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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Jurnal Kesehatan Masyarakat Indonesia FIKkeS Indonesian Journal of Human Nutrition Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Pengabdian Masyarakat Kebidanan Nutriology: Jurnal Pangan, Gizi, Kesehatan JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Prosiding Seminar Nasional Unimus Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Sufiati Bintanah
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Agriculture, Biological Sciences & Forestry Humanities Dentistry Education Engineering Health Professions Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences

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Journal : Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya

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Effect of Bekatewak Flour on Fasting Blood Glucose Levels (Study on Type 2 Diabetes Mellitus Rats Fed a High-Fat Diet) Bintanah, Sufiati; Rusyidie, Rijzal; Kurniati, Ika Dyah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.20770

Abstract

High-fat diet (HFD) causes oxidative stress, which is a trigger for insulin resistance in type 2 diabetes mellitus. The provision of foods rich in antioxidants, such as rice bran, tempeh, and Javanese ginger, is needed to reduce oxidative stress. This study aimed to determine the effect of giving Bekatewak (a combination of rice bran, tempeh, and Javanese ginger) flour on fasting blood glucose levels of type 2 diabetes mellitus rats induced by HFD. This study was true experimental research using a pre- and post-test randomized controlled group design with a total of 18 rats as samples. There were three groups: the negative control group (K-), the positive control group (K+), and the treatment group (P). The study results showed a significant difference in fasting blood glucose levels before and after the administration of Bekatewak flour at a dose of 540 mg/200 g/bodyweight (p<0.05). There were significant differences in fasting blood glucose levels after intervention between K- and K+, K- and P, and K+ and P groups (p<0.001). Bekatewak flour has the potential to be developed as a functional food based on natural antioxidants to help control blood glucose levels and prevent insulin resistance caused by a high-fat diet.
Co-Authors - Hagnyonowati ABDUL ROHMAN Abdul Rohman Abdulrohman - Agung Hidayat Al Sa’diyah, Imtiyaz Halimah Amaliyah - Asmiani Sompe Ayuningtyas, Annisa Ayuningtyas, Rr. Annisa Bondan Sri Utami Carto - Dewi Harsuci Ramadhani Dewi Kartika Sari Edy Cahyono Erma Handarsari Erma Handarsari Eva Mona Fardhiasih Dwi Astuti Fika Shafiana Nadia Fitria Nur Kholifah Hana Silviana Hapsari Sulistya Kusuma Hidayah, Ani Nurul Hilyatuzzahrah, Fadhilah Ika Dyah Kurniati Indah Caturwati Jauharany, Firdananda Fikri Joko Teguh Isworo Kartika Nugraheni Latrobdiba, Zahra Maharani Luthfia Dewi Machmudah - Maghfiroh - Maskhanah, Maskhanah Mufnaetty Mufnaetty Mufnaety - Muryati - Najibah Nuraini Noor Rochmah Nunik Alfiana Nur Yunaida Fauziah Nura Ma’shumah Nurrahman Nurrahman Prisma Nurahmatika Purwanto AP Putri, Sri Hapsari Suhartono Rahayu Astuti Risya ocfianella Rusyidie, Rijzal Saraswati, Retno Arra Setyawati Hiyas Prabaningrum SITI AMINAH Siti Fatimah Muis Sri Rahayu Ningsih Sunarti Uswatun Chasanah Yuliana Noor Setiawati Ulvie Yuliana Noor Setiawati Ulvie Yuliana Noor SU