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Journal : Amerta Nutrition

Are Glycaemic Response, Glycaemic Index, and Glycaemic Load of Traditional Palm Sugar (Arenga pinnata) Different from Cane Sugar?: An Oral Glucose Tolerance Test Luh Desi Puspareni; A'immatul Fauziyah; Sofia Wardhani
Amerta Nutrition Vol. 6 No. 2 (2022): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i2.2022.206-211

Abstract

Background: Palm sugar (Arenga pinnata) is believed to benefit people with diabetes mellitus since they believe it has a low glycemic index. However, the total carbohydrates in palm sugar, particularly sucrose, are high. Thus, offering palm sugar to diabetic people still needs further studies. Objectives: The purpose of this study was to examine differences in the glycemic response, glycemic index, and glycemic load of palm sugar compared to cane sugar. Methods: This study used an experimental design. Measurement of the oral glucose tolerance test (OGTT) through the finger-prick capillary blood test method. The main materials in this study were commercial white cane sugar as reference food and traditional palm sugar product of Lebak District, Banten Province, as a test food. Reference food and test food were provided equivalent to 50 g available carbohydrate dissolved in 250 ml mineral water subjected to 5 men and 5 women. The glycemic response was determined by the area under the curve (AUC) of the trapezoid method. The difference in glycemic response between the reference food and the test food was assessed using the independent sample t-test. Results: The peak of the increase in blood glucose occurred at 30 minutes. There was no difference in glycemic response between the reference food and the test food (p-value 0.685). The palm sugar glycemic index was 98.71 and was categorized into the high glycemic index category. Meanwhile, the glycemic load of palm sugar and cane sugar was 11.80 and 12.22, those categorized into the medium glycemic load category. Conclusions: No differences in glycemic response between palm sugar and cane sugar. The glycemic index of palm sugar was considered high and was not different from cane sugar. The glycemic load of palm sugar and cane sugar was classified as moderate due to the small serving size. Using palm sugar less than cane sugar was expected to provide a lower glycemic response, glycemic index, and glycemic load.
Faktor yang Mempengaruhi Tekanan Darah pada Remaja SMA di Depok, Jawa Barat: Factors Contributing to the Blood Pressure of High School Students in Depok, West Java Trista, Nesa; Sofianita, Nur Intania; Fauziyah, A'immatul
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.353-361

Abstract

Background: Hypertension is a major global health concern, contributing to high mortality rates among adults and the elderly. Recent trends show a substantial upsurge in hypertension prevalence among adolescents. According to the Health Office of Depok City, 78.10% of adolescents aged ≥15 years are reported to have hypertension. Hypertension during adolescence often persists into adulthood, increasing the risk of long-term morbidity and mortality. The primary contributors include unhealthy lifestyle practices and poor dietary habits. Objectives: To investigate factors associated with elevated blood pressure among adolescents in Depok City, West Java, Indonesia. Methods: A cross-sectional study was conducted with 158 adolescents selected through stratified random sampling. Data collection took place between February to April 2024. Variables assessed included family history of hypertension, nutritional status (based on Body Mass Index categories as per the 2020 Ministry of Health regulation), and stress levels (measured using the Perceived Stress Scale). Statistical analysis employed chi-square tests and multiple logistic regression. Results: Significant associations were found between hypertension and family history (p-value = 0.034), nutritional status (p-value = 0.014), and stress levels (p-value < 0.001). Multivariate analysis indicated that stress levels were the strongest determinant of hypertension (OR = 6.09). Conclusions: Stress levels significantly influence blood pressure in adolescents. Schools should prioritize regular programs addressing stress management, emotional well-being, and balanced nutrition education to reduce the risk of adolescent hypertension.
Snack Bar Tepung Sorgum dan Tepung Kelapa sebagai Pangan Fungsional untuk Penderita Diabetes Melitus Tipe 2: Sorghum Flour and Coconut Flour Snack Bars as Functional Foods for Type 2 Diabetes Mellitus Zahra, Raisa Siti; Fauziyah, A'immatul; Ilmi, Ibnu Malkan Bakhrul
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.278-290

