SUBSTITUSI SORGUM DAN UBI JALAR PUTIH PADA ROTI BAGEL SEBAGAI ALTERNATIF SELINGAN UNTUK PENDERITA DIABETES
[Substitution of Sorghum and White Sweet Potato on Bagels an Alternative Snack for Diabetics]

Vina Nur Ashfiyah

= http://dx.doi.org/10.20473/mgi.v14i1.75-86
Abstract views = 48 times | views = 63 times

Abstract


Bread is a favorite food for Indonesian people as an alternative snack or breakfast. Bagel is one of breads that gain popularity in Indonesia. Sorghum and white sweet potato as local staple foods could be used as substitute ingredients for decreasing the consumption of wheat flour and made a low glycemic index snacks that suitable for diabetics. The aim of this research was to analyze the effect of sorghum and white sweet potato substitution toward acceptability (color, aroma, taste, and texture), nutrient value (energy, carbohydrate, fat, protein, fiber) and the glycemic index of bagel. This research was an experimental study with Completely Randomized Design with 8 repetitions. There were one control formula (F0) and two substitute formulas, F1 (substitution with white sweet potato 20%), and F2 (substitution with white sweet potato 20% and sorgum 10%). The untrained panelists were 30 diabetics. The difference test was analyzed by Kruskall Wallis dan Mann Whitney with confidence level 95% (α≤0.05). The result showed that the most favorite formula was F1 and there were no significant differences among the formulas in color (p=0.360), aroma (p=0.940), taste (p=0.160), and texture (p=0.120). The nutrient value of F1 can fulfilled the nutritional requirement of diabetics snacks which contain, energy 85%, carbohydrate 99%, fat 40%, protein 92%, and fiber 260%. It also have low glycemic index (54.6), so it can be and alternative snack for diabetics.

Keywords


bagel; diabetes; sorghum; white sweet potato

Full Text:

PDF

References


Almatsier, S. (2010). Penuntun diet. Jakarta: PT. Gramedia Pustaka Utama.

American Diabetes Association. (2017). Standards of medical care in diabetes. Diabetes Care, 40(1).

Annisa, F., Viryawan, C., & Santoso, F. (2014). Hipoksia berpeluang mencegah kerusakan sel beta pankreas pada pasien diabetes melitus tipe 2: Tinjauan biologi molekular. Cardiovascular Journal, 41(3), 198-201.

Asif, M. (2014). The prevention and control the type 2 diabetes by changing lifestyel and dietary pattern. Journal of Education and Health Promotion, 3(1). doi:10.4103/2277-9531.127541.

Avianty, S. & Ayustaningwarno, F. (2014). Indeks glikemik snack bar ubi jalar dan kedelai hitam sebagai alternatif makanan selingan penderita diabetes melitus tipe 2. Journal of Food Science, 3(3), 98-102.

Dutta, S. (2015). Sweet potatoes for diabetes mellitus: A systematic review. Pharmacophore, 6(1), 60-72.

Fatimah, N. F. (2015). Diabetes melitus tipe 2. Majority Journal, 4(5), 93-101.

Fatsecret. (2017). Database makanan dan penghitung kalori. Retrieved from http://www.fatsecret.co.id.

Handayani, L. & Ayustaningwarno, F. (2014). Indeks glikemik dan beban glikemik vegetable leather brokoli dengan substitusi inulin. Journal of Nutrition College, 3(4), 783-790.

Haryani, K., Hargono, Handayani, N. A., Ramadani, P., & Rezekia, D. (2017). Substitusi terigu dengan pati sorgum (Shorgum bicolor l.) terfermentasi pada pembuatan roti tawar. Jurnal aplikasi Teknologi Pangan, 6(2), 61-64.

Hidayatullah, A., Amukti, R., Avicena, R. S., Kawitantri, O.H., Nugroho, F.A., & Kurniasari, F.N. (2017). Substitusi tepung ampas kedelai pada mie basah sebagai inovasi makanan penderita diabetes. Indonesian Journal of Human Nutrition, 4(1), 34-37, doi: http://dx.doi.org/10.21776/ub.ijhn.2017.004.01.4

International Diabetes Federation. (2015). Diabetes atlas seventh edition 2015. Amerika Serikat: International Diabetes Federation.

