi Kering Sagu dengan Substitusi Tepung Kacang Hijau
Get PDFStarch Noodles (SN) are produced from purified starch or combined flour from various plant sources. Sago starch is one of indigenous Indonesian flours that can be used for making SN. The physical characteristics that greatly affect the quality of rehydrated SN are cooking loss, elongation, hardness and adhesiveness/stickiness. Starch noodles have low of cooking loss but high hardness value, so it is less preferred. The purpose of this study was to obtain the optimum formulation of noodles made of sago with mung bean flour substitution. Formula optimization was done by using Mixture Design (DX7) with sago starch and mung bean flour as variables (80-100% and 0-20%; respectively). Mung bean flour substitution reduced hardness, adhesiveness and elongation of sago noodles, yet it increased the cooking loss. The best formulation based on physic-chemical characterization was SN with substitution of 4,7% mung bean flour. This sago noodles had 1996,03 gf hardness, -19,2 gf adhesiveness, 214,35% elongation and 10,82% cooking loss. Sensory test results for the most optimum formulation showed that the SN was not significantly different with those of commercial wheat noodle.ABSTRAKMi pati merupakan mi yang dibuat dari pati dan atau kombinasi tepung dari bahan non terigu. Bahan baku non-terigu indigenous Indonesia yang dapat digunakan untuk membuat mi pati adalah sagu. Karakteristik fisik yang sangat mempengaruhi kualitas mi setelah direhidrasi adalah cooking loss, elongasi, kekerasan dan kelengketan. Mi yang dibuat dari bahan dasar pati memiliki cooking loss yang rendah namun kekerasan yang tinggi, sehingga kurang disukai. Tujuan penelitian ini adalah mendapatkan formulasi optimum dari mi berbahan dasar sagu dengan substitusi tepung kacang hijau, sehingga dapat dihasilkan mi yang baik secara fisik dan diterima secara organoleptik. Optimasi formulasi dilakukan menggunakan Mixture Design (DX7) dengan variabel berupa persentase pati sagu (80-100%) dan tepung kacang hijau (0-20%). Substitusi tepung kacang hijau dapat menurunkan kekerasan, kelengketan, dan elongasi mi sagu, namun meningkatkan cooking loss. Produk optimum mi sagu diperoleh dengan substitusi tepung kacang hijau 4,7%. Pada kondisi ini mi sagu memiliki karakteristik kekerasan 1996,03 gf, skor kelengketan -19,2 gf, skor elongasi 214,35% dan skor cooking loss 10,82%. Uji sensori terhadap mi sagu formula optimum menunjukkan bahwa mi sagu yang dibuat secara keseluruhan tidak berbeda nyata dengan mi kering terigu komersial
Produksi Low Calorie Sweet Bio-Yoghurt dengan Penambahan Ekstrak Daun Stevia (Stevia rebaudiana) Sebagai Pengganti Gula
Get PDFThe purpose of this study was to examine potential utilization of stevia’s leaf as sugar substitute in low calorie sweetbio-yoghurt. The experiment was carried out with the supplementation of stevia’s leaf extract in yoghurt at level 0.5; 2.0; 3.5% and yoghurt produced with supplementation 7.0% sugar used as a control. Parameters observed were level of stevioside, calorie content, pH and acidity, total solid, nutritional composition, microbiological quality, and sensory acceptance. The result showed that level of stevioside obtained in ethanol phase was higher (12.73%) than that in butanol phase (11.89%). There were no differences on pH and acidity in yoghurt either supplemented with sugar or stevia’s leaf extract. The protein content in yoghurt supplemented with stevia’s leaf extract was higher than that supplemented with sugar, but no differences were observed on lactose content. Supplementation of stevia’s leaf extract at 0.5% increased fat content, but higher level of supplementation (2.0 and 3.5%) had no effects on fat content. Calorie content of yoghurt supplemented with stevia’s leaf extract was lower than that supplemented with sugar. The supplementation of stevia’s leaf extract in yoghurt affected on taste, flavor, mouth-feel, and acceptance but had no effect on appearance and colour. Stevia’s leaf extract was able to maintain viability of lactic acid bacteria and probiotic kept for a week in a refrigerator. Low calorie sweet bio-yoghurt with supplementation of stevia’s leaf extract at level 0.5% had the highest acceptance.ABSTRAKPenelitian ini bertujuan untuk mengkaji pemanfaatan stevioside hasil ekstraksi daun stevia (Stevia rebaudiana) sebagai