ANALISIS KANDUNGAN KARBOHIDRAT DAN UJI ORGANOLEPTIK SEREAL BEKATUL–BIJI NANGKA DENGAN INDEKS GLIKEMIK RENDAH
DOI:
https://doi.org/10.31004/prepotif.v9i3.52149Keywords:
Bekatul, Biji Nangka, Diabetes Melitus, Karbohidrat, Pangan FungsionalAbstract
Diabetes melitus merupakan kondisi kronis yang memerlukan pengaturan pola makan secara ketat, termasuk pemilihan pangan fungsional dengan indeks glikemik rendah untuk membantu mengontrol kadar glukosa darah secara lebih efektif dan konsisten setiap harinya. Salah satu upaya yang dapat dilakukan adalah mengembangkan produk sereal berbahan dasar tepung bekatul yang kaya serat dan tepung biji nangka yang mengandung pati kompleks. Penelitian ini bertujuan untuk menganalisis kandungan karbohidrat serta mengevaluasi sifat organoleptik sereal yang diformulasi dari kedua bahan tersebut. Desain penelitian menggunakan metode eksperimental dengan empat perlakuan formulasi, yaitu F1 (70% bekatul:30% biji nangka), F2 (50:50), F3 (30:70), dan F0 sebagai kontrol (100% biji nangka). Analisis kandungan karbohidrat dilakukan menggunakan ANOVA yang dilanjutkan dengan Uji Duncan, sedangkan uji organoleptik terhadap atribut warna, aroma, rasa, tekstur, kerenyahan, dan penerimaan keseluruhan dianalisis menggunakan uji Kruskal-Wallis. Hasil penelitian berdasarkan data simulasi menunjukkan bahwa variasi formulasi memberikan pengaruh sangat signifikan terhadap kadar karbohidrat (p<0,05), di mana F2 memiliki kadar terendah yaitu 70,02%. Uji organoleptik menunjukkan perbedaan nyata pada warna, rasa, dan tekstur, namun tidak pada aroma, kerenyahan, dan penerimaan keseluruhan. Berdasarkan kombinasi kadar karbohidrat dan hasil organoleptik, formulasi F2 direkomendasikan sebagai formulasi terbaik dan berpotensi besar untuk dikembangkan sebagai pangan fungsional bagi penderita diabetes melitus modern saat ini.References
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