Formulasi Cookies Sagu, Ganyong, Dan Galohgor Sebagai Alternatif Kudapan Bagi Penderita Diabetes Melitus Tipe II
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Abstract
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西米、甘蔗糖和加洛格饼干的配方，作为第二型糖尿病的零食的替代品
本研究旨在开发西米、甘勇和加洛格作为糖尿病患者的替代品。使用的实验设计是一个随机的设计，包含四种成分的配方:F0(控制)，F1(12.5%的玉米粉，0%的加洛赫草药提取物)，F2(10%的甘蔗渣，2.5%的加洛赫草药提取物)，F3(0%的甘蔗渣，2.5%的加洛赫草药提取物)。sagu、ganyong和galohgor的存根率为82%。sagu、ganyong和galohgor的营养成分为5.3% (b/b)、abu 2.4% (b/k)、脂肪2.4% (b/k)、蛋白质2.4% (b/k)、粗纤维3.1% (b/k)和碳水化合物63.1% (b/k)。sagu、ganyong和galohgor饼干总黄酮相当于22毫克的quercetin equivalen/100克。单次自助餐(40克)可以满足50-64岁女性的能源和营养需求:12.9%的能量、1.5%的蛋白质、30%的脂肪、4.9%的纤维和10.2%的碳水化合物。关键词:糖尿病、饼干、甘蔗渣、加洛格营养不良妇女有贫血症状，是在怀孕期间出现问题的风险。这项研究的目的之一是将sago、ganyong和galohgor饼干作为一种治疗糖尿病的零食来培养。书房设计完成了兰德尔设计。这个研究使用四步法F0 (control)， F1 (12.5% ganyong flour, 0% galohgor extract)， F2 (10% ganyong flour, 2.5% galohgor extract)，和F3 (0% ganlohgue extract)。Sago, ganyong和galohgor饼干水平为82%。sago、ganyong和galohgor cookies的营养成分和特点为follows 5.3% (w/w)含糖量，2.4% (d/w)脂肪，2.4% (d/w)蛋白质，3.1% (d/w)纤维，63.1% (d/w) carbohydrate。弗兰农达价值超过22 mg甘永和加洛赫戈尔饼干。40克的能量、ganyong和galohgor可能会与能源和营养需求相结合，寿命为50-64年，总而言之:12.9%的能量，1.5%的蛋白质，30.5%的脂肪，4.9%的纤维和10.2%的carbohydrate。糖尿病、饼干、甘勇、加洛格
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