<![CDATA[Diabetes Mellitus (DM) in Indonesia is the 7th leading cause of death. Diets high in sugar and glycemic index, and low in fiber are known to trigger hyperglycemia. Snack bars high in fiber and low in glycemic index are known to reduce blood glucose levels. This research aims to determine a snack bar formulation made from jackfruit seed and pigeon pea flour and analyze fiber content, total sugar, and glycemic index value. This study used a completely randomized design analyzing three different proportions of jackfruit seed and pigeon pea flour, namely F1 (30%:70%), F2 (40%:60%), and F3 (50%:50%) with two replications for each formula. The selected formula was determined based on laboratory value with Zeleny methods to analysis glycemic index value by one-group pretest and posttest design to 10 subjects. The selected formula (F3) was potentially used as a snack for type 2 DM as indicated by high level of fiber (17.31%), low total sugar (7.52%), and low glycemic index (22.30). The F3 produced a slow increase of blood glucose response of 98 mg/dl at minute 30th lower than the administration of anhydrous glucose with peak point of blood glucose levels of 137.7 mg/dl.]]>
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