Pengaruh Modifikasi Tahap Nikstamalisasi terhadap Indeks Glikemik dan Karakteristik Olahan Jagung (Kambose)

Abstract

Diabetes melitus merupakan penyakit metabolik yang prevalensinya terus meningkat sehingga diperlukan pengembangan pangan dengan indeks glikemik yang lebih rendah. Jagung berpotensi dikembangkan sebagai pangan alternatif karena kandungan serat pangannya relatif lebih tinggi dibanding beras. Salah satu metode pengolahan jagung yang dapat memengaruhi indeks glikemik adalah nikstamalisasi. Penelitian ini bertujuan menganalisis pengaruh modifikasi tahap nikstamalisasi terhadap indeks glikemik dan karakteristik olahan jagung. Uji indeks glikemik dilakukan berdasarkan ISO 26642:2010, sedangkan karakteristik olahan jagung dievaluasi melalui analisis sifat fisikokimia, karakteristik gizi, dan uji hedonik. Hasil penelitian menunjukkan bahwa perlakuan menghasilkan indeks glikemik yang lebih rendah (56,4) dibandingkan kontrol (57,5). Namun demikian, derajat gelatinisasi perlakuan lebih tinggi (31,57%) dibandingkan kontrol (12,5%), sedangkan ukuran partikel relatif setara. Meskipun kadar serat pangan total pada perlakuan lebih rendah, kadar serat larut relatif setara sehingga perbedaan serat pangan belum dapat menjelaskan kecenderungan indeks glikemik. Sebaliknya, kadar kalsium pada perlakuan 3,66 kali lebih tinggi dibandingkan kontrol. Temuan tersebut mengindikasikan bahwa kecenderungan indeks glikemik yang lebih rendah pada perlakuan kemungkinan dipengaruhi oleh kadar kalsium, meskipun mekanisme yang mendasarinya masih memerlukan verifikasi lebih lanjut. Selain itu, tingkat penerimaan sensori perlakuan dan kontrol relatif setara. Dengan demikian, modifikasi tahap nikstamalisasi menghasilkan olahan jagung berindeks glikemik sedang tanpa menurunkan penerimaan sensori.

Diabetes mellitus is a metabolic disease with an increasing prevalence, highlighting the need for the development of foods with lower glycemic indices. Maize has the potential to be developed as an alternative food due to its relatively higher dietary fiber content than rice. One processing method that may influence the glycemic index of maize is nixtamalization. This study aimed to analyze the effect of modified nixtamalization on the glycemic index and characteristics of maize products. Glycemic index testing was conducted according to ISO 26642:2010, while product characteristics were evaluated through physicochemical, nutritional, and hedonic analyses. The results showed that the treatment produced a lower glycemic index (56.4) than the control (57.5). However, the treatment exhibited a higher degree of gelatinization (31.57%) than the control (12.5%), whereas particle size was relatively comparable. Although total dietary fiber was lower in the treatment, soluble dietary fiber remained comparable between groups, indicating that differences in dietary fiber could not explain the observed glycemic index trend. In contrast, calcium content was 3.66 times higher in the treatment than in the control. These findings indicate that the lower glycemic index observed in the treatment may be associated with increased calcium content, although the underlying mechanism requires further verification. In addition, overall sensory acceptability was comparable between the treatment and control. Thus, modified nixtamalization produced a maize product with a medium glycemic index without compromising sensory acceptability.