International Journal on Advanced Science, Engineering and Information Technology, Vol. 7 (2017) No. 2, pages: 580-586, DOI:10.18517/ijaseit.7.2.1033

Mixed Cooked Rice with Purple Sweet Potato is Potentially to be The Low Glycemic Index Food

Evawany Aritonang, Albiner Siagian, Fannisa Izzati

Abstract

Rice is the staple food of more than half the world's population. Mixing rice with other food ingredients to become the staple food is never done; therefore the dependence on rice becomes very high. The source of food that contained carbohydrate is diverse such as potatoes, wheat, bananas, cassava and others. The type of research is an experimental study to create a new staple food by mixing rice with purple sweet potato and analyze the nutrient content and glycemic index. The main object of research is rice and purple sweet potato with ratio 1: 1 and a blood sample of the subject. The subjects were six women who analyzed their blood glucose levels at every 15 minutes during the first 1 hour and every 30 minutes during the second hour. The results showed the nutritional composition of rice purple sweet potato among others: the water content 53.7%, ash 0.2%, 4.4% protein, 0.6% fat, 40.7% carbohydrates, crude fiber 0.17 %, and the energy content is 235 kcal. The glycemic index in rice purple sweet potato with white bread as food reference is 67 which are included in the category of food that has a moderate glycemic index (55-70). Need to do further research on the glycemic index rice purple sweet potato as a mixture with other compositions in the manufacture of purple sweet potato rice

Keywords:

rice; purple sweet potato flour; glycemic index

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