Comparison of Acceptability Test of Alternative Diabetic Snacks Obtain from Fiber and Protein Levels Pineapple Moringa Velva with Addition of Oatmeal
DOI:
https://doi.org/10.35882/ijahst.v2i6.179Keywords:
diabetes, moringa, oatmeal, pineapple, velvaAbstract
Diabetes is a major public health problem. For diabetics, diet shows great potential in controlling blood glucose levels by practicing regular eating patterns, either snacking between meals. Then, it’s important to consume foods with a low glycemic index, meanwhile fulfill daily protein and fiber intake. This study aims to identify organoleptic tests, along with analysis of fiber and protein levels from the best organoleptic test results. This type of research was a pre-experimental design on 3 groups velva. Organoleptic tests were performed on 25 trained panelists using purposive sampling. Analysis technique uses kruskall wallis and mann whitney test. Also, laboratory tests for fiber and protein levels. The results of this study are diabetics have a daily calorie requirement of 1,500 kcal. Moreover, 150 kcal is required for one snack, 7.5 g of protein and 2.5 g for fiber is needed. In addition, based on the results of the organoleptic test, the best velva is formulation 3 (KN 03). The average value obtained from 25 panelists is 3.38. The fiber content contained in the formulation 3 velva is 3.19 g/100 g. Meanwhile, the protein content per 100 g is 8.68 g. The conclusion of this study is that diabetics can consume velva at a rate of 1 cup (100 g) with 151.9 kcal calories per snack consumption to meet 10% of their daily fiber and protein needs. The implication of this research is to find the best velva formulation with high fiber and protein levels for diabetics
Downloads
References
IDF, “What is Diabetes.” [Online]. Available: https://idf.org/aboutdiabetes/
S. I. Imelda, “Faktor-Faktor Yang Mempengaruhi Terjadinya diabetes Melitus di Puskesmas Harapan Raya Tahun 2018,” Scientia Journal, vol. 8, no. 1, pp. 28–39, 2019, doi: 10.35141/scj.v8i1.406.
P. Dafriani, “Hubungan Obesitas Dan Umur Dengan Kejadian Diabetes Mellitus Tipe Ii,” Jurnal Medika Saintika, vol. 8, no. 2, pp. 17–24, 2017.
N. Freinkel, “Standards of medical care in diabetes―2020,” Diabetes Care, vol. 43, no. January, pp. S98–S110, 2020, doi: 10.2337/dc20-S009.
E. Stefánsson and A. B. Einarsdóttir, “Public health and prevention of blindness in diabetes,” International Journal of Diabetes Mellitus, vol. 3, no. 1, pp. 1–3, 2015, doi: 10.1016/j.ijdm.2011.01.011.
WHO, “Diabetes Facts and Key,” World Health Organization, no. April, pp. 17–19, 2016.
Kemenkes RI, “Hasil Utama Riset Kesehatan Dasar,” 2018.
L. Su et al., “Health improvements of type 2 diabetic patients through diet and diet plus fecal microbiota transplantation,” Scientific Reports, vol. 12, no. 1, pp. 1–12, 2022, doi: 10.1038/s41598-022-05127-9.
N. M. Nurdin, H. F. Navratilova, K. R. Ekawidyani, and M. Y. Kurniawan, “Soy flour snack bars lower glycaemic response in type 2 diabetes mellitus subjects: A randomised cross-over design,” Malaysian Journal of Nutrition, vol. 28, no. 2, pp. 163–175, 2022, doi: 10.31246/mjn-2021-0054.
L. Ng et al., “Feasibility and effectiveness of self monitoring of blood glucose among insulin dependent patients with type 2 diabetes : open randomized control trial in three rural districts in Rwanda,” BMC Endocrine Disorders, pp. 1–9, 2022, doi: 10.1186/s12902-022-01162-9.
C. J. Henry, R. Y. C. Quek, B. Kaur, S. Shyam, and H. K. G. Singh, “A glycaemic index compendium of non-western foods,” Nutrition and Diabetes, vol. 11, no. 1, 2021, doi: 10.1038/s41387-020-00145-w.
