Optimasi sifat organoleptik, indeks, dan beban glikemik formula enteral berbasis tepung tempe dan tepung bengkuang

https://doi.org/10.22146/ijcn.69187

Ayu Rahadiyanti(1), Choirun Nissa(2*), Wahyu Ilmi Annisa(3), Lilis Wijayanti(4), Fillah Fithra Dieny(5), Deny Yudi Fitranti(6)

(1) Departemen Ilmu Gizi, Fakultas Kedokteran Universitas Diponegoro, Semarang / Center of Nutrition Research (CENURE), Fakultas Kedokteran, Universitas Diponegoro, Semarang, Indonesia
(2) Departemen Ilmu Gizi, Fakultas Kedokteran Universitas Diponegoro, Semarang / Center of Nutrition Research (CENURE), Fakultas Kedokteran, Universitas Diponegoro, Semarang, Indonesia
(3) Inspektorat Jenderal Kementerian Kesehatan, Jakarta, Indonesia
(4) Departemen Ilmu Gizi, Fakultas Kedokteran Universitas Diponegoro, Semarang, Indonesia
(5) Departemen Ilmu Gizi, Fakultas Kedokteran Universitas Diponegoro, Semarang / Center of Nutrition Research (CENURE), Fakultas Kedokteran, Universitas Diponegoro, Semarang, Indonesia
(6) Departemen Ilmu Gizi, Fakultas Kedokteran Universitas Diponegoro, Semarang / Center of Nutrition Research (CENURE), Fakultas Kedokteran, Universitas Diponegoro, Semarang, Indonesia
(*) Corresponding Author

Abstract


Optimization of organoleptic, glycemic index, and a load of enteral formula based on tempe and jicama flour

Background: Tempeh and jicama have the potential effect as hypoglycemic agents. Hyperglycemic patients are recommended to consume formula with a low glycemic index to control blood glucose levels properly. Although balancing and roasting could improve the aromas of tempeh flour, research is lacking on tempeh powder-based enteral formula.

Objective: This study aimed to analyze the organoleptic, glycemic index, and glycemic load of enteral formulas based on tempeh and jicama flour to meet the requirements of enteral formulas for hyperglycemic patients.

Methods: Experimental research with 3 levels of treatment, namely variations in the ratio of tempeh flour and jicama flour with formulas 1 (1:1); 2 (3:2); and 3 (4:7) with two methods, namely steam blanching and roasting before tempeh drying. An organoleptic test using a hedonic test was carried out on 25 semi-trained panelists. One-shot case study glycemic index and glycemic load test on 30 subjects met the inclusion criteria. Data analysis used the Kruskal-Wallis test.

Results: The color, aroma, and taste in formula 3 were acceptable to the panelists, but the texture was less favorable. Formula 3 has a glycemic index of 55.20 and a glycemic load of 14.90. There was no difference in an index and glycemic load in the 3 enteral formulas.

Conclusion: Formula 3, with a ratio of 4:7, a moderate glycemic index, and load, could be acceptable to the panelists.


Keywords


enteral formula; glycemic index; jicama flour; organoleptic; tempeh flour

Full Text:

