Abstrak. Penderita penyakit Diabetes Melitus seringkali mambatasi konsumsi nasi karena beras dianggap sebagai pangan hiperglikemik, padahal dari beberapa penelitian diketahui bahwa beras mempunyai kisaran indeks glikemik yang cukup luas. Oleh karena itu, pengetahuan mengenai efek asupan karbohidrat terhadap kadar gula darah dan respon insulin berguna dalam penyusunan menu diet bagi penderita diabetes. Sebagai makanan sumber karbohidrat, konsumsi beras yang memiliki indeks glikemik (IG) rendah akan membantu mengendalikan kadar glukosa darah. Tujuan dari penulisan review ini adalah untuk memberikan informasi mengenai faktorfaktor yang mempengaruhi IG beras serta keterkaitannya terhadap kesehatan tubuh. Faktor-faktor yang mempengaruhi IG beras dianataranya adalah jenis/ varietas beras, proses pengolahan, dan perbandingan amilosa dan amilopektin. Kandungan amilosa yang tinggi terbukti memiliki kecenderungan memberikan nilai respon glikemik (IG) yang rendah. Proses pengolahan berupa pemanasan dan pratanak serta penambahan senyawa bioaktif (polifenol) diketahui mampu menurunkan IG beras. Dari segi varietas, beberapa varietas unggul padi yang mempunyai indeks glikemik rendah hingga sedang telah berhasil dirakit Balai Besar Penelitian Tanaman Padi Sukamandi. Beras-beras tersebut mempunyai karakteristik tekstur nasi yang pulen hingga pera sesuai dengan preferensi konsumen. Oleh karena itu, penderita diabetes tidak perlu khawatir mengonsumsi nasi, sepanjang tidak melebihi kebutuhan energi tiap individu.
Penderita penyakit Diabetes Melitus seringkali mambatasi konsumsi nasi karena beras dianggap sebagai pangan hiperglikemik, padahal dari beberapa penelitian diketahui bahwa beras mempunyai kisaran indeks glikemik yang cukup luas. Oleh karena itu, pengetahuan mengenai efek asupan karbohidrat terhadap kadar gula darah dan respon insulin berguna dalam penyusunan menu diet bagi penderita diabetes. Sebagai makanan sumber karbohidrat, konsumsi beras yang memiliki indeks glikemik (IG) rendah akan membantu mengendalikan kadar glukosa darah. Tujuan dari penulisan review ini adalah untuk memberikan informasi mengenai faktorfaktor yang mempengaruhi IG beras serta keterkaitannya terhadap kesehatan tubuh. Faktor-faktor yang mempengaruhi IG beras dianataranya adalah jenis/ varietas beras, proses pengolahan, dan perbandingan amilosa dan amilopektin. Kandungan amilosa yang tinggi terbukti memiliki kecenderungan memberikan nilai respon glikemik (IG) yang rendah. Proses pengolahan berupa pemanasan dan pratanak serta penambahan senyawa bioaktif (polifenol) diketahui mampu menurunkan IG beras. Dari segi varietas, beberapa varietas unggul padi yang mempunyai indeks glikemik rendah hingga sedang telah berhasil dirakit Balai Besar Penelitian Tanaman Padi Sukamandi. Beras-beras tersebut mempunyai karakteristik tekstur nasi yang pulen hingga pera sesuai dengan preferensi konsumen. Oleh karena itu, penderita diabetes tidak perlu khawatir mengonsumsi nasi, sepanjang tidak melebihi kebutuhan energi tiap individu.
Storing red rice over long period of time will change the physical, chemical, and the sensory qualities. Physical quality is used by consumers as criterion in choosing rice, but eating quality will be the final factor for consumer's decision in choosing rice for consumption. This study was aimed to determine the eating quality of unpolished red rice during storage. The varieties used in this research were Inpari-24 and Inpara-7, that were stored using vacuum-packed, at 30 O C (room temperature) and at 4 O C (cold storage) for six months. The eating quality analyses were performed on the attributes of color, glossiness, aroma, and texture, done every two months for the duration of six months. The sensory analysis showed that after six months of storing there were changes in color and texture, but not in glossiness and aroma. Flavor and taste of cooked rice correlated with the consumers general acceptance. Vacuum packed of unpolished red rice stored at 30 O C and at 4 O C for 6 months did not significantly affect the quality scores. Storing vacuum packed of unpolished red rice at room temperature for six months was quite effective in maintaining the quality of rice grain.
The efforts to increase rice production is still focused on irrigated paddy field, especially by intesification. On the other hand, there are other land resources, such as dry land that can be used for rice extensification by cultivating upland rice. Dry land area in Kebumen regency reaches 88.364 ha. This number gives a significant meaning to the total rice production in Kebumen. The objective of the study was to investigate the variability of the farming bussiness and the factors influencing upland rice production in Mirit district, Kebumen regency. The variability of farming bussiness in the regency could be seen from several thing. Upland rice varieties (Inpago 8, Situ Bagendit, dan Situ Patenggang) used in one planting cropping pattern per year. Planting was carried out by tugal (3-4 seeds/hole). Seeds used were non-labeled and produced from government assistance of farmers’ group. Manpower was needed at land cultivation, planting, harvesting, threshing, and drying of the paddy. The workforce mostly were men and came from farmer’s family. The women were only utilitized on planting activity. F test showed that the number of workers, seeds, urea, SP, and KCl, NPK, compost fertilizer, and seeds’ type were simultaneously affecting production result and t-test indicated that the number of SP, NPK, and manure fertilizer partially affecting the production of upland rice.
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