scholarly journals Analisis Kandungan Zat Gizi, Pati Resisten, Indeks Glikemik, Beban Glikemik dan Daya Terima Cookies Tepung Pisang Kepok (Musa paradisiaca) Termodifikasi Enzimatis dan Tepung Kacang Hijau (Vigna radiate)

2020 ◽  
Vol 9 (3) ◽  
pp. 101-107
Author(s):  
Diana Nur Afifah ◽  
◽  
Lili Nor Indah Sari ◽  
Dwi Ratna Sari ◽  
Enny Probosari ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Mung Bean ◽  
Glycemic Load ◽  
Nutrient Content ◽  
Musa Paradisiaca ◽  
Bean Flour

Upaya pengendalian diabetes mellitus tipe-2 dapat dikontrol melalui pola makan, salah satunya yaitu dengan modifikasi jenis makanan yang selain memenuhi kebutuhan gizi juga dapat mengendalikan kadar glukosa darah. Pisang kepok dan kacang hijau memiliki kandungan pati resisten, serat pangan, protein yang cukup tinggi, dan indeks glikemik rendah sehingga dapat digunakan sebagai alternatif bahan pembuatan cookies untuk penderita diabetes mellitus tipe-2. Penelitian ini bertujuan untuk menganalisis kandungan gizi, pati resisten, indeks glikemik, beban glikemik dan daya terima cookies tepung pisang kepok termodifikasi enzimatis dan tepung kacang hijau. Penelitian ini menggunakan rancangan acak lengkap satu faktor dengan perbandingan variasi pisang kepok termodifikasi dan tepung kacang hijau masing-masing dengan persentase sebesar 85:15; 75:25; dan 65:35. Kandungan gizi dianalisis dengan metode uji proksimat. Analisis indeks glikemik dan daya terimanya juga dilakukan pada penelitian ini. Formula terbaik dianalisis dengan metode de Garmo. Hasil penelitian menunjukkan bahwa formulasi terbaik didapat dari cookies dengan formulasi 85% tepung pisang kepok termodifikasi enzimatis dan 15% tepung kacang hijau dengan nilai hasil tertinggi sebesar 0,599 dengan kandungan karbohidrat 45,72%, protein 5,62%, lemak 18,53%, air 11,22%, abu 3,70% , serat pangan 15,18%, pati resisten 13,67%, indeks glikemik 33,20 dan beban glikemik 4,19. Kesimpulan yang didapat dari penelitian ini adalah kandungan zat gizi cookies tepung pisang kepok termodifikasi enzimatis dan tepung kacang hijau dapat ditentukan dengan baik dengan menemukan formula terbaiknya, yaitu 85%:15%. Analysis of Nutrients Content, Resistant Starch, Glycemic Index, Glycemic Load and Acceptability of Modified Kepok Flour (Musa paradisiaca) and Mung Bean Flour (Vigna radiata) Cookies Type 2 diabetes mellitus can be controlled through diet, one of which is by modifying the type of food that helps fulfilling nutrient-needs and control blood’s glucose levels. Kepok banana and mung bean contain high resistant starch, dietary fiber, protein, and low glycemic index so it can be used as an alternative ingredient in making cookies for people with type 2 diabetes mellitus. This study aimed to analyze the nutrients content, resistant strach, glycemic index, glycemic load and acceptability of cookies from enzymatically modified kepok banana flour and mung bean flour. The completely randomized one-factor experimental study with ratio of modified kepok banana : mung bean flour i.e. 85:15; 75:25; and 65:35. Nutrient content was analyzed by proximate methods. The glycemic index and glycemic load were also analyzed as well as acceptability test. The best formula was determined by the de Garmo method. As results, the quality of nutrient content, resistant starch, glycemic index, glycemic load and acceptance, were achieved with formula of 85% modified kepok flour and 15% mung bean flour resulting high yield value of 0.599. the best cookies formula contained carbohydrate of 45.72%, protein of 5.62%, fat of 18.53%, water of 11.22%, ash of 3.70%, fiber of 15.18%, resistant starch of 13.67%, glycemic index of 33.20, and glycemic load of 4.19. As conclusion, all treatment was successfully revealed and generated the best formula or 85%:15% for the ratio of modified kapok flour and mung been flour.

