Application of Arrowroot Starch (Maranta arundinacea L.) and Suplementation of Angkak in Production of Instant Low Glycemic Index Arrowroot Porridge

Noveliani, Melita and Yuketriana, Meilsa and ANANINGSIH, VICTORIA KRISTINA and Puspa, Kartika Application of Arrowroot Starch (Maranta arundinacea L.) and Suplementation of Angkak in Production of Instant Low Glycemic Index Arrowroot Porridge. 3rd International Student Conference on Food Science and Technology “Greening the Food Industry: Inovation for Sustainability”. ISSN 978-602-8011-81-5

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Abstract

Arrowroot (Marantha arundinaceae L.) is one type of Marantaceae family that has high nutrition and proven to be potentially developed as a source of carbohydrates. Arrowroot tubers also have low Glycemic Index (14) thus suitable to be consumed by people with diabetes mellitus. Angkak is natural colorant that have been used widely in Asia as a natural colorant food. The pigment that produce by angkak contain antosianin as an antioxidant compound that can increase endurance and prevent free radical. Angkak can reduce insulin and blood glucose levels in diabetes patients group. The aims of this research were to produce instant arrowroot porridge with low Glycemic Index, to find the effect of angkak suplementation to antioxidant activity of instant arrowroot porridge, and to know the best drying temperature and growth location that produces the lowest Glycemic Index. Variation of drying temperatures were 800C, 900C, 1000C and growth location of arrowroot were Demak, Boja, and Bandungan. Production of instant arrowroot porridge begins with production of arrowroot starch for further gelatinized (80˚C, 10 minutes), dried, and dry mixing with the mix of skim milk, salt, sugar, and angkak. Chemical analysis consist of analysis of amylose content, resistant starch content, starch digestion content, antioxidant content, and in vitro Glycemic Index. The hypothesis are high temperature can form higher content of amylose and resistant starch. The higher the amylose and resistant starch content, the lower starch digestion and in vitro Glycemic Index. The higher amount of angkak, the higher antioxidant activity.

Item Type: Article
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 09 May 2018 22:12
Last Modified: 15 Oct 2019 07:36
URI: http://repository.unika.ac.id/id/eprint/15920

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