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All Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Teknologi Pertanian Andalas
Maulana, Ginata Ayu
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Agriculture, Biological Sciences & Forestry Computer Science & IT Health Professions Medicine & Pharmacology Public Health Other

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FORMULASI PERMEN JELI KOPI ROBUSTA SEBAGAI ALTERNATIF CAMILAN BAGI PENDERITA DIABETES MELLITUS Handayani, Septy; Oktafiani, Lirista Dyah Ayu; Akbar, Abdul Azis; Hasanah, Azifa Nur; Maulana, Ginata Ayu
Jurnal Teknologi Pertanian Andalas Vol 27 No 2 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.2.151-160.2023

Abstract

Kabupaten Jember merupakan daerah potensi kopi terbesar kedua di Jawa Timur dan salah satu kopi yang dibudidayakan yaitu Kopi Robusta. Bentuk diversifikasi produk kopi robusta diantaranya adalah pembuatan permen jeli. Permen jeli yang bertekstur lunak dan manis serta digemari oleh semua kalangan masyarakat dapat dijadikan sebagai alternatif camilan bagi penderita diabetes mellitus (DM). Namun, rasa manis dari gula (sukrosa) yang berlebih dapat memperparah penderita sehingga dibutuhkan pemanis pengganti yang aman bagi kesehatan, yaitu stevia. Stevia merupakan pemanis yang disarankan untuk penderita diabetes karena memiliki kalori yang rendah dan tidak memberikan efek samping. Oleh karena itu, penelitian ini bertujuan untuk mengetahui pembuatan permen jeli kopi robusta dengan formulasi yang tepat dan sesuai sebagai alternatif camilan bagi penderita DM. Metode penelitian yang dilakukan yaitu eksperimental di laboratorium dengan variasi perlakuan stevia dan sukrosa (3:0, 2:1, 1:2, dan 0:3) yang akan dilakukan ulangan sebanyak 3 kali ulangan. Hasil penelitian pada uji organoleptik menunjukkan adanya perbedaan tingkat kesukaan panelis terhadap warna dan rasa serta tidak terdapat perbedaan tingkat kesukaan panelis terhadap aroma dan tekstur permen jeli kopi Robusta. Selain itu, secara keseluruhan ada perbedaan yang signifikan terhadap tingkat kesukaan panelis pada permen jeli kopi Robusta. Berdasarkan uji tekstur dan kadar gula didapatkan hasil tertinggi pada perbandingan konsentrasi ekstrak stevia dan sukrosa (0:3) yaitu berturut-turut sebesar 60,60 g dan 17,46%.
Cocoa's Potential as Functional Food for Diabetes Glucose Management Maulana, Ginata Ayu; Rahmawati, Irma Sarita; Fibrianto, Kiki
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 14 ISSUE 1, 2026
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2026.14(1).55-67

Abstract

Background: Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia due to impaired insulin secretion or function, and its management relies heavily on drug therapy and lifestyle modifications, which are often challenging to maintain consistently. Therefore, more effective alternatives, such as functional foods like cocoa, which contains various bioactive compounds that may play a role in blood glucose regulation, are needed.Objectives: This literature review aims to explore the potential of cocoa as a functional food for blood glucose management in diabetic patients based on existing scientific evidence.Methods: This study is a systematic literature review conducted by searching the Web of Science, Scopus, and PubMed databases within the period of 2015–2025. The analyzed articles include in vivo studies on diabetic animal models, meta-analyses, and clinical trials in humans related to cocoa consumption and its effects on diabetes parameters.Results: In vivo studies show that a flavanol-rich cocoa diet improves insulin sensitivity, reduces HbA1c levels, and protects endothelial and pancreatic cells from oxidative stress. Meta-analyses of clinical trials indicate that cocoa flavanol supplementation (200-600 mg/day) significantly reduces HOMA-IR, triglycerides, and inflammation. Observational studies also suggest that moderate chocolate consumption may reduce the risk of type 2 diabetes.Conclusions: Cocoa has the potential to serve as a functional food for blood glucose management through improved insulin sensitivity, antioxidant effects, and gut microbiota modulation. However, further large-scale clinical trials are needed to determine the optimal dosage and long-term efficacy of cocoa in diabetes prevention and management.
Co-Authors Akbar, Abdul Azis Handayani, Septy Hasanah, Azifa Nur KIKI FIBRIANTO Oktafiani, Lirista Dyah Ayu Rahmawati, Irma Sarita