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All Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Journal SAGO Gizi dan Kesehatan Medika Respati : Jurnal Ilmiah Kesehatan
Rahmawati, Dwita Mukti
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Color and texture analysis of glucomannan modified growol cookies for diabetic Puspaningtyas, Desty Ervira; Sari, Puspita Mardika; Styaningrum, Silvia Dewi; Sucipto, Adi; Rahmawati, Dwita Mukti; Lestari, Getha Puji
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1686

Abstract

Background: Foods high in dietary fiber can provide good glycemic control for diabetics. Growol cookies have been developed as a healthy snack high in dietary fiber.Objectives: Colors and texture examination of Growol cookies need to be done to see the potential for product development.Methods: There are five variants of cookies: negative control growol cookies (cookies A), positive control growol cookies (cookies B), inulin-modified growol cookies (cookies C), 3% glucomannan-modified growol cookies (cookies D), and 7% glucomannan-modified growol cookies (cookies E). Color and texture were examined in triplicate using a chromameter and texture analyzer. Difference tests were carried out using ANOVA and Kruskal-Wallis.Results: There was no difference in brightness among cookies, but there was a difference in the a-value which describes the red color (p=0,001), and the b-value which describes the yellow color among cookies (p=0,038). There were differences in hardness in the first bite (p=0,004) and second bite (p=0,005), cohesiveness (p=0,032), gumminess (p=0,005), fracture (p=0,001), springiness (p=0,035), crispiness peak (p=0,021), crispiness (p=0,005), and crunchiness (p<0,001) among cookies.Conclusion: Colors and textures of cookies B, cookies C, and cookies D tend to be similar to control cookies, so these cookies have the potential to be developed for diabetics.  
Satiety and glycemic control after giving glucomannan-modified growol cookies Puspaningtyas, Desty Ervira; Sucipto, Adi; Styaningrum, Silvia Dewi; Sari, Puspita Mardika; Nidyarini, Anita; Rahmawati, Dwita Mukti; Lestari, Getha Puji; Sintia, Renata Deby; Ananda, Dhea Putri
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 4, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(4).284-295

Abstract

Background: Obesity has become an epidemic in all parts of the world. One in five deaths is related to obesity predisposition. Providing foods high in fiber can be a solution to treating obesity. The addition of glucomannan to growol cookies can optimize the fiber content of food which will have an effect in controlling satiety and glycemic control.Objective: To study the effect of glucomannan-modified growol cookies, as a healthy snack in the context of preventing obesity, on changes in satiety and blood glucose levels in excessive-weight subjects (ES) and normal-weight subjects (NS).Methods: A quasi-experimental study with a pre-post design without a control group was conducted on 30 subjects (15 NS and 15 ES). The research was carried out at Universitas Respati Yogyakarta in June-July 2023. The satiety test was carried out using the SLIM (Satiety Labeled Intensity Magnitude) method. Blood glucose levels were measured using the Rapid Test method using Easy Touch GCU before, immediately after, and 120 minutes after giving cookies. Data on satiety and blood glucose levels were sequentially analyzed using the Wilcoxon Signed Ranks Test and Paired Samples T Test (comparing before and after intervention) as well as the Mann-Whitney U Test and Independent Samples T Test (comparing between groups) with a significance of 95%.Results: There was a difference in the feeling of fullness between the 0th minute, 30th minute, 60th minute, and 90th minute compared to the initial feeling of fullness (basal) in the entire group (p<0.05). There was no difference in blood glucose levels between fasting blood glucose, 0-minute blood glucose, and 120-minute blood glucose. Glucomannan-modified growol cookies can delay hunger for 1-1.5 hours before the next big meal. Glucomannan-modified growol cookies can also maintain blood glucose stability in the range of 90 mg/dL.Conclusion: Glucomannan-modified growol cookies can have a positive effect on satiety control and glycemic control.
SKOR AKTIVITAS PREBIOTIK TEPUNG SINGKONG TERHADAP LACTOBACILLUS BULGARICUS, STREPTOCOCCUS THERMOPHILUS, LACTOBACILLUS ACIDOPHILLUS DIBANDING ESCHERICHIA COLI Rahmawati, Dwita Mukti; Puspaningtyas, Desty Ervira; Sari, Puspita Mardika; Styaningrum, Silvia Dewi; Sucipto, Adi
Medika Respati : Jurnal Ilmiah Kesehatan Vol 19, No 3 (2024)
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/mr.v19i3.1042

Abstract

Latar belakang: Singkong atau ubi kayu (Manihot esculenta crantz) merupakan salah satu makanan sumber karbohidrat. Tingginya kandungan karbohidrat tidak tercerna seperti serat pangan dan pati resisten pada singkong berpotensi sebagai sumber prebiotik. Potensi tepung singkong sebagai sumber prebiotik sudah pernah dilakukan sebelumnya perlu dilakukan kajian lebih luas terhadap bakteri lainnya untuk semakin membuktikan peranan singkong sebagai sumber prebiotik. Tujuan: Penelitian ini bertujuan untuk menganalisis secara in vitro skor aktivitas prebiotik tepung singkong terhadap bakteri saluran cerna Lactobacillus bulgaricus, Streptococcus thermophilus dan Lactobacillus acidophillus dibandingkan Escherichia coli. Metode: Penelitian ini merupakan jenis penelitian observational laboratory study yang menganalisis potensi prebiotik pada tepung singkong  melalui analisis skor aktivitas prebiotik. Substrat yang digunakan adalah tepung singkong, inulin dan glukosa. Isolat bakteri yang digunakan adalah Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophillus dan Escherichia coli. Media untuk inokulasi bakteri adalah MRS Broth dan M9. Media penumbuhan  mikrobiologi yang digunakan adalah MRS Agar dan Nutrient Agar  Hasil: Hasil penelitian menunjukkan bahwa skor aktivitas prebiotik dari yang  tertinggi hingga terendah pada tepung singkong terdapat pada bakteri Lactobacillus bulgaricus (0,16), Lactobacillus acidophillus (-0,17) dan Streptococcus thermophilus (-0,26). Pada inulin semua hasil akhir menunjukkan angka positif dimulai dari yang tertinggi hingga terendah yaitu pada bakteri Lactobacillus bulgaricus (0,64), Lactobacillus acidophillus (0,33) dan Streptococcus thermophilus (0,28). Kesimpulan: Tepung singkong memiliki potensi prebiotik terhadap bakteri Lactobacillus bulgaricus, namun tidak memiliki potensi prebiotik terhadap bakteri Streptococcus thermophilus dan Lactobacillus acidophillus.
Co-Authors Adi Sucipto, Adi Ananda, Dhea Putri Desty Ervira Puspaningtyas Lestari, Getha Puji Nidyarini, Anita Puspaningtyas, Desty Ervira Puspita Mardika Sari Sintia, Renata Deby Styaningrum, Silvia Dewi