The Effect of Gelatinization Rice Storage on Body Fat  Percentage and Short Chain Fatty Acids (Acetate) on Obesity

Authors

Obesity, Gelatinization rice, Body fat percentage, Short-chain fatty acids, Acetate.

Background: Obesity is a problem in developed and developing countries that has a detrimental effect

on health. Gelatinization rice that’s stored hot or cold can increase resistant starch and short-chain fatty

acids (SCFA) especially acetate (C2). Resistant starch contributes to decreasing glycemic index (IG) of

rice and blood glucose levels, while acetate contributes to GLP-1 and PYY secretion which is related to

appetite and decreased body fat. Method: The experimental study design was a pre-post controlled group

design with 39 obese respondents divided into three randomized treatment groups (Control, P1, and P2).

The research instrument was a measurement of body fat percentage and SCFA (acetate) levels blood plasma

and statistically analyze with Saphiro Wilk and Paired t-test or Wilcoxon. Results: The analysis results of

gelatinized rice storage were significant for body fat percentage (p = 0.012 <0.005) and acetate (p = 0.000

<0.05) in cold storage treatment of 4 0C for 24 hours (P2). Conclusion: Gelatinized rice which is kept cold

at 40C for 24 hours can reduce body fat percentage and increase acetate.

Tri Harsono1, Dono Indarto2 , Brian Wasita2

1 Student , 2Lecturer in Master of Nutrition Science Program, Sebelas Maret University, Surakarta, Indonesia