INDEKS GLIKEMIK (IG) DAN RESPONS GLUKOSA POST-PRANDIAL BERAS BERWARNA DARI INDONESIA PADA INDIVIDU SEHAT
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glycemic index, white rice, red rice, brown rice, black rice glycemic index, white rice, red rice, brown rice, black rice
Abstrak
Di Indonesia, meskipun beberapa kultivar padi telah dibudidayakan secara tradisional, penelitiannya masih belum banyak dilakukan. Mengingat peningkatan diabetes yang mengkhawatirkan dengan tetap tingginya konsumsi beras, penelitian ini berupaya untuk mempelajari potensi glikemik dari beberapa kultivar padi berwarna di Indonesia yang diduga dapat memberikan manfaat kesehatan yang besar. Hasil penelitian dari 35 orang sampel yang diberi beban beras berwarna, adalah sebagai berikut: indeks glikemik (IG) beras putih yaitu sebesar 72.84%, indeks glikemik (IG) beras merah yaitu sebesar 70.17%, indeks glikemik (IG) beras coklat yaitu sebesar 51.09%, dan indeks glikemik (IG) beras hitam yaitu sebesar 83.83%. Varietas dengan indeks glikemik yang paling rendah adalah beras coklat. Dengan demikian, di antara beras-beras yang diuji, beras coklat memiliki potensi paling tinggi untuk menjadi alternatif diet untuk manajemen diabetes dan glukosa darah secara umum.
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Referensi
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2. Ahn Y., Park S.J., Kwack H.K., Kim M.K., Ko K.P., dan Kim S.S. Rice-eating pattern and the risk of metabolic syndrome especially waist circumference in Korean Genome and Epidemiology Study (KoGES). BMC Public Health. 2013;13:61. Published 2013 Jan 22. doi:10.1186/1471-2458-13-61. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3680034/, diakses Mei, 19, 2020.
3. Kementerian Kesehatan Republik Indonesia. Riset Kesehatan Dasar 2018. Jakarta: Badan Penelitian dan Pengembangan Kesehatan Kementerian Kesehatan RI; 2018.
4. Prasad V.S., Hymavathi A., Babu V.R., dan Longvah T. Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food chemistry. 2018, 238: 29-34. https://www.sciencedirect.com/science/article/abs/pii/S0308814617305332, diakses Mei, 20, 2020.
5. Kumar A., Sahoo U., Baisakha B., Okpani O.A., Ngangkham U., Parameswaran C., Basak N., Kumar G., dan Sharma S. Resistant starch could be decisive in determining the glycemic index of rice cultivars. J. Cereal Sci. 2018, 79: 348–353. https://www.sciencedirect.com/science/article/abs/pii/S073352101730292, diakses Mei, 20, 2020.
6. Finley C.E., Barlow C.E., Halton T.L., dan Haskell W.L. Glycemic Index, Glycemic Load, and Prevalence of the Metabolic Syndrome in the Cooper Center Longitudinal Study. Journal of the American Dietetic Association, 2010, 110:1820-1829. https://pubmed.ncbi.nlm.nih.gov/21111092/, diakses Juni, 2018.
7. Bender D.A. Introduction to Nutrition and Metabolism. Boca Raton, FL: CRC Press. 2014.
8. Dahlan M.S. Uji Hipotesis Komparatif Numerik Tidak Berpasangan. Statistik Untuk Kedokteran dan Kesehatan. Seri 1 Edisi 6 ed. Jakarta: Epidemiologi Indonesia. 2015.
9. Brand-Miller JC, Holt SHA, Pawlak DB, dan McMillan J. Glycemic index and obesity. The American Journal of Clinical Nutrition. 2002, 76:281S-285S.
