scholarly journals Indeks glikemik cookies growol: studi pengembangan produk makanan selingan bagi penyandang diabetes mellitus

2020 ◽  
Vol 17 (1) ◽  
pp. 34
Author(s):  
Desty Ervira Puspaningtyas ◽  
Puspita Mardika Sari ◽  
Nanda Herdiyanti Kusuma ◽  
Debora Helsius SB
Keyword(s):  
Blood Glucose ◽  
Glycemic Index ◽  
Area Under The Curve ◽  
Fermented Food ◽  
Glucose Response ◽  
High Fiber ◽  
Control Blood Glucose ◽  
Glucose Levels ◽  
The Difference ◽  
And Control

Glycemic index of growol cookies: snack development study for people with diabetes mellitusBackground: Low-glycemic foods with high fiber content have been shown to control blood glucose in diabetics. Growol, cassava fermented food, can be potentially developed as a functional food for diabetics. Growol has higher dietary fiber and lower total sugar, reducing sugar, and sucrose compared to cassava. Carbohydrates in growol combined with roasting processing techniques into cookies products may potentially change the glycemic index of the product.Objective: To examine the potency of growol cookies as a snack for diabetics in terms of the glycemic index of cookies.Methods: This observational laboratory study analyzed the glycemic index of growol cookies compared to glucose and control cookies. The study was conducted from April to October 2019. Ten subjects were involved in the glycemic index measurement. The glycemic index was analyzed through the area under the curve (AUC) ratio of glucose response of food by measuring blood glucose levels during fasting; 30; 60; 90; and 120 minutes after consuming test foods (growol cookies and control cookies).Results: AUC for glucose, control cookies, and growol cookies were 13,669.5; 11,886; and 11,941.5. The glucose glycemic index was 100, while the glycemic index of control cookies and growol cookies was 87. Both control cookies and growol cookies are high glycemic index food. There was an AUC difference between glucose and control cookies (p=0.001) and between glucose and growol cookies (p=0.001). The difference in AUC between control cookies and growol cookies (p=0.991) was not seen.Conclusions: Growol cookies have a lower glycemic index than glucose, but it still cannot be consumed as an alternative snack for diabetics.

scholarly journals UJI SENSORI DAN PENENTUAN INDEKS GLIKEMIK NASI BERAS PUTIH (Oryza satifa L.) SUBTITUSI PISANG KEPOK (Musa paradisiaca forma typical) SEBAGAI MAKANAN POKOK ALTERNATIF PENDERITA DIABETES MELLITUS TIPE 2

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Febriana Muchtar ◽  
Paridah Paridah ◽  
Irma Yunawati
Keyword(s):  
Glycemic Index ◽  
Area Under The Curve ◽  
Glucose Response ◽  
White Rice ◽  
Sensory Test ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Randomized Design ◽  
Significant Difference ◽  
And Control

