Alternative Snack for Diabetic Patients from Sago (Metroxylon sp.) Starch and Tempe

Abstract

This study aimed to develop food products made from sago starch (Metroxylon sp.) and tempeh as alternative snacks for diabetics. This study used a completely randomized design (CRD) with two treatment ratios of sago starch to tempeh, F1 (2:1) and F2 (1:1), and two replications for three products, namely puddings, muffins, and cookies. The organoleptic attributes of the products were evaluated by fourty semi-trained panelists. The results of the hedonic test showed that F2 was the formula selected for the puddings and muffins and that F1 was the formula selected for the cookies. The puddings had hardness of 83.47 gf, 92.28% water, 0.28% ash, 1.04% protein, 0.64% fat, 5.76% carbohydrate, 3.95% dietary fiber, and 0.81% resistant starch. The muffins had hardness of 3,861,87 gf, 56.18% water, 0.79% ash, 6.49% protein, 10.26% fat, 26.28% carbohydrate, 7.13% dietary fiber, and 3.59% resistant starch. The cookies had hardness of 1,655,02 gf, 5.05% water, 0.90% ash, 4.90% protein, 19.66% fat, 69.49% carbohydrate, 9.57% dietary fiber, and 6.00% resistant starch. These products contained different levels of dietary fiber and resistant starch. Puddings are categorized as a high-fiber food with a negligible level of resistant starch, the muffin as a high-fiber food with an intermediate level of resistant starch, and the cookie as a high-fiber food with a high level of resistant starch. In conclusion, these products had relatively high fiber content and need a further study to confirm the health benefits for glucose control in diabetics.

Predicted Glycaemic Index Values of Rice Prepared with Different Cooking Methods

“…Above that, rice that has been refrigerated and rice with additional coconut oil have fewer calories because the DS is being converted into RS during starch retrogradation (Wang et al 2015). RS contains fewer calories (2 kcal/g) than DS (4 kcal) (Maya et al 2020). This can lower the calories consumed with the same food volume in each food intake.…”

Soy Flour-Based Snack Bar as Potential Snack Alternative for Diabetes Mellitus

“…Indonesian people usually consume soy in the form of tempeh, tofu, soy sauce, and soy milk which were usually included as side dishes in a meal. A current study conducted in Indonesia found that products made from tempeh are proven to improve blood glucose (Maya et al 2020). Other product such as soy flour based snack bar could be a potential alternative product for healthy or diabetic people.…”

Ethnobotanical knowledge of Marind-Anim Tribe in utilizing sago (Metroxylon sagu) in Merauke, Papua, Indonesia

“…Sago can also be used as a raw material for other foodstuff such as "bagea", pearl sago, pastries, noodles, biscuits, crackers and laksa (Karim et al 2008;Adrian 2018;Konuma 2018). Sago has a high carbohydrate content, high calories, superior in dietary fiber content (3.69 to 5.96%), and a low glycemic index (GI) value (28), so it is included in the category of functional food (Kusuma et al 2013;Maya et al 2020). Sago also has the potential as a source of nutrition for diabetic patients (Kusuma et al 2013), and is used as other traditional medicine.…”