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All Journal Jurnal Ilmiah WUNY Pelita - Jurnal Penelitian Mahasiswa UNY
Athika Wirastiti
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Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Public Health

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DIVERSIFIKASI PANGAN BERBASIS KEARIFAN LOKAL MELALUI PEMBUATAN TEMPE BIJI LAMTORO (Leucaena leucocephala) Imas Widowati; Athika Wirastiti
Jurnal Ilmiah WUNY Majalah WUNY XVI Nomor 1, Januari 2014
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jwuny.v16i5.4216

Abstract

Tempe merupakan makanan yang tidak asing bagi masyarakat Indonesia. Tempe menjadi makanan favorit bagi anak-anak hingga dewasa. Pada umumnya, yang dikenal sebagai tempe oleh masyarakat adalah tempe kedelai. Tempe memiliki cita rasa dan aroma yang khas. Selain itu, tempe merupakan makanan bergizi tinggi, terutama sebagai sumber protein. Sumber protein cukup banyak tersebar pada bahan makanan, baik hewani maupun nabati. Hampir semua bahan makanan hewani, seperti susu, telur, daging, dan ikan merupakan sumber protein yang baik. Bahan makanan sumber protein nabati terdapat pada kacang - kacangan terutama kacang hijau dan kedelai serta hasil olahannya, seperti tahu dan tempe. Dengan demikian jelas bahwa tempe merupakan sumber protein nabati yang sangat baik.
PRODUCING THE JELLY MADE OF SAMBUNG NYAWA AND STEVIA LEAVESTO DECREASE THE GLUCOSE LEVEL IN THE BLOOD Wari Tinting Hastuti; Hasna Irfantiningtyas Sari; Athika Wirastiti; Ratnasari -; Saptaka Trihantoro
Pelita - Jurnal Penelitian Mahasiswa UNY Volume VIII, Nomor 1, April 2013
Publisher : Pelita - Jurnal Penelitian Mahasiswa UNY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (65.868 KB)

Abstract

This research was aimed to prove whether the jelly of “Sambung Nyawa” leavesand stevia could lower the blood glucose level as an alternative option for people withdiabetes.The method used in this research was a method of diabetes test glucosemonohydrate. In this method glucose monohydrate was induced. The subject in thisresearch was the jelly of “Sambung Nyawa” made of “Sambung Nyawa” leaves as thebasic material added with a natural sweetener made of stevia leaves. The objects ofthis research were Wistar mice. The products of “Sambung Nyawa” jelly and the steviawere given to Wistar mice that had been induced by glucose monohydrate. The ratswere divided into three groups. The first served as a control group, the second groupwas given the same dosage variation, and the third group was a different dosagevariation.Based on the results of this research, it was found out that there was a decreasein the blood sugar levels in the mice that had been induced by glucose monohydrateafter being given the product of “Sambung Nyawa” jelly and stevia. It can be seen fromthe data obtained in the second group. In the group three mice were induced withglucose monohydrate dilution of 1.67 grams with 3 ml of blood sugar levels with anaverage of 82.67 mg / dl blood glucose levels decreased to 90 mg / dl. In the thirdgroup the data could not be retrieved because the mice died before the sugar level waschecked after being induced with glucose monohydrate. Based on the results ofexperimental data it can be concluded that the products of “Sambung Nyawa” jellyand stevia could lower the blood glucose levels. The blood glucose levels weremeasured by using a glucometer.
Co-Authors Hasna Irfantiningtyas Sari Imas Widowati Ratnasari - Saptaka Trihantoro Wari Tinting Hastuti