Irawan, G. (2013). Pengaruh pemberian esktrak ubi jalar putih dan ubi jalar ungu terhadap kadar glukosa dan kadar kreatinin plasma tikus diabetes (Skripsi). Universitas Gajah Mada, Yogyakarta, Indonesia.

Katresna, N. P. (2017). Pengaruh substitusi tepung modifikasi sorgummdan terigu dengan penambahan bekatul beras terhadap karakteristik cookies (Skripsi). Universitas Pasundan, Bandung,

Indonesia.

Limbong, S. M. (2016). Kajian pengaruh tepung ubi jalar berkadar pati resisten tinggi terhadap kadar gula darah, berat badan, berat feses dan histologi pankreas mencit (Skripsi). Retrieved from digilib.unila.ac.id/22268/

Luna, P., Herawati, H., Widowati, S., Prianto, A.B. (2015). Jurnal penelitian pascapanen pertanian. Jurnal penelitian pascapanen pertanian, 12(1), 37-46.

Maryanto, Mustofa, A., & Kurniawari, L. (2016). Karakteristik kerupuk sortagu (sorghum‐tapioka‐ terigu) dari tepung komposit dengan perlakuan pendahuluan perendaman sorghum. Jurnal Ilmiah Tekhnologi dan Industri Pangan UNISRI, 1(1). Retrieved from https://ejurnal.unisri.ac.id/index.php/jtpr/article/download/1515/1333

Perkeni. (2015). Konsensus pengelolaan dan pencegahan diabetes melitus tipe 2 di Indonesia 2015. Jakarta: Perkeni.

Riskesdas. (2013). Riset Kesehatan Dasar 2013. Jakarta : Depkes RI.

Ruslan, M. (2015). Daya terima dan indeks glikemik makanan brownies yang diperkaya tepung beras merah. Jurnal Media Gizi Indonesia, 10(2), 166-172.

Sarastuti, M. & Yuwono, S. S. (2015). Pengaruh pengovenan dan pemanasan terhadap sifat-sifatbumbu rujak cingur instan selama penyimpanan. Jurnal Pangan dan Agroindustri, 3(2), 464-475.

Siddiqi, K. (2014). Hand made baking: Recipes to warm the heart. San Fransisco: Chronical Book.

Sitoresmi, M. A. K. (2012). Pengaruh lama pemanggangan dan ukuran tebal tempe terhadap komposisi proksimat tempe kedelai (Skripsi). Retrieved from eprints.ums.ac.id/22108/23/02_JURNA

L_PUBLIKASI.pdf

Sudaryanto, A., Setiyadi, N. A., & Frankilawati, D. A. (2014). Hubungan antara pola makan, genetik, dan kebiasaan olahraga terhadap kejadian diabetes melitus tipe ii di wilayah kerja Puskesmas Nusukan Banjarsari. Prosiding SNST Journal, 1(1), 19-24.

Suarni & Subagio, H. (2013). Potensi pengembangan jagung dan sorgum sebagai sumber pangan fungsional. Media Litbang, 32(2), 47-55.

Sundari, S., Almasyhuri, & Lamid, A. (2015). Pengaruh proses pemasakan terhadap komposisi zat gizi bahan pangan sumber protein. Media Litbankes, 25(4), 235-242.

Surjadi, C. (2013). Globalisasi dan pola makan mahasiswa: Studi kasus di Jakarta. Cermin Dunia Kedokteran, 40(6), 416-421.

Suryani, R. (2016). Komoditas pertanian sub sektor tanaman pangan. Jakarta: Pusat Data dan Sistem Informasi Pertanian

Kementrian Pertanian.

Wulandari, E. & Lembong, E. (2017). Karakteristik roti komposit ubi jalar ungu (Ipomea Batatas l.) dengan penambahan amilosa glukoamilase. Jurnal Penelitian Pangan, 1(1), 1-6. doi:10.24198/jp2.2016.vol1.1.01


Refbacks

  • There are currently no refbacks.




Copyright (c) 2019 Media Gizi Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

                        

    

 In Collaboration

View MGI Stats