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All Journal Teknosains : Jurnal Sains,Teknologi dan Informatika
Wisnu Adi Yulianto
Department of Agricultural Product Technology, Faculty of Agro-industry, University of Mercu Buana Yogyakarta, Indonesia
Agriculture, Biological Sciences & Forestry Automotive Engineering Computer Science & IT

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Efek hipoglikemik cookies campuran tepung suweg dengan tepung garut Henricus Totok Yulianto; Dwiyati Pujimulyani; Wisnu Adi Yulianto
TEKNOSAINS : Jurnal Sains, Teknologi dan Informatika Vol 10 No 2 (2023): TEKNOSAINS: Jurnal Sains, Teknologi dan Informatika
Publisher : LPPMPK-Sekolah Tinggi Teknologi Muhammadiyah Cileungsi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37373/tekno.v10i2.458

Abstract

From 7.0% in 2007, to 6.9% in 2013, to 8.5% in 2018, and even to 21.3 million in 2030, the frequency of people with diabetes mellitus increases by 5.7% annually. In order to create mixed cookies with a low glycemic index that panelists prefer, this research mixes suweg flour and arrowroot flour. In this procedure, prepared and unprepared treatments are both used. Chemical properties (moisture content, protein content, total sugar content, and starch content), resistant starch (RS) flour, the amount of fiber in mixed cookies, the level of cookie choice among panelists, and volunteer blood glucose levels were all examined. to calculate the glycemic index of the biscuits. Based on a study of blood glucose levels in connection to the glycemic index, the sample cookies were rated as having a low GI (55) and had a glycemic index between 54.68 and 31.40. These cookies are a suitable diabetic diet food because they have a low glycemic index (55), resistant starch, and an adequate quantity of dietary fiber
Co-Authors Dwiyati Pujimulyani Henricus Totok Yulianto