eprintid: 350
rev_number: 11
eprint_status: archive
userid: 17
dir: disk0/00/00/03/50
datestamp: 2022-06-15 02:00:21
lastmod: 2022-06-15 02:00:21
status_changed: 2022-06-15 02:00:21
type: thesis
metadata_visibility: show
creators_name: Sefanadia, Sefanadia
creators_name: Nugroho, Arie
creators_name: Nurdjanah, Siti
creators_id: NIDN.4020098601
creators_id: NIDN.4011088502
corp_creators: Poltekkes Tanjung Karang
corp_creators: Jurusan Gizi
corp_creators: D3 Gizi
title: Baboon Cake (Traditional Indonesian Cake) as an Alternative Food of Low Glychemic Index
ispublished: pub
subjects: R1
divisions: sch_art
abstract: Abstract Development of baboon cake can be using local food sources. This research will be study the characterization of traditional Lampung cake (baboon) substituted prebiotics from modified red sweet potato flour and tempeh flour as an alternative to low glycemic index snack. The method used in this study was a completely randomized design (CRD)  with  2 treatments  and  five  replications.  The  treatments  in  this study  were  the  differences in  the  basic ingredients formula for  baboon cake control: K1 (100% tapioca) and K2 (60% tapioca, 20% tempeh  flour, 20% sweet potato flour modification). Analysis data for resistant starch, dietary fiber, digestible starch and the glycemic index were analyzed using Independent sample T-test. There are significant differences in digestible starch, dietary fiber resistant  starch and glycemic index of the control baboon cakes  and the baboon cakes K2.  Control baboon cake (K1) has digestible starch of  20,02%, resistant starch of 13.39%, dietary fiber of 21,58%. The baboon cake (K2) has digestible starch  of  15,97%, resistant starch of 27.94% and dietary fiber of 37,74%. The control baboon cake has a Glycemic Index of 61.67 and a Glycemic load of 12.88 including the "medium" category and baboon cake K2, which is a substitution of modified sweet potato flour and tempeh flour has a GI of 46.77 and a glycemic load amounted to 5.21 with the "low" category
date: 2022-01-19
date_type: published
full_text_status: public
institution: Poltekkes Tanjung Karang
department: D3 Gizi
thesis_type: diploma
thesis_name: other
related_url_url: https://www.researchgate.net/publication/351049334_Baboon_Cake_Traditional_Indonesian_Cake_as_an_Alternative_Food_of_Low_Glychemic_Index
citation:   Sefanadia, Sefanadia and Nugroho, Arie and Nurdjanah, Siti  (2022) Baboon Cake (Traditional Indonesian Cake) as an Alternative Food of Low Glychemic Index.  Diploma thesis, Poltekkes Tanjung Karang.   
document_url: http://repository.poltekkes-tjk.ac.id/id/eprint/350/1/Babon%20cake.pdf