{"id":776,"date":"2020-08-17T08:17:08","date_gmt":"2020-08-17T01:17:08","guid":{"rendered":"https:\/\/ahligizi.id\/blog\/?p=776"},"modified":"2020-09-18T15:11:48","modified_gmt":"2020-09-18T08:11:48","slug":"pengaturan-indeks-glikemik-beban-glikemik-dan-penghitungan-karbohidrat-pada-diabetes-mellitus","status":"publish","type":"post","link":"https:\/\/ahligizi.id\/blog\/2020\/08\/17\/pengaturan-indeks-glikemik-beban-glikemik-dan-penghitungan-karbohidrat-pada-diabetes-mellitus\/","title":{"rendered":"Pengaturan Indeks Glikemik, Beban Glikemik, dan Penghitungan Karbohidrat pada Diabetes Mellitus"},"content":{"rendered":"\n\n\n<p>Berdasarkan pilar pengendalian diabetes melitus, diet memegang peranan penting pada pengaturan kadar glukosa darah. <a href=\"https:\/\/ahligizi.id\/blog\/2019\/11\/23\/diet-diabetes-mellitus\/\">Pada artikel sebelumnya terkait diet DM sudah dijelaskan langakah makan sehat bagi diabetisi.<\/a> Kali ini akan dikupas tuntas terkait pengaturan indeks glikemik, beban glikemik, dan perhitungan karbohidrat pada diabetisi. Kita simak Yuk.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Indeks Glikemik<\/h2>\n\n\n\n<p>Indeks glikemik (IG) adalah nilai yang menunjukkan kemampuan suatu makanan yang mengandung karbohidrat dalam meningkatkan kadar glukosa darah. Konsep indeks glikemik ini digunakan untuk mengelompokkan makanan berdasarkan kemampuannya dalam meningkatkan kadar glukosa darah.<span id=\"c84a8168-0bcb-4b13-8143-e26a2d473c8a\" data-items=\"[&quot;3870956420&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b1\u200b<\/sup><\/span> Indeks glikemik dirancang untuk pengidap diabetes melitus sebagai panduan untuk memilih makanan yang tepat agar kadar glukosa darahnya tetap terkendali. Makanan dengan <strong><span class=\"has-inline-color has-vivid-red-color\">nilai indeks glikemik rendah <\/span><\/strong>menghasilkan <strong><span class=\"has-inline-color has-vivid-red-color\">respon glukosa darah yang rendah<\/span><\/strong> setelah dikonsumsi, begitu pula sebaliknya. Faktor-faktor yang memengaruhi IG pada pangan antara lain :<span id=\"37a0b551-c3e5-4e4f-96e1-4ec61b4da22a\" data-items=\"[&quot;1194309459&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b2\u200b<\/sup><\/span><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Kadar serat pangan<\/li><\/ul>\n\n\n\n<p>Kandungan <strong><span class=\"has-inline-color has-vivid-red-color\">serat pangan yang tinggi<\/span><\/strong> berkontribusi pada <strong><span class=\"has-inline-color has-vivid-red-color\">nilai IG yang rendah<\/span><\/strong>. Serat dapat memperlambat laju makanan pada saluran pencernaan dan menghambat aktivitas enzim sehingga proses pencernaan khususnya pati menjadi lambat dan respons glukosa darah pun akan lebih rendah. Dengan demikian IG-nya cenderung lebih rendah.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Amilosa dan amilopektin<\/li><\/ul>\n\n\n\n<p>Berbagai hasil penelitian menunjukkan bahwa pangan yang memiliki proporsi <strong><span class=\"has-inline-color has-vivid-red-color\">amilosa lebih tinggi<\/span><\/strong> dibanding amilopektin (misal beras pera) memiliki <strong><span class=\"has-inline-color has-vivid-red-color\">nilai IG yang lebih rendah<\/span><\/strong>, begitu juga sebaliknya. Kadar amilosa yang tinggi dapat memperlambat pencernaan pati sehingga menyebabkan IG rendah.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Kadar lemak dan protein<\/li><\/ul>\n\n\n\n<p>Adanya kandungan protein pada suatu bahan akan mengurangi jumlah glukosa yang dikeluarkan dari jaringan ke sirkulasi sistemik sehingga menurunkan nilai IG bahan. Pangan dengan kandungan <strong><span class=\"has-inline-color has-vivid-red-color\">lemak dan protein tingg<\/span><\/strong>i cenderung memiliki<strong><span class=\"has-inline-color has-vivid-red-color\"> IG lebih rendah<\/span><\/strong> dibandingkan dengan pangan sejenis yang berkadar lemak dan protein rendah.