Pengembangan Formulasi Cookies Rendah Indeks Glikemik Dengan Substitusi Tepung Ubi Banggai Sebagai Upaya Alternatif Pencegahan Penyakit Degeneratif
Article History
Submited : June 2, 2022
Published : July 11, 2022
Banyak orang yang mengatakan bahwa semakin bertambahnya usia, maka penyakit yang diderita pun akan semakin banyak, salah satunya penyakit degeneratif. Untuk meningkatkan konsumsi pangan perlu didukung upaya pengadaannya yaitu melalui pengembangan pengolahan pangan lokal, seperti ubi Banggai. Formulasi cookies rendah indeks glikemik dengan substitusi tepung ubi banggai apakah dapat dijadikan camilan sebagai salah satu upaya untuk pencegahan penyakit degeneratif. Penelitian dilaksanakan pada bulan Maret sampai September 2021 bertempat di Universitas Tadulako dan Labkesda Provinsi Sulawesi Tengah. Produk cookies ubi banggai dapat dijadikan sebagai menu selingan alternatif untuk pencegahan penyakit degenerative dengan nilai Indeks Glikemik 33,6 (Rendah) dan beban Glikemik 15 (Sedang) . Namun untuk penelitian lebih lanjut perlu dilakukannya pendugaan umur simpan cookies ubi bangga, perbaikan tekstur produk, pengembangan SOP pembuatan produk khususnya literasi pada titik kritis pemanggangan dan pendinginan sehingga produk yang dihasilkan memenuhi standar kualitas yang ada. Kemudian perlu dilakukan juga pengembangan varian rasa baru untuk memberikan banyak pilihan pada konsumen.
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Jenkins, D. J., Wolever, T. M., Taylor, R. H., Barker, H., Fielden, H., Baldwin, J. M., Bowling, A. C., Newman, H. C., Jenkins, A. L., & Goff, D. V. (1981). Glycemic index of foods: A physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 34(3), 362–366. https://doi.org/10.1093/ajcn/34.3.362
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Kementerian Kesehatan Republik Indonesia. (2018). Laporan Nasional RISKESDAS 2018 (p. 614). Kementerian Kesehatan Republik Indonesia.
Mais, A., & Brennan, C. S. (2008). Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production: Kumara and wheat flour biscuits. International Journal of Food Science & Technology, 43(2), 373–379. https://doi.org/10.1111/j.1365-2621.2007.01652.x
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Matz, S. A., & Matz, T. D. (1978). Cookies and Crakers Technology. The AVI Publishing Co. Inc.
Merrill, A. L., & Watt, B. K. (1973). Energy Value Of Foods, Basis And Derivation. United States Department Of Agricul Lure.
Mills, S., Stanton, C., Lane, J., Smith, G., & Ross, R. (2019). Precision Nutrition and the Microbiome, Part I: Current State of the Science. Nutrients, 11(4), 923. https://doi.org/10.3390/nu11040923
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Rahim, A., & Kadir, S. (2019). Karakterisasi Fisik, Kimia Dan Fungsional Pati Ubi Banggai Hasil Modifikasi Ganda Untuk Penyediaan Bahan Pangan Fungsional [Disertation]. Tadulako.
Rianti, A. W. (2008). Kajian formulasi cookies ubi jalar (Ipomoea batatas L.) dengan karakteristik tekstur menyerupai cookies keladi [Thesis]. IPB University.
Rios, R. V., Pessanha, M. D. F., Almeida, P. F. de, Viana, C. L., & Lannes, S. C. da S. (2014). Application of fats in some food products. Food Science and Technology (Campinas), 34(1), 3–15. https://doi.org/10.1590/S0101-20612014000100001
Ruslim, E. (1993). Mempelajari sifat fisikokimia dan daya cerna produk ekstrusi dari campuran beras, kedelai dan biji nangka [Thesis]. IPB University.
Setyaningsih, D., Apriyantono, A., & Sari, M. P. (2010a). Analisis Sensori untuk Industri Pangan dan Agro. IPB Press.
Setyaningsih, D., Apriyantono, A., & Sari, M. P. (2010b). Analisis Sensori untuk Industri Pangan dan Agro. IPB Press.
Shah, R., Sabir, S., & Alwahaj, A. F. (2022). Physiology, Breast Milk. StatPearls Publishing.
Soison, B., Jangchud, K., Jangchud, A., Harnsilawat, T., & Piyachomkwan, K. (2015). Characterization of starch in relation to flesh colors of sweet potato varieties. 22(6), 2302–2308.
Winarno. (1992). Kimia Pangan dan Gizi. Gramedia Pustaka Utama.
Wolever, T. M., Katzman-Relle, L., Jenkins, A. L., Vuksan, V., Josse, R. G., & Jenkins, D. J. (1994). Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 14(5), 651–669. https://doi.org/10.1016/S0271-5317(05)80201-56
AOAC. (2005). Official Method of Analysis of the Association of Official Analitycal Chemists. 18th ed. AOAC International.
