Glycemic index of growol cookies: snack development study for people with diabetes mellitusBackground: Low-glycemic foods with high fiber content have been shown to control blood glucose in diabetics. Growol, cassava fermented food, can be potentially developed as a functional food for diabetics. Growol has higher dietary fiber and lower total sugar, reducing sugar, and sucrose compared to cassava. Carbohydrates in growol combined with roasting processing techniques into cookies products may potentially change the glycemic index of the product.Objective: To examine the potency of growol cookies as a snack for diabetics in terms of the glycemic index of cookies.Methods: This observational laboratory study analyzed the glycemic index of growol cookies compared to glucose and control cookies. The study was conducted from April to October 2019. Ten subjects were involved in the glycemic index measurement. The glycemic index was analyzed through the area under the curve (AUC) ratio of glucose response of food by measuring blood glucose levels during fasting; 30; 60; 90; and 120 minutes after consuming test foods (growol cookies and control cookies).Results: AUC for glucose, control cookies, and growol cookies were 13,669.5; 11,886; and 11,941.5. The glucose glycemic index was 100, while the glycemic index of control cookies and growol cookies was 87. Both control cookies and growol cookies are high glycemic index food. There was an AUC difference between glucose and control cookies (p=0.001) and between glucose and growol cookies (p=0.001). The difference in AUC between control cookies and growol cookies (p=0.991) was not seen.Conclusions: Growol cookies have a lower glycemic index than glucose, but it still cannot be consumed as an alternative snack for diabetics.

Balanced diet is an eating patternthat focuses on the type of food eatenby person, including staple foods, animal protein and vegetable protein, vegetables and fruits. Application of balanced diet accompanied by the fulfillment of fluid needs in athletes has a role supporting the athletes’ performance. However, many athletes have not understood the urgency of balanced diet and the fulfillment of fluid requirements in improving athlete's performance yet. Nutrition education is a solution that can be used to improve the athlete's knowledge about the urgency of balanced diet and fluid requirements fulfillment. Community devotion done to increase athletes’ knowledgewas nutrition education about balanced diet and fluid requirements. Nutrition education performed to 21 soccer athletes at Sekolah Sepak Bola (SSB) Real Madrid on May 08, 2018 at the Stadium of Universitas Negeri Yogyakarta. There was an increase of athlete knowledge between preeducation (56,67 ± 18,33) and post-education (75,24 ± 14,70), with p-value <0,001. Nutrition education can increase athletes' knowledge about balanced nutrition and fluid requirements effectively.Keywords: nutrition education, balanced diet, fluid requirement, knowledge, soccer

Disease treatment and prevention can be done by providing appropriate dietary therapy, such as the use of functional food. Growol, cassava fermented food, is potentially developed as functional food. Cassava fermentation process into growol can change growol’s prebiotic potency. Aim of this study was to know growol’s prebiotic potency as a functional food based on carbohydrate changes. This was an observational laboratory study. Samples of this study were cassava and growol. Cassava used in this study was Manihot esculenta Crantz. The prebiotics potency was seen from carbohydrate, reducing sugar, sucrose and dietary fiber content. Carbohydrate was analyzed using carbohydrate by difference, while reducing sugar and sucrose were analyzed using Nelson-Somogyi and enzymatic hydrolysis. Gravimetric AOAC enzymatic was used to measure dietary fiber content. Dependent t-test was used to determine the prebiotic potency differences in growol and cassava. Fermentation of cassava into growol statistically reduced total sugar (p=0.001), reducing sugar (p=0.002), and sucrose (p=0.003). Furthermore, fermentation process of cassava into growol increased carbohydrate (p=0.038); insoluble dietary fiber (p=0.005); soluble dietary fiber (p=0.048); and dietary fiber (p=0.005). In conclusion, growol can be potentially developed as functional food in terms of carbohydrate changes, and it expected to be used in disease treatment and prevention. Further studies can examine changes of other nutritional compounds in growol due to fermentation. Moreover, study about health effects of growol administration is needed to be done.

