Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Media Kesehatan Masyarakat Indonesia
Riska Mayangsari
Department of Nutrition Universities Sulawesi Barat
Public Health

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Glycemic Index of Ice Cream with the addition of Loka Pere Flour From Mandar Riska Mayangsari
MEDIA KESEHATAN MASYARAKAT INDONESIA Vol 24, No 3 (2025): September
Publisher : Fakultas Kesehatan Masyarakat, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/mkmi.24.3.%p

Abstract

Background: This study investigated the development of a local food product from West Sulawesi, loka pere, which was processed into flour and added to ice cream. The glycemic index (GI) was considered an important factor in evaluating a food’s effect on blood glucose levels. This research aimed to assess the GI of ice cream fortified with loka pere flour.Methods: This study used a pre- and post-test control group design and 10 nutrition students as participants. Each subject received two interventions: pure glucose (bread) and loka pere ice cream, with a two-day interval between tests. Blood glucose was measured at five time points: 0 (fasting after 8 hours), 15, 30, 45, and 60 minutes post-consumption. Carbohydrate content was standardized to 50 g based on the 2019 TKPI and lab results from BBLK Makassar.Results: After consuming loka pere ice cream, blood glucose rose to 78.8 mg/dL and gradually declined to 74 mg/dL at 60 minutes. In contrast, the standard food caused an increase from 78 mg/dL to 111.8 mg/dL. The area under the curve (AUC) for loka pere ice cream was 412.5, with a GI of 22.93%.Conclusion: Loka pere ice cream produced a lower postprandial blood glucose response than the standard food, classifying it as a low-Glycemic Index product.
Co-Authors