Glycemic Index on Sorghum Rice Products: “Nasi”, “Bubur”, and “Lontong” From Red Sorghum (Sorghum bicolor) and White Sorghum (KD4) Varieties
Endang Noerhartati (a*), Pratika Yuhyi Hernanda(b), Mujianto (c), Dorta Simamora(b)
a) Department Agroindustrial Technology- Engineering Faculty, Universitas Wijaya Kusuma Surabaya, Indonesia
Jl. Dukuh Kupang XXV/54 Surabaya, Indonesia
*endang.noerhartati[at]gmail.com+endang_noer[at]uwks.ac.id
a) Postgraduate Student, Department of Education Management, Universitas Negeri Surabaya, Indonesia
Jl Kampus Ketintang, Surabaya, Indonesia
endang.18006[at]mhs.unesa.ac.id
b) Department of Medical, Medical Faculty, Universitas Wijaya Kusuma Surabaya, Indonesia
Jl. Dukuh Kupang XXV/54 Surabaya, Indonesia
yuhyi_h[at]yahoo.com+dortasimamora[at]gmail.com
c) Department Agroindustrial Technology-Engineering Faculty, Universitas Wijaya Kusuma
Surabaya, Indonesia
Jl. Dukuh Kupang XXV/54 Surabaya, Indonesia
titian354[at]gmail.com
Abstract
The purpose of the reseach was to analyze the activity of various glycemic indexes of sorghum rice products. The method used is experimental design, with variables of sorghum "nasi", sorghum "bubur", and sorghum "lontong" from red sorghum (Sorghum bicolor) and white sorghum (KD4) varieties. Observations included the glycemic index (GI) and glycemic load (GL), data analysis using the Anova Test followed by the 5% LSD Test. The results showed that the GI and GL significantly for all variable rice products and varieties sorghum; in the highest red sorghum is "Nasi" GI (34,37), GL (3,44); "lontong" GI (33,75), GL (3,37); and the lowest in "Bubur" GI (31,25), GL (3,12); while the highest white sorghum is "Nasi" GI (46,12), GL (4,61); "lontong" GI (35,37), GL (3,1); the lowest in "bubur" GI (23,87), GL (2,38); and the finding is show that the overall glycemic index of sorghum products is classified as low GI (GI <50), so it can be said that sorghum is a food source that can be used as an alternative healthy food.
Keywords: Glycemic index; Glycemic load; Sorghum rice products; Alternative healthy food
Topic: Material Engineering