Ulfah, Aulia (2020) EFFECT OF ADDITION OF PALM SUGAR, ROCK SUGAR, AND COCONUT SUGAR ON THE GLYCEMIC INDEX VALUE OF NATA ALOE VERRA BEVERAGES. Undergraduate thesis, Universitas Darussalam Gontor.

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Abstract

Background: Diabetes Mellitus (DM) is a group of metabolic diseases characterized by high blood sugar levels, occurring due to abnormal insulin secretion. Eating low glycemic index food is one way to control blood sugar. Aloe vera contains chromium which can reduce blood glucose levels. Indonesian population consumes an average of 20.44 grams of sugar. According to the Ministry of Health, the limit of daily consumption is 50 grams of sugar. This study aims to determine the effect of adding palm sugar, rock sugar and coconut sugar on the glycemic index value of aloe vera beverage. Metode: Experimental study, blood sampling was taken at minutes 0, 15, 30, 60, 90, 120 after test feeding, each treatment was given a distance of 3 days. Population were 10respondents, method sampling was consecutive sampling. Result: Differences in blood sugar levels in each food test using the Kruskal Wallis test there were significant comparisons (p <0.05) on blood sugar uptake at 15, 30, 60, 90, and 120 minutes. The results of the calculation of the GI values on the test foods were, aloe vera beverages with the addition of rock sugar 81.5, aloe vera beverages with palm sugar 79.5, aloe vera beverages with the addition of coconut sugar80.3, aloe vera beverages without sugar 69. Conclusion: There are differences in blood sugar levels after giving white bread and aloe vera beverages with addition of rock sugar, palm sugar, coconut sugar, and without sugar. The glycemic index value of aloe vera beverages was starting from moderate to high.

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