Research Project

Cluster 2 - Food Innovation and Nutrition

Development of Brown Rice and Oyster Mushroom Based Food Products for Type 2 Diabetes Mellitus Patients

PI: Dr. Florensia Irena R. Napitupulu
Team Member:
Siti Muslimatun, Ph.D.,
Widya Indriani, M.Sc.,
Rafsan Syabani Cholik, M.Sc.

External Collaborators: Prof. Dian Handayani SKM, M.Kes., PhD (Universitas Brawijaya)
Students Involvement:
Michael Varrellino Arif 
(Food Science and Nutrition Student)
Nicholas Christopher 
(Food Science and Nutrition Student)
Dominic Yoel Thio (Food Science and Nutrition Student)
Marcellino Albert Pratignyo (Food Science and Nutrition Student)

Project Description:

The majority of Asian countries, including Indonesia, rely on rice as their staple foods. White polished rice commonly used as a staple is known to have high glycemic index linking to elevated risks of type 2 diabetes mellitus (T2DM). Brown rice has macronutrients, micronutrients and dietary fiber which have the potential to maintain blood glucose level among T2DM patients. Oyster mushroom is also rich in micronutrients and has shown reducing blood glucose level in animal study. The aim of the research is to develop ready-to-eat food products based on brown rice and oyster mushroom to help maintain blood glucose level with acceptable sensory profile. The study will be conducted in four steps: (a) nutrient profiling of commercially available food products aimed for T2BM patients, (b) development of ready-to-eat food product prototypes which meet physicochemical properties; (c) evaluation of sensorial properties of the food prototypes among consumers, and (d) evaluation on the effect of food prototype consumption on blood glucose level among healthy subjects. 

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