Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak

  • Oke Anandika Lestari Fakultas Pertanian, Universitas Tanjungpura, Pontianak
  • Yohana Sutiknyawati Kusuma Dewi Fakultas Pertanian, Universitas Tanjungpura, Pontianak
  • Mardiana Putri Fakultas Pertanian, Universitas Tanjungpura, Pontianak
Keywords: sweet potato, potato, glycemic index (GI), glycemic load (GL)

Abstract

This study aims to obtain the number of consumption portions (g) of sweet potato and potato variations of bingke which have a low glycemic load (GL) value. GL is the glycemic load of a food after being consumed at a certain amount. The GL value is determined from the glycemic index (GI) value and the carbohydrate content per serving. The glycemic index is food categorization (low, medium, high) based on its speed in increasing glucose levels in the blood. Diabetes mellitus sufferers are advised to pay attention to food consumption based on food categories, especially those with low GI values. However, the amount consumed will also affect the increase in glucose levels in the blood, this is reflected in the GL value. This study was conducted using 10 healthy respondents aged 22 years, normal body mass index (BMI), normal fasting blood sugar, and not smoking. The results obtained by the variety of tuber bingke cakes (sweet potatoes and potatoes) have a high GI value category with a low GL consumption portion of 120 g (2 pieces). As a complement to the data, a survey was also carried out on 100 random respondents which showed that the type of bingke cake the variety of sweet potato was preferred and the number of consumption of one meal of bingke cake was two pieces.This amount can be recommended to be the amount of one consumption (one meal portion).

Downloads

Download data is not yet available.

References

Agustin LS, Kendall CWC, Jenkis DJA, Willet WC, Astrup A, Barclay AW, Bjorck I, Brand-Miller JC, Brighenti F, Buyken AE, Ceriello A, La Vecchia C, Livesey G, Liu S, Riccardi G, Rizkalla SW, Sieven-piper JL, Trichopoulou A, Wolever TMS, Baer-Sinnott S, Poli A. 2015. Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). Nutr, Metabolism & Cardiovascular Disease 25: 795-815. DOI: 10.1016/j.numecd. 2015.05.005.

Arif AB, Boediyanto A, Heorudin. 2013. Nilai indeks glikemik produk pangan dan faktor-faktor yang mempengaruhi. J Litbang Pert 32(3): 91-99.

[BPOM] Badan Pengawas Obat dan Makanan. 2011. Pengawasan Klaim dalam Label dan Iklan Pangan Olahan, Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia, Jakarta: Badan Pengawasan Obat dan Makanan.

Chiasson JL, Josse RG, Gomis R, Hanefeld M, Karasik A, Laakso M. 2002. Acarbose for prevention of type 2 diabetes mellitus: the STOP-NIDDM randomised trial. The Lancet 359(9323): 2072-2077. DOI: 10.1016/S0140-6736(02)08905-5.

Ciampolini M, Bianchi R. 2006. Training to estimate blood glucose and to form associations with initial hunger. Nutr Metab 3(42): 1-11. DOI: 10.1186/ 1743-7075-3-42.

Eleazu CO. 2016. The concept of low glycemic index and glycemic load foods as panacea for type 2 diabetes mellitus; prospects, challenges and solu-tions. Afr Health Sci 16(2): 468-479. DOI: 10.4314/ ahs.v16i2.15.

Fatema K, Sumi N, Rahman F, Kobura K, Ali L. 2011. Glycemic Index determination of vegetable and fruits in healthy Bangladeshi subjects. Mal J Nutr 17(3): 393 - 399.

Ilmannafian AG, Lestari E, Halimah. 2018. Pemanfaatan tepung garut sebagai substitusi tepung terigu dalam pembuatan kue bingka. Teknologi Agro-Industri 5(2): 141-151. DOI: 10.34128/jtai.v5i2.80.

Lee HS, Kim KH, Park SH, Hur SW, Auh JH. 2020. Amylose-Lipid complex as a fat replacement in the preparation of low-fat white pan bread. Foods 9(2): 1-12. DOI: 10.3390/foods9020194.

Lestari E, Kipitah M, Apifah. 2017. Karakteristik tepung kacang hijau dan optimasi penambahan tepung kacang hijau sebagai pengganti tepung terigu dalam pembuatan kue bingka. J Teknol Agro-Ind 4(1): 20-34. DOI: 10.34128/jtai.v4i1.45.

Panjaitan C, Yanuarti, Khulyatun T, Nundya GI, Lingga L, Haryanto MM, Herfarina. 2014. Panduan Pene-rapan Cara Produksi Pangan yang Baik (SPPB) kue bingke. 1 Penyunt. Pontianak: Balai Besar POM.

Pawlak DB, Kushner JA, Ludwig DS. 2004. Effects of dietary glycaemic index on adiposity, glucose homoeostasis, and plasma lipids in animals. The Lancet 364(9436): 778-785. DOI: 10.1016/S0140-6736(04)16937-7.

Powell KF, Holt SH, Miller JCB. 2002. International table glycemic index dan glycemic load values. Am J Clin Nurt 76(1): 5-56. DOI: 10.1093/ajcn/76.1.5.

Putri HL, Syarif W. 2019. Inventarisasi jenis dan resep kue tradisional di Kabupaten Empat Lawang Provinsi Sumatera Selatan. J Kapita Selekta Geografi 2(2): 124-137.

Putri M, Dewi YSK, Lestari OA. 2019. Analisis kan-dungan gizi dan penilaian organoleptik kue bingke umbi-umbian. J Sains Mahasiswa Pertanian 8(1): 1-6.

Sunarti TC. 2002. Study on outer chains from amylo-pectin between immobilized and free debranching enzymes. J Appl Glycosci 48(1): 1-10. DOI: 10. 5458/jag.48.1.

Thomas DE, Elliott EJ. 2010. The use of low-glycemic index diets in diabetes control. Br J Nutr 104(6): 797-802. DOI: 10.1017/S0007114510001534.

Waramboi JG, Dennien S, Gidley JM, Sopade AP. 2011. Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinization properties. Food Chem 126(4): 1759-1770. DOI: 10.1016/j.foodchem.2010.12.077.

Published
2020-10-30
How to Cite
Lestari, O. A., Dewi, Y. S. K., & Putri, M. (2020). Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 7(2), 80-84. https://doi.org/10.29244/jmpi.2020.7.2.80
Section
Research Paper