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Cara pengolahan<\/li><\/ul>\n\n\n\n<p>Proses pemasakan atau pemanasan akan menyebabkan terjadinya gelatinisasi pada pati. Dengan adanya proses pecahnya granula pati ini molekul pati akan lebih mudah dicerna karena enzim pencerna pada usus mendapatkan tempat bekerja yang lebih luas. Hal inilah yang menyebabkan <strong><span class=\"has-inline-color has-vivid-red-color\">proses pemasakan atau pemanasan<\/span><\/strong> dapat menyebabkan terjadinya <strong><span class=\"has-inline-color has-vivid-red-color\">kenaikan IG<\/span><\/strong> pangan.<\/p>\n\n\n\n<p>Klasifikasi pangan menurut indeks glikemik<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Klasifikasi Pangan<\/td><td>Rentang Indeks Glikemik<\/td><\/tr><tr><td><span class=\"has-inline-color has-very-dark-gray-color\">IG Rendah<\/span><\/td><td><span class=\"has-inline-color has-vivid-green-cyan-color\"><span style=\"text-decoration: underline;\">&lt;<\/span>55<\/span><\/td><\/tr><tr><td>IG Sedang<\/td><td><span class=\"has-inline-color has-luminous-vivid-amber-color\">56-70<\/span><\/td><\/tr><tr><td>IG Tinggi<\/td><td><span class=\"has-inline-color has-vivid-red-color\"><span style=\"text-decoration: underline;\">&gt;<\/span>71<\/span><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"275\" height=\"183\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/GI.jpg\" alt=\"\" class=\"wp-image-808\"\/><figcaption>https:\/\/images.app.goo.gl\/HaexhYmr8NhKyAKj7<\/figcaption><\/figure><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Beban Glikemik<\/h2>\n\n\n\n<p>Beban glikemik (BG) adalah nilai yang menunjukkan respon glukosa darah setelah mengkonsumsi satu porsi makanan yang mengandung sejumlah karbohidrat. BG dihitung dengan mengalikan nilai indeks glikemik makanan dengan jumlah karbohidrat yang terkandung dalam satu porsi makanan tersebut kemudian dibagi 100.<span id=\"54151bec-fffe-4702-917e-2772fc42be14\" data-items=\"[&quot;2525516309&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b3\u200b<\/sup><\/span><\/p>\n\n\n\n<p>Klasifikasi pangan menurut beban glikemik<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Klasifikasi Pangan<\/td><td>Rentang Beban Glikemik<\/td><\/tr><tr><td>BG Rendah<\/td><td><span class=\"has-inline-color has-vivid-green-cyan-color\">&lt;10<\/span><\/td><\/tr><tr><td>BG Sedang<\/td><td><span class=\"has-inline-color has-luminous-vivid-amber-color\">11-19<\/span><\/td><\/tr><tr><td>BG Tinggi<\/td><td><span class=\"has-inline-color has-vivid-red-color\">&gt;20<\/span><\/td><\/tr><\/tbody><\/table><figcaption><br><br>Tabel Daftar Nilai Indeks Glikemik dan Beban Glikemik Berbagai Bahan Makanan<br><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"722\" height=\"1024\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-4-722x1024.png\" alt=\"\" class=\"wp-image-806\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-4-722x1024.png 722w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-4-211x300.png 211w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-4-768x1090.png 768w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-4-1082x1536.png 1082w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-4.png 1086w\" sizes=\"auto, (max-width: 722px) 100vw, 722px\" \/><figcaption>Keterangan : hijau (nilai IG dan BG rendah); kuning (nilai IG dan BG sedang); merah (nilai IG dan BG tinggi)<br>Sumber : Brand Miller J et al: The new glucose revolution, New York, 2003, Avalon\/Marlowe &amp; Company.