Pengaruh cookies tepung kacang tanah dan tepung pisang terhadap kadar gula darah pasien diabetes mellitus tipe 2

Dela Maharani (Universitas Mitra Indonesia)
Dewi Woro Astuti (Universitas Mitra Indonesia)
Atikah Adyas (Universitas Mitra Indonesia)

CHI JOURNAL OF Community Health Issues
Vol. 3 No. 4 (2026): September Edition 2026

Background: Type 2 Diabetes Mellitus is a non-communicable metabolic disease with an increasing prevalence in Indonesia, including the service area of Way Kandis Primary Health Center in Bandar Lampung, which recorded 61 registered patients during January–March 2026. One non-pharmacological approach to blood glucose management is the utilization of local food ingredients as functional snacks. Purpose: To analyze the effect of providing cookies made from peanut flour and banana flour (Bars Melts Peanut and Banana Flour) on blood glucose levels among patients with Type 2 Diabetes Mellitus. Method: This quantitative study employed a quasi-experimental design with a pretest-posttest with control group approach. A total of 42 respondents selected using purposive sampling were divided into an intervention group (n=21) and a control group (n=21). The intervention group received two pieces of cookies (40 g) daily for seven consecutive days in addition to routine antidiabetic medication, while the control group continued routine medication only. Blood glucose levels were measured before and after the intervention using a glucometer. Data were analyzed using the Shapiro-Wilk test, Paired Samples T-Test, and Independent Samples T-Test. Results: The mean blood glucose level in the intervention group decreased from 273.00 mg/dL to 166.14 mg/dL, while that in the control group decreased from 273.52 mg/dL to 181.52 mg/dL. The Paired Samples T-Test demonstrated a statistically significant change in both groups (p<0.001). The between-group analysis also showed a statistically significant difference in the change in blood glucose levels (p<0.001). Conclusion: The provision of Bars Melts Peanut and Banana Flour cookies for seven days as an adjunct to routine therapy resulted in a greater change in blood glucose levels in the intervention group than in the control group. Cookies made from peanut flour and banana flour have potential as a complementary functional snack in the management of Type 2 Diabetes Mellitus; however, studies with larger sample sizes and longer intervention and follow-up periods are needed.