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All Journal PHARMACON BAHASA DAN SASTRA Jurnal Farmasi Klinik Indonesia Silampari Bisa: Jurnal Penelitian Pendidikan Bahasa Indonesia, Daerah, dan Asing Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Jurnal Teknik JURNAL FARMASI GALENIKA Jurnal Riset Kesehatan Poltekkes Depkes Bandung The Indonesian Journal of Gastroenterology, Hepatology and Digestive Endoscopy Jurnal Gizi dan Dietetik
Agus Sulaeman
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Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Dentistry Education Electrical & Electronics Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Gizi dan Dietetik

 1 
SNACK BAR SORGUM DAN KACANG MERAH RENDAH INDEKS GLIKEMIK SEBAGAI MAKANAN SELINGAN TINGGI SERAT PENDERITA DIABETES MELITUS Rossa Rosefa Simanjuntak; Agus Sulaeman; Yenny Moviana; Judiono Judiono
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1246

Abstract

The management of diet in diabetes is not only limited to restriction of calories and carbohydrate intake, but also must pay attention to other qualitative nutritional aspects such as glycemic index (IG) and fiber consumption. Adequate fiber consumption can help control blood glucose levels. Sorghum flour and red beans have a low glycemic index and high fiber content. The purpose of this study was to determine the effect of snack bars of sorghum flour and red beans on organoleptic properties and dietary fiber levels. This study used an experimental study design with the formulation of sorghum flour and red beans were 65%:35% (Formula1),  70%:30% (Formula 2), and  80%:20% (Formula 3), respectively. Quality testing was done by hedonic test and gravimetric enzymatic test for dietary fiber content testing in the most preferred formula. Results show there is a significantly difference in the aspect of taste, while in the aspect of color, aroma and texture there is no significantly difference. The fiber content of snack bar sorghum flour and red beans from formula 2 is 6.08 grams/100 grams.
Co-Authors Ahmad Suherman Ali Sulaiman Ali Sulaiman Arief, Mansur Ariyana Ariyana Aulia Nurfazri Istiqomah Bayinah, Ai Nur Dewi, Nova Freena Djoko Widodo Eka Wardatul Jannah Gatot Susilo Lawrence Goziyah Goziyah Hanna Sundari Hasimun, Patonah Ira Miranti, Ira Judiono Judiono Marita Kaniawati Marliani, Lia Mia N. A. Fatin Mona Fitria Muhamad Agung mulus gumilar Mutoharoh Mutoharoh Regi Fasya Septrian Roni Hidayat Rossa Rosefa Simanjuntak Salma Tia Salsabila Syaharuddin Kasim Syarifuddin Wahid Syarifuddin Wahid Winda Dwihudhana Yenny Moviana, Yenny Yermia Ademi Dedeo