Characteristics related to the nutrient composition of white bread with the addition of Taro leaves (Colocasia esculenta (L). Schott) as antidiabetic food

Diabetes Mellitus (DM) is a metabolic disease that occurs due to increased blood glucose levels as a result of the body's inability to process carbohydrates or glucose. The most crucial thing in diabetes mellitus is diet, especially when it comes to choosing food. The good news is that Taro leaf (Colocasia esculenta (L). Schoot), as a raw material, has a potential to control blood glucose levels and can be functional by adding it to food such as white bread. The aim of this study is to determine the best formula of white bread modified with the addition of taro leaves that can have a positive impact on people with diabetes. This is an experimental study with one factor completely randomized design using four treatments in which white bread with additional taro leaves 0%, 5%, 10%, and 15%. These breads will be analyzed for their nutrition (carbohydrate, protein, fat, water, ash) product acceptance, antioxidant activity, and glycemic index and glycemic load. The best formula was obtained by the De Garmo method. There was no difference in the mean percentage value of inhibition and protein content of white bread with taro leaves added even though carbohydrate, fat, water, and ash content showed a difference. The highest value of carbohydrate content was at 15% taro leaf white bread (52.46%), the highest fat was at 0% (7.71%), the highest water was at 10% (36.52%), the highest ash was at 0% (1.56%) and the highest antioxidant activity was at 10%. The glycemic index and load of 10% indicated a high category (93.07% and 21.78 g/100 g of food). However, based on the results, there was a decrease in blood glucose response in taro leaves white bread compared to white bread without the taro leaves added. Organoleptic analysis showed that the formulation with the highest acceptance level was 10%. Therefore, the best formulation chosen based on The Effectiveness Index (De Garmo) was 10% taro leaf white bread with a value of 0.75. Key words: taro leaves, white bread, functional food, nutrient content, antidiabetic