INOVASI MUFFIN RENDAH INDEKS GLIKEMIK (DIABEFFIN) BERBASIS TEPUNG PISANG KEPOK SEBAGAI SNACK FUNGSIONAL UNTUK PASIEN DIABETES MELLITUS
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Abstract
Individuals with type 2 diabetes mellitus (T2DM) are advised to consume low-glycemic index (GI) foods, which are typically rich in fiber and complex carbohydrates such as resistant starch. These foods slow glucose absorption, enhance insulin sensitivity, and promote weight loss. This study aimed to develop muffins using kepok banana flour as a substitute for wheat flour to create a healthier snack option for individuals with T2DM. A completely randomized design was employed with three formulations: 80:20, 60:40, and 40:60 ratios of kepok banana flour to wheat flour. The sensory evaluation identified the most preferred formula, which was subsequently analyzed for its glycemic index, antioxidant activity (IC50), and estimated nutritional content. The results showed that formulated muffins with 80:20 were the most preferred, with high sensory scores for color (5.5), aroma (6), taste (5), texture (5), and overall acceptance (5). This formulation had a glycemic index of 44.9 and antioxidant activity of 1777.27 µg/mL. The estimated nutritional content per serving included 292.44 kcal, 29.27g carbohydrates, 16.85g fat, 5.28g protein, and 1.6g fiber. This study concluded that the muffin formulated with 80 percent kepok banana flour and 20 percent wheat flour "Diabeffin" provides a low-GI snack alternative for T2DM patients, combining health benefits with sensory appeal.
Keywords: kepok banana flour, glikemic index, antioxidant activity
ABSTRAK
Pasien Diabetes Mellitus (DM) disarankan mengonsumsi makanan dengan indeks glikemik rendah yang kaya serat dan karbohidrat kompleks salah satunya pati resisten. Konsumsi makanan tinggi pati resisten, dan dengan indeks glikemik (IG) rendah dapat menurunkan laju absorpsi glukosa, meningkatkan sensitivitas insulin, dan menurunkan berat badan yang disertai diet rendah lemak. Penelitian bertujuan mengembangkan produk muffin berbasis tepung pisang kepok substitusi tepung terigu untuk dianalisis indeks glikemik dan aktivitasantioksidan sehingga menjadi alternatif makanan selingan bagi pasien DM. Penelitian ini menggunakan design acak lengkap. Perbandingan variasi tepung pisang kepok: terigu masing-masing dengan presentase 80:20; 60:40; 40:60. Evaluasi sensori dilakukan untuk menentukan formula muffin terbaik dan dilanjutkan dianalisis indeks glikemik, aktivitasantioksidan dengan IC50 dan perkiraan kandungan gizi. Hasil penelitian menunjukkan formula terbaik adalah muffin dengan formulasi 80 persen tepung pisang kepok dan 20 persen tepung terigu dengan skor penerimaan tertinggi terhadap warna 5.5, aroma 6, rasa 5, tekstur 5 dan keseluruhan 5. Indeks glikemik didapatkan 44,9 dan aktivitasantioksidan 1777,27 mikrogram/mL. Kesimpulan dari studi ini adalah formula terbaik muffin (diabeffin) dapat menjadi alternatif makanan ringan rendah IG bagi pasien DM.
Kata kunci: antioksidan, indeks glikemik, tepung pisang kepok
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