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All Journal Jurnal Pangan dan Gizi Journal of Nutrition College Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Penelitian Kesehatan Suara Forikes GIZI INDONESIA Ilmu Gizi Indonesia Jurnal Kedokteran dan Kesehatan Argipa (Arsip gizi dan Pangan) ARKESMAS [Arsip Kesehatan Masyarakat] Window of Health : Jurnal Kesehatan GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Aplikasi Teknologi Pangan Amerta Nutrition Jurnal Abdi Insani Jurnal Bisnis Indonesia Journal SAGO Gizi dan Kesehatan Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Abmas Negeri (JAGRI) Jurnal Ilmiah Kesehatan (JIKA)
A'immatul Fauziyah
Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional ”Veteran” Jakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Pengaruh Proporsi Tepung Sagu (Metroxylon sagu Rottb.) dan Tepung Sorgum (Sorghum bicolor L. Moench) terhadap Pati Resistan, Kandungan Gizi, dan Sifat Organoleptik Kukis untuk Diabetes Melitus Tipe 2: The Effect of Sago (Metroxylon sagu Rottb.) Flour and Sorghum (Sorghum bicolor L. Moench) Flour Proportion on Resistant Starch, Nutrient, and Organoleptic Properties of Cookies for Type 2 Diabetes Mellitus Lestari, Hana Tri; Fauziyah, A'immatul; Nasrulloh, Nanang
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.64-75

Abstract

Background: Basic Health Research (2018) reported that the prevalence of diabetes mellitus (DM) among individuals aged 15 years and older is 8.5%, with 90–95% of them being type 2 diabetes mellitus (DMT2). Therefore, corrective action through food modification is needed to control blood glucose. Sago and sorghum contain resistant starches that can enhance glycemic and insulin response. Objectives: To analyse the effect of the proportion of sago flour and sorghum flour on resistant starch, nutritional content, and organoleptic properties of cookies designated for T2DM. Methods: This study employed a Complete Randomised Design with 5 variations of sago flour and sorghum flour treatment, namely F1 (100%:0%), F2 (75%:25%), F3 (50%:50%), F4 (25%:75%), and F5 (0%:100%), each replicated twice. The analysis of resistant starch and nutritional content utilised a one-way ANOVA test, followed by the Duncan test for significant differences. Organoleptic properties were assessed using the Kruskal Wallis test. The best formulations were determined based on the De Garmo method. Results: The results revealed significant differences in resistant starch (p-value=0.002), protein (p-value<0.001), carbohydrate (p-value=0.012), and ash content (p-value=0.005). No significant differences were observed in fat (p-value=0.514), moisture content (p-value=0.881), colour (p-value=0.891), aroma (p-value=0.061), texture (p-value=0.164), and taste (p-value=0.421). The F2 formulation emerged as the best, containing 6.31% resistant starch, 7.34% protein, 23.69% fat, 50.95% carbohydrates, 16.19% moisture content, and 1.84% ash content. Conclusions: The proportion of sago flour and sorghum flour significantly affected the content of resistant starch, protein, carbohydrates, and ash content, but not fat, moisture content, and organoleptic properties.
Co-Authors Agung Kurniawan Aisyah, Yonita Laty Ardian, Ikhwan Luthfi Astagina Sekar Sakti Atikah Ammar Hanif aufik Maryusman Avliya Quratul Marjan Avliya Quratul Marjan Cantika, Rista Carissa Wira Amadea Chalida Irma Akbar Daniel Happy Putra Dita Hesti Rahayu Dodik Briawan Ezra Luga Famawati, Iin Firlia Ayu Arini Haniyyah Prastia Putri Haniyyah Prastia Putri Hardinsyah Herada Putri, Melin Novidinisa Ikeu Tanziha Ilmi, Ibnu Malkan Bakhrul Laeli Lutfiani Lestari, Hana Tri Lusia Handayani Melin Novidinisa Herada Putri Melin Novidinisa Herada Putri Mudiati Nisa Utami Muhajirin, Rahmah Nadea Fitriyani Nabila Fatihah Raihana Nadiya Rahmah Qurnaini Naritsa Rihansjah Nasrulloh, Nanang Nida Amalia Nur Indah Firdausa Nur Intania Sofianita Nurlitta Shafitri Octaria, Yessi Crosita Prambudi, Muhammad Rayhan Mahardika Puspareni, Luh Desi Rahmah Nadea Fitriyani Muhajirin Rahmah Nadea Fitriyani Muhajirin Rahmawati Rahmawati Ramzy Arif Satriyo Bima Anggara Retno Yuliyanti Rica Ervienia Sukianto Rizkia Rachmi Rosali Sembiring Sintha Fransiske Simanungkalit Siti Imtihanah Sofia Wardhani Sofia Wardhani Sofia Wardhani Syifa Chairunnisa Taufik Maryusman Tri Arina Hanura Trista, Nesa Utami Wahyuningsih Utami Wahyuningsih Vina Mahdalena Widayani Wahyuningsih Widayani Wahyuningtyas Wilda Khoirunnisa Zahra, Raisa Siti