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All Journal Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) Adi Widya : Jurnal Pengabdian Masyarakat Jurnal Ilmiah Kesehatan Jurnal Health Sains Journal of Health and Nutrition Research Sciences of Pharmacy Jurnal Pengabdian Masyarakat Bangsa Molekul: Jurnal Ilmiah Kimia Jurnal Dedikasi Masyarakat Jurnal Pengabdian Farmasi dan Sains
Asriana Sultan
Jurusan Farmasi, Fakultas MIPA, Universitas Tadulako, Palu-Sulawesi Tengah, 94118
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Low Glycemic Index Taro Tuber (Colocasia esculenta L.) Flakes as Alternative Food Product for Diabetes Management Sultan, Asriana; Rinaldi, Rinaldi; Sulaiman, Sri Sulistiana; Aanisah, Nuur; Khumaidi, Akhmad; Bahar, Zulhaerana; Syamsidi, Armini
Sciences of Pharmacy Volume 4 Issue 4
Publisher : ETFLIN Publishing House

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Abstract

Flakes are a type of instant food product commonly consumed as a breakfast alternative, especially those labelled “low-glycaemic index” can be suitable for individuals with diabetes. Taro tubers (Colocasia esculenta L.) containing high fibre and low fat are among the raw materials that can be processed into instant food. Therefore, this study aimed to develop and determine the glycaemic index (GI) of Taro tuber flakes as an alternative processed food product for individuals with diabetes. Three distinct formulas, namely F1, F2, and F3, were developed with varying drying temperatures of 40 °C, 60 °C, and 80 °C. These were comprehensively evaluated through sensory testing (hedonic and scoring), followed by the analysis of moisture content, ash content, microbial examination, and glycaemic index. The results showed that all three developed formulas F1, F2, and F3 xhibited low glycaemic index values (below 55), along with acceptable moisture and ash content, and were free from Escherichia coli and Salmonella typhi contamination. Among them, F2, which was dried at 60 °C, showed the lowest glycaemic index value of 15.1, indicating its potential to produce a minimal postprandial blood glucose response. Furthermore, F2 received an average hedonic score of 6, which indicates favorable sensory acceptance in terms of taste, color, texture, and aroma. Therefore, F2 was selected as the most suitable formula that can be consumed as an alternative food product to help manage diabetes through low-GI dietary strategies.
Co-Authors Abdul Kadir Patta Akhmad Khumaidi Amalia Novarita Amelia Rumi Amelia Rumi Armini Syamsidi Bahar, Zulhaerana David Pakaya Evi Sulastri Isriany Ismail Jamaluddin Jamaluddin Jamaluddin Lia Betha Wijayanti Malik, Shintami Rouwelvia Muhammad Sulaiman Zubair Nela Sharon Nur Ida Nurfitriani Nurfitriani Nurul Fitria Nurul Fitria Nuur Aanisah Rendra Zainal Maliki Rinaldi Rinaldi Saipul Maulana Sri Sulistiana Sulaiman , Sri Sulistiana Sulaiman, Sri Sulistiana Syariful Anam Wahyu Rizki Firmansyah Yonelian Yuyun Yusriadi Yusriadi