pengganti gula dalam produk low calorie sweet bio-yoghurt. Penelitian dilakukan dengan penambahan 0,5; 2,0 dan 3,5% ekstrak daun stevia pada yoghurt dan sebagai kontrol yoghurt dengan penambahan 7,0% gula. Parameter yang diamati adalah kadar stevioside hasil ekstraksi, kandungan kalori, nilai pH dan keasaman, komposisi nutrisi, kualitas mikrobiologis, serta sensoris produk yoghurt. Hasil penelitian menunjukkan kadar stevioside hasil ekstraksi fase etanol (12,73%) lebih tinggi dibandingkan fase butanol (11,89%). Tidak ada pengaruh antara sweetener gula dengan ekstrak daun stevia terhadap nilai pH dan keasaman yoghurt. Penambahan sweetener gula dan ekstrak daun stevia sebesar 0,5; 2,0; dan 3,5% meningkatkan kandungan protein, tetapi tidak berpegaruh terhadap kandungan laktosa yoghurt. Penambahan ekstrak daun stevia 0,5% meningkatkan kadar lemak, tetapi penambahan lebih tinggi (0,5 dan 3,5%) tidak berpengaruh terhadap kadar lemak yoghurt. Nilai kalori yoghurt dengan penambahan ekstrak daun stevia lebih rendah dibandingkan dengan penambahan gula. Hasil pengujian kualitas sensoris menunjukkan tidak ada perbedaan penampilan dan warna antara yoghurt dengan penambahan sweetener gula dibandingkan dengan ekstrak daun stevia, tetapi penambahan ekstrak daun stevia berpengaruh terhadap aroma, rasa, mouth-feel, dan daya terima. Penambahan ekstrak daun stevia dapat mempertahankan viabilitas bakteri asam laktat dan probiotik dalam yoghurt selama seminggu. Low calorie sweet bio-yoghurt dengan penambahan 0,5% ekstrak daun stevia menghasilkan daya terima terbaik bagi panelis
Pengaruh Penambahan Telur pada Kandungan Proksimat, Karakteristik Aktivitas Air Bebas (aw) dan Tekstural Snack Bar Berbasis Pisang (Musa paradisiaca)
Get PDFThe use of egg in food formulation affects the characteristic of product. In this research, snack bar was made of banana flour and puree. The effect of egg addition, that were 0% as control, 5%, 9%, 13% and 17% on proximate, water activity (aw) and textural properties of the snack bar was evaluated. Results indicated that egg addition increased water, fat, ash and protein of the snack bar with the percentage range are as follow: water 18.13-30.01 %db, fat 15.08-17.89 %db, ash 3.00-3.11 %db, and protein 3.91-6.95 %db. The aw value of the snack bar increased when the amount of egg was increased, meanwhile the textural properties including the hardness and cohesiveness were decreased. The range of aw, hardness, springiness, and cohesiveness of the treated samples were as follow,: 0.70-0.82; 11.12-14.31 kgf; 0.62-0.85 and 0.27-0.37, respectively.ABSTRAKPenggunaan telur dalam formulasi makanan akan berpengaruh pada karakteristik produk yang dihasilkan. Dalam penelitian ini telah dibuat makanan ringan berbentuk batang (snack bar) diformulasikan dari bahan-bahan baku utama tepung pisang dan pure pisang. Pengaruh penambahan telur (0% sebagai kontrol, 5%, 9%, 13% dan 17%) terhadap kandungan proksimat, nilai air bebas (aw) dan tekstural dari produk snack bar tersebut dievaluasi. Dari hasil percobaan terungkap bahwa penambahan telur mampu meningkatkan kandungan proksimat yaitu air, lemak, abu dan protein dari snack bar tersebut dengan kisaran secara berturut-turut yaitu air 18,13-30,01 %bk, lemak 15,08-17,89 %bk, abu 3,00-3,11 %bk, dan protein 3,91-6,95 %bk. Nilai aw dari snack bar tersebut juga meningkat seiring peningkatan konsentrasi telur yang digunakan, sedangkan karakteristik tekstural produk snack tersebut yang meliputi kekerasan dan elastisitasnya cenderung menurun. Kisaran dari nilai aw, kekerasan, elastisitas, kekenyalan dari sampel snack bar secara berturut-turut adalah : 0,70-0,82; 11,12-14,31 kgf; 0,62-0,85 dan 0,27-0,37
Karakterisasi Kimia dan Efek Hipoglikemik Beras Analog Berbahan Dasar Jagung, Sorgum, dan Sagu Aren
