Menurunkan Indeks Glikemik Beras Putih Melalui Proses Pratanak

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

doi:10.20961/equilibrium.v4i2.45464

Cited by 4 publications

(6 citation statements)

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“…Low Glycemic Index (GI) rice can be founded on at least three types of rice: naturally low GI rice, analog rice (imitation rice), and precooked rice with medium -high GI [6]. The value proposition can explain the product's advantages, including white rice with lower glycemic levels, delicious taste, and soft texture.…”

Section: Results and Discussion 3 Parboiled Rice Business Model Canva...mentioning

confidence: 99%

“…Consumers usually prefer white rice over other types of rice. Therefore, there is an unmet demand for white rice with lower glycemic levels [6]. Parboiled rice is an alternative for consumers who want to consume white rice and keep their glucose intake balanced.…”

Section: Introductionmentioning

confidence: 99%

“…Parboiled rice is a selected rice formulation cooked first to produce rice with a low glycemic index. Boiling or adding polyphenolic compounds can reduce the GI of rice [6]. Parboiled rice can act as an alternative food choice for diabetes sufferers, people at risk of diabetes, obesity sufferers, and even people who live healthy lives.…”

Section: Introductionmentioning

confidence: 99%

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Business Model Analysis and Feasibility Study of Low Glycemic Index Rice – Parboiled Rice

Nurunisa,

Radinata,

Sadjati

2024

E3S Web Conf.

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Diabetes mellitus has become an epidemic in several developing countries, including Indonesia, where there has been a high increase in the number of people with diabetes. As rice is a staple food in Indonesia, its high glucose content may lead to overconsumption of glucose. Parboiled rice, as a pre-cooked rice, has a lower glycemic index. However, it is not widely produced and is not well-known. This research analyzes the business model and feasibility of parboiled rice. The study uses nine elements of the Business Model Canvas and calculates the NVP, IRR, and BEP of parboiled rice businesses to analyze the financial feasibility. The research shows that parboiled rice is a potential product to be developed, considering that Indonesia’s rice market is very large. The potential consumers are not only those who suffer from diabetes mellitus but also those who want to live a healthy lifestyle. This parboiled rice business is feasible if a strong partnership is built with farmers and the government, as indicated by the NVP, IRR, BEP, and PP values, which were IDR 599.200, 1.3%, 675.000, and 1.2 years, respectively.

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Section: Results and Discussion 3 Parboiled Rice Business Model Canva...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Business Model Analysis and Feasibility Study of Low Glycemic Index Rice – Parboiled Rice

Nurunisa,

Radinata,

Sadjati

2024

E3S Web Conf.

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“…Konsumsi beras di Indonesia di tahun 2020 mencapai 257,6 g/kap/hari (94,0 kg/kap/hari) (Kementan, 2021). Pola hidup dalam mengonsumsi karbohidrat, khususnya nasi dapat berakibat pada kegemukan atau komplikasi penyakit diabetes tipe 2 (Margono et al, 2021). Menurut Diyah dkk (2016) nasi putih matang yang dikukus memiliki nilai indeks glikemik 82, angka ini tergolong kelompok makanan dengan indeks glikemik yang tinggi.…”

Section: Pendahuluanunclassified

Literature Review: Potensi Umbi Garut sebagai Pangan Alternatif untuk Penderita Diabetes Melitus

Setyaningrum¹,

SETYANINGRUM²

2022

MGK

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Latar Belakang: International Diabetes Federation (IDF) (2021) menyebutkan pada tahun 2021 diperkirakan bahwa 537 juta orang menderita diabetes, angka tersebut diproyeksikan akan mengalami peningkatan mencapai 643 juta orang pada tahun 2030 dan 783 juta orang pada tahun 2045. Salah satu pengaturan pola makan untuk membantu mengendalikan kenaikan glukosa darah adalah dengan memilih sumber pangan yang memiliki indeks glikemik (IG) yang rendah. Umbi garut memiliki kandungan indeks glikemik yang rendah serta senyawa bioaktif seperti polisakarida larut air, serat pangan, dan diosgenin yang berpotensi dalam penurunan kadar gula darah Tujuan: Tujuan penulisan literature review ini adalah untuk memberikan informasi dan gambaran tentang kandungan gizi dan senyawa bioaktif pada umbi garut yang memiliki pengaruh positif terhadap penurunan gula darah, serta pemanfaatannya yang diolah menjadi berbagai jenis masakan. Metode: Metode yang digunakan pada penelitian ini adalah study literature dengan menggunakan desain Systematic Literature Review Artikel dicari dengan menggunanakan database Google Scholar. Setelah dilakukan screening, 11 artikel memenuhi syarat dan kriteria. Ulasan: Berdasarkan beberapa hasil penelitian diketahui umbi garut segar dan olahannya memiliki indeks glikemik di bawah 55 yang tergolong rendah. Tepung garut mengandung 1,12% serat pangan larut air, 1,49% serat pangan tidak larut air 3,98% polisakarida larut air, serta 2,16 mg/100 g diosgenin. Kesimpulan: Kesimpulan yang didapatkan dari penelitian ini yaitu umbi garut memiliki potensi sebagai makanan pokok alternatif untuk penderita diabetes melitus karena kandungan indeks glikemiknya yang rendah dan mudah diolah menjadi berbagai jenis makanan.

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“…Lama waktu perendaman jauh lebih cepat jika dilakukan pada gabah giling (beras), yaitu 0,5 jam perendaman pada suhu 30°C dapat meningkatkan kadar air dalam beras sehingga mencapai 30,6%. Kadar air tersebut relatif konstan hingga 6 jam perendaman [21]. Pola kadar air perendaman beras tersebut ditunjukkan pada Gambar 1.…”

Section: Hasil Dan Pembahasanunclassified

Pengaruh Ekstrak Daun Kecibeling (Strobilanthes crispa), Kayu Manis (Cinnamon), dan Kersen (Muntingia calabura) Terhadap Indeks Glikemik pada Pengolahan Beras Metode Pratanak

Margono¹,

Louise

Choirudina

et al. 2021

equilibrium

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Diabetes mellitus is a top five deadly disease in Indonesia. A healthy diet with consuming low sugar index food is suggested to prevent diabetes mellitus. Rice as the main source of carbohydrate in Indonesia is categorized as food with a high glycemic index. This study is experimenting rice with a low glycemic index that suitable to be consumed by diabetes mellitus sufferer. Various extracts are used in the making of low glycemic index rice such as strobilanthes crispus, cinnamon, and muntingia calabura. The rice is marinated with 1% extract for 2 hours and continued to cook in an autoclave for 15 minutes with temperature 116°C. The rice then dried in an oven at 50°C for 24 hours before it cooked in a rice cooker and can be consumed. The result shows that strobilanthes crispus and cinnamon extract rice has lower glycemic index than common rice.

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Menurunkan Indeks Glikemik Beras Putih Melalui Proses Pratanak

Cited by 4 publications

References 0 publications

Business Model Analysis and Feasibility Study of Low Glycemic Index Rice – Parboiled Rice

Business Model Analysis and Feasibility Study of Low Glycemic Index Rice – Parboiled Rice

Literature Review: Potensi Umbi Garut sebagai Pangan Alternatif untuk Penderita Diabetes Melitus

Pengaruh Ekstrak Daun Kecibeling (Strobilanthes crispa), Kayu Manis (Cinnamon), dan Kersen (Muntingia calabura) Terhadap Indeks Glikemik pada Pengolahan Beras Metode Pratanak

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