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Journal : HAYATI Journal of Biosciences

Effect of Porang (Amorphophallus muelleri Blume) Flour Diet on Postprandial Blood Sugar Rates and Insulin Resistance in Male Wistar Rats (Rattus norvegicus) Diabetes Mellitus Nathasia; Widhiartini, Ida Ayu Alit; Dwipayana, I Made Pande; Wahyuni, Nila; Maratni, Ni Putu Tesi; Hendrayana, Made Agus
HAYATI Journal of Biosciences Vol. 33 No. 1 (2026): January 2026
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.33.1.95-102

Abstract

Medical nutrition therapy is essential in diabetes management, especially as diabetes is often linked with aging. Porang tuber flour contains glucomannan, a compound with potential glucose-lowering effects. This study aimed to evaluate the effect of porang flour feeding frequency on 2-hour postprandial blood glucose (2hPPBG) and HOMA-IR in diabetic rats. Using a quasi-experimental pre-test and post-test control group design, 21 male Wistar rats were induced with diabetes via streptozotocin and nicotinamide, then randomly assigned to three groups: G0 (control, given aquadest), G1 (porang flour 300 mg/kg BW daily), and G2 (porang flour 300 mg/kg BW every two days). Five rats died during treatment. Wilcoxon test results showed a difference in 2hPPBG levels between each group before and after treatment. There was no decrease in G0 (p = 0.893), but a decrease in G1 (p = 0.043) and G2 (p = 0.028). The difference between HOMA-IR before and after treatment did not decrease in groups G0 (p = 0.345), G1 (p = 0.138), and G2 (p = 0.249). Post hoc test for 2hPPBG levels between groups showed a significant difference between G0 and G1 (p<0.001), a significant difference between G0 and G2 (p<0.001), and no significant difference between G1 and G2 (p = 0.135). One-way ANOVA test of HOMA-IR showed no significant difference between G0, G1, and G2 (p = 0.148). It was concluded that porang flour can reduce 2hPPBG, but not HOMA-IR. There was no difference in 2hPPBG levels between administering porang flour daily and every other day.
Co-Authors Adhitya, I Putu Gde Surya Agung Wiwiek Indrayani Andreo Wahyudi Atmoko Anggraini, Rahmadita Antari, Ni Komang Ayu Juni Ari Wibawa Aulia Putri, Anisa Ayu Inten Dwi Primayanti, I Dewa Barsei, Adhityo Nugraha Beatrix, Mutiara Victoria Darni, Naomi Desna Aromatica Dewi, Anak Ayu Nyoman Trisna Narta Dewi, Gusti Ayu Komang Anita Triana Eka Darwinata, Agus Eka, Priehadi Dhasa Gede Reyna Janapriya Gede Yoni Komalasari, Ni Luh Giyatno Halawa, Historis Soterman Hasanah, Ainur A'idatul Hendri Koeswara Hidayatul Fajri Hidayatul Fajri I Made Krisna Dinata I Made Pande Dwipayana I Nyoman Adi Putra I P G. Adiatmika I Putu Eka Widyadharma I.A.A. Widhiartini Ida Kurniawati, Ida Iip Permana Indah Permata Dewi, Komang Janice, Elisabeth Juhanna, Indira Vidiari Kamaluddin, Andi Yuliana Kamayoga, I Dewa Gede Alit Kemenuh, Ida Bagus Adi Wahyu Wiraduta Ketut Tirtayasa Luh Putu Ratna Sundari Mabrukah Tomimi, Zahran Made Agus Hendrayana Made Hendra Satria Nugraha Mayuni, Anak Agung Risma Muhammad Ichsan Kabullah Nadhila Diamanda, Jihan Nathasia Ni Nyoman Ratnaningsih Ni Putu Tesi Maratni Nova Mahendra, Agung Nurharta, Desak Made Pratista Sari Mahadevi Pradnyadewi, Putu Premanatara Primayani, I Dewa Ayu Inten Dwi Putra Pramanda, I Made Krishna Putra, I Putu Yudi Pramana Putu Sutirta Yasa, Wayan Ruma, I Made Winarsa Saraswati, Putu Ayu Sita Siringoringo, Daniel Sulung Utama Susy Purnawati Syafira, Amalia Syahmirza Indra Lesmana Trimaulina, Yona Vittala, Govinda wahyu, I Made Wahyu Pranatha Putra Yoserizal Yoserizal Yuliarti Yuliarti Yulivestra, Malse