PDF


References

  1. Kuligowski M, Pawłowska K, Jasińska-Kuligowska I, Nowak J. Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation. CyTA - Journal of Food. 2017;15(1):27-33. doi: 10.1080/19476337.2016.1197316
  2. Ahmad A, Ramasamy K, Majeed AB, Mani V. Enhancement of beta-secretase inhibition and antioxidant activities of tempeh, a fermented soybean cake through enrichment of bioactive aglycones. Pharmaceutical Biology.2015;53:758-66. doi: 10.3109/13880209.2014.942791
  3. de Melo PF, Kalschne DL, da Silva-Buzanello RA, Amaral JS, Torquato AS, Corso MP, et al. Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance. International Journal of Food Science & Technology. 2020;55(1):397-405. doi: 10.1111/ijfs.14384
  4. Kridawati A, Rahradjo TB, Hogervost E. The effect of tempe flour on blood sugar in elderly. Proceeding International Respati Health Conference on Healthy and Active Ageing; 2019 Juli; Yogyakarta.
  5. Santoso P, Amelia A, Rahayu R. Jicama (Pachyrhizus erosus) fiber prevents excessive blood glucose and body weight increase without affecting food intake in mice fed with high-sugar diet. J Adv Vet Anim Res.2019;6(2):222-30. doi: 10.5455/javar.2019.f336
  6. Park CJ, Lee HA, Han JS. Jicama (Pachyrhizus erosus) extract increases insulin sensitivity and regulates hepatic glucose in C57BL/Ksj db/db mice. J Clin Biochem Nutr. 2016;58(1):56-63. doi: 10.3164/jcbn.15-59
  7. Park CJ, Han JS. Hypoglycemic effect of Jicama (Pachyrhizus erosus) extract on Streptozotocin-induced diabetic mice. Prev Nutr Food Sci. 2015;20(2):88-93. doi: 10.3746/pnf.2015.20.2.88
  8. Sutikno V, Rahadiyanti A, Fitranti DY, Dieny FF, Afifah DN, Nissa C. GLITEROS enteral formula based on tempeh flour and jicama flour for patients with hyperglycemia. Food Research. 2020;4(3):38-45. doi: 10.26656/fr.2017.4(S3).S17
  9. Wijayanti L, Nuryanto, Rahadiyanti A, Fitranti DY, Dieny FF, Anjani G, et al. Analysis of glycemic index, glycemic load and acceptability of enteral formulas based on tempeh flour and jicama flour as innovations for hyperglycemic patients. Food Research.2020;4(3):46-53. doi: 10.26656/fr.2017.4(S3).S19
  10. Davidson P, Kwiatkowski CA, Wien M. Management of hyperglycemia and enteral nutrition in the hospitalized patient. Nutr Clin Pract. 2015;30(5):652-9. doi: 10.1177/0884533615591057
  11. Drincic AT, Knezevich JT, Akkireddy P. Nutrition and hyperglycemia management in the inpatient setting (meals on demand, parenteral, or enteral nutrition). Curr Diab Rep. 2017;17(8):59. doi: 10.1007/s11892-017-0882-3
  12. Pichardo-Lowden AR. Management of hyperglycemia in hospitalized patients: noncritical care setting. Front Diabetes. 2015;24:31-46. doi: 10.1159/000363468
  13. Barazzoni R, Deutz NEP, Biolo G, Bischoff S, Boirie Y, Cederholm T, et al. Carbohydrates and insulin resistance in clinical nutrition: recommendations from the ESPEN expert group. Clin Nutr. 2017;36(2):355-63. doi: 10.1016/j.clnu.2016.09.010
  14. Eleazu CO. The concept of low glycemic index and glycemic load foods as panacea for type 2 diabetes mellitus; prospects, challenges and solutions. Afr Health Sci. 2016;16(2):468-79. doi: 10.4314/ahs.v16i2.15
  15. Evans CE, Greenwood DC, Threapleton DE, Gale CP, Cleghorn CL, Burley VJ. Glycemic index, glycemic load, and blood pressure: a systematic review and meta-analysis of randomized controlled trials. Am J Clin Nutr. 2017;105(5):1176-90. doi: 10.3945/ajcn.116.143685
  16. Singh M, Manickavasagan A, Shobana S, Mohan, V. Glycemic index of pulses and pulse-based products: a review. Crit Rev Food Sci Nutr. 2020;61(9):1567-88. doi: 10.1080/10408398.2020.1762162
  17. Affandi DR, Ishartani D, Wijaya K. Physical, chemical and sensory characteristics of jack bean (Canavalia ensiformis) tempeh flour at various drying temperature. AIP Conference Proceedings. 2020;2219(1). doi: 10.1063/5.0004674
  18. Kurniawati K, Ayustaningwarno F. Pengaruh substitusi tepung terigu dengan tepung tempe dan tepung ubi jalar kuning terhadap kadar protein, kadar b-karoten, dan mutu organoleptik roti manis. Journal of Nutrition College. 2012;1(1):344-51. doi: 10.14710/jnc.v1i1.511
  19. Bintanah S, Handarsari E. Komposisi kimia dan organoleptik formula nugget berbasis tepung tempe dan tepung ricebran. Indonesian Journal of Human Nutrition. 2014;1(1):57-70.
  20. Xiao, HW, Pan Z, Deng LZ, El-Mashad HM, Yang XH, Mujumdar AS, et al. Recent developments and trends in thermal blanching – a comprehensive review. Information Processing in Agriculture. 2017;4(2): 101-27. doi: 10.1016/j.inpa.2017.02.001
