Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Modification Of Resistant Starch Rice With Low Index Glycemic Value For Diebetics And Dieters

Choosing the right food could be done through food glycemic index (GI) approach. Food GI is the level of food according it’s effect to blood glucose level. Food with high GI means it can raise glucose level in blood quickly. Rice is often avoided by diabetes mellitus patient due to its characteristic on increasing rapidly blood glucose level. Reducing GI of rice could be done by performing rice starch retrogradation thus obtained resistant starch. The purpose of this research was to find out factors :n retrogradation process thus obtained the optimum resistant starch and also to know the effects in rice characteristics and the producs in acceptability by consumen. The research method performed in this research was the descriptive method (explanatory research). The treatment in this research were rice storage in 5°C temperature for 0, 4, 8, 12, 16, and 20 days. All treatments were replicate two times, duplo for each replication. The result of this research showed that the longer the time of sample storage in 5°C temperature could reduce the value of glycemic index. The best treatment by cooling storage (5°c) in 8 day which could decreased glycemic index. The value in glycemic index for both of that variety are 63,23 for ciherang variety dan 69.5 for mekongga variety, The moisture content of dried rice in this treatment was 10,42 % for ciherang and 10,87% for mekongga, and glucose content of 1,893% for ciherang and 2,323% for mekongga.