Judul: Nilai Indeks Glikemik Bubur Instan Pati Singkong dan Bubur Instan Pati Resisten Singkong.
Abstrak: penelitian ini bertujuan untuk menganalisis nilai indeks glikemik bubur instan pati resisten singkong. Adapun tujuan khusus penelitian ini adalah (1) Mempelajari pembuatan pati resisten dari pati singkong serta produk bubur instan hasil olahannya; (2) Menganalisis komposisi zat gizi, serat pangan, total pati, amilosa dan amilopektin, pati resisten, dan daya cerna pati in vitro bubur instan; dan (3) Menganalisis nilai indeks glikemik bubur instan berbahan dasar pati singkong. Desain yang digunakan adalah experimental study. Penelitian ini dilaksanakan selama enam bulan, yaitu dimulai pada bulan Februari sampai dengan bulan Juli 2011 di Kampus IPB, Darmaga, Bogor. Penelitian ini dilaksanakan di Laboratorium SEAFAST CENTRE IPB, Laboratorium Percobaan Makanan, Laboratorium Analisis Zat Gizi, serta Teaching Cafetaria, Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor. Bahan dan alat yang digunakan dalam penelitian ini merupakan bahan dan alat untuk membuat pati resisten, bubur instan, dan untuk analisis komposisi zat gizi, serat pangan, total pati, amilosa dan amilopektin, pati resisten, dan daya cerna pati in vitro pada bubur instan. Alat yang digunakan untuk mengukur respon glukosa darah subjek dalam penelitian ini adalah Glukometer One Touch Ultra. Penelitian pendahuluan terdiri dari pembuatan pati resisten singkong, pembuatan bubur instan, analisis komposisi zat gizi, serat pangan, total pati, amilosa dan amilopektin, pati resisten, dan daya cerna pati in vitro bubur instan. Penelitian utama yaitu pengukuran indeks glikemik bubur instan berbahan dasar pati resisten singkong. Ada empat bubur yang ditentukan nilai indeks glikemiknya, yaitu bubur instan pati singkong, bubur instan pati resisten singkong.Hasil analisis kadar air bubur yang tertinggi yaitu pada bubur pati singkong (9.64% bk), sedangkan yang terendah yaitu pada bubur pati resisten singkong 3 siklus (6.97% bk). Bubur formula tepung emulsi memiliki kadar abu tertinggi (1.98% bk), sedangkan kadar abu terendah yaitu pada bubur pati resisten singkong 3 siklus (0.79% bk). Bubur formula tepung emulsi memiliki kadar lemak tertinggi (2.34% bk), sedangkan bubur pati singkong memiliki kadar lemak yang terendah yaitu 0.94% bk. Hasil analisis kadar protein yang tertinggi yaitu pada bubur formula tepung emulsi (17.45% bk), sedangkan yang terendah yaitu pada bubur pati singkong (0.24% bk). Kadar karbohidrat by difference tertinggi yaitu pada bubur pati singkong (97.25% bk), sedangkan yang terendah pada bubur formula tepung emulsi (80.57% bk). Bubur pati singkong memiliki kadar total pati tertinggi (85.44% bk), sedangkan bubur formula tepung emulsi memiliki kadar total pati terendah (44.7% bk). Kadar amilosa tertinggi yaitu pada bubur pati resisten singkong 3 siklus (25.25% bk), sedangkan yang terendah pada bubur formula tepung emulsi (11.33% bk). Kadar amilopektin tertinggi yaitu pada bubur pati singkong (60.64% bk), sedangkan yang terendah yaitu bubur formula tepung emulsi (33.32% bk). Hasil analisis kadar serat total yang tertinggi yaitu pada bubur pati resisten singkong 3 siklus (7.50% bk), sedangkan yang terendah pada bubur pati singkong (1.17% bk). Bubur pati resisten singkong 3 siklus memiliki kadar pati resisten tertinggi (8.00% bk), sedangkan bubur pati singkong memiliki kadar pati resisten terendah (4.46% bk). Daya cerna pati bubur yang tertinggi yaitu pada bubur pati singkong (83.76% bk), sedangkan yang terendah pada bubur pati resisten singkong 3 siklus (76.63% bk). Pengolahan pati singkong menjadi pati resisten singkong dapat meningkatkan kadar pati
Keyword: Resistant starch, Glycemic index, porridge instant

Judul: Nilai Indeks Glikemik Bubur Instan Pati Singkong dan Bubur Instan Pati Resisten Singkong
Abstrak: Resistant starch is a starch that indigestible by enzymes. Resistant starch has health benefits effect, one of which has a slow effect in increasing level of glucose in the blood. Several researchs have shown association between resistant starch content in foods with glycemic index. The objective of this study is to observe the glycemic index value of foods prepared from cassava starch and cassava resistant starch. Cassava resistant starch was made using one and three autoclaving-cooling cycles. Four instan porridges were used in this study namely cassava starch porridge, cassava modification starch prepared using one autoclaving-cooling cycle (one cycle) porridge, cassava modification starch prepared using three autoclaving-cooling cycle (three cycle) porridge, and cassava modification starch porridge with added protein and fat from soy protein isolate, vegetable oil, and eggwhite. The results of analyses showed that resistant starch content of cassava starch porridge, one cycle cassava modification starch porridge, three cycle cassava modification starch porridge, and cassava modification starch porridge with added protein and fat were 4.46% db, 7.09% db, 8.00% db and 5.09% db respectively while the in vitro starch digestibility of those porridges were 83.76% db, 77.94% db, 76.63% db, and 79.32% db respectively. Glycemic index value of cassava starch porridge, one cycle cassava modification starch porridge, three cycle cassava modification starch porridge, and cassava modification starch porridge with added protein and fat were 97.74, 93.69, 106.09, and 93.96 respectively. All porridges can be classified as high index glycemic index food product. Statistical test showed that resistant starch manufacturing process does not affect the glycemic index value (p>0.05).
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Judul: Dynamics Model for Rural and Urban Economic Growth
Abstrak: Lewis theory of structural change has focused on mechanisms that allow countries to transform their domestic economic structure to a more modern economy. The proposed model deals with the mechanism of interaction between rural and urban Economic. This model is concerned with the process of labor transfer from rural to urban areas. This study aims to model the dynamics of economic growth in rural and urban areas, including determining the equilibrium solution and to carry out simulation of the model. The simulation results show that the transfer of labor from rural to urban areas will increase the rate of change of capital so that structural changes can be realized. In addition, increased propensity to save in rural areas will also accelerate structural change
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