Umam, Choirul (2021) PENGARUH KONSENTRASI MINYAK ZAITUN PADA NASI GORENG TERHADAP INDEKS GLIKEMIK. Other thesis, Skripsi, Universitas Muhammadiyah Magelang.
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Abstract
Background : There are several methods for dieting, namely limiting the amount of intake and choosing the type of food. The type of food chosen usually follows the standard of food that has a low glycemic index. The glycemic index (GI) is one of the important concepts used in choosing foods that are suitable for DM sufferers because GI is a measure of the speed with which a food increases blood glucose levels after consumption. Objective : To determine the effect of olive oil concentration on fried rice on the glycemic index. Method : The type of research to be carried out is a quasi experiment. The design used in this study was a posttest design only control group design. Results : The average of glycemic index for each test food I, II, and III was 109.86%, 89%, and 85.71. Conclusion : The result shows that the significant value (Sig) is 0.715> 0.05, so it can be concluded that the average of the three test foods has no significant difference. Suggestion : it is hoped that it can be used as evaluation material for the subjects to be able to control their diet and activity patterns in order to keep blood sugar levels in the normal range.
| Item Type: | Karya Ilmiah (Other) |
|---|---|
| Pembimbing: | Ns. Sodiq Kamal, M.Sc dan Ns. Margono, M.Kep |
| Uncontrolled Keywords: | Glycemic Index, Olive Oil, Blood Sugar Levels, Rice, Fried Rice |
| Subjects: | R Medicine > RT Nursing |
| Depositing User: | Atin Istiarni |
| Date Deposited: | 06 Oct 2021 06:08 |
| Last Modified: | 07 Oct 2021 02:09 |
| URI: | http://eprintslib.ummgl.ac.id/id/eprint/2665 |
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