Pengaruh Ekstrak Daun Kecibeling (Strobilanthes crispa), Kayu Manis (Cinnamon), dan Kersen (Muntingia calabura) Terhadap Indeks Glikemik pada Pengolahan Beras Metode Pratanak

Abstract

Diabetes mellitus is a top five deadly disease in Indonesia. A healthy diet with consuming low sugar index food is suggested to prevent diabetes mellitus. Rice as the main source of carbohydrate in Indonesia is categorized as food with a high glycemic index. This study is experimenting rice with a low glycemic index that suitable to be consumed by diabetes mellitus sufferer. Various extracts are used in the making of low glycemic index rice such as strobilanthes crispus, cinnamon, and muntingia calabura. The rice is marinated with 1% extract for 2 hours and continued to cook in an autoclave for 15 minutes with temperature 116°C. The rice then dried in an oven at 50°C for 24 hours before it cooked in a rice cooker and can be consumed. The result shows that strobilanthes crispus and cinnamon extract rice has lower glycemic index than common rice.