Formulasi Cookies Sagu, Ganyong, Dan Galohgor Sebagai Alternatif Kudapan Bagi Penderita Diabetes Melitus Tipe II - Aulia Ratnadianti Suharjo; Katrin Roosita (Indonesian Journal of Human Nutrition, 2019)
Abstrak Penelitian ini bertujuan untuk mengembangkan produk cookies sagu, ganyong, dan galohgor sebagai kudapan alternatif bagi penderita diabetes melitus. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan empat taraf formula, yaitu F0 (kontrol), F1 (12.5% tepung ganyong, 0% ekstrak jamu galohgor), F2 (10% tepung ganyong, 2.5% ekstrak jamu galohgor), dan F3 (0% tepung ganyong, 2.5% ekstrak jamu galohgor). Cookies sagu, ganyong, dan galohgor memiliki tingkat penerimaan mencapai 82%. Kandungan zat gizi cookies sagu, ganyong, dan galohgor adalah 5.3% (b/b), abu 2.4% (b/k), lemak 26.8% (b/k), protein 2.4% (b/k), serat kasar 3.1% (b/k), dan karbohidrat 63.1% (b/k). Total flavonoid pada cookies sagu, ganyong, dan galohgor setara dengan 22 mg quercetin equivalen/100 gram. Cookies ganyong galohgor dalam satu kali sajian (40 gram) dapat memenuhi kebutuhan energi dan zat gizi wanita berusia 50-64 tahun sebagai berikut: 12.9% energi, 1.5% protein, 30.5% lemak, 4.9% serat, dan 10.2% karbohidrat.Kata kunci: diabetes melitus, cookies, ganyong, galohgor Abstract Preconception women who have anemia are at risk of suffering problems during pregnancy. One of risk The aim of this study was to develop sago, ganyong, and galohgor cookies as a healthy snack for diabetes mellitus patients. Study design was Complete Randomized Design. This study using four formula levels F0 (control), F1 (12.5% ganyong flour, 0% galohgor extract), F2 (10% ganyong flour, 2.5% galohgor extract), and F3 (0% ganyong flour, 2.5% galohgor extract). Sago, ganyong, and galohgor cookies had 82% acceptance level. Nutrient contents and characteristics of sago, ganyong, and galohgor cookies were as follows 5.3% (w/w) moisture, 2.4% (d/w) ash, 26.8% (d/w) fat, 2.4% (d/w) protein, 3.1% (d/w) crude fiber, and 63.1% (d/w) carbohydrate. The flavonoid value of sago, ganyong, and galohgor cookies was equal to 22 mg quercetin equivalent/100 g. Sago, ganyong, and galohgor in one serving size (40 grams) might contribute to energy and nutrients requirment of woman aged 50-64 years, as much as follows: 12.9% energy, 1.5% protein, 30.5% fat, 4.9% fiber and 10.2% carbohydrate. Keywords: diabetes mellitus, cookies, ganyong, galohgor