Efek hipoglikemik tepung komposit (ubi jalar ungu, jagung kuning, dan kacang tunggak) pada tikus diabetes induksi streptozotocin

https://doi.org/10.22146/ijcn.18859

Carolina Sisca Djunaidi(1*), Dian Rachmawanti Affandi(2), Danar Praseptiangga(3)

(1) Program Studi Ilmu dan Teknologi Pangan, Universitas Sebelas Maret Surakarta
(2) Program Studi Ilmu dan Teknologi Pangan, Universitas Sebelas Maret Surakarta
(3) Program Studi Ilmu dan Teknologi Pangan, Universitas Sebelas Maret Surakarta
(*) Corresponding Author

Abstract


Background: The composite flour (50% sweet potato, 30% corn, and 20% cowpea) had proven that it could substitute 100% wheat flour for biscuit making. Intake of antioxidants, dietary fiber, and protein, had been known to reduce plasma glucose level.

Objective: To evaluate the effect of composite flour diet on plasma glucose levels, body weight and food consumption of streptozotocin (STZ)-diabetic rats.

Method: Thirty male Sprague-Dawley rats aged ± 2 months (± 200 grams), were divided into three groups of ten rats. They were (1) non-diabetic standard diet (ND-STD), (2) diabetic (65 mg/kg of body weight by STZ induction) standard diet (D-STD), and (3) diabetic composite flour diet (1,5 g/100 g of body weight/day) (D-CFD), for 4 weeks, 3 days after STZ induction. The plasma glucose obtained from GOD-PAP method were determined before induction, after induction and every week during diet intervention.

Results: Plasma glucose levels was significantly lower in D-CFD when compared with D-STD (p<0,05). The weight of D-STD was found to be significantly decreased as compared to ND-STD (p<0,05). There were no changes in food consumption of ND-STD, D-STD and D-CFD (p<0,05).

Conclusion: The composite flour could reduce plasma glucose level in diabetic rats and did not give negative effects on body weight and food consumption.


Keywords


diabetic; streptozotocin-induced; composite flour; hypoglycemic effect

Full Text:

PDF


References

Cahyono JBSB, editor. Gaya hidup dan penyakit modern. Yogyakarta: Kanisius; 2008.

Ariani, Nurlaeli, Haryono, Nurhayati. Studi potensi ubi jalar (Ipomoea batatas L.) lokal Tawangmangu dan olahannya berupa tepung sebagai salah satu alternatif sumber vitamin A. J Alchemy 2007;6(2):54-62.

Utomo JS, Antarlina SS. Peningkatan mutu tepung ubi jalar dan hasil olahannya. Jurnal Ilmu dan Teknologi Pangan 1997;2(1):44-9.

Antarlina SS, Utomo JS. Kue kering dari bahan tepung campuran jagung, gude, dan kedelai. Risalah Seminar Hasil Penelitian Tanaman Pangan. Malang: Balai Penelitian Tanaman Pangan; 1993.

Azman KI. Kue kering dari tepung komposit terigu-jagung dan ubi kayu. Sigma 2000;3(2):14-8.

Suarni. Pengembangan produk kue kering berbasis tepung jagung dalam rangka menunjang agroindustri. Prosiding Seminar Nasional Perhimpunan Teknik Pertanian Indonesia. Bandung: LIPI; 2005.

Antarlina SS. Peningkatan kandungan protein tepung ubijalar serta pengaruhnya terhadap kue yang dihasilkan. In: Winarto A, Widodo Y, Antarlina SS, Pudjosantosa H, Sumarno. Risalah Seminar Penerapan Teknologi Produksi dan Pascapanen Ubijalar Mendukung Agroindustri. Malang: Balittan; 1994.

Hardoko, Hendarto, Siregar. Pemanfaatan ubi jalar ungu (Ipomoea batatas L. Poir) sebagai pengganti sebagian tepung terigu dan sumber antioksidan pada roti tawar. Jurnal Teknologi dan Industri Pangan 2010;21(1):25-32.

Bolivar ACC, Luis CZ. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweetpotato compared to synthetic and natural colorants. J Food Chemistry 2004;86(1):69-77.

Atmaka W, Amanto BS. Kajian karakteristik fisikokimia tepung instan beberapa varietas jagung (Zea mays L.). Jurnal FP UNS Online [series online] 2010 [cited 2014 Jan 15];3(1):[24 screens]. Available from: URL: http://fp.uns.ac.id/jurnal/jurnal-58.html/

Suarni. Prospek pemanfaatan tepung jagung untuk kue kering (cookies). Jurnal Litbang Pertanian 2009;28(2):63-71.

