Rohajatien Ummi, Harijono, Estiasih Teti, Sriwahyuni Endang
This research was aimed at investigating the innovation effect of processing bitter melon fruit culinary on the change of glucose level of diabetic rats. Hyperglycaemia of the rats' condition was done with induced Streptozotocin (STZ) using the change of glucose level test for a 4-week experiment. Another test that was done was a glucose response test and a short-chain fatty acid test (SCFAs). The 30 rats were divided into 5 experimental groups: group 1 belonged to normal rats and this was the control group; group II was rats with hyperglycaemia; groups III, IV and V were hyperglycaemic rats with a diet of boiling bitter melon, steaming bitter melon and sautéing bitter melon. The research findings showed that giving a diet of bitter melon with boiling treatment, steaming and sautéing, caused a significant (p<0.05) change in the rats' glucose level, SCFAs profile and inhibition of glucose absorption. Creativity in bitter melon culinary processing produced sautéed bitter melon that inhibited glucose absorption greater than steamed and boiled bitter melon. SCFAs profile produced were acetic acid > propionate acid > butyrate acid. This fact can prevent coronary heart disease. © Primrose Hall Publishing Group.
Department of Industrial Technology, Universitas Negeri Malang, Jl. Semarang No.5, Malang, Indonesia; Food Science and Technology Department, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran Malang, 65145, Indonesia; Faculty of Medicine, Brawijaya University, Jl. Veteran Malang, Indonesia
