Glycemic Index of Rice by Several Processing Methods: Indeks Glikemik Nasi Putih dengan Beberapa Cara Pengolahan

Abstrak

Inggris

Background: In diabetes mellitus patients, one of the efforts to control normal blood glucose levels is to eat low glycemic index foods. Rice is an Indonesian staple food that contains carbohydrates. Several methods of processing could affect the glycemic index of rice. Objectives: To analyze the glycemic index of rice processed by several methods. Methods: The design used was quasi-experimental. A total of ten people with criteria of healthy, aged 19-29 years, having normal body mass index and blood glucose levels were used in this study. Subjects were given five treatments. Treatment: 1) was given glucose as a reference, 2) was given rice that was traditionally processed and just cooked, 3) was given rice that was traditionally processed and had been stored at room temperature (25°C) for 12 hours, 4) was given rice that was electronically processed and just cooked, and 5) was given rice that was processed in a modern way and had been stored for 12 hours in magic com at hot temperature. Among the treatments, there was a gap of 7 days. Results: Traditionally processed rice has a glycemic index of 21.6, increasing to 24.7 after being stored at room temperature for 12 hours. Meanwhile, processed electronic rice has a glycemic index of 22.9 and increases to 36,4 after being stored in a rice cooker (hot temperature) for 12 hours. Conclusions: The four rice groups processed by various methods had low glycemic index values. Rice stored for 12 hours had a higher glycemic index value than freshly cooked rice.

Bahasa Indonesia

Latar Belakang: Pada penderita diabetes melitus, salah satu upaya mengendalikan kadar glukosa darah normal yaitu mengonsumsi makanan dengan nilai indeks glikemik rendah. Nasi putih merupakan makanan sumber karbohidrat yang menjadi makanan pokok masyarakat Indonesia. Cara pengolahan nasi dapat mempengaruhi indeks glikemik. Tujuan: Menganalisis indeks glikemik nasi putih yang diolah dengan beberapa cara yang berbeda. Metode: Rancangan penelitian ini adalah kuasi eksperimental. Empat jenis nasi yang dianalisis yaitu nasi A diolah secara tradisional dan baru matang, nasi B diolah secara tradisional dan disimpan pada suhu ruang selama 12 jam, nasi C diolah secara modern dan baru matang, nasi D diolah secara modern dan telah disimpan selama 12 jam dalam magic com. Analisis Indeks Glikemik (IG) nasi menggunakan subyek manusia yang diberi 5 perlakuan lalu diambil sampel darah untuk pengukuran kadar glukosa darah, antar setiap perlakuan diberi jeda 7 hari. Sejumlah 10 orang subjek penelitian dengan kriteria sehat, usia 19-29 tahun, indeks massa tubuh dan kadar glukosa darah normal. Perlakuan 1 sebagai acuan diberi glukosa murni, perlakuan 2 diberi nasi A, perlakuan 3 diberi nasi B, perlakuan 4 diberi nasi C, dan perlakuan 5 diberi nasi D. Jumlah glukosa dan nasi yang diberikan pada setiap perlakuan yaitu 50 gram. Hasil: Nilai IG nasi A, B, C, dan D secara berturut turut yaitu 21,6; 24,7; C 22,9; dan 36,4. Kesimpulan: Keempat kelompok nasi masih memiliki nilai IG kategori rendah. Nilai IG kelompok nasi yang telah disimpan selama 12 jam lebih tinggi dari pada nilai indeks kelompok nasi yang baru matang.

Kata kunci

• Cara pengolahan
• Indeks glikemik
• Lama penyimpanan
• Nasi putih
• Processing method
• Glycemic index
• Storage time
• Rice