Validasi Metode In Vitro dalam Memperkirakan Pengkategorian Indeks Glikemik In Vivo

Aprinia Dian Nurhayati, Rimbawan Rimbawan, Faisal Anwar, Adi Winarto

Abstract


ABSTRACT
The use of in vitro methods that mimic carbohydrate digestion in the gastrointestinal was expected to be able to predict glycemic response in human in a simple, faster and relatively inexpensive way. Englyst et al. (2003) and Argyri et al. (2016) became the selected in vitro method that tested their validity in this study by determine their ability to classify food according to the results of in vivo glycemic index (GI). The test uses rice with different GI categories (low, medium and high). 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 value, while Inpari 24, Sintanur and Grendel glutinous rice were classified as high GI value. Glucose levels of six rice varieties 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 glycemic index. Therefore, both methods are suitable for estimating GI value in rice samples.

ABSTRAK
Penggunaan metode in vitro yang meniru pencernaan karbohidrat dalam gastrointestinal diharapkan dapat memprediksi respon glikemik in vivo secara lebih sederhana, cepat dan relatif murah. Metode Englyst et al. (2003) dan Argyri et al. (2016) menjadi metode in vitro terpilih yang diuji validitasnya dalam penelitian ini untuk mengetahui kemampuan keduanya dalam menggolongkan pangan sesuai hasil pengujian indeks glikemik (IG) in vivo. Pengujian menggunakan nasi dengan kategori IG berbeda (rendah, sedang dan tinggi). 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 darahnya selama 2 jam setelah mengonsumsi makanan. Nasi hitam Cirebon, Cisokan dan Inpara 5 memiliki nilai IG sedang, sedangkan nasi Inpari 24, Sintanur dan ketan Grendel tergolong berindeks glikemik tinggi. Kadar glukosa nasi yang diukur dengan metode Englyst et al. (2003) menit ke-20 dan metode Argyri et al. (2016) menit ke-120 apabila dibuat pemeringkatan terendah hingga tertinggi menunjukkan urutan peringkat yang sesuai dengan urutan nilai indeks glikemik in vivo. Oleh karena itu, keduanya menjadi metode yang sesuai untuk memperkirakan nilai indeks glikemik in vivo pada sampel nasi.


Keywords


glycemic index; in vitro; rice

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