Studi Pembuatan Snack Bar Berbasis Ubi Ungu dan Tempe sebagai Makanan Selingan yang Mengandung Antioksidan bagi Penderita Diabetes Mellitus Tipe II

Margareta, Fitria Devi (2020) Studi Pembuatan Snack Bar Berbasis Ubi Ungu dan Tempe sebagai Makanan Selingan yang Mengandung Antioksidan bagi Penderita Diabetes Mellitus Tipe II. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Type 2 Diabetes Mellitus is a disease that is related to the disruption of insulin performance, causing hyperglycemia which triggers oxidative stress due to exposure to free radicals. So, in this research purple yam and tempeh snack bar was made because of antioxidants contain which are expected to control blood glucose in diabetics. The purpose of this study was to determine the characteristics and nutrition facts, especially antioxidant activity in snack bars. This research design used was Randomized Block Design (RBD) with 1 factor, namely the percentage of purple yam and tempeh. The results showed that purple sweet potato and tempeh snack bars had a significant effect (P <0.05) on antioxidant activity, hedonic quality (inner purple color, aroma, taste, texture), hedonic (aroma, taste, texture) in all formulations. . However, there were no significant effect (P> 0.05) on the strength, hedonic quality of the outer brown color and hedonic color. The best treatment is in the first formula (90% purple sweet potato: 10% tempeh) which has the highest antioxidant activity of 73.17% and the strength of 31.418 N. People with diabetes are encouraged to consume snack bars in a serving size according to the type of diet they are on. One snack bar serving 2 bar (50g) with an energy content of 223.48 Kcal, 7.47 g of protein, 7.02 g of fat, and 32.6 g of carbohydrate.

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