Pengaruh Penambahan Ekstrak Teh Hijau pada Pengolahan Beras Ekstrusi Terhadap Penurunan Indeks Glikemik
Faridah, Didah Nur
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Rice is a staple food for most people of Indonesia, which still not be replaced by another source of carbohydrate. This phenomenon is risky for people who have Type 2 Diabetes Mellitus (T2DM), because they not eat rice as normal people. This research was conducted to make food which can be eaten safely by people who has T2DM. There are 5% broken rice produced from rice milling process. The utilization of broken rice still limited in Indonesia. The main objective of this research was to develop extruded rice based on broken rice and the additional of polyphenolic substances from green tea extract by using extrusion technology. The additional of 4 % green tea extract on broken rice was conducted with 4 treatments: 1) without the additional of green tea extract, as control (K), 2) during rice soaking before milling (P1), 3) before the extrusion process (P2), and 4) combination of treatment 2 and 3 (P3). Starch digestibility (SD) analyzed by using in vitro method to determine the best treatment of green tea extract addition in lowering the digestibility of starch. The result showed that the fourth addition treatment of green tea extract had the lowest SD value as 47.31%. These data correlated to GI conducted with in vivo analysis. Glycemic Index (GI) of extruded rice result was 48.15 (low GI), whereas the GI of broken rice was 77.40 (high GI). The addition of green tea extract significantly reduced the GI value of extruded rice from broken rice.