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Ummi Mahmudah
Poltekkes Kemenkes Bandung
Environmental Science Public Health

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Formulasi Sagun Bakar (Sabingurah) Tepung Beras Merah, Tepung Ubi Ungu, Tepung Bengkuang Sebagai Alternatif Snack Penderita Diabetes Melitus Safyanti Safyanti; Nitta Isdiany; Nur Fauziah; Ummi Mahmudah
Jurnal Sehat Mandiri Vol 19 No 2 (2024): Jurnal Sehat Mandiri, Volume 19 Nomor 2 Desember 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i2.1737

Abstract

Diabetes mellitus can lead to severe complications, including neuropathy and death, due to uncontrolled blood glucose levels and worsening bodily conditions. Effective management of diabetes mellitus can be achieved through dietary regulation, particularly the consumption of complex carbohydrates with a low glycemic index and high fiber content. An innovative approach in diabetes management involves the development of snacks such as grilled Sagon, formulated with Red Rice Flour, Purple Sweet Potato Flour, and Jicama Flour (Sabingurah). The aim of this study was to evaluate the organoleptic properties and fiber content of this product. The research design was experimental, utilizing a completely randomized design (CRD) with three treatments, conducted at the Food Technology Laboratory, Department of Nutrition, Padang. The organoleptic properties were tested by 25 semi-trained panelists, and proximate analysis was performed at the BSPJI Laboratory in Padang. The results indicated no significant differences in the organoleptic quality regarding color (p=0.09), texture (p=0.067), and overall preference (p=0.209). However, significant differences were found in taste (p=0.00) and aroma (p=0.004), with the best formula being F3. The optimal weight for a single serving of Sabingurah was 46.25 grams (3 pieces), containing 170 kcal, 6.1 grams of protein, 6.5 grams of fat, 21.7 grams of carbohydrates, and 2.5 grams of fiber. The selling price for the best Sabingurah product per serving is IDR 5,500. Future research is recommended to assess consumer acceptability, shelf life, and further improvements in the formulation, particularly regarding fat content.
Formulasi Jagurah Tepung Ubi Jalar Kuning, Tepung Jagung Kuning, dan Tepung Beras Merah sebagai Snack bagi Penderita Diabetes Melitus Andrafikar Andrafikar; Ummi Mahmudah; Mamat Rahmat; Mulus Gumilar
Jurnal Sehat Mandiri Vol 19 No 2 (2024): Jurnal Sehat Mandiri, Volume 19 Nomor 2 Desember 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i2.1741

Abstract

The prevalence of diabetes mellitus (DM) in Indonesia is predicted to increase from 10.7 million in 2019 to 13.7 million by 2030. If not properly managed, DM can lead to various complications, making proper management essential. One such approach is to provide foods with a low glycemic index and high soluble fiber content. This study aims to examine the organoleptic properties and fiber content of modified baked sagun (Jagurah). The research design was an experiment using a completely randomized design (CRD) with three treatments, conducted in the Food Technology Laboratory, Department of Nutrition, Padang. Organoleptic testing involved 25 trained panelists using a 7-point scale, while proximate analysis was performed at the BSPJI Laboratory in Padang. Data analysis was conducted using the Mann-Whitney test for normal data and Kruskal-Wallis test for non-normal data. The results showed no significant differences in color, texture, aroma, and overall acceptability (p > 0.05), but there was a significant difference in taste (p = 0.00). The best formula was F3. The best Jagurah contains 327 kcal, 12.07 g protein, 11.5 g fat, 43.8 g carbohydrates, and 6.75 g fiber per 100 g. The price for a 60 g serving is Rp 4,000.
Co-Authors Andrafikar . Mamat Rahmat Mulus Gumilar Nitta Isdiany Nur Fauziah Safyanti Safyanti