Potensi Penggunaan Metode In Vitro dalam Memperkirakan Pemeringkatan Indeks Glikemik In Vivo pada Beberapa Varietas Beras yang Dimasak

• Main Authors: Aprinia Dian Nurhayati, Rimbawan Rimbawan, Faisal Anwar, Adi Winarto
• Format: Article
• Language: English
• Published: University of Brawijaya 2019-12-01
• Series: Indonesian Journal of Human Nutrition
• Subjects: glycemic index; in vitro; rice
• Online Access: https://ijhn.ub.ac.id/index.php/ijhn/article/view/332
• ISSN: 2442-6636; 2355-3987

Abstrak Tujuan penelitian ini adalah menguji metode in vitro yang paling potensial digunakan dalam skrining indeks glikemik (IG) pada nasi yang menurut literatur memiliki IG berbeda (rendah, sedang dan tinggi). Metode Englyst et al. (2003) dan Argyri et al. (2016) menjadi metode in vitro terpilih yang diuji validitasnya untuk mengetahui kemampuan keduanya dalam menggolongkan pangan sesuai hasil pengujian IG in vivo. Sebanyak enam varietas beras dimasak menggunakan rice cooker kemudian nasi diuji kadar proksimat (protein, lemak, air, abu, karbohidrat), serat pangan total, amilosa, amilopektin dan pati. Sebanyak 20 orang yang memenuhi kriteria inklusi dibagi dalam dua kelompok sebanding untuk diukur kadar gula darah 2 jam setelah mengonsumsi makanan. Nasi hitam Cirebon, Cisokan dan Inpara 5 memiliki IG sedang, sedangkan nasi Inpari 24, Sintanur dan ketan Grendel tergolong IG tinggi. Kadar glukosa nasi pada metode Englyst et al. (2003) menit ke-20 dan Argyri et al. (2016) menit ke-120 apabila dibuat pemeringkatan terendah hingga tertinggi menunjukkan urutan peringkat yang sesuai dengan urutan nilai IG in vivo. Kesimpulan penelitian ini adalah metode Argyri et al. (2016) menunjukkan hasil yang lebih mendekati nilai IG in vivo dan prosedur pengukuran yang dilakukan lebih mirip dengan proses pencernaan pada tubuh manusia, sehingga metode ini lebih direkomendasikan dalam memperkirakan pengkategorian IG in vivo pada sampel berupa nasi (r2=0,461, p<0,01). Kata kunci: indeks glikemik, in vitro, nasi   Abstract  The aim of this study was to test the most potential in vitro methods to used in screening the glycemic index (GI) of rice which according to the literature had different GI category (low, medium, high). Englyst et al. (2003) and Argyri et al. (2016) became the selected in vitro method that tested their validity by determine their ability to classify food according to the results of in vivo GI. Six rice varieties were cooked using a rice cooker then tested for proximate analysis (protein, fat, water, ash, carbohydrate), total dietary fiber, amylose, amylopectin and starch. A total of 20 subjects who met the inclusion criteria were divided into two comparable groups to measure their blood glucose levels for 2 hours after consuming test food. Cirebon black rice, Cisokan and Inpara 5 have moderate GI, while Inpari 24, Sintanur and Grendel glutinous rice were classified as high GI. Glucose levels of rice as measured by Englyst et al. (2003) at 20th minute and Argyri et al. (2016) at 120th minute has a comparable rank with in vivo GI. The conclusion of this study is method by Argyri et al. (2016) showed results that were closer to the in vivo GI and the measurement procedure was more similar to the digestive process in the human body, thus its became more recommended method to estimating the categorization of in vivo GI in rice samples (r2=0,461, p<0,01). Keywords: glycemic index, in vitro, rice