This study aims to determine the consumption effect of Coleus tuberosus flour and crackers rich in resistant starch type 3 to glucose and lipids profiles in diabetic mice. The study was conducted with four treatments (normal mice with AIN 93 diet, diabetic mice with AIN 93 diet, diabetic mice with Coleus tuberosus flour diet, diabetic mice with coleus tuberosus crackers rich in resistant starch type 3). The analysis of blood glucose levels and lipids profile were determined using an enzymatic colorimetric method with a commercial kit. The results showed that the consumption of Coleus tuberosus flour and crackers rich in resistant starch type 3 can improve glucose and lipids profile (total cholesterol, triglycerides, low-density lipoprotein, high-density lipoprotein) in alloxan-induced diabetic mice. The atherogenic index was smaller on the diet treatment of Coleus tuberosus flour rich in resistant starch type 3 and Coleus tuberosus crackers rich in resistant starch type 3 compared to the AIN 93 feed.This study shows that the raw material (Coleus tuberosus flour rich in resistant starch type 3) and Coleus tuberosus crackers that are rich in resistant starch type 3 can potentially be consumed as a functional food to improve glucose and lipid profiles in diabetes mellitus condition.

Penelitian bertujuan: 1) mengetahui formula tempe bekatul yang tepat sesuai dengan karakteristik bekatul, 2) mengetahui daya terima konsumen terhadap tempe bekatul, dan 3) mengetahui kandungan gizi tempe bekatul berdasarkan analisis proksimat. Jenis penelitian adalah eksperimen di Laboratorium Program Studi Pendidikan Teknik Boga, Universitas Negeri Yogyakarta dan Chemix Pratama. Disain penelitian adalah rancangan blok lengkap 3 kali ulangan percobaan dan 2 kali sampel. Formula tempe bekatul 1 dan 2 menggunakan 7½ % , 10%, dan 12½ %. Hasil penelitian: 1) Formula tempe bekatul yang tepat baik tempe bekatul 1 maupun 2 adalah 10% bekatul, 90%  kedelai dan 8% ragi tempe. 2) Tempe bekatul  yang disukai adalah formula 2 dengan substitusi 10%. 3) Kandungan gizi tempe bekatul 1 dan 2 tidak berbeda jauh dengan tempe kedelai. Kadar air tempe bekatul 60-61%. Kadar abu  tertinggi adalah tempe bekatul 2 sebesar 1,5452%.  Kandungan protein tempe kedelai adalah 17,7712%, tempe bekatul 1 adalah 16,1638%, dan tempe bekatul 2 adalah 17,8622%. Kandungan lemak tertinggi dimiliki tempe bekatul 1 sebesar 10,3032% . Serat kasar tempe bekatul 2 lebih rendah 5,4824% dibandingkan tempe bekatul 1. Kandungan karbohidrat dan energi lebih tinggi pada tempe bekatul 1 sebesar 4,7637%

Penelitian ini bertujuan mengetahui pengaruh konsumsi tepung kentang hitam kaya resistant starch tipe 3 dan crackers kentang hitam pada hewan coba terhadap profil lipida pada hewan coba yang menderita hiperkolesterolemia. Metode penelitian dilakukan dengan analisis profile lipida pada hewan coba yang menderita  hiperkolesterolemia. Hasil penelitian menunjukkan bahwa konsumsi crackers kentang hitam dan tepung kentang hitam kaya resistant starch sebagai bahan baku pembuatan crackers dapat menurunkan profil lipida (total kolesterol, trigliserida, LDL) dan meningkatkan kadar HDL pada hewan coba hiperkolesterolemia.

The number of people with non-communicable diseases (NCD) and degenerative diseases tends to increase from time to time. The diseases are the results of a bad diet and free radicals. Rice bran is one of the food sources containing high fiber and antioxidants. However, it is rarely used as a food product. Rice bran may become the ingredient of patisserie products for NCD diet. These rice bran-based patisseries are made in the Food Engineering Education study program of the Faculty of Engineering at UNY. Through Project-based Learning (PjBL), the fourth-semester students taking the Bakery Processing course learned how to make rice bran products. There were 30 students participating in this research which was conducted from June to September 2018. Based on the result of this study, it was found that the average of students’ knowledge pre-test score was 20.90, and the posttest average score was 23.10. In terms of students’ attitudes, the average pre-test score was 46.25, and the average post-test score was 49.80. The students’ skills at making rice bran-based patisseries are considered “Good” because the score ranges between 93 and 100. PjBL is considered effective to be implemented in the Food Engineering class because it can improve students’ knowledge, attitude, and skill scores.

Activity program of PPM Reguler about exploiting of rice bran or bekatul as component of food having potency as functional food because content gizi and its the benefit for health in Kelurahan Wedomartani has been compiled dur- ing survey that in location in big supply rice bran. Skilled training processed this rice bran has successfully is executed carefully during 3 times looks in the face in the form of the management of training in a word, that is theory phase, phase practice and motivation phase. Theory matter given is (a) nutrition poten- tial about rice bran for health; (b) knowledge about functional food; (c) prepara- tion and cooking rice bran; (d) sanitary hygiene in processing rice bran; and (e) packaging rice bran product. Theory matter is given [by] during 180 minutes. Practice matter given is processing rice branl to become four barium food products rice bran, that is: rice bran meals, brownies bekatul steam, bekatul ti- wul ayu and bekatul coconut cookies. This matter given during 360 minutes by the way of dividing participant in 4 group. Result from competition in moti- vation phase is obtained [by] 5 food product with addition rice bran is varying either continental food and also traditional food, that is: pudding bekatul young coconut, cake caramel bekatul, good time bekatul cookies, nagasari bekatul and klepon bekatul. This  training  told  is  success  because  has  as  according  to  Indikator success specified, that is training expressed is success if 90% participant follow training till finish and proved from presensi presence, and 80% participant has enough value in information test and skilled so that expressed is creative and can process rice bran to become multifarious of food product at the time of competition. Result of assessment of presence shows result of 99% participant to come to follow training till finish and 96% training participant has know- ledge either. While from position or response to existence of rice bran  86,4% expressed agrees if bekatul is applied as component of nourishment and it is good to is consumed. While evaluating practicing (skilled) has seen more than 60% has owned good ability in preparation, process and presentation, whereas 100% participant has owned creativity.