Nutritional composition, glycemic index and glycemic load on Indonesian local package menus

• Published in: Food Research (Online) Vol. 4; no. 3; pp. 722 - 730
• Main Authors: Hakimah, Nurul, Yunus, Mahmud, Sucipto, Sucipto, Wignyanto, Wignyanto, Aulanni'am, Aulanni'am
• Format: Journal Article
• Language: English
• Published: 01.06.2020
• ISSN: 2550-2166; 2550-2166
• DOI: 10.26656/fr.2017.4(3).377

This study was aimed to examine energy, density, proximate, dietary fiber and macronutrients ratio on the glycemic index and glycemic load of 6 kinds Indonesian local package menus made of red rice as a staple food and several other potentially antidiabetic food ingredients. The design was a quasi-experimental with 20 participants each of which were10 non-diabetic subjects (4 males and 6 females) aged between 20.3±1.0 years old and 10 subjects with type 2 diabetes (5 males and 5 females) aged between 54.4±9.3 years old. The results showed test package menu 1 (nasi liwet) has glycemic index and glycemic load can be accepted as healthy menu package in both, non-diabetic subjects (glycemic index = 23.8±9.2; glycemic load = 11.9±4.6) and diabetes subjects (glycemic index = 17.5±8.5; glycemic load = 8.7±3.3). There is a moderate to a strong negative correlation between glycemic index and the incremental area under the curve with the content of protein, fat, total dietary fiber, soluble dietary fiber, and moderate to strong positive correlation with macronutrients ratio. In conclusion, prevention of increased postprandial blood glucose in the management of type 2 diabetes mellitus diet can be done by preparing a local Indonesian menu package based on red rice food ingredients by considering the type of menu, protein, fat, total and soluble dietary fiber, and macronutrient ratio.