ABSTRACTThis study aimed to obtain the proportion of white rice and kepok banana based on sensory test results and the glycemic index of white rice with a substitution of kepok bananas. The research design used was an experimental method with a non-factorial Completely Randomized Design (CRD). The variation was in the proportion of white rice and kepok banana namely 60% : 40% (NP1), 50% : 50% (NP2) dan 40% : 60% (NP3). Each treatment was repeated three times. The sensory test was carried out using the hedonic test (level of preferences). The glycemic index was analyzed through the area under the curve (AUC) ratio of glucose response of food by measuring blood glucose levels during fasting for 30, 60, 90, and 120 minutes after consuming test foods (white rice with a substitution of kepok banana) and control (bread). The collected data were then analyzed using ANOVA and was followed by DMRT if there was a significant difference between treatments. The result of the research shows that in the sensory test, the proportion of white rice and kepok banana had no significant effect on color and aroma, but had a significant effect on texture and very significant effect on the taste of white rice with a substitution of kepok banana. The best treatment was obtained in the proportion of white rice and kepok banana 60%: 40% (NP1), with preference scores of color, aroma, texture, and taste reached 3.08 (like), 2.68 (like), 3.16 (like) and 3.12 (like), respectively. The selected treatment had a 20.13% glycemic index (low).Keywords: Sensory test, glycemic index,white rice, kepok banana,diabetes mellitusABSTRAKTujuan penelitian untuk mendapatkan perbandingan nasi beras putih dan pisang kepok yang terbaik berdasarkan hasil uji sensori dan indeks glikemik nasi beras putih yang disubtitusi pisang kepok. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL). Perlakuan terdiri atas 3 variasi perlakuan yaitu perbandingan nasi beras putih : pisang kepok 60% : 40% (NP1), 50% : 50% (NP2) dan 40% : 60% (NP3). Masing-masing perlakuan dibuat 3 kali ulangan. Uji sensori menggunakan uji hedonik (tingkat kesukaan) dan penentuan indeks glikemik dengan perhitungan perbandingan luas di bawah kurva (area under curve). Respon glukosa makanan melalui hasil pengukuran glukosa darah saat puasa; 30; 60; 90 dan 120 menit setelah konsumsi makanan uji yaitu nasi putih subtitusi pisang kepok dan makanan kontrol yaitu roti. Data hasil uji sensori dianalisis dengan metode Analisis of Varians (ANOVA) dan perlakuan yang berpengaruh nyata dilakukan uji lanjut dengan analisis DMRT. Berdasarkan hasil analisis uji sensori perbandingan nasi beras putih dan pisang kepok tidak berpengaruh nyata terhadap warna dan aroma, tetapi berpengaruh nyata terhadap tekstur dan berpengaruh sangat nyata terhadap rasa nasi beras putih subtitusi pisang kepok. Perlakuan terbaik diperoleh pada perlakuan nasi beras putih : pisang kepok 60% : 40% (NP1), dengan tingkat kesukaan terhadap warna 3,08 (suka), aroma 2,68 (suka), tekstur 3,16 (suka) dan rasa 3,12 (suka) serta nilai indeks glikemik 20,13% dengan kategori indeks glikemik rendah.Kata kunci: Uji sensori, indeks glikemik, nasi beras putih, pisang kepok, diabetes melitus

Ankle Brachial Indeks (ABI), Kadar Glukosa Darah dan Nutrisi Pada Ulkus Diabetikum

2019 ◽  
Vol 4 (3) ◽  
pp. 449
Author(s):  
Riwanti Silaban ◽  
Pina Lestari ◽  
May Daryeti ◽  
Diah Merdekawati
Keyword(s):  
Diabetes Mellitus ◽  
Blood Glucose ◽  
Sampling Technique ◽  
P Value ◽  
Cross Sectional ◽  
Diabetic Ulcer ◽  
Control Blood Glucose ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
And Control

<p><em>The increasing number of people with diabetes mellitus each year, the client has also experienced one of the complications, namely ulcers. During this time, the concern of nurses at Raden Mattaher Jambi Hospital is only an ulcer on the client, but no intervention has been made to determine the factors causing the duration of the client's ulcer resolved. The kind of is a cross-sectional. The sample in this study was 27 respondents who had criteria by what was to be studied. The sampling technique is done by accidental sampling that is taking samples by taking cases or respondents who happen to be available or available. Analysis of the data in this study was Univariate and Bivariate. It was held on April 29th until June 29th 2019 with uses observation sheets and questionnaires as aids in data collection. Statistical test results obtained p-value &lt;0.05, meaning that there is a relationship between ABI values, blood glucose levels and nutrients with the area of diabetic ulcer. It can be concluded that the ABI value, blood glucose level and nutrition affect the area of diabetic ulcer. It is expected that Raden Mattaher Jambi Hospital can make ABI examination a Standard Operational Procedure and control blood glucose and nutrition levels as a factor in accelerating wound healing.</em></p><p> </p><p><em>Semakin meningkatnya angka penderita diabetes mellitus tiap tahunnya, maka semakin meningkat pula klien mengalami salah satu komplikasinya yaitu ulkus. Selama ini, yang menjadi perhatian perawat di RSUD Raden Mattaher Jambi hanya ulkus pada klien, namun belum ada intervensi yang dilakukan guna mengetahui faktor penyebab lamanya ulkus klien teratasi. Jenis penelitian ini adalah penelitian cros sectional. Sampel dalam penelitian ini 27 responden yang memiliki kriteria sesuai dengan yang akan diteliti. Teknik pengambilan sampel dilakukan dengan cara accidental sampling yaitu pengambilan sampel dilakukan dengan mengambil kasus atau responden yang kebetulan ada atau tersedia. Analisa data dalam penelitian ini secarra Univariat dan Bivariat. Penelitian ini dilaksanakan dari 29 April-29 Juni 2019 dengan menggunakan lembar observasi dan kuesioner sebagai alat bantu dalam pengumpulan data. Hasil uji statistik diperoleh nilai p-value &lt; 0,05, artinya ada hubungan antara nilai ABI, kadar glukosa darah dan nutrisi dengan luas ulkus diabetikum. Dapat disimpulkan bahwa nilai ABI, kadar glukosa darah dan nutrisi mempengaruhi luas ulkus diabetikum. Diharapkan kepada pihak RSUD Raden Mattaher Jambi dapat menjadikan pemeriksaan ABI sebagai Standar Prosedur Operasional dan melakukan pengontrolan kadar glukosa darah serta nutrisi sebagai faktor mempercepat penyembuhan luka.</em></p>

