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All Journal Journal of Nutrition Science Science Publication: Journal of Public Health and Nutrition
Eva Fitriyaningsih
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Agriculture, Biological Sciences & Forestry Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

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The Effect of Adding Purple Yam Flour on the Organoleptic Properties of Biscuits Devita Annisa; Ichsan Affan; Aripin Ahmad; Teuku Muliadi; Eva Fitriyaningsih; Amelia Puteri Nur Azizah; Syuja Rafiqi Arifin
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7182

Abstract

Biscuit is a type of dry food that is popular among the community. In the making of biscuits, additional ingredients are added to increase nutritional value, such as the addition of purple yam tuber. Purple yam contains high levels of carbohydrates and calories. Its carbohydrate content has a high amylose level of 26.98-31.02%. One of the food products that can be made into a healthy snack with high fiber and nutritional value is biscuits. The aim of this study is to determine the effect of adding purple yam flour to the acceptability of biscuits as a high fiber snack. This study is experimental using a Completely Randomized Design (CRD) Non-Factorial with 3 treatments and 3 replications. To influence acceptability, sensory tests were conducted on taste, aroma, texture, and color using 25 panelists. The results showed that the acceptability of biscuits with the addition of purple yam flour from the color aspect was most preferred by panelists in treatment A (150 g) compared to B (125 g) and C (100). The addition of purple yam flour has no significant effect on taste, aroma, and texture, while there is a significant effect on color.
The Relationship between High Glycemic Index Food Consumption and Blood Sugar Levels of Type II Diabetes Mellitus Patients at the Baiturrahman Health Center, Banda Aceh City Silvia Wagustina; Eva Fitriyaningsih; Rosi Novita
Science Publication: Journal of Public Health and Nutrition Vol. 2 No. 1 (2026): Maret 2026
Publisher : PT Yapindo Jaya Abadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64965/spjphn.v2i1.47

Abstract

Type II diabetes mellitus (DM) is a metabolic disorder characterized by insulin resistance and/or decreased insulin secretion that causes an increase in blood glucose levels. Consumption of foods with a high glycemic index is known to contribute to increased blood sugar levels. This study aims to analyze the relationship between the consumption of foods with a high glycemic index and blood sugar levels in type II DM patients in the working area of the Baiturrahman Health Center, Banda Aceh City. This study uses an analytical descriptive design with  a cross-sectional approach  which was carried out in January–November 2024, with a sample of 42 respondents. Food consumption data was obtained through  the  3×24-hour food recall method, while blood sugar levels were measured using a glucometer by health workers. Data analysis was carried out using the Chi-Square test. The results showed that most patients who ate foods with a low glycemic index had normal blood sugar levels (94.2%), while patients who ate foods with a high glycemic index tended to have high blood sugar levels (76%). The results of the statistical test showed a value of p = 0.003 (p < 0.05), which means that there is a statistically significant relationship between the consumption of foods with a high glycemic index and blood sugar levels in patients with type II DM. It was concluded that the consumption of foods with a high glycemic index was significantly related to an increase in blood sugar levels at the time. Therefore, glycemic index-based dietary arrangements are important in the control of type II DM.
Co-Authors Amelia Puteri Nur Azizah Aripin Ahmad Devita Annisa Ichsan Affan Muliadi, Teuku Rosi Novita Silvia Wagustina Syuja Rafiqi Arifin