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Analisa Indeks Glikemik Sari Tebu Alami, Nira Serbuk, dan Gula Kristal Putih dengan Metode In Vivo dan Metode In Vitro
Abstract
Informasi glikemik indeks (IG) dapat digunakan untuk membantu konsumen dalam memilih makanan dan mengurangi resiko terhadap penyakit diabetes. Tujuan penelitian ini untuk mengetahui IG dan korelasi metode in-vitro dan in-vivo dalam penentuan IG pada sari tebu alami (STA), nira serbuk (NS) dan gula kristal putih (GKP). Analisa IG dengan metode in vivo dilakukan menggunakan partisipan (manusia). Respon gula darah selama 2 jam diukur setelah diberi asupan makanan contoh. Metode in vitro prediksi indeks glikemik dilakukan dengan membuat simulasi sistem pencernaan di luar tubuh. Glukosa yang dibebaskan dari contoh yang dicerna secara in vitro selama 2 jam di bandingkan acuan (glukosa). Analisis statistik dilakukan untuk uji t berpasangan dan korelasi indeks glikemik pada metode in vivo dan in vitro. Hasil penelitian menunjukkan nilai indeks glikemik secara in vivo dari contoh STA, NS dan GKP berturut-turut 57,96 (IG sedang); 77,37 (IG tinggi); dan 85,78 (IG tinggi). Pengujian in vitro dari contoh STA, NS dan GKP menunjukkan nilai indeks glikemik berturut-turut 62,6 (IG sedang), 76,7 (IG tinggi) dan 86,3 (IG tinggi). Hasil uji t menunjukkan metode in vitro dapat diterima untuk menggantikan metode in vivo. Pengujian IG metode in vitro dan in vivo memiliki korelasi kuat (r = 0,9188) dan positif.
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DOI: https://doi.org/10.54256/isrj.v3i2.114
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