DOI: https://doi.org/10.14710/mkmi.24.3.%25p

Glycemic Index of Ice Cream with the addition of Loka Pere Flour From Mandar

Department of Nutrition Universities Sulawesi Barat, Indonesia

Received: 24 Jun 2025; Revised: 29 Jul 2025; Accepted: 10 Aug 2025; Published: 1 Sep 2025.
Editor(s): Suci Amalia, S.Gz., M.Gz
Open Access Copyright (c) 2026 MEDIA KESEHATAN MASYARAKAT INDONESIA
Creative Commons License This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

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Abstract

Background: This study investigated the development of a local food product from West Sulawesi, loka pere, which was processed into flour and added to ice cream. The glycemic index (GI) was considered an important factor in evaluating a food’s effect on blood glucose levels. This research aimed to assess the GI of ice cream fortified with loka pere flour.

Methods: This study used a pre- and post-test control group design and 10 nutrition students as participants. Each subject received two interventions: pure glucose (bread) and loka pere ice cream, with a two-day interval between tests. Blood glucose was measured at five time points: 0 (fasting after 8 hours), 15, 30, 45, and 60 minutes post-consumption. Carbohydrate content was standardized to 50 g based on the 2019 TKPI and lab results from BBLK Makassar.

Results: After consuming loka pere ice cream, blood glucose rose to 78.8 mg/dL and gradually declined to 74 mg/dL at 60 minutes. In contrast, the standard food caused an increase from 78 mg/dL to 111.8 mg/dL. The area under the curve (AUC) for loka pere ice cream was 412.5, with a GI of 22.93%.

Conclusion: Loka pere ice cream produced a lower postprandial blood glucose response than the standard food, classifying it as a low-Glycemic Index product.

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Keywords: glycemic index; ice cream; loka pere

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Section: Research Article
Language : EN
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