Perbaikan Respon Glisemik dan Profil Lipid Setelah Mengkonsumsi Tepung Pisang Mentah Termodifikasi

Firda Yusrina

Abstract


ABSTRAK

Prevalensi diabetes militus meningkat setiap tahunnya. Pisang mentah berpotensi sebagai pangan pengontrol gula darah karena mengandung  pektin dan pati resisten (RS2). Kandungan pati resisten pada pisang dapat ditingkatkan dengan metode modifikasi fisik melalui proses perebusan dan pendinginan berulang untuk meningkatkan sifat resistensi pati termodifikasi (RS3) yang tahan terhadap suhu tinggi selama pemasakan. Tujuan penelitian ini untuk mengetahui pengaruh efek konsumsi tepung pisang mentah termodifikasi secara fisik (RS3) dibanding dengan tepung tanpa modifikasi tepung pisang mentah (RS2) dan pati jagung sebagai pati kontrol. Tikus dikelompokkan secara acak menjadi 3 group: kelompok 1 adalah kelompok pakan standart berdasarkan rekomendasi AIN-93 M yang mengandung pati jagung (kontrol).  Tetapi kasein diganti menggunakan susu skim; kelompok 2 adalah kelompok  pakan  tepung pisang tidak dimodifikasi (RS2) dan kelompok 3 adalah kelompok pakan  tepung pisang mentah modifikasi (RS3) sebagai pengganti pati jagung. Semua pakan diformulasi secara isokalori dan isoprotein. Pakan diberikan selama 15 hari. Hasil penelitian menunjukkan bahwa, pemberian pakan menggunakan tepung pisang modifikasi (RS3) cenderung menghasilkan kadar glukosa darah yang lebih rendah (P<0,05), kadar HDL lebih tinggi (P,0.05), kadar trigliserida darah lebih rendah (P,0.05).  Nilai  respon glikemik lebih rendah (P<0.05) dengan nilai  AUC (daerah dibawah kurva) yang lebih rendah setelah meal tolerance test.

 

Kata kunci:Diabetes Militus, Pati Resisten, Pengendalian Glukosa Darah, Pisang Mentah

ABSTRACT

The prevalence of diabetes mellitus increases every year. Unripe plantains have a potential as food that controls blood sugar due to their pectin and resistant starch (RS2) content. The content of resistant starch in plantains can be elevated by a physical modification method through a repeated boiling-cooling process to produce a more heat-stable resistant starch (RS3). The study aimed to determine the effect of consuming physically modified unripe plantain flour (RS3) compared with unmodified unripe plantain flour (RS2) and standard corn starch as control. Rats were randomly assigned into three groups; group 1 given a standard diet based on AIN-93M diet recommendation containing corn starch but the casein was replaced by skim milk powder, group 2 given unmodified unripe plantain flour (RS2), and group 3 given physically modified unripe plantain flour (RS3) as a substitute for corn starch. All diets were formulated as isocaloric and isoprotein. Diet interventions were provided for 15 days. The results showed that modified banana flour (RS3) feed tended to have lower blood glucose level (P <0.05), higher HDL level (P <0.05), lower blood triglyceride level (P <0.05), and lower glycemic response (P<0.05) indicated by a lower score of the area under the curve (AUC) following the meal tolerance test.

 

Keywords: diabetes mellitus, resistant starch, blood glucose control, unripe plantain  


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