Penambahan kelapa (Cocos nucifera) dan kacang tolo (Vigna unguiculata) terhadap nilai indeks glikemik singkong (Manihot utilissima)
Abstract: The glycemic index
(GI) is a notion that defences the glycaemic potency of foods. Foods with low
GI will be digested and turned into glucose gradually and slowly. As a result
blood glucose peak will not be so high and its fluctuation relatively in short
time. Although cassava is a good source of carbohydrate, it has a high GI and
low protein. Its GI factor needs to be reduced by any efforts to make it a
healthy alternative food in spite of rice.
Objective: To analize the effect of adding coconut and black-eyed pea to
the GI factor of cassava.
Method: The study used experimental observation design. There were three
groups of treatment with 9 persons in each goup. After fasting for 10 hours,
blood glucose were tested and 50 g of true glucose were given. Blood glucose of
the subjects were tested again after 30, 60, 90 and 120 minutes giving true
glucose. Next on the seventh day, they were given boiled cassava, cassava with
coconut (sawut) and cassava with black-eyed pea (gintul). After which their
blood glucose were also tested. Results: GI factor of steam cassava, shredded
cassava and shredded cassava with black-eyed pea (gintul) was 100,40; 70,90;
and 61,88; respectively. There was a significant difference of GI level between
three products (p=0,031). Conclusion: Food processing by adding coconut and
black-eyed pea has effect in reducing the GI level of cassava.
Keywords: diabetes mellitus;
glycaemic index; steam cassava; shredded cassava
Penulis: Rini Astuti
Kode Jurnal: jpkesmasdd130681
