INTRODUCTION:

Degenerative diseases in Indonesia currently increasing. This matter due to food consumption patterns and people's lifestyle is not good. These degenerative diseases, among others coronary heart disease, hypertension, cancer, and diabetes mellitus. Research epidemiology in Indonesia shows that the prevalence of diabetes mellitus reaching 1.5 - 2.3% of the total population^1,21.

One way of prevention diabetes mellitus and obesity is by consumption selection the right food. Multiple products food has an active component beneficial to health. Food these are classified as functional foods. Functional food that is suitable for applied to diabetics mellitus and obesity are having low glycemic index.

Currently the use of IG is not the only limited to diabetics, will but also used in pattern selection healthy eating, reduction process weight, and in other processes for managing degenerative diseases. Food which raises blood glucose levels quickly, has a high Glycemic indekx value (>70). High Glycemic index carbohydrates show that these carbohydrates experience rapid digestion and absorbed in the digestive tract in large quantities so that it is reflected of increased blood glucose levels sudden increase followed by insulin rapidly^3,4. In diabetics mellitus is recommended to consume low GI foods. Some fruit that falls into the index category low glycemic load are apples, durian, mango. Banana Weevil has the potential has a low glycemic index value. Quite high in fiber content banana weevil allows things this happens, due to dietary fiber plays an important role in the low index glycemic. In its whole form, fiber can slow down the rate of food inside digestive tract as well as inhibit enzymes so that the digestive process to slow and blood glucose response will be lower⁵. The glycemic index of the three banana weevils still needs to be proven, therefore conducted research regarding the determination glycemic index of Ambon banana weevil, kepok and raja on the white mouse (Rattus norvegicus). The purpose of this research is to know the value and category of the index the glycemic load of the three types of banana weevils.

MATERIALS AND METHODS:

Materials:

Materials used in this study are banana weevils Ambon, Kepok and Raja obtained in the area of Soppeng, South Sulawesi, Aquadest, 70% alcohol, glucose, NaCMC and sodium bisulfite, glucometer strip.

Equipment:

Equipment used on this research includes equipment in making banana weevil flour, namely oven, blender, basin, knife, glass jar, 60 sieve nets (provided at Pharmacy Faculty of Pharmacy Laboratory Health Poltekes of the Makassar Ministry of Health). The tools used in the manufacture suspension of banana weevil, namely beaker, stir bar, magnet mixer, analytical balance, horn spoon, mortar pestle, porcelain and glass dishes measuring. Tools used in induction and grade measurement rat's blood sugar is razor blade, stopwatch, glucometer, spoit 1ml and 5ml. While tools used in laboratory animals including animal cages, rat pacifiers, rang mice and animal support tools other.

Methods:

This research is a quantitative research. Mice are divided into five treatment groups (n = 3). Three groups were given a variant of the suspension type banana weevil with the same dose (2.5g/kgBW). K1 is given a suspension Ambon banana hump, K2 was given a suspension of Kepok banana hump and K3 given the plantain weevil suspension. Two groups as positive control namely K4 is given glucose at the same dose the same and K5 as a negative control ie administration of 0.1% NaCMC suspension. Determination of the dosage of banana weevil flour based on estimated consumption flour by humans in a day converted to the dose of mice.

Animal Care:

The animal used is a male white mouse totaled 15 tails, aged 2-3 months, weights body (bb) ranges from 200-250g. The mice were adapted for seven days on room with feeding and drinking ad libitum. Making Banana Weevil Flour. Banana weevil cleaned of dirt attached, washed later cut into thin strips to thickness +0.5cm with a knife, then washed again until it is completely clean, then soaked with sodium bisulfite solution 1000 ppm for 30 minutes, after that drained. Then weighed each 1kg wet banana weevil each (Ambon, Kepok and Raja), then weevil banana dried in the oven for 17 hour at a temperature of 70⁰C until dry. After it is blended and sieved on mesh 60 until you get banana weevil flour. Treatment of Experimental Animals. Animal fasted for 10 hours (except water), then measured all fasting sugar levels rat. Then the sample is induced according to the treatment of each group of mice. Measured rat glucose levels at 0, 30, 60 and 120 minutes. Measurement of Blood Glucose Levels Rat. Blood is drawn from the end mouse tail by cut a little end of the mouse tail with the scissors that have cleaned with 70% alcohol. Droplets the blood that comes out is then put on on the glucometer strip. Glucose levels the blood will be measured and appear on the screen glucometer after 10 seconds, is stated in mg/dl (Leonardus et al, 2016) [6]. Glycemic Index Determination. Levels blood glucose after we evil administration bananas and glucose at 0, 30, 60 minutes and 120 are shown on the grade graph blood glucose versus time using Ms. Excel. Sample blood glucose level the number of banana weevils is banana weevil blood glucose levels reduced glucose level administration NaCMC 0.1%. After that do calculation of the respective AUC values samples with the Trapezoid Method.

To obtain the value the glycemic index is a banana’s tuber by comparing widely Area Under the Curve (AUC) 0-2 banana’s tuber with (AUC) 0-2 glucose.

AUC Bananas tuber

IG = -------------------------- x100

AUC glucose

Description:

IG : glycemic index

AUC : Area Under the Curve

After obtaining a glycemic index value, hereinafter defined categories where low glycemic index ie <55, the glycemic index was ranging between 55-69 and a high IG>70 .

RESULTS:

An understanding of the glycemic index is necessary for healthy people who wish to avoid disease and for patients with DM. The concept of the glycemic index explained that the foodstuffs have a glycemic index value varies influenced by the type, processing methods, content makronutrient, the content of dietary fiber, digestibility of starch, fat and protein, as well as the content of amylose and amylopectin^7,8,25. Of all the components of each of the components have an important effect on glycemic response of a food and all these factors interact in affecting the value of IG^5,9,22. Based on the research, profiles of blood glucose test animals by pure glucose showed elevated levels of glucose significantly in the first hour and gradually dropped in the next hour, it indicate that the glucose is absorbed rapidly in the early hours so that the increase blood glucose levels rose significantly, but on the hour to 2 glucose test animals began to fall showed that elminasi glucose in the blood of experimental animals caused by the body's physiological reaction of mice that insulin. In contrast to the banana’s tuber samples that did not show a rise in blood glucose levels significantly.

IG value classification is divided into three, namely food with low GI value <55, the IG was around 55-69, and high GI value>70. The calculation result IG glucose obtained in the study indicate 100, mean glucose includes a material having a high glycemic index value. Other banana’s tuber studied have low GI values, namely from 25.5 to 45.6. Where, kepok banana’s tuber has the lowest GI value is 25.5; raja banana’s tuber have the highest GI value is 45,6 and ambon banana’s tuber has a GI value of 32,5. Classification of carbohydrates is divided into two namely glycemic carbohydrates and non-glycemic carbohydrate. Where, glycemic carbohydrate is a carbohydrate that can be digested and absorbed in the intestine, whereas non-glycemic carbohydrates are carbohydrates that do not undergo digestion by enzymes that do not experience the absorption in the intestine, but fermented in the large intestine^10,24.

Digestion of carbohydrates by amylase is influenced by the structure of the starch granules, one example of starch granules to be digested by pancreatic amylase is starch granules in bananas and potatoes^11,30. The shape of the banana’s tuber starch granules ovoid (oval) is the same as the form of starch granules banana and plantain flour starch^12,13. This suggests that low GI values obtained banana’s tuber flour of ambon, kepok and raja caused by the structure of starch granules in the flour so difficult to be digested by digestive enzymes.