Get PDFRice analogue is an alternative food similar to rice which is made from other sources of carbohydrate apart from rice. This research was aimed to determine the glycemic index (GI) value and chemical characteristic (total phenolics content and dietary fiber) of rice analogues made from: (1) corn, sorghum, and arenga starch (rice analogue A): (2) corn and arenga starch (rice analogue B). GI was tested in human blood samples and was determined by the comparison of curve area between food sample (analogues rice) and standard (25 g glucose) which was equivalent to 25 g of carbohydrates. The GI values of Rice analogue A and B were 47,09 and 52,31 respectively. Both were considered as low GI foods. The low GI values were due to the phenolic compounds and dietary fiber contained in the rice analoguesAnalogue rice was an alternative food similar to rice which is made from carbohydrate sources beside of paddy. This research were aimed to determine the glycemic index (GI) value and to quantify chemical characterization (total phenolics content and dietary fiber) of analogues rice made from 1) corn, sorghum, and arenga starch (analogue rice A) and 2) corn and arenga starch (analogue rice B). GI was tested by human blood samples and determined by area under the curve for test food (analogues rice) which is equivalent to 25 grams of carbohydrates and area under the curve for the reference food (25 grams of glucose) compared. Analogue rice A has 47.09 GI value, whilst analogue rice B has 52.31 GI value. Both were grouped into low GI food. A low GI value was due to the phenols compounds and dietary fiber contained in the analogues rice. ABSTRAKBeras analog merupakan pangan alternatif mirip beras yang dibuat dari sumber karbohidrat selain padi. Penelitian ini bertujuan untuk menentukan nilai indeks glikemik (IG) dan karakterisasi kimia (total fenolik dan serat pangan) pada beras analog berbahan baku: (1) jagung, sorgum, dan sagu aren (beras analog A); (2) jagung dan sagu aren (beras analog B). Pengujian IG menggunakan sampel darah manusia dan ditentukan dengan membandingkan luas area kurva antara sampel pangan (beras analog) dan standar (25 g glukosa) yang setara dengan 25 g karbohidrat. Beras analog A memiliki nilai IG sebesar 47,09, sedangkan beras analog B memiliki IG sebesar 52,31. Kedua beras analog termasuk dalam kategori pangan IG rendah. Rendahnya nilai IG dikarenakan adanya komponen fenol dan serat pangan yang terkandung pada beras analog.Rice analogue is an alternative food similar to rice which is made from other sources of carbohydrate apart from rice. This research was aimed to determine the glycemic index (GI) value and chemical characteristic (total phenolics content and dietary fiber) of rice analogues made from: (1) corn, sorghum, and arenga starch (rice analogue A): (2) corn and arenga starch (rice analogue B). GI was tested in human blood samples and was determined by the comparison of curve area between food sample (analogues rice) and standard (25 g glucose) which was equivalent to 25 g of carbohydrates. The GI values of Rice analogue A and B were 47,09 and 52,31 respectively. Both were considered as low GI foods. The low GI values were due to the phenolic compounds and dietary fiber contained in the rice analoguesAnalogue rice was an alternative food similar to rice which is made from carbohydrate sources beside of paddy. This research were aimed to determine the glycemic index (GI) value and to quantify chemical characterization (total phenolics content and dietary fiber) of analogues rice made from 1) corn, sorghum, and arenga starch (analogue rice A) and 2) corn and arenga starch (analogue rice B). GI was tested by human blood samples and determined by area under the curve for test food (analogues rice) which is equivalent to 25 grams of carbohydrates and area under the curve for the reference food (25 grams of glucose) compared. Analogue rice A has 47.09 GI value, whilst analogue rice B has 52.31 GI value. Both were grouped into low GI food. A low GI value was due to the phenols compounds and dietary fiber contained in the analogues rice.ABSTRAKBeras analog merupakan pangan alternatif mirip beras yang dibuat dari sumber karbohidrat selain padi. Penelitian ini bertujuan untuk menentukan nilai indeks glikemik (IG) dan karakterisasi kimia (total fenolik dan serat pangan) pada beras analog berbahan baku: (1) jagung, sorgum, dan sagu aren (beras analog A); (2) jagung dan sagu aren (beras analog B). Pengujian IG menggunakan sampel darah manusia dan ditentukan dengan membandingkan luas area kurva antara sampel pangan (beras analog) dan standar (25 g glukosa) yang setara dengan 25 g karbohidrat. Beras analog A memiliki nilai IG sebesar 47,09, sedangkan beras analog B memiliki IG sebesar 52,31. Kedua beras analog termasuk dalam kategori pangan IG rendah. Rendahnya nilai IG dikarenakan adanya komponen fenol dan serat pangan yang terkandung pada beras analog. tes