PENGEMBANGAN SOYGURT LABU KUNING SEBAGAI TERAPI KOMPLEMENTER DIABETES MELITUS
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Abstract
Soygurt is lower in fat and has more active compounds than yogurt. Pectin acts as a prebiotic, increasing the number and activity of probiotic bacteria and preventing oxidative stress, one of the triggers for insulin resistance. Substitution of pumpkin in the formulation of soygurt to increase the organoleptic properties and lactic acid bacteria in the product to optimize its benefits as an anti-diabetes mellitus functional food. The research design was an experiment with a completely randomized design with one control formula and three treatment formulas with comparisons of soybeans and pumpkin as follows F0 100:0, F1 80:20, F2 70:30, and F3 60:40. Organolpetic tests with a scale of 1–6 from dislike to like. The best formula was continued for physicochemistry and proximate tests. The results of the organoleptic test showed that the best treatment was a 20 percent substitution of pumpkin (F1) with a preference scale of 4, which means that this formula was sensory acceptable to the panelists. The nutritional quality of F1 was 3.15 percent protein, 1.35 percent fat, 0.26 percent carbohydrates, 1.03 percent fiber, LAB 9.5x107, and pH 4.13. Substitution of pumpkin in yogurt has the potential to control blood glucose levels because it is low in carbohydrates and fat. Further research is needed to analyze the content of anti-nutritional substances such as phytate, tannins, and trypsin inhibitors, which are generally found in soybeans, the raw material for this product.
Keywords: diabetes mellitus, pumpkin, soybean, soygurt
ABSTRAK
Soygurt lebih rendah lemak dan memiliki senyawa aktif daripada yogurt konvensional. Pektin berperan sebagai prebiotik yang dapat meningkatkan jumlah maupun aktivitas dari bakteri probiotik serta mampu mencegah terjadinya stres oksidatif yang merupakan salah satu faktor pencetus resistensi insulin. Subsitusi labu kuning dalam pengembangan soygurt diharapkan mampu meningkatan sifat organoleptik dan jumlah bakteri asam laktat pada produk sehingga dapat mengoptimalkan manfaatnya sebagai pangan fungsional anti diabetes melitus. Desain penelitian adalah eksperimen dengan rancangan acak lengkap dengan satu formula kontrol dan tiga formula perlakuan dengan perbadingan kedelai dan labu kuning sebagai berikut F0 100:0, F1 80:20, F2 70:30 dan F3 60:40. Uji mutu organolpetik dilakukan skala 1–6 dari tidak suka sampai dengan sangat suka. Formula terbaik dilanjutkan untuk uji fisikokimia dan proksimat. Hasil uji organoleptik menunjukkan perlakuan terbaik adalah substitusi labu kuning sebanyak 20 persen (F1) dengan skala kesukaan 4 yang artinya formula ini secara sensori dapat diterima oleh panelis. Mutu gizi dari produk terpilih yaitu protein 3,15 persen, lemak 1,35 persen, karbohidrat 0,26 persen, serat 1,03 persen, kadar BAL 9,5x107 dan pH 4,13. Subtitusi labu kuning pada soygurt berpotensi mengendalikan kadar glukosa darah karena rendah karbohidrat dan lemak serta mengandung BAL. Penelitian lebih lanjut diperlukan untuk menganalisis kandungan zat anti gizi seperti fitat, tanin dan tripsin inhibitor yang umumnya terdapat pada kedelai yang menjadi bahan baku dari produk ini.
Kata kunci: diabetes melitus, kedelai, labu kuning, soygurt
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