Glycemic index of a breakfast food from black rice, konjac, jack beans, and red dragon fruit in rats with type 2 diabetes
Authors: Zhafira Alya Suha , Dwiyanti Hidayah , Aini Nur 
Published: December 2023

<p align="center"><strong>ABSTRAK </strong></p><p><strong><em>Latar Belakang:</em></strong> <em>Penderita DM tipe 2 memerlukan sarapan yang tepat sehingga tidak meningkatkan kadar gula darah, yang harus terbuat dari bahan-bahan dengan indeks glikemik rendah. Beras hitam, porang, kacang koro pedang dan buah naga merah memiliki komposisi bahan dengan indeks glikemik rendah sehingga pengolahannya menjadi sereal sarapan dapat menjadi alternatif yang dapat dikonsumsi penderita DM2 dengan aman.</em></p><p><strong><em>Tujuan: </em></strong><em>Penelitian bertujuan untuk mempelajari indeks glikemik sereal sarapan beras hitam, porang, kacang koro pedang, dan buah naga merah, dan membandingkannya dengan sereal sarapan yang sudah komersial.</em></p><p><strong><em>Metode: </em></strong><em>Penelitian ini bersifat eksperimen dengan desain post test. Indeks glikemik dianalisis menggunakan metode incremental area under the blood glucose response curve (IAUC). Data indeks glikemik dianalisis menggunakan uji one way ANOVA yang dilanjutkan dengan uji Duncan.</em><em></em></p><p><strong><em>Hasil: </em></strong><em>Hasil penelitian menunjukkan bahwa sereal sarapan pagi mengandung total gula 13,72%, total serat pangan 33,98%, dan antosianin 35,2%, serta nilai indeks glikemik 49,75. Kadar serat pangan, antosianin pada produk hasil penelitian ini lebih tinggi dibandingkan produk komersial, sedangkan energi lebih rendah. </em></p><p><strong><em>Kesimpulan: </em></strong><em>Produk sereal sarapan memiliki kandungan serat makanan dan antosianin yang tinggi, serta kandungan gula total dan indeks glikemik yang rendah; dapat digunakan sebagai pengganti sarapan bagi penderita diabetes melitus. Perlu dilakukan penelitian lebih lanjut untuk mengetahui keefektifan produk ini dalam mengontrol glukosa darah puasa pada individu dengan diabetes melitus.</em></p><p><em> </em></p><p><strong>KATA KUNCI<em>: </em></strong><em>antosianin; beras hitam; Indeks Glikemik; sereal sarapan; serat pangan</em><strong><em> </em></strong><em></em></p><p><em> </em></p><p><strong><br clear="all" /> </strong></p><p><strong> </strong></p><p align="center"><strong>ABSTRACT</strong></p><p><strong><em>Background:</em></strong> <em>Patients with type 2 diabetes need the correct meal that has low glycemic index components in order to prevent blood sugar levels from rising. Due to the low glycemic index of black rice, konjac, jack bean and red dragon fruit, their processing into morning cereals can be a safe choice for DM2 patients.</em><em></em></p><p><strong><em>Objectives: </em></strong><em>The aim of this study was to study the glycemic index of breakfast cereals of black rice, konjac, jack bean, and red dragon fruit, and compare them with commercial breakfast cereals.</em></p><p><strong><em>Methods: </em></strong><em>This research is experimental with a posttest design. The glycemic index was analyzed using the incremental area under the blood glucose response curve (IAUC) method. Glycemic index data were analyzed using a one-way ANOVA test followed by Duncan's test.</em></p><p><strong><em>Results: </em></strong><em>The results showed that breakfast cereals contained 13.72% total sugar, 33.98% total dietary fiber, and 35.2% anthocyanins, and a glycemic index value of 49.75. The levels of dietary fiber and anthocyanins in the products of this study were higher than those of commercial products, while the energy levels were lower.</em></p><p><strong><em>Conclusions: </em></strong><em>Breakfast cereal products have a high content of dietary fiber and anthocyanins, as well as a low total sugar content and glycemic index; can be used as a substitute for breakfast for people with diabetes mellitus. Further research is needed to determine the effectiveness of this product in controlling fasting blood glucose in individuals with diabetes mellitus.</em></p><p><em> </em></p><p><strong>KEYWORD<em>: </em></strong><em>anthocyanin; black rice; Glycemic Index; breakfast cereal; dietary fiber</em></p>