Nurdin, Samsu Udayana and Siska, Setya Ningrum and subeki, subeki and Astuti, Sussi and Sukohar, Asep Modifikasi Proses Pemasakan Nasi untuk menghasilkan Nasi yang Sehat Untuk Penderita Diabetes. Modifikasi Proses Pemasakan Nasi untuk menghasilkan Nasi yang Sehat Untuk Penderita Diabetes. (Unpublished)

[img] Text
Modifikasi Proses Pemasakan Nasi untuk menghasilkan Nasi yang Sehat Untuk Penderita Diabetes..pdf

Download (397kB)

Abstract

Low glycemic index of rice has beneficial effect for diabetes patients. Some cooking methods of rice have been found significantly decrease glycemic index of rice. The aim of this research was to evaluate the effect of diet containing rice cooked using modified cooking method on blood glucose level of alloxan induced mice. Diabetic Mice (14 mice) were fed a diet containing rice flour cooked using normal cooking method (Control group) or a diet containing rice flour cooked using modified cooking method (with heating and cooling method) for 15 days. The research result showed that feed daily intake of mice was not depend on the type of cooking method of rice, but feeding rice cooked using modified cooking method reduced body weight gain of the mice. Diet containing rice cooked using modified cooking method decreased blood glucose level of the alloxan induced mice better than the diet containing rice cooked using normal cooking method, 323.286 mg/dL and 174.714 mg/dL, respectively. Keywords: Rice, diabetes, glycemic index, rice cooking methods, resistant starch

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SAMSU UDAY
Date Deposited: 19 Nov 2018 04:16
Last Modified: 27 Nov 2018 06:47
URI: http://repository.lppm.unila.ac.id/id/eprint/10299

Actions (login required)

View Item View Item