Glycemic Index and Glycemic Load of the Diet in a Sample of Pregnant Women with Type 2 Diabetes Mellitus in Northwest Brazil

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 54-LB
Author(s):  
CRISTINA FACANHA ◽  
TATIANA U. PASSOS ◽  
LIVIANE C. MARANHÃO ◽  
FRANCIELLE C. COPPOLA ◽  
JULIANA D. MARTINS ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Pregnant Women ◽  
Glycemic Index ◽  
Glycemic Load

Glycemic Index of Flakes Made from Mocaf-Black Rice and Bean Flour as Alternative Snacks for People with Type 2 Diabetes Mellitus

2019 ◽  
Vol 22 (11) ◽  
pp. 203-212
Author(s):  
Friska Citra Agustia ◽  
Yovita Puri Subardjo ◽  
Gumintang Ratna Ramadhan ◽  
Dika Betaditya
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Glycemic Index ◽  
Black Rice ◽  
Bean Flour

scholarly journals Estimasi asupan indeks glikemik dan beban glikemik dengan kontrol gula darah pasien diabetes melitus tipe 2

2015 ◽  
Vol 12 (2) ◽  
pp. 45 ◽  
Author(s):  
Sinta Mukti Permatasari ◽  
Toto Sudargo ◽  
Luthfan Budi Purnomo
Keyword(s):  
Physical Activity ◽  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Nutritional Status ◽  
Blood Sugar ◽  
Glycemic Index ◽  
Glycemic Load ◽  
Education Level ◽  
Duration Of Diabetes

Background: Non-infectious disease (NID) has become a public health problem both globally, regionally, nasionally, and locally. One of NID that takes a lot of attention is diabetes mellitus (DM). Risk of complication is higher due to lack of attention to lifestyle including diet. The concept of the glycemic index classifies carbohydrate is considered better in controlling blood sugar. However, some studies say otherwise. Therefore, research needs to be done by combining carbohydrate quantity concept (glycemic load) and glycemic indexObjective: To identify the relationship between estimated dietary glycemic index and glycemic load with blood sugar control, as well as to identify other factors associated with glycemic control of patients with type 2 diabetes mellitusMethod: This is an observational study with cross-sectional design. The population study were all outpatients with type 2 diabetes mellitus in Dr.Sardjito hospital Yogyakarta in 2014. Sampling method using a consecutive sampling with sample size of 79 people. Interviews regarding the identity of the respondents through questionnaires, physical activity (IPAQ), and semi-quantitative food frequency (SQFFQ). Blood sugar control (HbA1C) obtained from respondent’s medical record. The data were processed using univariable analysis (descriptive), bivariate (chi-square), and multivariate (GLM)Results: Most respondents were blood sugar uncontrolled (84,81%). Average of dietary GI and GL was 63,26±3,23 and 127,65±43,02. Bivariate test showed that the dietary GI and GL each has a RP value 1,023 and 1,002, and statistically significant (p<0,05) with HbA1C. The prevalence of uncontrolled blood sugar 4,18 times greater in respondents who doesn’t have appropriate eating schedule. Duration of diabetes, nutritional status, physical activity, and education level did not significantly influence HbA1C (p>0,05)Conclusion: There is a relationship between dietary GI, GL, and eating schedule with blood sugar control (HbA1C), but there was no correlation between duration of diabetes, nutritional status, physical activity, and education level with blood sugar control (HbA1C)

Understanding Basic Carbohydrate Counting, Glycemic Index, and Glycemic Load for Improved Glycemic Control in Hispanic Patients With Type 2 Diabetes Mellitus

2014 ◽  
Vol 12 (3) ◽  
pp. 138-145 ◽  
Author(s):  
Lidia Guadalupe Compeán Ortiz ◽  
Diane C. Berry ◽  
Octelina Castillo Ruiz ◽  
Eunice Reséndiz González ◽  
Paulina Aguilera Pérez ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Glycemic Control ◽  
Glycemic Index ◽  
Glycemic Load ◽  
Carbohydrate Counting ◽  
Hispanic Patients

Glycemic index, glycemic load and their association with glycemic control among patients with type 2 diabetes

2014 ◽  
Vol 68 (4) ◽  
pp. 459-463 ◽  
Author(s):  
Maryam S Farvid ◽  
F Homayouni ◽  
M Shokoohi ◽  
A Fallah ◽  
Monir S Farvid
Keyword(s):  
Type 2 Diabetes ◽  
Glycemic Control ◽  
Glycemic Index ◽  
Glycemic Load
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