Effect of The Sweet Potato Against Mice on Blood Glucose of Diabetes Mellitus

Ai Kustiani*  -  Stikes Perintis Padang, Indonesia
Wilda Raziq  -  Stikes Perintis Padang, Indonesia

(*) Corresponding Author
DOI: 10.21580/ns.2018.2.1.2812

The aim of this study was to analyze the effects of the sweet potato to the levels of blood glucose on diabetic mellitus mice. This study had been carried out with a sample of 25 mice which were divided into 5 groups. The levels of blood glucose on mice before treating with rice flour and sweet potato flour on the negative control group (KN) was 76.2 ± SD, on the positive control group (KP) was 159.4 ± SD, on the 1st treatment group (P1) was 159.4 ± SD, on the 2nd treatment group (P2) was 166.6 ± SD and 3rd treatment group (P3) was 161.2 ± SD. The average blood glucose levels on the 2nd treatment group (P2) before treatment was 166.6 ± SD and after treatment was 109.0 ± SD. The result showed a significant difference based on the statistical data (p < 0.05) between 4 test groups of mice. There was a big difference on the average blood glucose levels before and after treatment o P2 and P3. It is concluded that the treatment of sweet potatoes gives a positive effects on the blood glucose levels of diabetic mellitus mice.

Keywords: diabetes, glucose, mice, sweet potatoes

  1. Isniati. 2007. Hubungan Tingkat Pengetahuan Penderita Diabetes Melitus dengan Keterkendalian Gula Darah di Poliklinik RS Perjan Dr. M. Jamil Padang. Jurnal Kesehatan Masyarakat. Vol 1 no 2
  2. World Health Organization. 2007. Diabetes Mellitus : Report of a WHO Study Group. Geneva, WHO.
  3. Franz MJ. 2012 Medical Nutrition Therapy for Diabetes. Dalam Wilson T, Temple NJ(Ed), Nutritional Health: Strategies for Disease Prevention.
  4. Astawan M, et al. 2004. Kandungan Serat dan Gizi pada bahan pangan.
  5. Haliza W, Purwani EY, Yuliani S. 2006. Evaluasi kadar pati tahan cerna dan nilai indeks glikemik mi ubi jalar. Jurnal Teknologi dan Industri Pangan 17(2): 149-152.
  6. Hayati N, Purwanti R, and Kadir A. 2014. Preferensi Masyarakat terhadap Makanan Berbahan Baku Ubi jalar (Metroxylon Ubi jalar Rotth) sebagai Alternatif Sumber Karbohidrat di Kabupaten Luwu dan Luwu Utara Sulawesi Selatan. Jurnal Penelitian Sosial dan Ekonomi Kehutanan. 11 (1).
  7. Muchtadi TR, Sugiyono. 2013. Fisiologi Pasca Panen. Prinsip Proses dan Teknologi Pangan.Bandung : Alfabeta
  8. Muchtadi D. 2001. Sayuran sebagai Sumber Serat Pangan untuk Mencegah Timbulnya Penyakit Degeneratif. Jurnal Teknologi dan Industri Pangan. 12 (1).
  9. Nendissa SJ. 2012. Pemanfaatan Tepung Ubi jalar Molat dan Udang sebagai Bahan Campuran Pembuata Kerupuk. Journal Ekosains. 1 (1).
  10. Rimbawan dan Siagian. 2004. Indeks Glikemik Pangan. Penebar Swadaya, Jakarta.
  11. Lestiani L, Asia N. 2004. Serat dan Manfaatnya bagi Kesehatan. Majalah Gizi Mindo 3(7): 7-8
  12. Tonicley Alexandre da Silva, Caio José de Carvalho-Filho, Elizabeth de Sousa Barcelos Barroqueiro, Deysianne Costa das Chagas, Flávia Raquel Fernandes Nascimento, Rosane Nassar Meireles Guerra. 2016. The Effect of High Carbohydrate Consumption on Glucose Levels and Antibody Production in Nonobese Diabetic Mice. Food and Nutrition Sciences 866-873

Open Access Copyright (c) 2018 Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Publisher
Program Studi Gizi Fakultas Psikologi dan Kesehatan (FPK)
Universitas Islam Negeri Walisongo Semarang
Jl. Prof. Hamka KM.2, Semarang, Central Java, Indonesia
Email: [email protected]

 

p-ISSN: 2582-3170
e-ISSN: 2541-5921

 
Visitor Statistics

apps