Research Article
Test Effect of Type of Materials and Cooking Process Ipomoea Batatas Spirulina Mix for Diabetes Mellitus Preventive
@INPROCEEDINGS{10.4108/eai.29-6-2022.2326079, author={Oktia Woro Kasmini Handayani}, title={Test Effect of Type of Materials and Cooking Process Ipomoea Batatas Spirulina Mix for Diabetes Mellitus Preventive}, proceedings={Proceedings of the 6th International Seminar on Public Health and Education, ISPHE 2022, 29 June 2022, Semarang, Central Java, Indonesia}, publisher={EAI}, proceedings_a={ISPHE}, year={2023}, month={1}, keywords={diabetes mellitus glycemic index red sweet potato spirulina type of material effect cooking process effect}, doi={10.4108/eai.29-6-2022.2326079} }- Oktia Woro Kasmini Handayani
Year: 2023
Test Effect of Type of Materials and Cooking Process Ipomoea Batatas Spirulina Mix for Diabetes Mellitus Preventive
ISPHE
EAI
DOI: 10.4108/eai.29-6-2022.2326079
Abstract
Management of Diabetes Mellitus is the focus of attention worldwide. Indonesia ranks 7th in the world. Complications can attack all organs of the body and will worsen the patient's quality of life. The objectives of the research are: 1) Acceptability of products related to organoleptic and hedonic tests, 2) Proximate test results, 3) GI level of the product, and 4) Product formula to be recommended. The main ingredients are red sweet potato in flour or porridge form and spirulina. The additional ingredients are cornstarch, flour, eggs, honey, CMC, and margarine. The product formula consists of three kinds of red sweet potato content (40%, 50%, and 60%). Processing of products by frying, steaming, and roasting. Measurements are 1) organoleptic test, 2) hedonic test. 3) proximate test and 4) glycemic index test. Different tests were carried out with the Anova test and Post Hoc test.The statistical test showed a significant difference of 0.000 (p<0.55) in each product. The content of carbohydrates, protein, water, and ash with frying, roasting, or steaming is higher in those made from red sweet potato porridge. The production process by steaming produces more crude fiber. All Glycemic Indexes tested were in a low category for the steamed (48.56) and the fried (23.90). So it can be recommended for preventive consumption of Diabetes Mellitus.