REVIEW ARTIKEL: INDEKS GLIKEMIK PADA BERBAGAI VARIETAS BERAS

NURUL AFIFAH, NEILY ZAKIYAH

Abstrak


Beras merupakan sumber makanan pokok dan utama bagi sebagian besar masyarakat dunia yang memiliki pengaruh penting terhadap pemasukan gizi dan nutrisi untuk kesehatan. Beras dikenal sebagai pangan yang dengan nilai indeks glikemik yang tinggi, namun hal tersebut bergantung pada varietas, proses memasak, kandungan nutrisi dan faktor-faktor lainnya. Sebagai bahan pangan yang berpengaruh sangat besar terhadap respon glikemik, konsumsi beras menjadi fokus terkait dampaknya yang dapat meningkatkan faktor resiko diabetes mellitus akibat adanya resistensi insulin karena konsumsi glukosa yang berlebihan. Review ini bertujuan untuk memberikan informasi mengenai nilai indeks glikemik beras dari berbagai macam varietas.

Kata Kunci: Beras, Indeks Glikemik, Varietas Beras


Teks Lengkap:

PDF

Referensi


Abbas, A., Murtaza, S., Aslam, F. & Khawar, A., 2011. Effect of Processing on Nutritional Value of Rice. World Journal of Medical Sciences, 6(2), pp. 68-73.

Anhar, A., Sumarmin, R. & Zainul, R., 2016. Measurement of glycemic index of West Sumatera local rice genotypes for healthy food selection. Journal of Chemical and Pharmaceutical Research, 8(8), pp. 1035-1040.

Chung, H. J., Liu , Q., Lee, L. & Wei, D., 2011. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose content. Food Hydrocolloids, 25(5), pp. 968-975.

Henry, C. et al., 2007. Glycamic Index of Common Foods Tested in the UK and India. British Journal of Nutrition, pp. 1-6.

Hu, E., Pan, A., Malik, V. & Sun, Q., 2012. White rice consumption and risk of Type 2 diabetes: Meta-analysis and systematic review. British Medical Journal, Volume 344, pp. 1-9.

Indrasari, S. D., Purwani, E. Y., Wibowo, P. & Jumali, 2010. Glycemic Indices of Some Rice Varieties. Indonesian Journal of Agriculture, 3(1), pp. 9-16.

IRRI, 2018. International Rice Research Institute. [Online]

Available at: https://www.irri.org/our-work/impact-challenges/nutrition-food-security

[Accessed 6 June 2020].

Kaur, B., Ranawana, V. & Henry, J., 2015. The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values. Critical Reviews on Food Science and Nutrition, Volume 56, pp. 215-236.

Lai, M. H. et al., 2015. Predicted Glycemic Index and Glycemic Index of Rice Varieties Grown in Taiwan. Cereal Chemistry, 93(2), pp. 150-155.

Lin, M.-H. A., Wu, M.-C. & Lin, J., 2010. Variable Classifications of Glycemic Index Determined by Glucose Meters. Journal of Clinical Biochemistry and Nutrition, 47(1), pp. 45-52.

Nonmusig, J. et al., 2018. The effect of low and high glycemic index based rice varieties in test meals on postprandial blood glucose, insulin and incretin hormones response in prediabetic subjects. International Food Research Journal, 25(2), pp. 835-841.

Osman, N. M., Yusof, B. N. & Ismail, A., 2017. Estimating glycemic index of rice-based mixed meals by using predicted and adjusted formulae. Rice Science, 24(5), pp. 274-282.

Parastouei, K. et al., 2011. Glycemic Index of Iranian Rice. Scientific Research and Essays, Volume 6, pp. 5302-5307.

Pathiraje, P. M. H. D., Madhujith, W., Chandrasekara, A. & Nissanka, S., 2010. The effect of rice variety and parboiling on in vivo glycemic response. Tropical Agricultural Research, Volume 78, pp. 151-156.

Raguvanshi, R. S., Dutta, A., Tewari, G. & Suri, S., 2017. Qualitative Characteristics of Red Rice and White Rice Procured from Local Market of Uttarakhand: A Comparative Study.. Journal of Rice Research, 10(1), pp. 49-53.

Saragih, B., Naibaho, N. M. & Saragih, B., 2019. Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo. Food Research, 3(5), pp. 537-545.

Septianingrum, E., L. & Kusbiantoro, B., 2016. Review Indeks Glikemik Beras: Faktor-Faktor yang Mempengaruhi dan Keterkaitannya terhadap Kesehatan Tubuh. Jurnal Kesehatan, 1(1), pp. 1-9.

Shobana, S. et al., 2012. Glycaemic index of three Indian rice varieties. International Journal of Food Sciences and Nutrition, 63(2), pp. 178-183.

Shozib, H. B. et al., 2017. In vivo screening for low glycemic index (GI) rice varieties in Bangladesh and evaluate the effect of differently processed rice and rice products on GI. Biojournal of Science and Technology, Volume 5, pp. 1-8.

Singh, J., Dartois, A. & Kaur, L., 2010. Starch digestibility in food matrix: A review. Trends Food Science Technology, 21(4), pp. 168-180.

Srinivasa, D. et al., 2013. Glycaemic Index (GI) of an Indian Branded Thermally Treated Basmati Rice Variety: A Multi Centric Study. Journal of The Association of Physicians of India, Volume 61, pp. 716-720.

Sun, Q. et al., 2010. White rice, brown rice and risk of Type 2 diabetes in US men and women. Journal Archives of Internal Medicine, 170(11), pp. 961-969.

Wolever, T., 2013. Is glycaemic index (GI) a valid measure of carbohydrate quality?. European Journal of Clinical Nutrition, 67(5), pp. 522-531.




DOI: https://doi.org/10.24198/farmaka.v18i2.27781

DOI (PDF): https://doi.org/10.24198/farmaka.v18i2.27781.g14697

Refbacks

  • Saat ini tidak ada refbacks.




Sitasi manajer:   

 

 

Jurnal ini diindeks dalam:

 

 

View My Stats 

ISSN: 1693-1424

e-ISSN: 2716-3075

 

Farmaka by Universitas Padjadjaran is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License

Copyright © 2013 Jurnal Farmaka - All Right Reserved