Ariviani S, Handajani S, Affandi DR, Listyaningsih E. Pengembangan kacang tunggak (Vigna unguiculata) dan kacang gude (Cajanus cajan) sebagai minuman fungsional: efek hipoglikemik dan status antioksidan. Hibah Strategi Nasional [Laporan Penelitian dan Pengabdian kepada Masyarakat]. Surakarta: UNS; 2010.

Butt MS, Iqbal J, Naz A, Suleria HAR, Qayyum MMN, Saleem F, Jahangir MA. Effect of flour blending on bread characteristics. Internet Journal of Food Safety 2011;13:142-9.

Szkuldelski T. The mechanism of alloxan and streptozotocin action in B cells of the rat pancreas. Physiol Res 2001;50(6):536-46.

Reeves PG, Nielsen FH, Fahey J. AIN-93 purified diets for laboratory rodents: final report of the American Institue of Nutrition ad Hoc Writing Committee on Reformulation of the AIN-76A Rodent Diet. J Nutr 1993;123:1939-51.

Ngatidjan. Metode laboratorium dalam toksikologi. Yogyakarta: Pusat Antar Universitas UGM; 1991.

Montilla EC, Hillebrand S, Winterhalter P. Anthocyanins in purple sweet potato (Ipomoea batatas L.) varieties. Fruit, Vegetable and Cereal Science and Biotechnology 2011;5(2):19-24.

Bolivar ACC, Luis CZ. Stability of anthocyanin-based aqueous extracts of andean purple corn and red-fleshed sweetpotato compared to synthetic and natural colorants. Food Chemistry 2004;86(1):69-77.

Suda I, Oki T, Masuda M, Kobayashi M, Nishiba Y, Furuta S. Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods. JARQ 2003;37(3):167-73.

Lapornik B, Porsek M, Wondra A.G. Comparison of extracts prepared from plant by-products using different solvents and extraction time. J Food Engineering 2005;71(2):214-22.

Ghosh D, Konishi T. Anthocyanins and anthocyanin-rich extracts: role in diabetes and eye function. Asia Pac J Clin Nutr 2007;16(2):200-8.

Siddhuraju P, Becker K. The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts. Food Chemistry 2007;101(1):10-9.

Marlett JA, McBurney MI, Slavin JL. Position of the American Dietetic Association: health implications of dietary fiber. J Am Diet Assoc 2002;102(7):993-1000.

Bhat R, Karim AA. Exploring the nutritional potential of wild and underutiliized legumes. Comprehensive Reviews in Food Science and Food Safety 2009;8(4):305-31.

Gulliford MC, Bicknell EJ, Scarpello JH. Differential effect of protein and fat ingestion on blood glucose responses to high and low glycemix index carbohydrates in non insulin dependent DM. Am J Clin Nutr 1989;50(4):773-7.

Apriliyanti T. Kajian sifat fisikokimia dan sensori tepung ubi jalar ungu (Ipomoea batatas blackie) dengan variasi proses pengeringan [Skripsi]. Surakarta: UNS; 2010.

Jakicic JM, Rogers RJ. The importance of physical activity for losing weight, maintaining weight, and preventing weight gain. Research Digest President’s Council on Fitness, Sports and Nutrition 2013;14(2).

Bayramoglu G, Senturk H, Bayramoglu A, Uyanoglu M, Colak S, Ozmen A, Kolankaya D. Carvacrol partially reverses symptoms of diabetes in STZ-induced diabetic rats. Cytotechnology 2014;66:251-7.

Tian HL, Wei LS, Xu ZX, Zhao RT, Jin DL, Gao JS. Correlations between blood glucose level and diabetes signs in streptozotocin-induced diabetic mice. Global J Pharmacol 2010;4(3):111-6.

Ghozali DS. Pengaruh diet tempe terhadap kesembuhan luka pada tikus diabetes yang diinduksi streptozotocin (STZ) [Skripsi]. Bogor: IPB; 2008.



DOI: https://doi.org/10.22146/ijcn.18859

Article Metrics

Abstract views : 4491 | views : 12052

Refbacks

  • There are currently no refbacks.




Copyright (c) 2017 Jurnal Gizi Klinik Indonesia (The Indonesian Journal of Clinical Nutrition)

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Jurnal Gizi Klinik Indonesia (JGKI) Indexed by:
 
  

  free
web stats View My Stats