Perbandingan Metode Analisis Indeks Glikemik Secara In Vivo dan Aplikasinya Pada Nasi Putih yang Ditambahkan Ekstrak Air Serai dan Daun Salam

Abstract

Diabetes Mellitus (DM) is one of the non-communicable diseases that need to be prevented. The increasing number of people with DM is one of the global health threats. Indonesia is included in the 7th largest DM incidence rate in the world, with a total of 10.7 million people. A healthy diet can be used as an approach in reducing the risk of type 2 diabetes. Nowadays, many food products with low GI claims are developed so that the determination of the GI test method is a concern and is very necessary to obtain valid results. Lemongrass and Indonesian bay leaves are spices that contain phenols and can decrease blood sugar levels. This study aimed to compare the analysis method of the glycemic index with the ISO 26642:2010 method and the FAO:1998 method, as well as evaluated the effect of adding water extracts of lemongrass and Indonesian bay leaves on the GI value of white rice. The glycemic index test was carried out using IR 64 white rice as the test food. The application of the selected method was used in testing white rice supplemented with 20% water extract of lemongrass and a combination of 10% lemongrass water extract and 10% Indonesian bay leaf containing phenolic compounds. The addition of the extract was carried out using two methods, during the cooking process of white rice and after the white rice was cooked by spraying it using a sprayer. Replication testing of the reference food, provided better precision in terms of the coefficient of variation (CV). Testing the reference food (glucose) using the ISO 26642: 2010 and FAO: 1998 methods gave the IAUC value of glucose and the GI value of white rice that were not significantly different. However, the use of the ISO 26642: 2010 (2 times) method can minimize testing costs by the number of repeated reference tests that are less than the FAO: 1998 method (3 times), so the method chosen for the application stage is the ISO 26642:2010 method.

The application of the selected method on the glycemic test index of white rice added with water extract of lemongrass and the combination of lemongrass water extract and Indonesian bay leaves shows that the addition of water extract of lemongrass and the combination of lemongrass water extract and bay leaf can reduce the GI value of white rice by 9.33-26 90%. The method of spraying the water extract (23.22-26.90%) on rice was more effective at reducing the GI value compared to the addition of the water extract during the cooking process (9.33 and 13.52%). The decrease in the value of GI is caused by the phenol content which may inhibit the performance α-glucosidase enzymes in sugar absorption and causes a decrease in blood sugar.