INDEKS GLIKEMIK DAN BEBAN GLIKEMIK UBI JALAR UNGU (Ipomoea batatas L.) GORENG DAN KUKUS

DIAN ANGGRAENI, Fatma Zuhrotun Nisa’ STP, MP.

2013 | Skripsi | GIZI KESEHATAN

Latar Belakang : Pemilihan makanan sumber karbohidrat dengan konsep indeks glikemik (IG) dan beban glikemik (BG) dapat membantu mencegah berbagai penyakit degeneratif, diabetes, dan bermanfaat bagi olahragawan, obesitas serta orang sehat. Tujuan : Penelitian ini bertujuan untuk mengetahui IG dan BG ubi jalar ungu goreng dan kukus pada subyek sehat dan bagaimana pengaruh pengolahan terhadap IG dan BG tersebut. Metode : Penentuan IG menggunakan subyeksebanyak 10 orang yang diminta berpuasa selama 10-12 jam pada malam sebelum penelitian kemudian diukur kadar glukosa darah puasa. Selanjutnya diminta mengkonsumsi pangan uji (roti tawar, ubi jalar ungu goreng dan kukus) sebanyak 50 g availablecarbohydrate dan sampel darah subyek diambil setiap 30 menit (30, 60, 90, da 120 menit) 1-2 μL-finger prick cappilarry blood samples method.Penentuan BG dilakukan melalui nilai IG dikalikan hasil perhitungan jumlah available carbohydrate dalam 1 porsi penyajian pangan tersebut dan dibagi 100. Hasil : Nilai IG ubi jalar ungu goreng (105,39±13,41) dan ubi jalar ungu kukus (123,55±11,19) yang tergolong indeks glikemik pangan yang tinggi (>70) tidak menunjukan yang berbeda nyata secara statistik (independent t-test p>0,05).Nilai BG ubi jalar ungu goreng sebesar 15,40±1,96 yang tergolong beban glikemik yang sedang (11-19) dan ubi jalar ungu kukus sebesar 21,61±1,96 yang tergolong beban glikemik yang tinggi (>20). Nilai BG berbeda nyata secara statistik pada pengolahan yang berbeda (independent t-test p<0,05). Kesimpulan : Ubi jalar ungu goreng memiliki indeks glikemik yang tinggi dan beban glikemik yang sedang, sehingga dapat dikonsumsi sesuai porsinya (76 g). Sedangkan ubi jalar ungu kukus memiliki indek glikemik dan beban glikemik yang tergolong tinggi, sehingga dapat dikonsumsi tidak lebih dari 65 gr.

Background : The selection of food carbohydrate use the concept of glycemic index (GI) and glycemic load (GL) can help prevent a variety of degenerative diseases, diabetes, and useful for athletes, obese and healthy people. Purpose :This study aims to determine the GI and GL of purple sweet potato fried and steamed in healthy subjects and how the effects of processing on the GI and GL Method : Determination of GI using 10 subjects were asked to fast for 10-12 hours on the night before the study and then measure fasting blood glucose levels. Furthermore subjects were asked to consume food test (white bread, sweet potato fried and steamed purple) of 50 g available carbohydrate and blood samples be taken every 30 minutes subjects (30, 60, 90, da 120 minutes) 1-2 uLfinger prick blood cappilarry samples method. Determination of BG based on calculation of GI value multiplied by the number of available carbohydrate in 1 serving the food and divided by 100. Result : The grades GI of purple sweet potato fried (105.39 ± 13.41) and steamed purple sweet potato (123.55 ± 11.19) were classified as high glycemic index foods (> 70) did not show a statistically significant difference (independent t-test p> 0,05). grades GL of purple sweet potato fried 15.40 ± 1.96 were classified as moderate glycemic load (11-19) and steamed purple sweet potato was 21.61 ± 1.96 which is considered a high glycemic load (> 20). value of GL were statistically significantly different at different processing (independent t-test p <0,05). Conclusion : Purple sweet potato fried had a high glycemic index and moderat glycemic load, so it can be consumed by the portion (76 g). While the steamed purple sweet potato had a glycemic index and glycemic load was high, so that can be consumed no more than 65 grams.

Kata Kunci : indeks glikemik, beban glikemik, pengolahan ubi jalar ungu