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SIFAT HIPOGLIKEMIK DAN HIPOKOLESTEROLEMIK PROTEIN KEDELAI PADA TIKUS MODEL TOLERANSI GLUKOSA TERGANGGU (TGT) INDUKSI ALLOKSAN 1) [Hypoglycemic and Hypocholesterolemic Activities of Soy Protein on Impared Glucose Intolerant Rats Induced by Alloxan] Masun Lasimo 2 ) , Zuheid Noor 3) , dan Y. Marsono 3) 1) Makalah dipresentasikan pada Seminar Nasional PATPI, Semarang 9-10 Oktober 2001 2) PascasarjanaIlmu dan Teknologi Pangan UGM - Yogyakarta 3) Fakultas Teknologi Pertanian UGM - Yogyakarta ABSTRACT Previous studies indicated that soy protein had hypoglycemic and hypocholesterolemic activity in induced diabetic rats. However when combined with different sources of carbohydrate, the effects were not known yet. The purpose of this research was to evaluate the hypogylcemic and hypocholesterolemic properties of soy protein combined with cornstarch or wheat flour, on four groups of impaired glucose tolerance (IGT) alloxan induced male Wistar rats models. During the first two weeks, rats were given high fat and cholesterol diet to induce hypercholesterolemic. On the third week, rats were injected with alloxan 60 mg/kg body weight to induce hyperglycemia, and in the following three weeks each group was given one of the following, casein+cornstach (CC), soy protein+cornstarch (SC), casein+wheat flour (CW), or soy protein +wheat flour (SW). The glucose and lipid concentrations of blood of individual rat were measured before and, 1st , 7th, 14th, and 21th day after the injection of alloxan. The results showed that the soy protein diets have hypoglycemic and hypocholestrolemic activity as compared to casein diets. The different source of carbohydrate diet affected hypocholesterolemic property of soy protein, but did not affect hypoglycemic property. It seems that the SC diet decreases glucose concentration more than the SW diet (17,45% and 7,04% from baseline, respectively). The SC diet had more ability to decrease total and LDL cholesterol (9,52% and 21, 89% from baseline, respectively), while the SW diet had more ability to decrease triglycerides (24,64% from baseline). Key words: Soy protein, hypoglycemic, hypocholesterolemic, impaired glucose tolerance (IGT) and alloxan induced
作 者:Masun Lasimo ;Zuheid Noor ;Y. Marsono
出 处:Jurnal Teknologi Dan Industri Pangan. 2002 ;13(2):136.doi:10.6066/4341
出 版 社:Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID:100029207
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作 者:Ansar . ;Budi Rahardjo ;Zuheid Noor 等
出 处:Jurnal Teknologi Dan Industri Pangan. 2006 ;17(1):23.doi:10.6066/407
出 版 社:Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID:100029320
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SIFAT HIPOGLISEMIK PAKAN TINGGI PROTEIN KEDELAI PADA MODEL DIABEIK INDUKSI ALLOXAN [Hypoglicemic Property of a High-Protein Soybean Based Feed in Model alloxan Induced Diabetic] C. Retnaningsih 1) , Zuheid Noor 2) dan Y. Marsono 2) 1) Staf Pengajar PS Teknologi Pangan, Universitas Katilok Seogijapranata, Semarang 2) Staf Pengajar Fakultas Teknologi Pertanian, Universitas Gajah Mada, Yogyakarta ABSTRACT Hypoglicemic properties of soybean protein were evaluated in alloxan-induced diabetic rats. Twenty eight mature male Sprague Dawley (SD) rats (250-300g) were used and divided into four groups of seven rats. They were: 1) Placebo Standars (PS); 2) Alloxan Injection Standard (AS); 3) Alloxan injection soybean protein 250% (APK 250) dan 4) Alloxen injection soybean protein 100% (APK 100). One group was injected with aquabidest (Placebo) and three group were diabetic induced by alloxan injection (80 mg/kg of body weight by intramuscular injection). Placebo-Standard (PS) and Alloxan injection Standar (AS) groups were fed standard diet whereas APK 250 100 were fed soybean protein deit for 42 days. Concentration of serum glucose was determined before incention (0day) and 1, 2, 143, 21, 28, 35, and 42 days after injection. The result showed that alloxan injection increased the level of serum glucose. Bioassay experiment demonstrated that diet on high conceration of soybean protein (250%) decreased the level of serum glucose from 351,44 mg/dl to 230,62 mg/dl (34,37%) while soy protein 100% descreased the level of serum glucose. Key words: Hypoglicemic, soybean, diabetic and glucose.
