INGGITA KUSUMASTUTY

JURUSAN GIZI FAKULTAS KEDOKTERAN

UNIVERSITAS BRAWIJAYA

DEFINISI
Glycemic index (GI) describes the blood glucose

response after consumption of a carbohydrate

containing test food relative to a carbohydrate
containing reference food, typically glucose or
white bread

European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122S131

FAKTOR-FAKTOR YANG MEMPENGARUHI GI

Tingkat
kematangan
bahan
makanan

Varietas
genetik dari
bahan
makanan

Metode
pemasakan/
proces

GLYCEMIC
INDEX

Lamanya
waktu transit
pada usus
(absorsi dan
pencernaan)

Ada tidak
protein/ lemak
pada makanan
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European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122S131

GI IN MIXED MEALS
Sugiyama et al. (2003) found that the ingestion

of milk with rice resulted in a significantly lower

GI than when rice was eaten alone

THE EFFECT OF LOW-GI, HIGH-FIBER FOODS IN

DIABETIC PATIENTS

INDIKASI PEMBERIAN LOW

GLYCEMIC DIET

Wolever et al suggest that, in patients with type 2

diabetes on diet alone, a Low-GI diet for 1 year increases

disposition index, an index of beta cell function,
compared with a Low-CHO diet.
Moses et al suggest that Using a lowglycemic index diet

for women with GDM effectively halved the number

needing to use insulin, with no compromise of obstetric
or fetal outcomes
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TUJUAN LOW GLYCEMIC DIET

Control blood glucose level
Control cholesterol level

Control appetite
Lower risk of getting heart disease
Lower risk of getting type 2 diabetes
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SYARAT DIET
Eating at regular times
Choosing a variety of foods from all food groups

Limiting sugars and sweets

Reducing the amount of fat you eat

Including foods high in fibre

Limiting salt, alcohol and caffeine
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SYARAT DIET

Tepat jadwal
Tepat jumlah
Tepat jenis

10

KH (50
s/d
65%
total
kalori)

Protein
(1020%
total
kalori)

Pembat
asan
lemak
(<30%
total
kalori)

Lemak
jenuh
(<7%
total
kalori)

Diet
tinggi
serat
(15
g/1000
kalori)

KLASIFIKASI GI
Low GI (<55),

Medium GI (5569)
High GI (>70)

European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122S131

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CONTOH BAHAN MAKANAN DENGAN

KANDUNGAN GI

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GLYCEMIC LOAD
GL takes into account how much carbohydrate a serving of a food contains

and may be determined by indirect and direct methods.

Indirect methods :GI x the amount of available arbohydrate in the portion of

food consumed
Glycemic equivalence is a method of directly determining GL

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European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122S131

Hubungan GI dan GL
The relationship between GI and GL is not straightforward;
for example, a high GI food can have a low GL if eaten

in small quantities. Conversely, a low GI food can have a

high GL dependent upon the portion size eaten

European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122S131

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KLASIFIKASI GL
Low GL ( 10),

Medium GL (>10<20)
High GL ( 20)
European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122S131

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TUGAS

A3.1
A3.2
Kel 4: Low glycemic index, 1700 Kalori, Kel1: Low glycemic index, 1700
makanan biasa, makanan jawa timur
makanan biasa, makanan jawa timur
Kel 5: Low glycemic index, 1500 kalori, Kel2: Low glycemic index, 1500
makanan lunak, makanan oriental
makanan lunak, makanan oriental
Kel 6: Low glycemic index, 1700 Kalori, Kel3: Low glycemic index, 1700
makanan biasa, catering
makanan biasa, catering
Kel4: Low glycemic index, 1500
makanan lunak, makanan continental

Kalori,
kalori,

Kalori,
kalori,

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