For different reasons interest in dietary protein intake has recently increased in diabetes research. Manipulation of protein ingestion has been used to slow down diabetic nephropathy [1]. Furthermore, epidemiological studies indicate that the quantity and quality of protein ingestion affects the expression of Type I (insulin-dependent) diabetes mellitus [2,3]. We have previously shown that a high protein diet accelerates the progression of the autoimmune loss of endogeneous insulin secretion in patients with Type I diabetes [4,5]. In general, high protein ingestion could be more detrimental in clinical situations with impaired glucose tolerance than is recognized; there is evidence that high protein intake promotes diabetes. Therefore, more knowledge is needed to decide in what way high dietary protein intake changes glucose metabolism in humans.The protein supplied by a meal is a major stimulator of insulin secretion [6]. Dietary protein potential- Diabetologia (2000) Results. Glucose-stimulated insulin secretion was increased in the high protein group (516 45 pmol/l vs 305 32, p = 0.012) due to reduced glucose threshold of the endocrine beta cells (4.2 0.5 mmol/l vs 4.9 0.3, p = 0.031). Endogeneous glucose output was increased by 12 % (p = 0.009) at 40 pmol/l plasma insulin in the high protein group, but not at higher insulin concentration whereas overall glucose disposal was reduced. Fasting plasma glucagon was 34 % increased in the high protein group (p = 0.038). Fractional gluconeogenesis was increased by 40 % in subjects receiving a high protein diet as determined by both methods. Conclusion/interpretation. High protein diet is accompanied by increased stimulation of glucagon and insulin within the endocrine pancreas, high glycogen turnover and stimulation of gluconeogenesis. [Diabetologia (2000

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This study was aimed to find out the type of coconut water and its storage time in order to get the best of nata de coco quality. The design of experiments conducted in this study nested random design 2 factors. The main factor coconut varieties consisting of two levels: palm fruit varieties sawarna and the coconut fruit varieties mapanget, the storage time of coconut water is nested in palm varieties which consists of 5 levels i.e. 0, 6, 12, 18 and 24 hrs. Each treatment was repeated 3 times so that the total of all 30 samples. The results showed that the nata de coco best coconut water obtained from fresh. However, it demonstrated that coconut water stored for 6 hrs of varieties of sawarna, the quality of nata de coco generated no difference from nata de coco coconut water varieties of fresh mapanget (0 hrs of storage) and reducing sugar in coconut water varieties sawarna is an important factor as the carbon source for Acetobacter xylinum. Thus, in order to get nata de coco with the best quality, coconut water of sawarna varieties which is still fresh or has been stored for 6 hrs can be used.

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Kata kunci: diare akut, madu, lama rawat.