Total Consumption of Honey which Provides Low Response to Glycemic Index and Glycemic Load
Oke Anandika Lestari(a*) and Yohana Sutiknyawati Kusuma Dewi(b)
(a) Tanjungpura University, West Kalimantan, Indonesia *oke.anandika[at]gmail.com
(b) Tanjungpura University, West Kalimantan, Indonesia
Abstract
Honey is a sweet liquid produced by bees that is sourced from nectar or liquid from high contained-carbohydrate plants (sucrose, fructose, and glucose). The high carbohydrate content makes it not allowed to be consumed by Diabetes Mellitus (DM) patients. This research aimed to obtain one of the biological values of honey which is Glycemic Index (GI). The result of this research is expected to be reference for the amount of honey that is allowed in one-time consumption especially for people with DM. The type of honey used in this research are from West Kalimantan, namely Tikung and Kelulut. Tikung honey is obtained from a nest called tikung which made from rambesu wood. This honey is widely available in Kapuas Hulu Regency. Kelulut honey is from Trigona sp. cultivation, and widely cultivate in Mempawah Regency. This research is conducted at the laboratory of Agricultural Product Technology (THP) of Agriculture Faculty, Tanjungpura University in collaboration with the Sungai Raya Community as medical personnel in GI measurement. The measurement was taken by in vivo method using 12 healthy respondents. The result shows that glycemic index for tikung honey is 35 (low) and kelulut is 39 (low). Recommendation for maximum honey consumption in one-time based on glycemic load values (low category) is 20g or one tablespoon (for kelulut honey) and 40g or two tablespoon (for tikung honey). This research is expected to be one of the references in honey consumption for both healthy people and DM patients.
Keywords: Diabetes Mellitus; Honey; Tikung; Kelulut
Topic: Food Science and Technology