DEKA PRISMAWAN, 050911063 (2013) PERBANDINGAN KADAR GULA PEREDUKSI DAN INDEKS GLIKEMIK SAGU (Metroxylon sagu) DAN BERAS MERAH (Oryza sativa). Skripsi thesis, UNIVERSITAS AIRLANGGA.

Preview	Text (ABSTRAK) gdlhub-gdl-s1-2014-prismawand-29333-7.abstr-t.pdf Download (359kB) | Preview
	Text (FULLTEXT) gdlhub-gdl-s1-2014-prismawand-29333-1.FULLTEXT.pdf Restricted to Registered users only Download (2MB) | Request a copy

Abstract

In 2000, Indonesia holds the 4th world’s largest population with diabetes mellitus (DM) (Wild et al., 2000). WHO suggest that one of the nonpharmacological therapy for DM is by managing the diet, particularly low glycemic index dietary. This research aims to determine the alternative foods with low glycemic index. Glycemic index of each foods was determined using rabbit (Oryctolagus cuniculus), with equal amount of 10 g glucose as standard food. The carbohydrates content was measured as reducing sugar content. The result of reducing sugar determination using Luff-Schoorl method is 14,03% w/w for sago porridge and 23,34% w/w for cooked brown rice. As supporting data, fiber and water content determination were done using gravimetry, which results in higher fiber content in cooked brown rice compared to sago porridge, and lower water content of cooked brown rice compared to sago porridge. The amount of sample ingested in rabbits was based on the reducing sugar content. Plasma glucose concentration was determined using One Touch Ultra Glucometer every 0, 15, 30, 60, 90, and 120 minutes after sample intake. Sago porridge has the glycemic index value of 48, while cooked brown rice 50. Both foods have low glycemic index, therefore, can be recommended as alternative foods for patients with DM.

Actions (login required)

View Item