Pengaruh Formulasi Proporsi Tepung Labu Kuning Dan Tepung Pare Terhadap Uji Daya Terima, Kadar Proksimat, Dan Indeks Glikemik Snack Bar
Kata Kunci:
Diabetes Melitus, Snack bar, Labu Kuning, Pare, Indeks GlikemikAbstrak
Diabetes Melitus adalah kondisi hiperglikemia kronik yang dapat dikendalikan melalui pangan rendah indeks glikemik (IG), seperti labu kuning kaya serat dan pare penurun glukosa. Tujuan: Mengetahui pengaruh formulasi proporsi tepung labu kuning dan tepung pare terhadap uji daya terima, kadar proksimat, dan indeks glikemik snack bar. Metode: Penelitian true eksperimental ini menguji empat perlakuan: P0 (100:0:0), P1 (60:40), P2 (50:50), dan P3 (40:60). Daya terima dianalisis dengan uji Friedman, mutu kimia dengan Independent Sample T-Test, dan indeks glikemik dengan menghitung luas area inkremental di bawah kurva (IAUC). Hasil: Formula terbaik diperoleh pada perlakuan P1 (60% labu kuning : 40% tepung pare) dengan skor organoleptik tertinggi pada parameter warna, aroma, tekstur, dan rasa. Analisis proksimat P1 menunjukkan kadar air 14,36%, abu 1,65%, protein 5,17%, lemak 8,33%, karbohidrat 43,42%, dan serat kasar 18,42%. Nilai indeks glikemik snack bar P1 adalah 56,25% (kategori IG sedang). Kesimpulan: Formulasi P1 merupakan perlakuan terbaik berdasarkan uji daya terima dan memiliki karakteristik IG sedang. Produk ini berpotensi sebagai alternatif pangan selingan berbasis bahan lokal yang lebih sehat bagi penderita diabetes.
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Hak Cipta (c) 2026 Muhammad Arya Syarif, Ermina Syainah, Rahmani (Author)
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