The carbohydrates into the body will be broken down into simpler forms (simple sugars). Monosaccharides that enter the blood circulation system will affect blood glucose levels. The amount of glucose in the blood can be determined by measuring glucose levels manually (using tool). The faster the glucose is released, the higher the levels of glucose in the blood, and vice versa. The release of glucose divided into two groups namely material that rapidly releases glucose (glucose avalaible rapidly/RAG) and the slow release of glucose (glucose avalaible slowly/SAG). Based on studies ever conducted on 39 starch saying that the value of IG associated with SAG (the slow release of glucose)^14,23. From the research conducted, the glucose levels rapidly increase shown by the positive control which indicates that the digestion of glucose glucose faster than the third banana’s tuber flour so that the levels of glucose circulating in the blood at a relatively high compared to the three samples. Physical activity also affects the response to glucose in the blood. In the physiology of physical exercise increases glucose uptake by muscle compared to hepatic glucose release during exercise¹⁵. In this study, all mice underwent almost the same activity (do not do the treadmill or walking with moderate intensity/high or pool) so glycemic response obtained only reflect the process of digestion and absorption of carbohydrates contained in a variety of banana’s tuber flour.

The content of amylose and amylopectin related to the intensity of the IG of a material. Amylose is often used in predicting the rate of starch digestibility. Raw foods have a higher amylose content compared with amylopectin tend to have a low Glymecic index value¹⁶. Higher amylose content causes slower digestion because of the structure of a branched polymer of glucose that is not so much a crystal structure with more extensive hydrogen bonding. The strength of hydrogen bonds in amylose than amylopectin cause difficult hydrolyzed by digestive enzymes¹⁷^,27. Banana’s tuber flour produces a bluish color change after a few drops of iodine solution that is amylose^18,28. In this study, it can be said that the amylose content in the banana’s tuber third higher than the amylopectin. Another factor affecting the low value of the glycemic index of a food that contains micro- and macronutrients. The content of protein and fat in food will affect the value of its IG. Food with a high fat content tend to slow the rate of gastric emptying so that the rate of digestion of food in the small intestine too slow. Meanwhile, the high levels of the protein thought to stimulate the secretion of insulin^19,29, so that glucose in the blood is not excessive and uncontrolled. The presence of the protein content in food will reduce the amount spent from the network to the systemic circulation thereby reducing IG value. Levels of the protein content in banana’s tuber, namely 4.34%^20,26. However, there has been no research on the protein content of the specific third banana’s tuber that has not been established that the low value of the third IG banana’s tuber flour is influenced by the levels of protein. IG value is a qualitative overview of the classification of foodstuffs. Do not rule out the possibility there are foodstuffs that have a value equivalent IG/same. Selection of food that will be consumed are not fixated only on the basis of the angle value of IG, but also must consider other nutritional content contained in the food. IG is not the only factor that pushed for the consumption of healthy food, for low or medium glycemic index food then factor in the macro and micronutrients in the food material also should be considered.

Figure 1. Profile of blood glucose levels (mg/dl) versus time (hours) after administration of 0.1% NaCMC banana hump flour dose 2.5 g/kgBW and glucose 2.5g/kgBW

Table 1. Blood Glucose Levels After Giving Banana’s tuber and glucose

Ingredients	Blood glucose (mg/dL) in the minutes				AUC	IG
Ingredients	0	30	60	120	AUC	IG
Glucose	15.1	24.6	39.2	23.9	57.41	100
Raja	22.3	11.6	17.4	3.5	26.18	45.6
Ambon	5.5	5.4	9.93	14.3	18.66	32.5
Kepok	11.5	6	10.2	2.3	14.66	25.5

CONCLUSIONS :

Glycemic index value of Ambon banana’s tuber flour is 32.5; for the banana’s tuber flour kepok 25.5; and banana’s tuber flour raja is 45.6. The third flour banana’s tuber has a low GI value.

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Received on 17.04.2021 Modified on 13.10.2021

Research J. Pharm. and Tech 2022; 15(9):4029-4032.

DOI: 10.52711/0974-360X.2022.00675