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><em>Carbohydrate Counting<\/em><\/h2>\n\n\n\n<p>Metode Rencana Makan berdasarkan prinsip bahwa semua jenis karbohidrat (kecuali serat) dicerna dan sebagian besar diserap  dalam aliran darah menjadi glukosa; jumlah total karbohidrat yang dikonsumsi memiliki efek yang lebih besar pada peningkatan glukosa darah dibanding tipe tertentu. Sumber karbohidrat seperti nasi, roti, sereal, pasta, umbi-umbian, kentang, kerupuk, dan keripik camilan,  buah-buahan, susu dan olahannya, gula dan pemanis. <strong><span class=\"has-inline-color has-vivid-red-color\">Satu penukar karbohidrat adalah porsi makanan yang mengandung 15 gram karbohidrat<\/span><\/strong>. Ahli gizi dan diabetisi secara kolaboratif membuat rencana makan yang mencantumkan jumlah pilihan karbohidrat untuk dipilih untuk makanan dan, jika diinginkan, untuk makanan ringan. Individu dianjurkan untuk menjaga makanan protein dan lemak sumber-sumber lain sekonsisten mungkin yang tidak banyak mempengaruhi kadar glukosa darah meskipun mereka membutuhkan insulin untuk metabolisme. <span id=\"a2ea8cc0-7b2e-47ec-beb3-2e20e9d6257d\" data-items=\"[&quot;2525516309&quot;]\" contenteditable=\"false\" data-has-children=\"true\" class=\"abt-citation\"><sup>\u200b3\u200b<\/sup><\/span> Melalui perhitungan karbohidrat diharapkan diperoleh jumlah asupan yang sesuai dalam sehari sehingga diabetisi tetap dalam sasaran kadar glukosa darah yang aman.<\/p>\n\n\n\n<p>Kebutuhan energi menentukan porsi total harian makronutrien. Ada dua perencanaan makan menggunakan penghitungan karbohidrat dengan rasio insulin karbohidrat menyesuaikan insulin dosis premeal untuk asupan karbohidrat  (regimen insulin fisiologis) atau mengikuti konsumsi karbohidrat yang konsisten ketika menggunakan insulin tetap. Pengujian premeal dan kadar glukosa pasca-makan penting untuk melakukan penyesuaian baik asupan makanan atau obat-obatan untuk mengontrol kadar glukosa darah yang aman. Selain itu, jumlah karbohidrat dapat dilihat pada label makanan dengan mengurangi nilai serat makanan.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-2-1024x441.png\" alt=\"\" class=\"wp-image-795\" width=\"803\" height=\"345\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-2-1024x441.png 1024w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-2-300x129.png 300w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-2-768x330.png 768w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-2.png 1090w\" sizes=\"auto, (max-width: 803px) 100vw, 803px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"347\" src=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-7-1024x347.png\" alt=\"\" class=\"wp-image-884\" srcset=\"https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-7-1024x347.png 1024w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-7-300x102.png 300w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-7-768x260.png 768w, https:\/\/ahligizi.id\/blog\/wp-content\/uploads\/2020\/08\/image-7.png 1241w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Diabetisi perlu membatasi makanan yang memiliki indeks glikemik dan beban glikemik tinggi serta perlu pengaturan pada asupan karbohidrat.