BAB II. BIJI SORGUM
3. Komponen Anti-nutrisi pada Biji Sorgum
2.6 Indeks Glikemik (IG) Sorgum
Pati sebagai sumber kalori utama dalam produk serealia memegang peranan penting dalam pola makan sehat. Konsumsi kalori yang berlebihan telah menjadi tantangan kesehatan global dibandingkan masalah kelaparan saat ini. Tantangan terkait dengan asupan kalori yang berlebihan ini diperkirakan akan mendominasi masalah kesehatan global dalam beberapa dekade mendatang. Pangan yang memiliki indeks glikemik yang tinggi dapat menyebabkan peningkatan gula darah yang tinggi dalam waktu singkat sehingga diduga sebagai penyebab berbagai masalah kesehatan, seperti diabetes. Sedangkan pangan rendah IG mengandung karbohidrat yang memerlukan waktu yang lama untuk dicerna tubuh sehingga pelepasan gula darah lebih lambat dan sedikit (Awika, 2017) .
Sorgum sebagai pangan alternatif berada di posisi yang menguntungkan karena dapat memerangi asupan kalori berlebih tersebut. Sorgum dikenal sebagai salah satu serealia yang memiliki nilai daya cerna pati yang lebih rendah dibandingkan jagung maupun seralia lain.
Sorgum mengandung tinggi kandungan fenol dan tanin yang dapat menghambat kerja enzim pencernaan dengan menghambat interaksi antara molekul pati dengan enzim. Hal tersebut dapat menurunkan nilai daya cerna pati dan meningkatkan terbentuknya pati resisten sehingga menurunkan nilai IG makanan (Moraes et al., 2015; Shaikh et al., 2019).
Sorgum memiliki pati resisten yang tinggi yaitu sekitar 64-68% serta nilai IG yang cukup rendah yaitu 68,3% bahkan bisa mencapai 48,5% pada perlakuan asam. Berdasarkan klasifikasi penggolongan indeks glikemik, suatu pangan dikategorikan sebagai IG tinggi jika IG ≥ 70; sedang jika IG 56-69; dan rendah jika IG ≤ 55. Tepung biji sorgum (whole sorgum flour) memiliki IG 68,3%
sehingga dikategorikan sebagai pangan dengan IG sedang. Berbeda dengan tepung pati modifikasi sorgum yang memiliki IG 48,5% sehingga masuk dalam kategori pangan rendah IG.
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Beberapa olahan pangan seperti bubur dan produk ekstrudat berbahan sorgum dengan kandungan tanin tinggi cukup lama dicerna tubuh sehingga peningkatan gula darah lambat karena nilai IG yang rendah. Beberapa faktor lainnya yang juga menyebabkan nilai IG dalam produk sorgum rendah adalah kandungan komponen fenol, seperti flavonoid dan aktivitas antioksidan yang berkolerasi negatif terhadap nilai indeks glikemik (Moraes et al., 2015).
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