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All Journal Jurnal Riset Gizi JOIV : International Journal on Informatics Visualization Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Empowerment : Jurnal Pengabdian Masyarakat Amerta Nutrition ScientiCO : Computer Science and Informatics Journal Budimas : Jurnal Pengabdian Masyarakat Jurnal Sains Komputer dan Teknologi Informasi Jurnal Peduli Masyarakat Journal SAGO Gizi dan Kesehatan Jurnal Kesehatan Tambusai Jurnal Locus Penelitian dan Pengabdian Prosiding University Research Colloquium Jurnal Pengabdian Harapan Bangsa Kapuas Jurnal Riset Gizi Indonesian Journal of Biology Education Tadulako Science and Technology Journal Journal of Economic and Bussiness Retail Journal of Economy Business Development Jurnal Riset Gizi
Dewi Kusumawati, Dewi
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Formulation of biscuits made from red rice bran, mocaf flour, and pumpkin seeds enriched with inulin as an alternative functional food for patients with type 2 diabetes mellitus Ma'rifah, Bahriyatul; Kusumawati, Dewi; Wardani, Dyah Ayu Kusuma
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 6, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(6).407-420

Abstract

 ABSTRAK Latar Belakang: DM Tipe 2 merupakan gangguan metabolik yang ditandai hiperglikemia akibat penurunan sekresi insulin oleh sel β-pankreas. Upaya pengendaliannya dilakukan melalui pengaturan pola makan. Biskuit berbahan bekatul beras merah, tepung mocaf, dan biji labu kuning yang diperkaya inulin berpotensi sebagai camilan alternatif bagi penderita DM Tipe 2.Tujuan: Penelitian ini bertujuan menganalisis karakteristik organoleptik serta kandungan gizi biskuit berbasis bekatul beras merah, mocaf, dan biji labu kuning dengan penambahan inulin, meliputi kadar air, abu, protein, lemak, karbohidrat, antioksidan, gula reduksi, serat pangan, pati total, amilosa, amilopektin, pati resisten, indeks glikemik, dan beban glikemik.Metode: Penelitian menggunakan rancangan acak lengkap dengan tiga ulangan dan empat formulasi perbandingan bekatul beras merah dan mocaf, yaitu F1(30%:70%), F2(40%:60%), F3(50%:50%), dan F4(60%:40%). Uji organoleptik dianalisis menggunakan Kruskal-Wallis dan Mann-Whitney, sedangkan kandungan gizi menggunakan ANOVA dan Duncan.Hasil: Hasil penelitian menunjukkan bahwa terdapat perbedaan nyata pada mutu hedonik (warna, tekstur, rasa pahit) dan kandungan gizi, kecuali gula reduksi. Kadar air 11,48–13,58%, abu 3,30–4,78%, lemak 18,69–21,19%, protein 12,49–15,27%, karbohidrat 47,14–53,92%, antioksidan 16,4–41,89%, gula reduksi 2,76–3,14%, serat pangan total 1,19–3,56%, pati total 35,03–40,42%, amilosa 8,76–9,76%, amilopektin 26,26–30,66%, pati resisten 0,81–2,60%, indeks glikemik 27,46–84,14. Formulasi terbaik adalah F3 (50% bekatul beras merah:50% mocaf) dengan beban glikemik 1,64–9,81 per takaran saji (10–60 g) dengan kategori rendah.Kesimpulan: Biskuit berbahan bekatul beras merah, mocaf, dan biji labu dengan inulin memiliki indeks dan beban glikemik rendah, sehingga berpotensi diaplikasikan sebagai camilan sehat bagi penderita DMT2. KATA KUNCI: bekatul beras merah; biji labu kuning; biskuit; diabetes mellitus tipe 2; tepung mocaf ABSTRACTBackground: Type 2 DM is a metabolic disorder marked by hyperglycemia due to reduced insulin secretion from pancreatic β-cells. Dietary management is essential to control blood glucose levels. Biscuits made from red rice bran, mocaf, and pumpkin seeds enriched with inulin are proposed as an alternative snack for individuals with T2DM.Objectives: This study aimed to analyze organoleptic and nutrient content of biscuits formulated with red rice bran, mocaf, and pumpkin seeds enriched with inulin, including moisture, ash, protein, fat, carbohydrates, antioxidants, reducing sugars, dietary fiber, resistant starch, glycemic index, and glycemic load.Methods: Completely randomized design (CRD) with three replications was applied. Four formulations of red rice bran and mocaf were tested: F1(30%:70%), F2(40%:60%), F3(50%:50%), and F4(60%:40%). Organoleptic were assessed using Kruskal-Wallis and Mann-Whitney tests, while nutrient content was analyzed by ANOVA and Duncan’s test.Results: The study revealed significant differences in hedonic quality tests for color, texture, bitter taste, and nutritional content, except for reducing sugars. Nutrient values ranged as follows: moisture 11.48–13.58%, ash 3.30–4.78%, fat 18.69–21.19%, protein 12.49–15.27%, carbohydrates 47.14–53.92%, antioxidants 16.4–41.89%, reducing sugars 2.76–3.14%, total dietary fiber 1.19–3.56%, starch 35.03–40.42%, amylose 8.76–9.76%, amylopectin 26.26–30.66%, resistant starch 0.81–2.60%, and GI 27.46–84.14. The selected formulation F3(50%:50%), with GL values of 1.64–9.81 per 10–60 g serving, classified as low.Conclusions: Biscuits formulated with red rice bran, mocaf flour, and pumpkin seeds enriched with inulin may be a potential snack for patient with T2DM. KEYWORD: biscuits; mocaf flour; pumpkin seeds; red rice bran; type 2 diabetes mellitusArticle submitted on December 29, 2024; Articles revised on March 05, 2025; Articles received on August 19, 2025; Articles available online on November 28, 2025
Co-Authors Abda Abda Agnes Sri Harti Aini, Zahro Qurrotul Al Ghifari, Muhammad Ghifar Amil Ahmad Ilham Andani Achmad Ardiyati, Rizka Ayu Arwin Muhlishoh Astuti, Erna Tri Bahriyatul Ma’rifah Budi Prasetyo Burhanuddin Burhanuddin Dwiyana Silolongan, Grace Erga Yuhandra Farid Mudlofar Fitriyanti Andi Masse Grace , Diana Grace, Diana Handayani, Siti Dyah HARTATI Hylda Khairah Putri, Hylda Khairah Indanah Ingrid Nurtanio irsan, Irmawati Jumarding, Ahmad Khoirunnisa, Rissa Kusumawati Dwiningsih maria, Diana Grace Masse, Burhanuddin Andi Mega Safinaz, Cindy Luthfian Ayu Mohammad Mohammad Mushlihoh, Arwin Nurfahma, Nurfahma Nurhayati Nurpajar, Shefiyana Nurul Hidayat Palipada Palisuri, Palipada Purbowati, P Rasmita Ngemba, Hajra Rasyid, Rizandi Rifai, Iman Jalaludin Rose, Sophia Rusydi, Muh Saelan, Saelan Safitri, Anisa Nur Sarmila, Sarmila Selma Avianty Septiani, S Shilman, M. Idham Siti Rahmawati SRI RAHAYU Sri Warastuti, Sri Surya, Nella Tri Suwari Akhmaddhian Umi Faridah Wahab, Darto Wardani, Dyah Ayu Kusuma