10. Hutchins A.M., Winham D.M., dan Thompson S.V. Phaseolus beans: impact on glycaemic response and chronic disease risk in human subjects. British Journal of Nutrition. 2012, 108(S1): S52-S65. https://www.cambridge.org/core/journals/british-journal-of -nutrition/article/phaseolus-beans-impact-on-glycaemic-response-and-chronic-disease-risk-in-human-subjects/A9BA36BE08D2B4476D022C27AA22893D, diakses Mei, 30, 2020.
11. Ravichanthiran K., Ma Z.F., Zhang H., Cao Y., Wang C.W., Muhammad S., Aglago E.K., Zhang Y., Jin Y., dan Pan B. Phytochemical profile of brown rice and its nutrigenomic implications. Antioxidants. 2018, 7(6): 71. http://doi.org/10.3390/antiox7060071, diakses Mei, 3, 2020.
12. Sumczynski D., Kotásková E., Družbíková H., dan Mlček J. Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties. Food Chemistry. 2016, 211: 339–346. http://doi.org/10.1016/j.foodchem.2016.05.081/, diakses, Mei, 21, 2020.
13. Pereira-Caro G. Cros G., Yokota T., dan Crozier A. Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France. Journal of Agricultural and Food Chemistry, 2013; 61: 7976-7986. https://pubmed.ncbi.nlm.nih.gov/23889299/, diakses Juni, 2018.
14. Zhu R., Fan Z., Han Y., Li S., Li G., Wang L., Ye T., dan Zhao W. Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients. 2019, 11(3): 634. https://www.mdpi.com/2072-6643/11/3/634, diakses Mei, 30, 2020.
15. Liao H.J., Lai P.Y., Koh Y.C., dan Hung C.C. Physicochemical characteristics and in vitro digestibility of indica, japonica, and waxy type rice flours and their derived resistant starch type III products. Starch‐Stärke. 2016, 68(5-6): 462-468. https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201500319, diakses Mei, 30, 2020.
16. Bahadoran Z., Mirmiran P., Delshad H., dan Azizi F. White rice consumption is a risk factor for metabolic syndrome in Tehrani adults: a prospective approach in Tehran Lipid and Glucose Study. Arch Iran Med. 2014, 17(6): 435‐440. http://www.ams.ac.ir/AIM/NEWPUB/14/17/6/0011.pdf, diakses Mei, 19, 2020.
17. Aston L.M. Glycaemic index and metabolic disease risk. Proceedings of the Nutrition Society. 2006, 65(01): 125–134. http://doi.org/10.1079/pns2005485, diakses, Mei, 21, 2020.
2. Ahn Y., Park S.J., Kwack H.K., Kim M.K., Ko K.P., dan Kim S.S. Rice-eating pattern and the risk of metabolic syndrome especially waist circumference in Korean Genome and Epidemiology Study (KoGES). BMC Public Health. 2013;13:61. Published 2013 Jan 22. doi:10.1186/1471-2458-13-61. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3680034/, diakses Mei, 19, 2020.
3. Kementerian Kesehatan Republik Indonesia. Riset Kesehatan Dasar 2018. Jakarta: Badan Penelitian dan Pengembangan Kesehatan Kementerian Kesehatan RI; 2018.
4. Prasad V.S., Hymavathi A., Babu V.R., dan Longvah T. Nutritional composition in relation to glycemic potential of popular Indian rice varieties. Food chemistry. 2018, 238: 29-34. https://www.sciencedirect.com/science/article/abs/pii/S0308814617305332, diakses Mei, 20, 2020.
5. Kumar A., Sahoo U., Baisakha B., Okpani O.A., Ngangkham U., Parameswaran C., Basak N., Kumar G., dan Sharma S. Resistant starch could be decisive in determining the glycemic index of rice cultivars. J. Cereal Sci. 2018, 79: 348–353. https://www.sciencedirect.com/science/article/abs/pii/S073352101730292, diakses Mei, 20, 2020.
