Nurdin, Samsu Udayana and subeki, subeki and Astuti, Sussi and Sukohar, Asep (2018) MODIFICATION OF RICE COOKING PROCESS TO PRODUCE HEALTHY RICE FOR DIABETIC PATIENTS. In: Prosiding Seminar Nasional Hasil Penelitian. Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Lampung, Bandar Lampung, pp. 594-606. ISBN 9786020860282

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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.

Item Type: Book Section
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SAMSU UDAY
Date Deposited: 23 May 2019 07:18
Last Modified: 23 May 2019 07:18
URI: http://repository.lppm.unila.ac.id/id/eprint/13175

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