Judul: Evaluation Of Glycemic Index Determination Method.
Abstrak: The concept of glycemic index (GI) can be used to assist in the selection of foods in a healthy diet. Food containing low GI tends to lower postprandial blood glucose and insulin response. Because of the beneficial effect of GI, claims of low GI have been found in various food products. Therefore, the determination of GI value should be a concern. The most common method of testing GI is by using human subjects (in vivo) which has many steps to be evaluated. In Indonesia, there are two recommendations on GI method from FAO (1998) and BPOM (2011), however there are some differences in the points of recommendation, including the least subjects enrolled, reference food trials, and blood sampling points. The type of the reference food and the test portion are also points that need to be evaluated. Because of the in vivo method is time consuming, costly, and laborious, in order to overcome the difficulties of the method, the interest in in vitro methodology has increased. In evaluating the GI method, need to be seen whether the method has been able to classify samples by GI category. Therefore, sample from three classifications of GI is required, thus rice, wheat cookies, native arrowroot starch cookies, and HMT-modified arrowroot cookies were used. The objectives of this research were 1) to evaluate the steps in in vivo GI method based on BPOM (2011) and FAO (1998) recommendations, 2) to examine the feasibility of using 25 g AVCHO as basic portion, 3) to examine the feasibility of using white rice (Pandan Wangi) as a reference food, 4) to compare the result of GI in vivo method with predicted-GI in vitro method, 5) to understand the correlation of HMT arrowroot starch modification to the GI of product, 6) to determine GL of the product. Subjects enrolled in this research need to fulfil the inclusion criteria (healthy, 21-36 years old and BMI 18.5-24.9 kg/m2). In GI test, experiments were carried out involving three times for glucose testing and once for each sample. Glucose or samples containing 50 g or 25 g available carbohydrate were consumed within 12 minutes. Blood samples were obtained at 15, 30, 45, 60, 90, and 120 min consumption of samples. GI values were calculated from IAUC of blood glucose curve of samples and compared with that of reference food, ignoring the area below the fasting concentration. The conclusion from this research were (1) the recommendation that can be given is to have reference food trials at least twice with at least seven subjects with seven blood sampling points. (2) need a further study about the use of 25g AVCHO as the basis portion and the possibility of its GI-grouping, (3) Pandan Wangi white rice is feasible to be used as a reference food in GI test with conversion factor 0.74, (4) predicted-GI in vitro using H(90) starch hydrolysis sampling did not predict the GI value precisely as GI in vivo, (5) HMT modification did not affect GI value of product, (6) white rice is classified as high GL food and all of the cookies
Keyword: glycemic index, available carbohydrates, cookies, white rice, method

Judul: Comparison of the In Vivo Glycemic Index Analysis Method and Its Application to White Rice Added with Lemongrass and Indonesian Bay Leaves Extract
Abstrak: 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.
Keyword: diabetes mellitus, glycemic index, Indonesian bay leaf, lemongrass, rice

Judul: Peranan Pesantren dalam Pembangunan Pedesaan
Abstrak: Pesantren (pondok atau pondok pesantren) adalah suatu lembaga pendidikan keagamaan Islam yang pada umumnya tumbuh di kalangan masyarakat pedesaan. Pertumbuhannya merupakan hasil refleksi pimpinan pesantren dan masyarakat terhadap kebutuhan masyarakat sekitar. Disamping sebagai lembaga pendidikan keagamaan, diharapkan pesantren dapat berperan sebagai lembaga sosial kemasyarakatan yang dapat membantu pemerintah dalam menyebar luaskan inovasi pembangunan kepada masyarakat, dan menggerakkan masyarakat agar berperan serta dalam pembangunan.
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