Abstract

Background: People with type 2 diabetes mellitus (T2DM) can control blood sugar levels through adequate fiber consumption. Sorghum flour and coconut flour are non-gluten flours that have high fiber content. Developing functional foods, such as snack bars made from these flours, could help regulate blood glucose levels. Objectives: This study aimed to examine the effect of the proportion of sorghum flour and coconut flour on the nutritional content, dietary fiber content, and organoleptic properties of snack bars. Methods: This study used a completely randomized design with 3 formulations (70:30, 50:50, and 30:70 ratios of sorghum to coconut flour) and 2 repetitions. The gravimetric method was used to analyze water content and ash content. The Kjeldahl and Soxhlet extraction methods were employed to analyze the protein and fat content, respectively. Carbohydrate content was determined using by difference method, and fiber content was evaluated using the enzymatic method. ANOVA and the Kruskal-Wallis test were used to see the differences in proximate, fiber, and organoleptic properties, respectively. Results: The results showed significant differences in ash content (p-value<0.001), protein (p-value=0.002), fat (p-value=0.047), carbohydrates (p-value=0.049), and dietary fiber (p-value<0.001). Taste is one of the hedonic test parameters that has a significant difference (p-value=0.005). The selected snack bar formula was F3 with energy, fat, protein, carbohydrate, and fiber content was 108 kcal, 5.18 g, 4.56 g, 10.85 g, and 10.91 g respectively. Conclusions: Snack bars made from sorghum and coconut flour are rich in dietary fiber and suitable for consumption by individuals with T2DM.
Pengaruh Proporsi Tepung Sagu (Metroxylon sagu Rottb.) dan Tepung Sorgum (Sorghum bicolor L. Moench) terhadap Pati Resistan, Kandungan Gizi, dan Sifat Organoleptik Kukis untuk Diabetes Melitus Tipe 2: The Effect of Sago (Metroxylon sagu Rottb.) Flour and Sorghum (Sorghum bicolor L. Moench) Flour Proportion on Resistant Starch, Nutrient, and Organoleptic Properties of Cookies for Type 2 Diabetes Mellitus Lestari, Hana Tri; Fauziyah, A'immatul; Nasrulloh, Nanang
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.64-75

Abstract

Background: Basic Health Research (2018) reported that the prevalence of diabetes mellitus (DM) among individuals aged 15 years and older is 8.5%, with 90–95% of them being type 2 diabetes mellitus (DMT2). Therefore, corrective action through food modification is needed to control blood glucose. Sago and sorghum contain resistant starches that can enhance glycemic and insulin response. Objectives: To analyse the effect of the proportion of sago flour and sorghum flour on resistant starch, nutritional content, and organoleptic properties of cookies designated for T2DM. Methods: This study employed a Complete Randomised Design with 5 variations of sago flour and sorghum flour treatment, namely F1 (100%:0%), F2 (75%:25%), F3 (50%:50%), F4 (25%:75%), and F5 (0%:100%), each replicated twice. The analysis of resistant starch and nutritional content utilised a one-way ANOVA test, followed by the Duncan test for significant differences. Organoleptic properties were assessed using the Kruskal Wallis test. The best formulations were determined based on the De Garmo method. Results: The results revealed significant differences in resistant starch (p-value=0.002), protein (p-value<0.001), carbohydrate (p-value=0.012), and ash content (p-value=0.005). No significant differences were observed in fat (p-value=0.514), moisture content (p-value=0.881), colour (p-value=0.891), aroma (p-value=0.061), texture (p-value=0.164), and taste (p-value=0.421). The F2 formulation emerged as the best, containing 6.31% resistant starch, 7.34% protein, 23.69% fat, 50.95% carbohydrates, 16.19% moisture content, and 1.84% ash content. Conclusions: The proportion of sago flour and sorghum flour significantly affected the content of resistant starch, protein, carbohydrates, and ash content, but not fat, moisture content, and organoleptic properties.