MAYLINDA MAYANG SARI, 050710326 (2012) PENGARUH CARA PENGOLAHAN TERHADAP KADAR GULA PEREDUKSI PADA PISANG KEPOK (Musa paradisiaca var. Kepok) (Suatu Upaya Penggalian Pangan Alternatif Berindeks Glikemik Rendah Bagi Penderita Diabetes). Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

An effort to search alternative food with low glycemic index for diabetic patient was done by studying the influence Musa paradisiaca var. Kepok cooking methods againts reducing sugar content of banana (Musa paradisiaca var. Kepok). The aim of this study was determining the reducing sugar content in banana which were processed with 3 different methods i.e boiling, steaming and baking. The reducing sugar content was determined spectrophotometrically using Nelson-phosphomolybdic reagent. The quantity of reducing sugar in banana samples were determined using glucose callibration curve.The callibration curve was generated from relationship between absorbances of glucose standard solution reacted with Nelson-phosphomolybdic reagent at wavelength 722 nm and their concentration. The callibration curve of glucose standard gave corellation coefficient (r) = 0,999 and Vxo = 0,11%. The result showed that reducing sugar content in banana which was processed by boiling method was lower than reducing sugar in banana processed by steaming and baking. The lowest reducing sugar content was found in banana which was boiled in 60 minutes, i.e. 20,32 %.It was concluded that the cooking methods influence the sugar content of banana (Musa paradisiaca var. Kepok).

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