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Sofyan, Haris
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Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Public Health Social Sciences

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PENGEMBANGAN PEANUT BROWNIES SEBAGAI ALTERNATIF MAKANAN SELINGAN UNTUK PENDERITA DIABETES MELITUS Sofyan, Haris; Mahmudah, Umi; Hapsari, Agustina Indri; Rosmana, Dadang; Hastuti, Widi
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3308

Abstract

Diabetes Mellitus (DM) is a metabolic disease whose prevalence continues to increase globally, including in Indonesia. Managing DM is closely related to diet, including the consumption of snacks that have a low glycemic index and are high in fiber. This study aimed to develop a Peanut Brownies product made from peanut flour as a functional snack alternative for people with DM. The method used was an experiment with three formulations based on the ratio of peanut flour to cocoa powder (F1 = 60:40, F2 = 50:50, F3 = 40:60). A sensory test using a hedonic scale was conducted with 16 trained panelists, and proximate and fiber content analyses were done in a laboratory. The results showed that formulation F2 had the highest acceptance level and suitable nutritional content as a diabetic-friendly snack, with 163.4 kcal energy, 6.5 g protein, 4.5 g fat, 20.1 g carbohydrates, and 6.8 g fiber per serving. In conclusion, Peanut Brownies with the F2 formulation can be a nutritious and enjoyable snack alternative for people with DM.
Co-Authors Agustina Indri Hapsari Hastuti, Widi Rosmana, Dadang Umi Mahmudah