Kajian tentang substitusi gula dan pengaruhnya terhadap indeks glikemik, fisikokimia, dan organoleptik roti manis = Literature study about sugar substitutes and their effect on the glycemic index, physicochemical, and organoleptic of sweet bread

Puspitasari, Cindy (2022) Kajian tentang substitusi gula dan pengaruhnya terhadap indeks glikemik, fisikokimia, dan organoleptik roti manis = Literature study about sugar substitutes and their effect on the glycemic index, physicochemical, and organoleptic of sweet bread. Bachelor thesis, Universitas Pelita Harapan.

Preview	Text (Title) Title.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (16kB) | Preview
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (35kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (209kB) | Preview
Preview	Text (Chapter 1) Chapter 1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (38kB) | Preview
	Text (Chapter 2) Chapter 2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (276kB)
	Text (Chapter 3) Chapter 3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (30kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (47kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (912kB)

Abstract

Roti manis merupakan makanan pokok yang disukai oleh masyarakat Indonesia. Salah satu bahan baku utama dalam pembuatan roti manis adalah gula pasir. Roti komersial pada umumnya menggunakan sukrosa. Sukrosa memiliki kalori dan indeks glikemik yang tinggi. Tujuan dari kajian pustaka ini adalah memanfaatkan sumber pemanis selain sukrosa yang rendah kalori dan rendah indeks glikemik untuk diaplikasikan pada roti manis, sehingga dapat memperbaiki respon glikemik pada roti manis. Sumber pemanis yang rendah kalori dan rendah indeks glikemik yang digunakan pada literatur review ini adalah madu, fruktosa, date palm fruit sugar, Serendipity berry fruit sugar, palm sugar (Borassus flabellifer), coconut sugar, sorbitol, xylitol, mannitol, dan gliserol. Pada kajian pustaka ini akan dibahas tentang indeks glikemik, proksimat, dan organoleptik. Date palm fruit sugar dan sorbitol paling efektif menurunkan indeks glikemik kategori rendah. Serendipity berry fruit, date palm fruit sugar, dan Stevia rebaudiana meningkatkan serat dan menurunkan karbohidrat. Sumber pemanis yang rendah kalori menurunkan volume dan volume spesifik, tetapi meningkatkan berat dan tinggi. Kecuali pada date palm fruit sugar menurunkan tinggi pada roti manis. Sumber pemanis date palm fruit sugar, xylitol, dan serendipity berry fruit sugar menghasilkan nilai atribut rasa,tekstur, aroma, dan warna, dan penerimaan keseluruhan yang menyerupai./Sweet bread is a staple food favored by the people of Indonesia. One of the main raw materials in making sweet bread is sugar. Commercial bread generally uses sucrose. Sucrose has a high calorie and glycemic index. The purpose of this literature review is to utilize a sweetener source other than sucrose which is low in calories and low in the glycemic index to be applied to sweet bread, to improve the glycemic response of sweet bread. Sources of sweeteners that are low in calories and low in the glycemic index used in this literature review are honey, fructose, date palm fruit sugar, Serendipity berry fruit sugar, palm sugar (Borassus flabellifer), coconut sugar, sorbitol, xylitol, mannitol, and glycerol. This literature review will discuss the glycemic index, proximate, and organoleptic. Date palm fruit sugar and sorbitol are the most effective in lowering the low glycemic index category. Serendipity berry fruit, date palm fruit sugar, and Stevia rebaudiana increase fiber and lower carbohydrates. Sweetener sources that are low in calories decrease specific volume and volume but, increase weight and height. Except in date palm fruit sugar lowers the high in sweet bread. Sources of sweetener date palm fruit sugar, xylitol, and serendipity berry fruit sugar resulted in similar values of taste, texture, aroma, and color attributes, and overall acceptance.

Actions (login required)

View Item