<\/p><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Referensi<\/h2>\n\n\n\n<section aria-label=\"Bibliography\" class=\"wp-block-abt-bibliography abt-bibliography\" role=\"region\"><ol class=\"abt-bibliography__body\" data-entryspacing=\"1\" data-maxoffset=\"3\" data-linespacing=\"1\" data-second-field-align=\"flush\"><li id=\"3870956420\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">1. <\/div><div class=\"csl-right-inline\">Venn BJ, Green TJ. Glycemic index and glycemic load: measurement issues and their effect on diet\u2013disease relationships. <i>Eur J Clin Nutr<\/i>. Published online November 9, 2007:S122-S131. doi:<a href=\"https:\/\/doi.org\/10.1038\/sj.ejcn.1602942\">10.1038\/sj.ejcn.1602942<\/a><\/div>\n  <\/div>\n<\/li><li id=\"1194309459\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">2. <\/div><div class=\"csl-right-inline\">Jenkins D, Kendall C, Augustin L, Franceschi S, Hamidi M, Marchie  A. Glycemic index\u202f: overview of implications in health and disease. <i>Eur J Clin Nutr<\/i>. 2002;76(1):266-273.<\/div>\n  <\/div>\n<\/li><li id=\"2525516309\">  <div class=\"csl-entry\">\n    <div class=\"csl-left-margin\">3. <\/div><div class=\"csl-right-inline\">Franz M. Medical Nutrition Therapy For Diabetes Mellitus And Hypoglycemia Of Nondiabetic Origin. In: <i>Krause\u2019s Food and Nutrition Care Proccess<\/i>. 12th ed. Elsevier; 2012:675-706.<\/div>\n  <\/div>\n<\/li><\/ol><\/section>\n\n\n\n<ul class=\"wp-block-social-links is-layout-flex wp-block-social-links-is-layout-flex\"><li class=\"wp-social-link wp-social-link-wordpress  wp-block-social-link\"><a href=\"https:\/\/wordpress.org\" class=\"wp-block-social-link-anchor\"><svg width=\"24\" height=\"24\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M12.158,12.786L9.46,20.625c0.806,0.237,1.657,0.366,2.54,0.366c1.047,0,2.051-0.181,2.986-0.51 c-0.024-0.038-0.046-0.079-0.065-0.124L12.158,12.786z M3.009,12c0,3.559,2.068,6.634,5.067,8.092L3.788,8.341 C3.289,9.459,3.009,10.696,3.009,12z M18.069,11.546c0-1.112-0.399-1.881-0.741-2.48c-0.456-0.741-0.883-1.368-0.883-2.109 c0-0.826,0.627-1.596,1.51-1.596c0.04,0,0.078,0.005,0.116,0.007C16.472,3.904,14.34,3.009,12,3.009 c-3.141,0-5.904,1.612-7.512,4.052c0.211,0.007,0.41,0.011,0.579,0.011c0.94,0,2.396-0.114,2.396-0.114 C7.947,6.93,8.004,7.642,7.52,7.699c0,0-0.487,0.057-1.029,0.085l3.274,9.739l1.968-5.901l-1.401-3.838 C9.848,7.756,9.389,7.699,9.389,7.699C8.904,7.67,8.961,6.93,9.446,6.958c0,0,1.484,0.114,2.368,0.114 c0.94,0,2.397-0.114,2.397-0.114c0.485-0.028,0.542,0.684,0.057,0.741c0,0-0.488,0.057-1.029,0.085l3.249,9.665l0.897-2.996 C17.841,13.284,18.069,12.316,18.069,11.546z M19.889,7.686c0.039,0.286,0.06,0.593,0.06,0.924c0,0.912-0.171,1.938-0.684,3.22 l-2.746,7.94c2.673-1.558,4.47-4.454,4.47-7.771C20.991,10.436,20.591,8.967,19.889,7.686z M12,22C6.486,22,2,17.514,2,12 C2,6.486,6.486,2,12,2c5.514,0,10,4.486,10,10C22,17.514,17.514,22,12,22z\"><\/path><\/svg><span class=\"wp-block-social-link-label screen-reader-text\">WordPress<\/span><\/a><\/li>\n\n\n\n\n\n\n\n\n\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Berdasarkan pilar pengendalian diabetes melitus, diet memegang peranan penting pada pengaturan kadar glukosa darah. Pada artikel sebelumnya terkait diet DM<\/p>\n","protected":false},"author":15,"featured_media":779,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_layout":"default_layout","footnotes":"","_wpscppro_custom_social_share_image":0,"_facebook_share_type":"","_twitter_share_type":"","_linkedin_share_type":"","_pinterest_share_type":"","_linkedin_share_type_page":"","_instagram_share_type":"","_medium_share_type":"","_threads_share_type":"","_selected_social_profile":[]},"categories":[20],"tags":[80,79],"class_list":["post-776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diet-diabetes-mellitus","tag-beban-glikemik","tag-indeks-glikemik"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pengaturan Indeks Glikemik, Beban Glikemik, dan Penghitungan Karbohidrat pada Diabetes Mellitus - Blog 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