Arysanti, R. D., Sulistiyani, S., & Rohmawati, N. (2019). Indeks Glikemik, Kandungan Gizi, dan Daya Terima Puding Ubi Jalar Putih (Ipomoea batatas) dengan Penambahan Buah Naga Merah (Hylocereus polyrhizus). Amerta Nutrition, 3(2), 107. https://doi.org/10.20473/amnt.v3i2.2019.107-113
Badan Ketahanan Pangan Kementerian Pertanian. (2021). Pengembangan Pangan Lokal. http://bkp.pertanian.go.id/pengembangan-pangan-lokal
Badan Pengawas Obat dan Makanan RI. (2016). Peraturan Kepala Badan Pengawas Obat Dan Makanan Republik Indonesia Nomor 9 Tahun 2016 Tentang Acuan Label Gizi. Badan Pengawas Obat dan Makanan RI.
Badan Pengawas Obat dan Makanan RI. (2019). Peraturan Badan Pengawas Obat Dan Makanan Nomor 22 Tahun 2019 Tentang Informasi Nilai Gizi Pada Label Pangan Olahan. Badan Pengawas Obat dan Makanan RI.
Badan Standardisasi Nasional. (2018). Standar Nasional Indonesia (SNI) Biskuit SNI 2973:2018 (pp. 1–27). Badan Standardisasi Nasional.
Basrin, F., & Babe, T. (2019). Subtitusi Tepung Terigu Dengan Tepung Ubi Banggai (Dioscorea spp) Terhadap Mutu Organoleptik Biskuit. Jurnal Pengolahan Pangan, 4(1), 33–38.
Bender, A. E. (1970). Factors Affecting The Nutritive Value Of Protein Foods. In Evaluation of Novel Protein Products (pp. 319–330). Elsevier. https://doi.org/10.1016/B978-0-08-006635-6.50036-6
Bolla, Caretto, Laurenzi, Scavini, & Piemonti. (2019). Low-Carb and Ketogenic Diets in Type 1 and Type 2 Diabetes. Nutrients, 11(5), 962. https://doi.org/10.3390/nu11050962
Buckland, N. J., Camidge, D., Croden, F., Lavin, J. H., Stubbs, R. J., Hetherington, M. M., Blundell, J. E., & Finlayson, G. (2018). A Low Energy–Dense Diet in the Context of a Weight-Management Program Affects Appetite Control in Overweight and Obese Women. The Journal of Nutrition, 148(5), 798–806. https://doi.org/10.1093/jn/nxy041
Charley, H., & Weaver, C. (1998). Foods: A scientific approach (3th ed.). Prentice-Hall.
Charrondiere, U. R., Chevassus-Agnes, S., Marroni, S., & Burlingame, B. (2004). Impact of different macronutrient definitions and energy conversion factors on energy supply estimations. Journal of Food Composition and Analysis, 17(3–4), 339–360. https://doi.org/10.1016/j.jfca.2004.03.011
Cleobury, L., & Tapper, K. (2014). Reasons for eating ‘unhealthy’ snacks in overweight and obese males and females. Journal of Human Nutrition and Dietetics, 27(4), 333–341. https://doi.org/10.1111/jhn.12169
Das, S. K., Gilhooly, C. H., Golden, J. K., Pittas, A. G., Fuss, P. J., Cheatham, R. A., Tyler, S., Tsay, M., McCrory, M. A., Lichtenstein, A. H., Dallal, G. E., Dutta, C., Bhapkar, M. V., DeLany, J. P., Saltzman, E., & Roberts, S. B. (2007). Long-term effects of 2 energy-restricted diets differing in glycemic load on dietary adherence, body composition, and metabolism in CALERIE: A 1-y randomized controlled trial. The American Journal of Clinical Nutrition, 85(4), 1023–1030. https://doi.org/10.1093/ajcn/85.4.1023
Department of Health. (2010). What are degenerative diseases? https://www.doh.gov.ph/faqs/What-are-degenerative-diseases
Dhingra, D., Michael, M., Rajput, H., & Patil, R. T. (2012). Dietary fibre in foods: A review. Journal of Food Science and Technology, 49(3), 255–266. https://doi.org/10.1007/s13197-011-0365-5
Epstein, L. H., Paluch, R. A., Beecher, M. D., & Roemmich, J. N. (2008). Increasing Healthy Eating vs. Reducing High Energy-dense Foods to Treat Pediatric Obesity. Obesity, 16(2), 318–326. https://doi.org/10.1038/oby.2007.61
Fruh, S. M. (2017). Obesity: Risk factors, complications, and strategies for sustainable long‐term weight management. Journal of the American Association of Nurse Practitioners, 29(S1), S3–S14. https://doi.org/10.1002/2327-6924.12510
Gebrina, A. D. (2016). Pengembangan Produk Camilan Sehat Cookies Ubi Jalar (COOBIE) [Thesis]. IPB University.
Ghozali, I. (2011). Aplikasi Analisis Multivariate dengan Program IBM SPSS 19. Badan Penerbit Universitas Diponegoro.
