Menurunkan Indeks Glikemik Beras Putih Melalui Proses Pratanak

Margono Margono, Fawnia Hanifah, Ameilia Ayu Safitri, Bregas Siswahjono Tatag Sambodo, Paryanto Paryanto, Joko Waluyo, Ari Diana Susanti, Prabang Setyono

Abstract

Abstrak. Nasi merupakan sumber karbohidrat dan makanan pokok masyarakat di seluruh dunia, khususnya di Asia. Konsumsi karbohidrat khususnya beras dapat menimbulkan efek penyakit diabetes tipe 2. Hal ini disebabkan karena indeks glikemik nasi putih lebih tinggi yaitu 56. Penelitian ini dilakukan untuk mempelajari pengaruh nasi ciherang setengah matang dan ekstrak daun keji beling. Beras direndam selama 6 jam sehingga kadar air meningkat menjadi 30%. Beras dimasak dalam autoclave pada suhu 116 oC selama 15 menit. Nasi kemudian dikeringkan pada suhu 50 oC selama 24 jam. Metode ini tidak berpengaruh pada penurunan indeks glikemik tetapi meningkatkan indeks glikemik lebih tinggi dari 54, mis. 56 oleh penguji 1 dan 80 oleh penguji 2.

 

Abstract. Rice is a carbohydrate source and staple food for around the world of people, specially in Asia. Carbohydrate consumption , especially rice, can have effects of diabetes desease type 2. It is caused by the glycemic index of white rice is higher of 56. This research was conducted to study the effects of parboiled ciherang rice and extract of keji beling leaf. The rice was submerged for 6 hours so the mouisture increased to 30%. It was cooked in an autoclave at 116 oC for 15 minutes. The cooked rice then it was dried at 50 oC for 24 hours. This method didn’t have effects on reducing glycemic index but it increased the glycemic index higher than 54, e.g. 56 by tester 1 and 80 by tester 2.

Keywords: rice, glycemic index, parboiled, ciherang.

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References

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DOI: https://doi.org/10.20961/equilibrium.v4i2.45464

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