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Detail
BukuPengaruh Cuka Apel Terhadap Indeks Glikemik Karbohidrat yang Dikonsumsi Mahasiswa FKUAJ
Bibliografi
Author: SOEWITO, PUTRA STEFANO ; Tanjung, Julia Rahadian (Advisor); Vetinly (Advisor); Arrang, Sherly Tandi (Examiner)
Topik: VINEGAR - EXPERIMENTS; glycemic index; glycemic index; vinegar; acetic acid; indeks glikemik; cuka; asam asetat
Bahasa: (ID )    
Penerbit: Fakultas Kedokteran Unika Atma Jaya     Tempat Terbit: Jakarta Utara    Tahun Terbit: 2016    
Jenis: Theses - Karya Tulis Ilmiah Kedokteran (KTI-FK)
Fulltext: KTI Putra Stefano (2013060149).pdf (2.43MB; 54 download)
Ketersediaan
  • Perpustakaan FK
    • Nomor Panggil: KTI-FK-1095
    • Non-tandon: tidak ada
    • Tandon: 1
 Lihat Detail Induk
Abstract
Background: Carbohydrate comsumption with high glycemic index and glycemic load increase the risk of type 2 diabetes mellitus. Vinegar is believed able to decrese glycemic index.
Objective: To know the effect of vinegar on decreasing glycemic index after a bread meal in students of FKUAJ.
Method: This study was an experimental with purposive sampling as sampling method. Subjects are 20 students of FKUAJ. Subjects will receive 4 treatment. Subjects will consume white bread containing 50g carbohydrate with addition of apple vider vinegar (3ml, 6ml, 10ml) in the morning after an overnight fast. Bread served without apple cider vinegar was used as a reference meal. Capillary blood samples were taken during 120min for analysis of blood glucose.
Result: White bread with 3ml, 6ml, 10ml apple cider vinegar did not decrease blood glucose compared with the reference meal. White bread with 3ml apple cider vinegar did not decrease GI (GI=96.6). White bread with 6ml apple cider vinegar did not decrease GI (GI=95.7). White bread with 10ml apple cider vinegar decrease GI (GI=92.2).
Conclusion: Consumption of apple cider vinegar in right dose was able to decrease GI of consumed cabohydrate. Effective dose of apple cider vinegar to decrease GI was 10ml.
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