Effect of Various Types of Herbs on Sensory Properties and Blood Glucosa Response Adan Instant Black Rice

Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo

“…Results of another study by Xia et al (2003) on the inhibition of atherosclerotic lesions of the black rice pigment fraction is due to increase cholesterol accumulation and decreased oxidative stress and inflammation. A diet composed of pigmented black rice had proposed functional food property (Saragih et al, 2013;Paiva et al, 2014;Rohman et al, 2014). Glycemic index (IG) and glycemic load are affected by factors processing (Astawan et al, 2011;Saragih et al, 2017), and starch content (Miller et al, 1992;Gilbertson et al, 2001;Hu et al, 2004;Robert et al, 2012).…”

“…In the body, carbohydrates will be broken down into smaller components such as disaccharides and monosaccharides that can contribute to increased blood glucose levels (Robert and Ismail 2012;Septianingrum et al, 2016). Whereas the glycemic response of rice varies greatly with processing, the type of varieties and the chemical composition (Foster-Powell et al,1992;Saragih et al, 2013). In addition to carbohydrates, other carbohydrate components that may affect the glycemic response are sugars, as well as resistant food and starch (Widowati et al, 2006;Alsaffar, 2011;Syahariza et al, 2013;Mir et al, 2013;Umar et al, 2018).…”

Formulasi Mocaf, Tepung Ubi Jalar Ungu dan Jelai Terhadap Sifat Sensoris, Antioksidan, Nilai Gizi, Profil FTIRr dan Indeks Glikemik Beras Analog

“…Pada umumnya, masyarakat menyukai nasi yang memiliki aroma wangi. Beras yang mengandung amilosa sedang mempunyai nilai aroma nasi yang lebih tinggi dari pada beras yang beramilosa tinggi (Saragih, et al, 2013). Berdasarkan hasil sidik ragam, diketahui bahwa formulasi mocaf, tepung ubi jalar ungu dan tepung jelai berpengaruh nyata terhadap mutu hedonik aroma beras dan nasi analog yang dihasilkan.…”

“…Kadar karbohidrat yang diperoleh sudah cukup tinggi karena adanya kandungan karbohidrat dari tepung mocaf, tepung ubi jalar ungu dan tepung jelai berkisar antara 83-89% yang merupakan sumber karbohidrat. Energi beras analog berbanding lurus dengan karbohidrat karena semakin tinggi kadar karbohidrat beras analog maka akan semakin tinggi pula kadar energi beras analog (Saragih, et al, 2013). Berdasarkan hasil uji Independent T-test nilai gizi terbaik adalah P4 dibandingkan dengan P5, sehingga P4 dilanjutkan untuk uji FTIR dan indeks glikemik.…”

Nutrition and Blood Glucose Response of Food Formulated Four Types of Local Flour East Kalimantan Added Plant Extracts Tiwai (Eleutherina americana Merr)

“…Cereals produced is by giving blood glycemic response portion (29g cereal) to volunteers who had undergone a full fasting except water during the night (around 20:00 to 08:00). Volunteers are individuals who used normal, no diabetes, as many as 11 people, the method used to determine the glycemic response, [15,4] the blood sampling interval of 30 minutes 5 times (minutes to 0, 30, 60, 90 and 120) were 50µl (finger-prick capillary blood samples method). Then the 3-day interval of the same is done by giving 29 g of cereal Energen (standard) this is done to compare the blood glucose response between the cereals produced by the commercial cereal (cereal energen).…”