6. Finley C.E., Barlow C.E., Halton T.L., dan Haskell W.L. Glycemic Index, Glycemic Load, and Prevalence of the Metabolic Syndrome in the Cooper Center Longitudinal Study. Journal of the American Dietetic Association, 2010, 110:1820-1829. https://pubmed.ncbi.nlm.nih.gov/21111092/, diakses Juni, 2018.
7. Bender D.A. Introduction to Nutrition and Metabolism. Boca Raton, FL: CRC Press. 2014.
8. Dahlan M.S. Uji Hipotesis Komparatif Numerik Tidak Berpasangan. Statistik Untuk Kedokteran dan Kesehatan. Seri 1 Edisi 6 ed. Jakarta: Epidemiologi Indonesia. 2015.
9. Brand-Miller JC, Holt SHA, Pawlak DB, dan McMillan J. Glycemic index and obesity. The American Journal of Clinical Nutrition. 2002, 76:281S-285S.
10. Hutchins A.M., Winham D.M., dan Thompson S.V. Phaseolus beans: impact on glycaemic response and chronic disease risk in human subjects. British Journal of Nutrition. 2012, 108(S1): S52-S65. https://www.cambridge.org/core/journals/british-journal-of -nutrition/article/phaseolus-beans-impact-on-glycaemic-response-and-chronic-disease-risk-in-human-subjects/A9BA36BE08D2B4476D022C27AA22893D, diakses Mei, 30, 2020.
11. Ravichanthiran K., Ma Z.F., Zhang H., Cao Y., Wang C.W., Muhammad S., Aglago E.K., Zhang Y., Jin Y., dan Pan B. Phytochemical profile of brown rice and its nutrigenomic implications. Antioxidants. 2018, 7(6): 71. http://doi.org/10.3390/antiox7060071, diakses Mei, 3, 2020.
12. Sumczynski D., Kotásková E., Družbíková H., dan Mlček J. Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties. Food Chemistry. 2016, 211: 339–346. http://doi.org/10.1016/j.foodchem.2016.05.081/, diakses, Mei, 21, 2020.
13. Pereira-Caro G. Cros G., Yokota T., dan Crozier A. Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France. Journal of Agricultural and Food Chemistry, 2013; 61: 7976-7986. https://pubmed.ncbi.nlm.nih.gov/23889299/, diakses Juni, 2018.
14. Zhu R., Fan Z., Han Y., Li S., Li G., Wang L., Ye T., dan Zhao W. Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial. Nutrients. 2019, 11(3): 634. https://www.mdpi.com/2072-6643/11/3/634, diakses Mei, 30, 2020.
15. Liao H.J., Lai P.Y., Koh Y.C., dan Hung C.C. Physicochemical characteristics and in vitro digestibility of indica, japonica, and waxy type rice flours and their derived resistant starch type III products. Starch‐Stärke. 2016, 68(5-6): 462-468. https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201500319, diakses Mei, 30, 2020.
16. Bahadoran Z., Mirmiran P., Delshad H., dan Azizi F. White rice consumption is a risk factor for metabolic syndrome in Tehrani adults: a prospective approach in Tehran Lipid and Glucose Study. Arch Iran Med. 2014, 17(6): 435‐440. http://www.ams.ac.ir/AIM/NEWPUB/14/17/6/0011.pdf, diakses Mei, 19, 2020.
17. Aston L.M. Glycaemic index and metabolic disease risk. Proceedings of the Nutrition Society. 2006, 65(01): 125–134. http://doi.org/10.1079/pns2005485, diakses, Mei, 21, 2020.
Penulis
Mutiyani, M., Fitria, M., Zain, R. S., & Wibowo, I. (2020). INDEKS GLIKEMIK (IG) DAN RESPONS GLUKOSA POST-PRANDIAL BERAS BERWARNA DARI INDONESIA PADA INDIVIDU SEHAT. JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103, 12(1), 12–19. https://doi.org/10.34011/juriskesbdg.v12i1.896
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