V. S. Malik, Y. Li, D. K. Tobias, A. Pan, and F. B. Hu, “Dietary Protein Intake and Risk of Type 2 Diabetes in US Men and Women,” American Journal of Epidemiology, vol. 183, no. 8, pp. 715–728, 2016, doi: 10.1093/aje/kwv268.
Nurzakiah, V. Hadju, N. Jafar, R. Indriasari, S. Sirajuddin, and R. Amiruddin, “Literature Review: Pengaruh Pola Makan Terhadap Sindrom Metabolik,” AN-NUR : Jurnal Kajian dan Pengembangan Kesehatan Masyarakat Website, vol. 1, no. 2, pp. 215–224, 2021.
F. A. Rohmah, “Pengaruh Proporsi Kulit Buah Kopi dan Oatmeal Terhadap Hasil Jadi Maker Tradisional Untuk Perawatan Kulit Wajah,” e-Journal, vol. 05, pp. 72–79, 2016.
J. Dicksved and E. Ivarsson, “Whole Grains, Cereal Fibre and the Gut Function,” Whole Grains and Health, pp. 289–299, 2021, doi: 10.1002/9781118939420.ch15.
S. M. Tosh and Y. F. Chu, “Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response,” British Journal of Nutrition, vol. 114, no. 8, pp. 1256–1262, 2015, doi: 10.1017/S0007114515002895.
N. Malleshi, V. Sudha, R. Gayathri, R. Unnikrishnan, and R. M. Anjana, “Nutrients-13-01048.Pdf,” pp. 1–19, 2021.
A. A. Aly et al., “The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4,” Saudi Journal of Biological Sciences, vol. 28, no. 12, pp. 7142–7151, 2021, doi: 10.1016/j.sjbs.2021.08.010.
H. Demi̇r, M. Simsek, and G. Yıldırım, “Effect of oat milk pasteurization type on the characteristics of yogurt,” Lwt, vol. 135, 2021, doi: 10.1016/j.lwt.2020.110271.
S. Shyam and A. Ramadas, “Treatments with Low Glycaemic Index Diets in Gestational Diabetes,” Nutrition and Diet in Maternal Diabetes, pp. 237–251, 2018, doi: 10.1007/978-3-319-56440-1_19.
B. G. Fouda-Mbanga and Z. Tywabi-Ngeva, “Application of Pineapple Waste to the Removal of Toxic Contaminants: A Review,” Toxics, vol. 10, no. 10, p. 561, 2022, doi: 10.3390/toxics10100561.
Nurhayati, S. Ihromi, and D. A. Sari, “Pelatihan Pengolahan Sirup, Selai dan Abon Berbasis Nanas,” Agro Dedikasi Masyarakat (JDAM), vol. 2, no. 1, pp. 1–7, 2021.
K. RI, Tabel Komposisi Pangan Indonesia Tahun 2017. Jakarta: Kementerian Kesehatan RI, 2018.
C. K. O. Dzuvor, S. Pan, C. Amanze, P. Amuzu, C. Asakiya, and F. Kubi, “Bioactive components from Moringa oleifera seeds: production, functionalities and applications–a critical review,” Critical Reviews in Biotechnology, vol. 42, no. 2, pp. 271–293, 2022, doi: 10.1080/07388551.2021.1931804.
W. Isnan and N. M, “Ragam Manfaat Tanaman Kelor ( Moringa oleifera Lamk) Bagi Masyarakat,” Info Teknis EBONI, vol. 14, no. 1, pp. 63–75, 2017.
H. M. Mehwish et al., “Moringa oleifera–A Functional Food and Its Potential Immunomodulatory Effects,” Food Reviews International, vol. 38, no. 7, pp. 1533–1552, 2022, doi: 10.1080/87559129.2020.1825479.
James N. BeMiller, Carbohydrate chemistry for food scientists, 3rd ed. United States: Elshevier, 2019.
M. I. Capitani, V. Spotorno, S. M. Nolasco, and M. C. Tomás, “Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina,” LWT - Food Science and Technology, vol. 45, no. 1, pp. 94–102, 2012, doi: 10.1016/j.lwt.2011.07.012.
I. Muñoz-González et al., “Chia (Salvia hispanica l.) a promising alternative for conventional and gelled emulsions: Technological and lipid structural characteristics,” Gels, vol. 5, no. 2, 2019, doi: 10.3390/gels5020019.
