COMPARISON OF BLOOD SUGAR LEVELS AFTER GIVING CORN RICE AND WHITE RICE TO COLLEGE STUDENTS BINA MANDIRI GORONTALO UNIVERSITY

Abstract

Di Gorontalo, terdapat makanan pokok lain yakni nasi jagung yang biasa di sebut dalam budaya Gorontalo yaitu Balabinde. Masyarakat Gorontalo menganggap bahwa mengkonsumsi nasi jagung secara teratur dapat menurunkan penyakit gula darah, sehingga banyak di konsumsi penderita Diabetes. Kebaruan penelitian karena menganalisis perbandingan kadar gula darah setelah pemberian nasi jagung dan nasi putih. Penelitian ini bertujuan untuk meganalisis perbandingan antara kenaikan kadar gula darah sebelum dan sesudah pemberian nasi jagung dan nasi putih. Metode penelitian menggunakan desain penelitian Quasi Eksperimental yang di gunakan untuk membandingkan hasil pemeriksaan kadar glukosa darah 2 jam post prandial dengan menggunakan alat glukometer. Sampel berjumlah 20 orang mahasiswa UBM Gorontalo. Setiap sampel dilakukan 2 kali pemeriksaan, yakni GDP dan GD2PP. Seluruh sampel berpuasa ± 8 jam lalu diukur GDPnya. Kemudian sampel dibagi 2 kelompok masing-masing 10 orang dengan perlakuan berupa pemberian makan nasi jagung dan kelompok kedua diberikan nasi putih, dengan tambahan lauk yang sama. Dua jam setelah makan, dilakukan pemeriksaan GD2PP. Kadar gula darah yang didapat dilakukan pengujian dengan uji t sampel yang berpasangan atau paired t tes untuk menguji perbedaan rata-rata antara dua kelompok yang mempunyai data berpasangan dengan taraf signifikan α =0,05. Hasil penelitian didapatkan nilai thitung 1,808, nilai ttabel 2,262, dan nilai signifikasi 0,10 yang artinya tidak terdapat perbedaan yang signifikan di mana hasil nilai t hitung 1,808 dan nilai signifikansi 0,10 0,05. Kesimpulannya tidak terdapat perbedaan perbandingan hasil pemeriksaan glukosa darah dengan menggunakan nasi jagung dan nasi putih. Kata kunci: Gula darah; Nasi Jagung; Nasi Putih. AbstractIn Gorontalo, there is another staple food, corn rice, which is commonly called in Gorontalo culture, Balabinde. The people of Gorontalo consider that consuming corn rice regularly can reduce blood sugar disease, so many people with diabetes are consumed it. The novelty of the study is that it analyzes the comparison of blood sugar levels after giving corn rice and white rice. This study aims to analyze the comparison between the increase in blood sugar levels before and after giving corn rice and white rice. The research method uses a Quasi-Experimental research design which is used to compare the results of the 2-hour post-prandial blood glucose level test using a glucometer. The sample was 20 UBM Gorontalo students. Each sample was carried out 2 times, namely GDP and GD2PP. All samples fasted ± 8 hours ago and measured GDP. Then the sample was divided into 2 groups of 10 people, each with a treatment in the form of feeding corn rice, and the second group was given white rice, with the addition of the same side dishes. Two hours after eating, a GD2PP examination is carried out. The blood sugar levels obtained were tested with a paired t-test or paired t-test to test the average difference between two groups that had paired data with a significant level of α = 0.05. The results of the study obtained a calculated value of 1.808, a t table value of 2.262, and a signification value of 0.10, which means that there is no significant difference where the result of the calculated t value is 1.808 and the significance value is 0.10 0.05. In conclusion, there is no difference in comparing blood glucose test results using corn rice and white rice.