  21. Indrastuti E, Harijono, Susilo B. Karakteristik tepung uwi ungu (Dioscorea alata L.) yang direndam dan dikeringkan sebagai bahan edible paper. Jurnal Teknologi Pertanian. 2012;13(13):169-76.
  22. Darmon P, Karsegard VL, Nardo P, Dupertuis YM, Pichard C. Oral nutritional supplements and taste preferences: 545 days of clinical testing in malnourished in-patients. Clin Nutr. 2008;27(4):660-5. doi: 10.1016/j.clnu.2008.05.009
  23. Paris AS, Hernandez JA, Pomar MDB, Romero FB, Sanz ML, Palmero AM, et al. Evidence-based recommendations and expert consensus on enteral nutrition in the adult patient with diabetes mellitus or hyperglycemia. Nutrition. 2017;41:58-67. doi: 10.1016/j.nut.2017.02.014
  24. Rahmawati H, Rustanti N. Pengaruh substitusi tepung tempe dan ikan teri nasi (Stolephorus sp.) terhadap kadungan protein, kalsium, dan organoleptik cookies. Journal of Nutrition College. 2013;2(3):382-90. doi: 10.14710/jnc.v2i3.3440
  25. Rinda R, Ansharullah A, Asyik N. Pengaruh komposisi snack bar berbasis tepung tempe dan biji lamtoro (Leucaena leucocephala (Lam.) de Wit) terhadap penilaian organoleptic, proksimat dan kontribusi angka kecukupan gizi. Jurnal Sains dan Teknologi Pangan. 2018;3(3):1328-40.
  26. Siagian RA. Indeks glikemik pangan. Jakarta: Penebar Swadaya; 2004.
  27. Scazzina F, Dall’Asta M, Casiraghi MC, Sieri S, Rio DD, Pellegrini N, et al. Glycemic index and glycemic load of commercial Italian foods. Nutr Metab Cardiovasc Dis. 2016;26(5):419-29. doi: 10.1016/j.numecd.2016.02.013
  28. Huda N. Formulasi makanan cair alternatif berbasis tepung ikan lele (Clarias gariepinus) sebagai sumber protein [Skripsi]. Bogor: Institut Pertanian Bogor; 2014.
  29. Omage K, Omage SO. Evaluation of the glycemic indices of three commonly eaten mixed meals in Okada, Edo State. Food Sci Nutr. 2017;6(1):220- 8. doi: 10.1002/fsn3.550
  30. Buckman ES, Oduro I, Plahar WA, Tortoe C. Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems. Food Sci Nutr. 2018;6(2):457-63. doi: 10.1002/fsn3.574
  31. Díaz A, Dini C, Viña SZ, García MA. Starch extraction process coupled to protein recovery from leguminous tuberous roots (Pachyrhizus ahipa). Carbohydrate Polymers. 2016;152:231-40. doi: 10.1016/j.carbpol.2016.07.004
  32. Chen X, Lu J, Li X, Wang Y, Miao J, Mao, X, et al. Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components and antioxidant activities of yam flours. LWT-Food Science and Technology. 2017;82:303-10. doi: 10.1016/j.lwt.2017.04.058
  33. Reis FR. Effect of blanching on food physical, chemical, and sensory quality. In: New perspectives on food blanching. Springer Cham; 2017. doi: 10.1007/978-3-319-48665-9_2
  34. Vital RJ, Bassinello PZ, Cruz QA, Carvalho RN, De Paiva J, Colombo AO. Production, quality, and acceptance of tempeh and white bean tempeh burgers. Foods. 2018;7(9):136. doi: 10.3390/foods7090136
  35. Fera M, Masrikhiyah R. Retensi kadar inulin dari umbi gembili (discorea esculenta l) pada produk cookies sebagai alternatif produk pangan tinggi serat. Jurnal Teknologi Pangan dan Gizi. 2020;19(2):101-8.
  36. Kustyawati ME, Nawansih O, Nurdjanah S. Profile of aroma compounds and acceptability of modified tempeh. International Food Research Journal.2017;24(2):734-40.
  37. Bastian FE. Ishak AB, Tawali M. Daya terima dan kandungan zat gizi formula tepung tempe dengan penambahan semi refined carragenan (SCR) dan bubuk kakao. Jurnal Aplikasi Teknologi Pangan. 2013;2(1):5-8.
  38. Efendi Z, Surawan FED, Winarto W. Effect of blanching and drying methods on physicochemical properties of orange sweet potato flour (Ipomoea batatas L.). Jurnal Agroindustri. 2015;5(2):109-17.
  39. Vega-López S, Venn BJ, Slavin JL. Relevance of the glycemic index and glycemic load for body weight, diabetes, and cardiovascular disease. Nutrients. 2018;10(10):1361. doi: 10.3390/nu10101361
  40. Morris C, Grada CO, Ryan M, Roche HM, Gibney MJ, Gibney ER, et al. Identification of differential responses to an oral glucose tolerance test in healthy adults. PLoS One. 2013;8(8):e72890. doi: 10.1371/journal.pone.0072890
  41. Arif A Bin, Budiyanto A, Hoerudin. Nilai indeks glikemik produk pangan dan faktor-faktor yang mempengaruhinya. J Litbang Pert. 2013;32(2):91–9.
  42. Yuniritha E, Avelia A. Effectiveness of jicama probiotic yoghurt (Pachyrhizus erosus) on blood glucose in diabetic mice. KnE Life Sciences. 2019;250-61. doi: 10.18502/kls.v4i15.5768



DOI: https://doi.org/10.22146/ijcn.69187

Article Metrics

Abstract views : 3863 | views : 4359

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2022 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