A Comparison of the Amount of Bloodsugar between Jerusalem Artichoke Consumers and Glutinous Rice RD6 Consumers

Abstract

This quasi-experimental study is aimed to comparison of blood glucose level
between steamed Jerusalem artichoke consumers and sticky rice (RD6) consumers. The sixty
purposive sampling volunteers both male and female are divided in to two group as thirty in
experimental group who eat Jerusalem artichoke and the another thirty in control group
who eat sticky rice. All 60 volunteers are assigned to eat amount of 100 grams teamed
Jerusalem artichoke and sticky rice.The detection of blood glucose capillary finger levels was
used ACCU-CHEK Performa blood. The results founded after consumed in duration of 0, 30,
60 and 90 minutes the blood glucose level for Jerusalem artichoke eating average as 82.2,
90.8, 89.133 and 86.8 mg/dl respectively including male and sticky rice eating was 88.2,
143.267, 148.167 and 121.733 mg\dl, respectively. This result seem to be Jerusalem artichoke
given trend amount of average blood glucose level which less than sticky rice consumption.
The sensory cooked acceptance tests score range one-five of steamed Jerusalem
artichoke found that both male and female preferred color, smell, texture, taste and overall
were 3.133, 2.933, 2.833, 2.967 and 2.533 respectively. The Overall for both men and
women on the same level is a level that unlike artichoke. The suggestion is application of
future study for modification of preferred color, smell, texture, taste and other related to be
flavor acceptability for consumer life style and culture.