INDEKS'GLIKEMIK'VARIAN'OLAHAN'KENTANG'(SOLANUM(TUBEROSUM'L.)'DAN' SINGKONG'(MANIHOT(ESCULENTA'CRANTZ)'

• Main Author: Farah Adzhani, Ethandra
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/45223
• Institution: Institut Teknologi Bandung

Potatoes and cassava are frequently consumed as a source of carbohydrate. People can eat more cassava or potatoes in the form of chips than boiled. It is interesting to study the glycemic index of both chips and boiled. The glycemic index is a scale used to compare the carbohydrateBcontaining foods based on the glycemic response. The aim of this study was determine and compare the glycemic index value of potatoes and cassava in processed form which is the form of chips (with the frying process) and boiling process. Portions of reference food and test foods containing 50 g available carbohydrate were fed to ten healthy and nondiabetic subjects after an overnight fast at least 10 hours. Food references provided in the form of 50 g glucose solution while the test meals provided include potato chips, boiled potatoes, cassava chips and boiled cassava with equal portions with 50 g of available carbohydrate. Capillary blood samples were taken in the fasting state and 15, 30, 45, 60, 90, and 120 minutes after eating. The glycemic index of potato chips, boiled potatoes, cassava chips and cassava boiled were 47±22, 78±22, 38±16 and 72±17, respectively. These results showed that there were significant differences between chips and boiled form. Glycemic index of boiled form were bigger than chips.