scholarly journals Ganyong-kelor snack bar's glycemic index as a diet for diabetics

2021 ◽  
Vol 9 (2) ◽  
pp. 105-110
Author(s):  
Diyan Yunanto Setyaji ◽  
Fransisca Shinta Maharini
Keyword(s):  
Blood Glucose ◽  
Glycemic Index ◽  
Fasting Blood Glucose ◽  
Glycemic Load ◽  
Pharmacological Therapy ◽  
High Blood Glucose ◽  
High Fiber ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Low Glycemic Index

Background: Lack of insulin or the inability of cells to respond to insulin causes high blood glucose levels or hyperglycemia, a hallmark of diabetes. Consumption of foods with a low glycemic index and high fiber has been shown to provide the same benefits as pharmacological therapy in the control of postprandial hyperglycemia and can prevent the incidence of hypoglycemia in people with diabetes. Ganyong (Canna edulis) is a food source of carbohydrates and fiber. Kelor (Moringa oliefera) contains protein and some phytochemical compounds which have a hypoglycemic effect.Objectives: The objective of the study was to analyze the glycemic index of ganyong-kelor snack bars as a diet for diabetics.Materials and Methods: Ten respondents fasted for 10 hours and checked their fasting blood glucose levels, then consumed 105 grams of bread as the reference food. Every 30 minutes after eating, the blood glucose levels were checked. In the following week, after fasted, all respondents consumed 157 grams of a ganyong-kelor snack bar and checked their blood glucose levels every 30 minutes.Results:  Every 100 grams of ganyong-kelor snack bar contains 230.13 kcal, 31.97 grams of carbohydrates, 9.25 grams of fat, and 4.75 grams of protein. In this study, bread was used as a reference food. If bread was corrected with glucose as a reference food, the glycemic index of the ganyong-kelor snack bar was 38.08. The calculation of the glycemic load used the converted-glycemic index and the total carbohydrates contained in 100 grams of the food. Ganyong-kelor snack bar had a glycemic load value of 12.10.Conclusions: Ganyong-kelor snack bar had good nutritional content and was categorized as food with a low glycemic index. The hypoglycemic effect of the ganyong-kelor snack bar came from its high fiber content. Ganyong-kelor snack bar can be consumed as a healthy snack for diabetic people.

scholarly journals Control Blood Sugar Levels by Brisk Walking Method

2021 ◽  
Vol 8 (3) ◽  
pp. 328-333
Author(s):  
Sriwahyuni Sriwahyuni ◽  
Junaidin Junaidin ◽  
Jamila Kasim ◽  
Noviyati Hamundu ◽  
Sri Darmawan
Keyword(s):  
Physical Activity ◽  
Blood Glucose ◽  
Blood Sugar ◽  
Blood Sugar Level ◽  
Brisk Walking ◽  
Control Blood Glucose ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
The Difference ◽  
Sugar Levels

Diabetes mellitus (DM) is a chronic disease, and specific treatments are needed in order to control blood glucose. In addition to pharmacological therapy, non-pharmacology therapy also takes an important role to control blood glucose levels and should be done regularly. Brisk walking is one example of physical activity which included in non-pharmacology therapy and can improve body expenditure. This activity can help DM patient to control their blood glucose level within the normal range. The physical activity of Brisk Walking, which is one type of exercise that can maintain blood sugar levels within the normal range, especially in people with Diabetes Mellitus. This study aimed to determine the effect of Brisk Walking on the blood glucose level of DM patients at Tamalenrea Health Center Makassar City. This study adopted a quasy experiment and a one-group pre-post test design. A total of 16 respondents were selected purposively based on the determined criteria. Data analysis of the difference of blood sugar level between the treatment and control was carried out by using the Spearman correlation test with SPSS version of 21. The difference was significant with the value of p < 0.05. The results showed that the physical activity of Brisk Walking could control blood sugar levels. Statistical analysis showed that the average blood sugar content was significantly lower in patients practicing Brisk Walking (blood sugar level <200 mg/dl)(176.06%) than the control (blood sugar level > 200 mg/dl) (218.81%). So it can be concluded that by doing physical activity Brisk Walking can control blood glucose levels.