Hannon, S. C., Hillier, S. E., Thondre, P. S., & Clegg, M. E. (2021). Lower Energy-Dense Ready Meal Consumption Affects Self-Reported Appetite Ratings with No Effect on Subsequent Food Intake in Women. Nutrients, 13(12), 4505. https://doi.org/10.3390/nu13124505
Jenkins, D. J., Wolever, T. M., Taylor, R. H., Barker, H., Fielden, H., Baldwin, J. M., Bowling, A. C., Newman, H. C., Jenkins, A. L., & Goff, D. V. (1981). Glycemic index of foods: A physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 34(3), 362–366. https://doi.org/10.1093/ajcn/34.3.362
Jiang, B., Tsao, R., Li, Y., & Miao, M. (2014). Food Safety: Food Analysis Technologies/Techniques. In Encyclopedia of Agriculture and Food Systems (pp. 273–288). Elsevier. https://doi.org/10.1016/B978-0-444-52512-3.00052-8
Kementerian Kesehatan Republik Indonesia. (2013). Riset Kesehatan Dasar, RISKESDAS 2013 (p. 304). Kementerian Kesehatan Republik Indonesia.
Kementerian Kesehatan Republik Indonesia. (2018). Laporan Nasional RISKESDAS 2018 (p. 614). Kementerian Kesehatan Republik Indonesia.
Mais, A., & Brennan, C. S. (2008). Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production: Kumara and wheat flour biscuits. International Journal of Food Science & Technology, 43(2), 373–379. https://doi.org/10.1111/j.1365-2621.2007.01652.x
Martianto, D. (2006). Kalau Mau Sehat Jangan Tinggalkan Kebiasaan Sarapan Pagi. http://202.155.15.208/suplemen/cetak_detail.aspmid=2&id=256022&k at_id=105&kat_idl=150
Matz, S. A., & Matz, T. D. (1978). Cookies and Crakers Technology. The AVI Publishing Co. Inc.
Merrill, A. L., & Watt, B. K. (1973). Energy Value Of Foods, Basis And Derivation. United States Department Of Agricul Lure.
Mills, S., Stanton, C., Lane, J., Smith, G., & Ross, R. (2019). Precision Nutrition and the Microbiome, Part I: Current State of the Science. Nutrients, 11(4), 923. https://doi.org/10.3390/nu11040923
Moore, S. (2020). Why is Moisture Content Analysis of Food Important? News Medical Life Science. https://www.news-medical.net/life-sciences/Why-is-Moisture-Content-Analysis-of-Food-Important.aspx
National Cancer Institute. (2019). NCI Dictionary of Cancer Terms. Https://www.cancer.gov/publications/dictionaries/cancer-terms/def/degenerative-disease
Rahim, A., & Kadir, S. (2019). Karakterisasi Fisik, Kimia Dan Fungsional Pati Ubi Banggai Hasil Modifikasi Ganda Untuk Penyediaan Bahan Pangan Fungsional [Disertation]. Tadulako.
Rianti, A. W. (2008). Kajian formulasi cookies ubi jalar (Ipomoea batatas L.) dengan karakteristik tekstur menyerupai cookies keladi [Thesis]. IPB University.
Rios, R. V., Pessanha, M. D. F., Almeida, P. F. de, Viana, C. L., & Lannes, S. C. da S. (2014). Application of fats in some food products. Food Science and Technology (Campinas), 34(1), 3–15. https://doi.org/10.1590/S0101-20612014000100001
Ruslim, E. (1993). Mempelajari sifat fisikokimia dan daya cerna produk ekstrusi dari campuran beras, kedelai dan biji nangka [Thesis]. IPB University.
Setyaningsih, D., Apriyantono, A., & Sari, M. P. (2010a). Analisis Sensori untuk Industri Pangan dan Agro. IPB Press.
Setyaningsih, D., Apriyantono, A., & Sari, M. P. (2010b). Analisis Sensori untuk Industri Pangan dan Agro. IPB Press.
Shah, R., Sabir, S., & Alwahaj, A. F. (2022). Physiology, Breast Milk. StatPearls Publishing.
Soison, B., Jangchud, K., Jangchud, A., Harnsilawat, T., & Piyachomkwan, K. (2015). Characterization of starch in relation to flesh colors of sweet potato varieties. 22(6), 2302–2308.
Winarno. (1992). Kimia Pangan dan Gizi. Gramedia Pustaka Utama.
Wolever, T. M., Katzman-Relle, L., Jenkins, A. L., Vuksan, V., Josse, R. G., & Jenkins, D. J. (1994). Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutrition Research, 14(5), 651–669. https://doi.org/10.1016/S0271-5317(05)80201-56
Fitrasyah, S. I., Ariani, A., Rahman, N., Tangkas, I., Aiman, U., Nurulfuadi, N., Nadila, D., Rakhman, A., Hijra, H., Pradana, F., & Hartini, D. (2022). Pengembangan Formulasi Cookies Rendah Indeks Glikemik Dengan Substitusi Tepung Ubi Banggai Sebagai Upaya Alternatif Pencegahan Penyakit Degeneratif. Ghidza: Jurnal Gizi Dan Kesehatan, 6(1), 1-16. https://doi.org/10.22487/ghidza.v6i1.499
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