PENGUKURAN NILAI INDEKS GLIKEMIK COOKIES TEPUNG TALAS BELITUNG (Xanthosoma sagittifolium)
Abstract: One of the ways in
treatment of nutritional problems is by
eating through selection of setting the
amount and type of carbohydrates that is appropriate to use the concept of the
Glycemic Index (GI). GI is food levels according to their effect on blood
glucose levels. Cocoyam (Xanthosoma sagittifolium) is a source of carbohydrate
foods with a low glycemic index (GI = 50) and is often consumed by diabetics as
a food substitute for rice. However, products of cocoyam such as cocoyam
cookies have unknown glycemic index value. This study aimed to determined the
glycemic index value of cocoyam cookies.
This study was experimental study with 6 healthy subjects selected by
purposive sampling method. Cocoyam used came from the district Hatonduhan.
Measurement of glycemic index value performed by standard methods (Miller,
1996) with a food standard such as white bread. The portion of the test food
and the standard food contained 50 g carbohydrate. The content of carbohydrates
in cocoyam cookies was calculated by luff schroll method. GI was calculated by
comparing the under kurve area of food test with food standard. Under kurve
area of test food/ food standard was calculated by drawing horizontal and
vertical lines thus forming wide awakes. Based on these calculations, the
glycemic index value of cocoyam cocokies with white bread as a standard food is
79,9%. GI of cocoyam cookies included in high category (>70).
It is recommended to further research to examine the glycemic index value
of the other processed food that made from cocoyam (Xanthosoma sagittifolium).
So it can add to list of foods that have an index glycemic value.
Penulis: Dian Fifit Sundari,
Albiner Siagian, jumirah
Kode Jurnal: jpkesmasdd140243