scholarly journals Gamma-Polyglutamic Acid-Rich Natto Suppresses Postprandial Blood Glucose Response in the Early Phase after Meals: A Randomized Crossover Study

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2374
Author(s):  
Risa Araki ◽  
Takeshi Yamada ◽  
Kazushi Maruo ◽  
Akihiro Araki ◽  
Rena Miyakawa ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Early Phase ◽  
Insulin Response ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
Postprandial Blood Glucose ◽  
Polyglutamic Acid ◽  
Loading Test ◽  
Glucose Response ◽  
The Difference

We evaluated the suppressive effects of high-gamma-polyglutamic acid (γ-PGA) natto on postprandial blood glucose level and insulin response. After confirming the eligibility of candidates using a pre-selective test with packaged white rice, a meal loading test including low- or high-γ-PGA natto (with 57.6 mg (LPGA) and 439.6 mg (HPGA) of γ-PGA, respectively) was conducted in men aged 20 to 70 years (n = 29) and postmenopausal women aged ≤70 years (n = 7). On each examination day, blood samples were obtained after they fasted overnight and for 120 min after test meal loading. The primary outcome of this study was the difference between the measurements of the incremental area under the curve (IAUC) for blood glucose 0 to 30 min after loading of LPGA and HPGA meals. The IAUCs for blood glucose and insulin after the HPGA meal were lower than those after the LPGA meal within 45 min (0 to 15 and 0 to 30 min: p < 0.001, 0 to 45 min: p < 0.01) and 1 h (all p < 0.001) of loading, respectively. The suppressive effects of HPGA natto on postprandial glucose response in the early phase, which possibly relates to the risk of dysglycemia and cardiovascular disease, were clarified.

scholarly journals THE POTENTIAL OF NGOKILO LEAVES EXTRACT (STACHYTARPHETA MUTABILIS. VAHL) AS A LOWERING OF BLOOD GLUCOSE LEVELS OF WHITE MICE (RATTUS NORVEGICUS)

2021 ◽  
Vol 7 (2) ◽  
pp. 204-214
Author(s):  
Mimatun Nasihah
Keyword(s):  
Blood Glucose ◽  
Blood Sugar ◽  
Rattus Norvegicus ◽  
Ethanol Extract ◽  
The Body ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
The Difference ◽  
Sugar Levels ◽  
And Control

Diabetes is a disease, in which the body cannot produce enough insulin so that there is excess sugar in the blood which becomes toxic to the body. Ngokilo plants are believed to be able to lower blood sugar levels because of the antioxidants and polyphenols contained therein.The objective of this study was to determine the potential of the ethanol extract of Ngokilo leaves (Stachytarpheta mutabilis, Vahl) as a lowering blood glucose levels in white mice(Rattus norvegicus). The tests were carried out by an experimental method using Swiss Webster male mice (Rattus norvegicus) aged 2-3 months with a body west of 30-40 grams as test animals. This study used four dosage ratios of ngokilo leaf extract, namely 1: 20: 40: 60 and control used aquadest. The results showed that the ethanol extract of Ngokilo leaves had an F value of 27.033> F Table 2.60. It indicates that the independent variable (the difference in the concentration of ethanol extract of Ngokilo leaves) was proven to have a significant effect on the dependent variable (blood sugar levels).

scholarly journals Ingredients, Functionality, and Safety of the Japanese Traditional Sweet Drink Amazake

2021 ◽  
Vol 7 (6) ◽  
pp. 469
Author(s):  
Atsushi Kurahashi
Keyword(s):  
Clinical Trials ◽  
Blood Glucose ◽  
Bowel Movement ◽  
Skin Barrier ◽  
Fermented Food ◽  
The Other ◽  
Added Sugar ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Main Components