N. R. Attalla and E. A. El-Hussieny, “Characteristics of Nutraceutical Yoghurt Mousse Fortified with Chia Seeds,” International Journal of Environment, Agriculture and Biotechnology, vol. 2, no. 4, pp. 2033–2046, 2017, doi: 10.22161/ijeab/2.4.61.
S. Suri, S. Jain Passi, and J. Goyat, “Chia Seed (Salvia Hispanica L.)-a New Age Functional Food,” International Journal of Advanced Technology in Engineering and Science, vol. 4, no. 3, 2019.
M. Silveira Coelho and M. de las Mercedes Salas-Mellado, “Chemical Characterization of CHIA (Salvia hispanica L.) for Use in Food Products,” Journal of Food and Nutrition Research, vol. 2, no. 5, pp. 263–269, 2014, doi: 10.12691/jfnr-2-5-9.
E. Steffolani, E. de la Hera, G. Pérez, and M. Gómez, “Effect of Chia (Salvia hispanicaL) Addition on the Quality of Gluten-Free Bread,” Journal of Food Quality, vol. 37, no. 5, pp. 309–317, 2014, doi: 10.1111/jfq.12098.
M. Abdullah and B. Masood, “Seeds as Potential Nutritional and Functional Ingredients: A Review of their Applications for Various Food Industries,” J Nut Food Sci Tech, vol. 3, no. 1, pp. 1–14, 2022.
A. Rulianto Utomo, T. Dwi Budianta, E. Fionna Evania Harianto, G. Anastasia, G. Christian Widayu, and R. Alexander Wiradinata, “Effect of Kappa-Carrageenan Concentration on Physical Properties of Carrot Pineapple Velva,” E3S Web of Conferences, vol. 344, p. 04006, 2022, doi: 10.1051/e3sconf/202234404006.
I. Katsumi and B. P. Marriott, “Is the Use of Artificial Sweeteners Beneficial for Patients with Diabetes Mellitus ? The Advantages and Disadvantages of,” 2022.
A. Dravnieks, T. Masurat, and R. A. Lamm, “Hedonics of Odors and Odor Descriptors,” Journal of the Air Pollution Control Association, vol. 34, no. 7, pp. 752–755, 1984, doi: 10.1080/00022470.1984.10465810.
G. A. Burlingame, R. L. Doty, and A. M. Dietrich, “Humans as Sensors to Evaluate Drinking Water Taste and Odor: A Review,” Journal - American Water Works Association, vol. 109, no. 11, pp. 13–24, 2017, doi: 10.5942/jawwa.2017.109.0118.
A. B. Iskandar, F. wahyuyu Ningtyias, and N. Rohmawati, “Analisis Kadar Protein, Kalsium Dan Daya Terima Es Krim Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera),” Nutrition and Food Research, vol. 42, no. 2, pp. 65–72, 2019.
J. K. Negara et al., “Aspek mikrobiologis, serta Sensori (Rasa, Warna,Tekstur, Aroma) Pada Dua Bentuk Penyajian Keju yang Berbeda,” Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, vol. 4, no. 2, pp. 286–290, 2016, doi: 10.29244/jipthp.4.2.286-290.
R. Sholihah, Yusmarini, and V. S. Johan, “Velva ubi jalar ungu utilization pinapple puree in velva production purple sweet potato,” Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, vol. 4, no. 2, pp. 1–12, 2017.
A. M Suprayatmi ; N Novidahlia ; Ainii, “MATERI DAN METODE Bahan dan Alat Tempat dan Waktu Penelitian Formulasi Ekstrak Rosella dan Kulit Manggis Analisis Produk,” vol. 8, no. 2, pp. 98–105, 2017.
H. Mas’ud and A. R. Fitri, “Daya Terima dan Kadar Serat Pada Brownies dengan Penambahan Tepung Oatmeal (Avena Sativa),” Media Gizi Pangan, vol. 28, no. 1, pp. 78–83, 2021.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Juliana Christyaningsih, Melina Sari, Rihlah Sa'idah, Patcharanee Pavadhgul
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlikel 4.0 International (CC BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).