DIFFERENCES IN BLOOD GLUCOSE LEVELS BETWEEN INDIVIDUALS WHO ARE USUALLY CONSUMING WARM RICE AND COLD RICE IN DEMBE JAYA VILLAGE, NORTH KOTA DISTRICT, GORONTALO CITY

Abstract

Freshly cooked, warm rice has a higher carbohydrate content than cold rice, as the glycemic index of cold rice tends to be lower. Therefore, consuming cold rice does not immediately increase blood sugar levels. Glucose in food is a simple carbohydrate from the monosaccharide group obtained from the hydrolysis of starch. Several factors influence the carbohydrate and glucose content of rice, including the type of rice, processing method, and storage method. This research approach was quantitative, with a cross-sectional design and comparative quantitative approach. A sample size of 30 was selected using a purposive sampling technique. Blood glucose testing used a POCT (Point of Care Testing) device. Based on the results of the Shapiro-Wilk normality test, the blood glucose levels in the group consuming warm rice had a significance value of <0.001 (<0.05), indicating a non-normal distribution. Meanwhile, in the group consuming cold rice, the significance value was 0.223 (>0.05), indicating a normal distribution. The Mann-Whitney U test, conducted to determine the difference in blood glucose levels between individuals consuming warm and cold rice, yielded a significance value of 0.001 (<0.05), indicating a significant difference between blood glucose levels in individuals consuming warm and cold rice. This means that hypothesis Ha is accepted and hypothesis H0 is rejected.