224 Copyright ©2023 Faculty of Public Health Universitas Airlangga Open access under a CC BY – SA license | Joinly Published by IAGIKMI & Universitas Airlangga How to cite: Purbowati, P., & Kumalasari, I. Glycemic Index of Rice by Several Processing Methods: Indeks Glikemik Nasi Putih dengan Beberapa Cara Pengolahan. Amerta Nutrition, 7(2), 224–229. e-ISSN: 2580-1163 (Online) p-ISSN: 2580-9776 (Print) Purbowati and Kumalasari | Amerta Nutrition Vol. 7 Issue 2 (June 2023). 224-229 INTRODUCTION Diabetes mellitus (DM) is a disease caused by impaired insulin secretion or low insulin concentration in the blood characterized by high blood glucose concentrations. Insulin is a hormone produced by pancreatic beta cells and plays a role in moving blood glucose into cells as the body's energy stores 1 . Based on Indonesian Basic Health Research (Riskesdas) 2018, the prevalence of diabetes mellitus in Indonesia based on a doctor's diagnosis is 2%, and the prevalence, according to blood glucose results, is 8.5%. This figure has increased compared to 2013 2 . In 2021, Indonesia will be ranked 7th among the ten countries in the world with the highest number of people with diabetes mellitus, which is 10.7 million. This figure is an increase of 167% compared to the number of people with diabetes in 2011, which reached 7.729 million 3 . Normal fasting blood glucose is 70-99 mg/dL. A person is diagnosed with diabetes if the fasting blood glucose is 126 mg/dL, while pre-diabetic is when the blood glucose level is 100-125 mg/dL 4 . People with diabetes need to control normal blood glucose levels to reduce symptoms and complications of the disease. One effort that can be made is to adjust the diet pattern by paying attention to the type of food and its glycemic index. The glycemic index (GI) of food can affect blood glucose levels. The results of previous studies on type II DM patients stated a significant positive relationship between consuming foods with a high glycemic index value and blood glucose levels 5 . Consumption of foods with a low glycemic index value will slow the rate of glucose absorption into the blood so that it can control glucose levels in the blood. This situation can improve or increase insulin sensitivity and reduce the risk of complications in patients with type 2 diabetes mellitus 1 . Rice is the Indonesian people's staple food, which comes from rice processed by boiling and cooking. Almost everyone in Indonesia consumes rice every day. The Central Statistics Agency (BPS) report showed that national rice consumption reached 28.69 million tons in 2019. It was recorded that households contributed 72% of the total national rice consumption of 20.68 million tons, around 77.5 kg per capita per year 6 . Some types of rice are white rice, brown rice, and black rice. White rice is fluffier because it contains less fiber than brown rice and black rice. This finding is what makes white rice more preferred by the public 7 . As a source of carbohydrates, every 100 grams of white rice contains 175 kcal of energy, 40 grams of carbohydrates, and 4 grams of protein 8 . The main carbohydrate content of rice is glucose which is Glycemic Index of Rice by Several Processing Methods Indeks Glikemik Nasi Putih dengan Beberapa Cara Pengolahan Purbowati Purbowati 1 *, Isti Kumalasari 2 1 Nutrition Study Program, Universitas Muhammadiyah Kudus, Kudus, Indonesia 2 Nutrition Study Program, Universitas Pendidikan Indonesia, Bandung, Indonesia RESEARCH STUDY English Version OPEN ACCESS ARTICLE INFO Received: 28-06-2022 Accepted: 21-11-2022 Published online: 09-06-2023 *Correspondent: Purbowati Purbowati purbowati@umkudus.ac.id DOI: 10.20473/amnt.v7i2.2023.224- 229 Available online at: https://e- journal.unair.ac.id/AMNT Keywords: Processing method, Glycemic index, Storage time, Rice ABSTRACT Background: In diabetes mellitus patients, one of the efforts to control normal blood glucose levels is to eat low glycemic index foods. Rice is an Indonesian staple food that contains carbohydrates. Several methods of processing could affect the glycemic index of rice. Objectives: To analyze the glycemic index of rice processed by several methods. Methods: The design used was quasi-experimental. A total of ten people with criteria of healthy, aged 19-29 years, having normal body mass index and blood glucose levels were used in this study. Subjects were given five treatments. Treatment: 1) was given glucose as a reference, 2) was given rice that was traditionally processed and just cooked, 3) was given rice that was traditionally processed and had been stored at room temperature (25°C) for 12 hours, 4) was given rice that was electronically processed and just cooked, and 5) was given rice that was processed in a modern way and had been stored for 12 hours in magic com at hot temperature. Among the treatments, there was a gap of 7 days. Results: Traditionally processed rice has a glycemic index of 21.6, increasing to 24.7 after being stored at room temperature for 12 hours. Meanwhile, processed electronic rice has a glycemic index of 22.9 and increases to 36,4 after being stored in a rice cooker (hot temperature) for 12 hours. Conclusions: The four rice groups processed by various methods had low glycemic index values. Rice stored for 12 hours had a higher glycemic index value than freshly cooked rice.