Formulasi biskuit tepung tempe biji kedawung (Parkia roxburghii G. Don) untuk pasien diabetes melitus

https://doi.org/10.22146/ijcn.67253

Bagaskara Putra Triyanto(1), Teddy Wahyu Nugroho(2), Nurmasari Widyastuti(3), Zulfatul Masruroh(4), Gemala Anjani(5*)

(1) Departemen Ilmu Gizi, Fakultas Kedokteran Universitas Diponegoro, Semarang, Jawa Tengah
(2) Departemen Kedokteran, Fakultas Kedokteran Universitas Diponegoro, Semarang, Jawa Tengah
(3) Departemen Ilmu Gizi, Fakultas Kedokteran Universitas Diponegoro, Semarang, Jawa Tengah
(4) Departemen Ilmu Gizi, Fakultas Kedokteran Universitas Diponegoro, Semarang, Jawa Tengah
(5) Departemen Ilmu Gizi, Fakultas Kedokteran Universitas Diponegoro, Semarang, Jawa Tengah
(*) Corresponding Author

Abstract


Formulations of biscuits from kedawung seed tempeh flour (Parkia roxburghii G. Don) for diabetes mellitus patients

Background: Diabetes mellitus (DM) is a metabolic disease characterized by hyperglycemia. Blood glucose can be controlled with food consumption with low glycaemic index (GI) and glycaemic load (GL) values. Kedawung seeds contain high protein and fiber and can be an alternative to low GI and GL food sources for DM patients. 

Objectives: This research analyzed total protein, crude fiber, glycaemic index, and glycaemic load levels from biscuits by substituting kedawung seed tempeh flour.

Methods: The study was an experimental study with four treatments. The substitution of kedawung seed tempeh flour in biscuits was 0%, 10%, 30%, and 50%. Protein content was analyzed using the Kjeldahl method, and crude fiber was analyzed using the gravimetric method. Statistical analysis was done using the One Way ANOVA and Tukey posthoc test. A hedonic test on 25 semi-trained panelists was conducted to determine the best formulation, and the results were analyzed using the Kruskal Walls and Friedman post-hoc test. IAUC analyzed the glycaemic index from 10 respondents. 

Results: Biscuits substituting kedawung seed tempe flour affected protein content (p=0.00) and crude fiber (p=0.00). The best acceptance was biscuits with a 10% substitution of kedawung seed tempeh flour, which has a 32.28% glycemic index value and a 9.98% glycemic load. 

Conclusions: The biscuits substituting kedawung seed tempeh flour significantly increased protein and crude fiber content. Biscuit formulation with 10% kedawung seed tempeh flour had a low glycemic index and glycemic load.


Keywords


biscuit; glycaemic index; kedawung seed; tempeh

Full Text:

PDF


References

  1. American Diabetes Association. Diagnosis and classification of diabetes mellitus. Diabetes Care. 2014;37(Supp 1):S81–90. doi: 10.2337/dc14-s081
  2. International Diabetes Federation. IDF diabetes atlas 9th edition. Brussel, Belgia: International Diabetes Federation; 2019.
  3. Marín-peñalver JJ, Martín-timón I, Sevillano-collantes C, Cañizo-gómez FJ, Marín-peñalver JJ, Martín-timón I, et al. Update on the treatment of type 2 diabetes mellitus. World J Diabetes. 2016;7(17):354–95. doi: 10.4239/wjd.v7.i17.354
  4. Jenkins DJ, Wolever TM, Taylor RH, Barker H, Fielden H, Goff DV, et al. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr. 1981;34(3):362–6. doi: 10.1093/ajcn/34.3.362
  5. Darren CGP, Diane ET, Charlotte ELE, Cleghorn CL, Nykjaer C, Burley VJ, et al. Glycemic index, glycemic load, carbohydrates, and type 2 diabetes: systematic review and dose-response meta-analysis of prospective studies. Diabetes Care. 2013;36(12):4166–71. doi: 10.2337/dc13-0325
  6. Augustin LSA, Kendall CWC, Jenkins DJA, Willett WC, Astrup A, et al. Glycemic index, glycemic load and glycemic response : An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). Nutr Metab Cardiovasc Dis. 2015;25(9):795–815. doi: 10.1016/j.numecd.2015.05.005
  7. Siagian RA. Indeks glikemik pangan: cara mudah memilih pangan yang menyehatkan. Jakarta: Penebar Swadaya; 2004.
  8. Marsono Y, Wiyono P, Noor Z. Indeks glikemik kacang-kacangan. Jurnal Teknologi dan Industri Pangan. 2002;13(3):211-6.
  9. Istiqomah A, Rustanti N. Indeks glikemik, beban glikemik, kadar protein, serat dan tingkat kesukaan kue kering tepung garut dengan substitusi tepung kacang merah. Journal of Nutrition College. 2015;4(2):620–7. doi: 10.14710/jnc.v4i4.10171
  10. Guevarra MT, Panlasigui LN. Blood glucose responses of diabetes mellitus type II patients to some local fruits. Asia Pac J Clin Nutr. 2000;9(4):303–8. doi: 10.1046/j.1440-6047.2000.00159.x
  11. Longvah T, Deosthale YG. Nutrient composition and food potential of Parkia roxburghii, a less known tree legume from northeast India. Food Chemistry. 1998;62(4):447-81. doi: 10.1016/s0308-8146(97)00179-9
  12. Gopalan C, Ramasastri B V, Balasubramanian SC. Nutritive value of Indian foods. Rao BSN, Deosthale YG, Pant KC, editors. Hyderabad, India: National Institute of Nutrition, ICMR; 1989.
  13. Sheikha Y, Maibama BC, Talukdara NC, Chandra Deka D, Borah JC. In vitro and in vivo anti-diabetic and hepatoprotective effects of edible pods of Parkia roxburghii and quantification of the active constituent by HPLC-PDA. J Ethnopharmacol. 2016;191:21-28. doi: 10.1016/j.jep.201606.015
  14. Sathya A, Siddhuraju P. Effect of processing methods on compositional evaluation of underutilized legume, Parkia roxburghii G. Don (yongchak) seeds. J Food Sci Technol. 2015;52(10):6157–69. doi: 1007/s13197-015-1732-4
  15. Handoyo T, Morita N. Structural and functional properties of fermented soybean (Tempeh) by using Rhizopus oligosporus. Int J Food Prop. 2006;9(2):347–55. doi: 10.1080/10942910500224746
  16. Astawan M. Sehat dengan tempe, panduan lengkap menjaga kesehatan dengan tempe. Jakarta: Dian Rakyat; 2008.
  17. Bastian F, Ishak E, Tawali AB, Bilang M. Daya terima dan kandungan zat gizi formula tepung tempe dengan penambahan semi refined carrageenan (SRC) dan bubuk kakao. Jurnal Aplikasi dan Teknologi Pangan. 2013;2(1):5–8.
  18. Watts BM, Ylimaki GL, Jeffery LE, Elias LG. Basic sensory methods for food evaluation. Ottawa: The International Development Research Centre; 1989.
  19. Marangoni F, Poli A. The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients. Nutr Metab Cardiovasc Dis. 2008;18(9):602–5. doi: 10.1016/j.numecd.2007.11.003
  20. Dogan IS. Effect of oven types on the characteristics of biscuits made from refrigerated and frozen doughs. Food Technol Biotechnol. 2006;44(1):117–22.
  21. Boobier W, Baker J, Davies B. Development of a healthy biscuit : an alternative approach to biscuit manufacture. Nutr J. 2006;7(5):1–7. doi: 10.1186/1475-2891-5-7
  22. Badan Pengawas Obat dan Makanan Republik Indonesia. Pengawasan pangan olahan untuk keperluan gizi khusus. Jakarta: BPOM RI; 2018.
  23. Kustanti IH, Rimbawan, Furqon LA. Formulasi biskuit rendah indeks glikemik (BATIK) dengan subtitusi tepung pisang klutuk (Musa balbisiana Colla) dan tepung tempe. Jurnal Aplikasi Teknologi Pangan. 2017;6(1):12–8. doi: 10.17728/jatp.217
