Pengaruh konsumsi cookies garut (Marantha arundinacea) yang mengandung glukomanan porang sebagai makanan selingan terhadap kadar kolesterol total penyandang diabetes mellitus tipe 2

https://doi.org/10.22146/ijcn.67965

Frida Rahmawati(1), Eni Harmayani(2), Vita Yanti Anggraeni(3), Lily Arsanti Lestari(4*)

(1) Departemen Biostatistik, Epidemiologi, dan Kesehatan Populasi, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta, Indonesia
(3) Departemen Kardiologi dan Kedokteran Vaskular, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
(4) Departemen Gizi Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia / Institute for Halal Industry & System, Universitas Gadjah Mada, Yogyakarta, Indonesia
(*) Corresponding Author

Abstract


Effect of consuming arrowroot cookies containing glucomannan porang as a snack on total cholesterol levels of people with type 2 diabetes

Background: People with type 2 diabetes (T2D) have a risk of dyslipidemia, which is an increase in total cholesterol levels. Dietary fiber is known to have health benefits for improving lipid profiles. Arrowroot cookies containing glucomannan porang is a snack with high dietary fiber content.

Objective: This study aims to determine the effect of consuming arrowroot cookies as a snack for 8 weeks on the total cholesterol levels of people with type 2 diabetes.

Methods: This study is a quasi-experimental study with a pre-test post-test design with control group. Subjects are type 2 diabetes patients who are registered in four Yogyakarta City Health Centers. The intervention group was given five arrowroot cookies (65 grams) as a substitute snack for 8 weeks. Arrowroot cookies contain 0.57% soluble fiber and 15.80% insoluble fiber. Fasting total cholesterol levels, nutrient intake, anthropometry, and physical activity were measured twice, at pre- (week 0) and post-intervention (8th week).

Results: The average total cholesterol levels of the control group and intervention group changed with no significant difference between the two study groups. The intervention group experienced a significant increase in total cholesterol levels (p<0.05) from 182.36 mg/dL to 202.55 mg/dL. There were no significant changes in anthropometric and physical activity. There was an increase in fiber intake in both groups but it was not significant for the intervention group (p=0.051).

Conclusion: There was a significant change in the total cholesterol level of people with type 2 diabetes after consuming arrowroot cookies containing glucomannan porang as a snack for 8 weeks.


Keywords


arrowroot cookies; dietary fiber; total cholesterol; type 2 diabetes

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DOI: https://doi.org/10.22146/ijcn.67965

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