Latar Belakang: Kebutuhan energi yang berasal dari karbohidrat, protein, dan lemak berperan untuk meningkatkan kesehatan dan stamina dalam permainan sepak bola. Aktivitas latihan pada sepak bola menyebabkan kebutuhan energi atlet mengalami peningkatan. Selain energi, atlet membutuhkan tambahan vitamin dan mineral, baik dari makanan atau dari konsumsi suplemen. Atlet sepak bola profesional memiliki pola latihan yang berbeda dengan atlet sepak bola semi-profesional yang turut berperan dalam perbedaan kebutuhan energi dan konsumsi suplemen.Tujuan: Mengetahui hubungan asupan energi dan konsumsi suplemen dengan tingkat kebugaran atlet sepak bola semi-profesional. Metode: Penelitian ini merupakan penelitian observasional dengan desain cross sectional. Penelitian dilakukan di Klub Guntur FC dan HW UMY pada bulan Maret hingga April 2017. Subjek penelitian ini berjumlah 33 atlet sepak bola. Data asupan energi dan konsumsi suplemen dikumpulkan dengan formulir food recall 24 jam dan kuesioner penggunaan suplemen. Tingkat kebugaran diukur dengan multistage fitness test. Perbedaan proporsi dan rata-rata tingkat kebugaran berdasarkan asupan energi dan konsumsi suplemen dianalisis menggunakan uji Chi-Square dan Independent Sample T-test. Hasil: Lebih dari 50% subjek mengonsumsi suplemen jenis vitamin C, suplemen dalam bentuk cair dengan tingkat konsumsi setiap hari. Tidak terdapat perbedaan proporsi subjek dengan tingkat kebugaran, baik pada kelompok asupan baik dan kurang baik (p=0,331). Terdapat perbedaan proporsi subjek dengan tingkat kebugaran baik pada kelompok frekuensi konsumsi suplemen sering dan selalu (p=0,013). Terdapat perbedaan rata-rata tingkat kebugaran antara kelompok frekuensi konsumsi suplemen sering dan selalu (p<0,001). Kesimpulan: Tidak ada hubungan asupan energi dengan tingkat kebugaran atlet sepak bola. Ada hubungan frekuensi konsumsi suplemen dengan tingkat kebugaran atlet sepak bola.

Latar Belakang: Growol adalah makanan fermentasi tradisional dari singkong. Proses fermentasi diduga mampu memperbaiki karakteristik fisik tepung, meningkatkan kadar serat pangan dan kadar pati resisten. Namun demikian, potensi prebiotik dari growol terhadap perubahan bakteri saluran cerna secara in vitro belum pernah dipelajari. Tujuan: Penelitian ini bertujuan untuk mengetahui potensi prebiotik growol terhadap bakteri saluran cerna (Lactobacillus sp. dan Escherichia coli). Metode: Bahan yang digunakan adalah tepung growol sebagai produk fermentasi, tepung singkong sebagai kontrol bahan baku, glukosa sebagai kontrol substrat pada medium mikrobiologis, serta FOS dan dekstrin sebagai kontrol positif prebiotik komersial. Growol dibuat melalui fermentasi spontan yang selanjutnya dikeringkan dan digiling hingga berukuran 60 mesh menjadi tepung growol. Pengujian in vitro dilakukan pada Lactobacillus sp. dan Escherichia coli dengan menambahkan 1% (v/v) kultur ke dalam basal MRS dan basal Nutrient Broth. Pertumbuhan bakteri diukur pada jam 0, 24 dan 48 dengan metode plate count. Skor aktivitas prebiotik dihitung berdasarkan persamaan Huebner, selanjutnya data diolah dengan uji Kruskal Wallis. Hasil: Tidak terdapat perbedaan skor aktivitas prebiotik yang signifkan baik pada jam 24 (p=0,193) maupun jam 48 (p=0,244). Namun demikian semua sampel menunjukkan skor aktivitas prebiotik positif dengan nilai skor tertinggi pada jam ke 24 adalah dextrin (0,46) diikuti FOS (0,07), growol (0,04), dan singkong (0,02). Skor tertinggi pada jam ke-48 adalah FOS (8,56) diikuti growol (1,06), dekstrin (0,61), dan singkong (0,70). Kesimpulan: Singkong maupun growol berpotensi untuk dikembangkan sebagai bahan pangan sumber prebiotik. Namun demikian, penelitian lebih lanjut terutama secara in vivo diperlukan untuk mengkaji lebih lanjut mengenai potensi prebiotik growol.