The sweet drink amazake is a fermented food made from Aspergillus oryzae and related koji molds in Japan. There are two types of drinks called amazake, one made from koji (koji amazake) and the other made from sake lees, a by-product of sake (sakekasu amazake). The sweetness of koji amazake is from glucose, derived from starch broken down by A. oryzae amylase. The other, sakekasu amazake, depends on added sugar. The main components are glucose and sucrose, but they also contain more than 300 other ingredients. Koji amazake contains oligosaccharides and ergothioneine, and sakekasu amazake has a resistant protein and α-ethyl glucoside, which are characteristic ingredients of each amazake. However, there are also common ingredients such as glycosylceramide. Functionality is known to include anti-fatigue, bowel movement, skin barrier, and other effects on human health. In particular, the bowel movement-improving effects have been well studied for both amazakes. These functions result from ingesting approximately 100 mL per day, but human clinical trials have clarified that this amount has no effect on blood glucose levels and weight gain. In the future, the identification of substances associated with each function is required.

scholarly journals Acacia Gum Is Well Tolerated While Increasing Satiety and Lowering Peak Blood Glucose Response in Healthy Human Subjects

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 618
Author(s):  
Riley Larson ◽  
Courtney Nelson ◽  
Renee Korczak ◽  
Holly Willis ◽  
Jennifer Erickson ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Human Subjects ◽  
Area Under The Curve ◽  
Soluble Fiber ◽  
Healthy Human ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Acacia Gum ◽  
Fiber Treatment ◽  
Healthy Human Subjects

Acacia gum (AG) is a non-viscous soluble fiber that is easily incorporated into beverages and foods. To determine its physiological effects in healthy human subjects, we fed 0, 20, and 40 g of acacia gum in orange juice along with a bagel and cream cheese after a 12 h fast and compared satiety, glycemic response, gastrointestinal tolerance, and food intake among treatments. Subjects (n = 48) reported less hunger and greater fullness at 15 min (p = 0.019 and 0.003, respectively) and 240 min (p = 0.036 and 0.05, respectively) after breakfast with the 40 g fiber treatment. They also reported being more satisfied at 15 min (p = 0.011) and less hungry with the 40 g fiber treatment at 30 min (p = 0.012). Subjects reported more bloating, flatulence, and GI rumbling on the 40 g fiber treatment compared to control, although values for GI tolerance were all low with AG treatment. No significant differences were found in area under the curve (AUC) or change from baseline for blood glucose response, although actual blood glucose with 20 g fiber at 30 min was significantly less than control. Individuals varied greatly in their postprandial glucose response to all treatments. AG improves satiety response and may lower peak glucose response at certain timepoints, and it is well tolerated in healthy human subjects. AG can be added to beverages and foods in doses that can help meet fiber recommendations.

scholarly journals Levels of Blood Glucose in Animals Try Wistar White Mix (Rattus Norvegicus) Dined by Green Beans of Sari Bean Packaging

2019 ◽  
Vol 4 (2) ◽  
pp. 17
Author(s):  
Maruni Wiwin Diarti ◽  
Siti Zaetun ◽  
Urip . ◽  
Yunan Jiwintarum ◽  
Baiq Anies Trisnasanti
Keyword(s):  
Blood Glucose ◽  
Functional Food ◽  
Green Bean ◽  
Green Beans ◽  
Experimental Animals ◽  
High Fiber ◽  
Glucose Levels ◽  
White Rats ◽  
Blood Glucose Levels ◽  
Reduce Blood Glucose

Functional food is food that is naturally or through a process that is beneficial to health. One functional food is a green bean juice packaging beverage that can reduce blood glucose levels. High fiber content, low glycemic index and flavonoids, and polyphenols in green beans (Phaseolus radiatus L) can reduce glucose levels in the blood. This study used experimental animals 7 tails. All experimental animals were given packaged mung bean juice 2 times a day for 9 days by means of a round. The mean results of an examination of blood glucose levels in white rat experimental animals before giving packaged green bean juice drinks was 85 mg dl, while the average results of an examination of blood glucose levels in experimental rats after administration of packaged green bean juice were 75 mg/dl. The results of the Paired T-test statistical test obtained p = 0,000 <α = 0.05. Packaged green bean juice can reduce blood glucose levels in animals testing white rats.

Effect of different levels of xylooligosaccharide in sugar on glycemic index and blood glucose response in healthy adults

2015 ◽  
Vol 48 (5) ◽  
pp. 398 ◽  
Author(s):  
Hyekyoung Nam ◽  
Myungok Kyung ◽  
Sheungwoo Seo ◽  
Sangwon Jung ◽  
Moon-Jeong Chang
Keyword(s):  
Blood Glucose ◽  
Glycemic Index ◽  
Healthy Adults ◽  
Glucose Response ◽  
Blood Glucose Response ◽  
Different Levels
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