作 者:C. Retnaningsih ;Zuheid Noor ;Y. Marsono
出 处:Jurnal Teknologi Dan Industri Pangan. 2001 ;12(2):141.doi:10.6066/4502
出 版 社:Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID:100029386
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作 者:Suhartati Djarkasi ;Sri Raharjo ;Zuheid Noor 等
出 处:Jurnal Teknologi Dan Industri Pangan. 2008 ;19(2):113.doi:10.6066/342
出 版 社:Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID:100029445
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作 者:Posman Sibuea ;Sri Raharjo ;Umar Santoso 等
出 处:Jurnal Teknologi Dan Industri Pangan. 2008 ;19(1):47.doi:10.6066/363
出 版 社:Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID:100029452
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作 者:Y Marsono ;Zuheid Noor ;Fitri Rahmawati
出 处:Jurnal Teknologi Dan Industri Pangan. 2003 ;14(1):1.doi:10.6066/636
出 版 社:Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID:100029490
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INDEKS GLISEMIK KACANG-KACANGAN [Glycemic Index of Selected Legumes] Y. Marsono 1) , P. Wiyono 2) , dan Zuheid Noor 1) 1) Staff of the Faculty of Agricultural Tecnology and Research Scientist of the Center for Food and Nutrition Studies, Gadjah Mada University 2) Staff of the Faculty of Medicine, Gadjah Mada University. ABSTRACT Nutritional management for diabetic patients based on selection of low available carbohydrate foods has been criticized because the same availability of carbohydrate in different foods may result in different degree of glycemic response. This management is now being corrected by additional aid in selecting foods with the glycemic index (GI) of foods. GI is a measure of the glycemic response to the carbohydrate component within a food relative to the response to an equal carbohydrate portion of reference food (glucose or white bread). In Indonesia, data of the glycemic index of foods is still very limited. The objectives of the research are to provide GI of selected legumes, including red bean (Vigna umbellata), Mung bean (Phaseolus aureus), cow pea (Vigna sinensis ENDL), pigeon pea (Cajanus cajan MILLSPAUGH), edible podded peas (Pisum sativum LINN) and soy bean (Glycine max MERR). Eleventh health and normal volunteers (not diabetic) were provided. The volunteers took an overnight fasting, blood were drawn in the morning and analyzed for serum glucose. Then they were given the test legumes containing total carbohydrates equivalent to 25-g glucose to be consumed. Blood samples were drawn for glucose measurement every 30 minutes until 120 min after meal. Serum glucose was determined enzymatically and the glucose responses were drawn graphically. The GI of the beans studied was lowest for red bean (26) and highest for mung bean (76), Edible podded pea and soy bean had similar value of GI i.e. 30 and 31; whereas pigeon and cow pea had a higher value i.e. 35 and 51, respectively. Key words: Glycemic index, glucose response, beans, and diabetic
作 者:Y. Marsono ;P. Wiyono ;Zuheid Noor
出 处:Jurnal Teknologi Dan Industri Pangan. 2002 ;13(3):211.doi:10.6066/4433
出 版 社:Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID:100029504
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作 者:Suhartati Djarkasi ;Sri Raharjo ;Zuheid Noor 等
出 处:Jurnal Teknologi Dan Industri Pangan. 2010 ;19(2):113.
出 版 社:Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID:185575213
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作 者:Posman Sibuea ;Sri Raharjo ;Umar Santoso 等
出 处:Jurnal Teknologi Dan Industri Pangan. 2010 ;19(1):47.
出 版 社:Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID:185575259
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作 者:Masun Lasimo ;Zuheid Noor ;Y. Marsono
出 处:Jurnal Teknologi Dan Industri Pangan. 2012 ;13(2):136.
出 版 社:Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
文 章 ID:185575454