  24. Latifah E, Rahmawaty S, Rauf R. Analisis kandungan energi protein dan daya terima biskuit garut-tempe tinggi energi protein sebagai alternatif snack untuk anak usia sekolah. Darussalam Nutrition Journal. 2019;3(1):19–29. doi: 10.21111/dnj.v3i1.3140
  25. Chandra S, Singh S, Kumari D. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. J Food Sci Technol. 2015;52(6):3681–8. doi: 10.1007/s1397-014-1427-2
  26. Kumar R, Ali S, De U. Physical and chemical response of 145 MeV Ne6 + ion irradiated PMMA. Nuclear Instruments and Methods Physics Research. 2011;269(14):1755–9. doi: 10.1016/j.nimb.2010.12.025
  27. Antai SP. The effect of fermentation on the nutrient status and on some toxic components of Icacinia manni. Plant Foods Hum Nutr. 1992;42(3):219–24. doi: 10.1007/BF02193929
  28. Sathya A, Siddhuraju P. Effect of indigenous processing methods on phenolics and antioxidant potential of underutilized legumes Acacia auriculiformis and Parkia roxburghii. Journal of Food Quality. 2013;36:98–112. doi: 10.1111/jfq.12024
  29. Hartanto ES. Kajian penerapan SNI produk tepung terigu sebagai bahan makanan. Jurnal Standarisasi. 2012;14(2). doi: 10.31153/js.v14i2.97
  30. Gannon MC, Nuttall FQ, Saeed A, Jordan K, Hoover H. An increase in dietary protein improves the blood glucose response in persons with type 2 diabetes. Am J Clin Nutr. 2003;78(4):734–41. doi: 10.1093/ajcn/78.4.734
  31. Leejeerajumnean A, Duckham SC, Owens JD, Ames JM. Volatile compounds in Bacillus -fermented soybeans. J Sci Food Agric. 2001;81(5):525–9. doi: 10.1002/jsfa.843
  32. Hih BEYS, Ientjes CAHCA, Leveland THEC. Effect of soybean lipoxygenase on volatile generation and inhibition of Aspergillus flavus mycelial growth. J Agric Food Chem. 2005;53(12):4778–83. doi: 10.1021/jf058038o
  33. Feiner G. Definitions of terms used in meat science. In: Meat products handbook. Inggris: Woodhead Publishing; 2006.
  34. Boatright WL, Lei Q. Compounds contributing to the “beany” odor of aqueous solutions of soy protein isolates. Journal of Food Science. 1999;64(4):667–70. doi: 10.1111/j.1365-2621.1999.tb15107.x
  35. Jelen H, Majcher M, Ginja A, Kuligowski M. Determination of compounds responsible for tempeh aroma. Food Chem. 2013;141(1):459–65. doi: 10.1016:j.foodchem.2013.03.047
  36. Hoojjat P, Zabik ME. Sugar-snap cookies prepared with wheat navy bean-sesame seed flour blends. Cereal Chem. 1984;61(1):41–4.
  37. Yusufu MI, Obiegbuna JE. Studies on the utilization of green bean as raw material in cookies produced from wheat flour. Agricultural Science Research Journal. 2015;5(6):92–7.
  38. Setyaningsih DN, Fathonah S, R.D.A P, Auda AK, Solekah N. The influence of baking duration on the sensory quality and the nutrient content of mung bean biscuits. Food Research. 2019;3(6):777–82. doi: 10.26656/fr.2017.3(6).089
  39. Foster-Powell K, Holt SH, Brand-Miller JC. International table of glycemic index and glycemic load: 2002. Am J Clin Nutr. 2002;76(1):5–56. doi: 10.1093/ajcn/nqab233
  40. Makris AP, Borradaile KE, Oliver TL, Cassim NG, Rosenbaum DL, Boden GH, et al. The individual and combined effects of glycemic index and protein on glycemic response, hunger, and energy intake. Obesity. 2009;19(12):2365–73. doi: 10.1038/oby.2011.145
  41. Probosari E. Pengaruh protein diet terhadap indeks glikemik. Journal of Nutrition and Health. 2019;7(1):33–9.
  42. Ludwig MD. The glycemic index: physiological and mechanism relating to obesity, diabetes, and cardiovascular disease. JAMA. 2002;287(18):2414–23. doi: 10.1001/jama.287.18.2414
  43. Fernandez-raudales D, Diaz-rios LK, Lotton J, Chapman-novakofski K. Effect of beverages with different protein profiles on postprandial blood glucose response in overweight and obese men. Journal of Diabetes Mellitus. 2012;2(1):40–6. doi: 10.4236/jdm.2012.21007
  44. Oba S, Nanri A, Kurotani K, Goto A, Mizoue T, Tsugane S, et al. Dietary glycemic index, glycemic load and incidence of type 2 diabetes in Japanese men and women: the Japan Public Health Center-based prospective study. Nutr J. 2013;12(1):165. doi: 10.1186/1475-2891-12-165



DOI: https://doi.org/10.22146/ijcn.67253

Article Metrics

Abstract views : 2366 | views : 2895

Refbacks

  • There are currently no refbacks.




Copyright (c) 2023 Jurnal Gizi Klinik Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Jurnal Gizi Klinik Indonesia (JGKI) Indexed by:
 
  

  free
web stats View My Stats