Marianawati Saragih, F. Agung Suprihartono, Roro Nur Fauziyah, Nuniek Widyaningrum, Jedya Lucas A. Purba

PUDING UBI UNGU DAN SUSU KEDELAI SEBAGAI MAKANAN SELINGAN PENDERITA DIABETES MELITUS TIPE 2

Introduction

Puding ubi ungu dan susu kedelai sebagai makanan selingan penderita diabetes melitus tipe 2. Puding ubi ungu dan susu kedelai, camilan rendah gula bergizi untuk penderita diabetes melitus tipe 2. Aman, kaya serat, protein nabati, dan memenuhi kebutuhan energi harian.

Abstract

Type 2 diabetes mellitus is a chronic metabolic disorder that requires a regular dietary regimen, including the selection of low-sugar snacks that align with daily energy requirements. Snacks for individuals with diabetes should contribute 10–15% of total energy needs, equivalent to 120–180 kcal from a 1200-kcal diet. The availability of low-sugar snack products remains limited, indicating the need for innovations using local food ingredients that are safe for consumption. Purple sweet potato flour and soy milk contain fiber, anthocyanins, and plant-based protein and are naturally low in sugar, making them suitable as ingredients for diabetes-friendly snacks. This study aimed to develop a low-sugar pudding snack made from purple sweet potato flour and soy milk with the addition of sugar-free fla, and to assess its organoleptic properties, combined nutritional composition, and production cost. The best formulation (F3) contained 65.27 kcal, 2.41 g protein, 1.0 g fat, 11.6 g carbohydrates, 1.2 g fiber, and 0.18 g sugar per 100 g. The sugar-free fla contributed an additional 73 kcal, 9.06 g protein, 5.14 g fat, and 2.32 g carbohydrates. The total energy of the product was approximately 138 kcal per serving, meeting the recommended energy criteria for snacks for individuals with type 2 diabetes. Sensory evaluation indicated that F3 was the most preferred formulation. The production cost per serving was IDR 6,050. In conclusion, this low-sugar pudding with sugar-free fla is a nutritious, safe, and energy-appropriate snack alternative for individuals with type 2 diabetes mellitus

Review

This study addresses a pertinent gap in the dietary management of Type 2 Diabetes Mellitus by developing a low-sugar snack alternative, given the limited availability of suitable products. The rationale for utilizing purple sweet potato flour and soy milk is well-founded, as these ingredients are naturally low in sugar and rich in beneficial components such as fiber, anthocyanins, and plant-based protein, making them ideal for individuals managing blood sugar levels. The initiative to innovate using local food ingredients not only promotes healthier eating options but also potentially supports local agricultural economies, aligning with the critical need for safe and effective dietary interventions for chronic metabolic disorders. The research meticulously details the development of a pudding snack, including the integration of a sugar-free fla, and subsequently evaluates its organoleptic properties, nutritional composition, and production cost. The identification of formulation F3 as the most preferred, with its favorable nutritional profile (65.27 kcal, 2.41 g protein, 1.0 g fat, 11.6 g carbohydrates, 1.2 g fiber, and 0.18 g sugar per 100 g), is a key finding. Crucially, the total energy of the product, approximately 138 kcal per serving when combined with the sugar-free fla, successfully meets the recommended energy criteria for snacks for individuals with type 2 diabetes, which is a significant achievement in product development. In conclusion, this study successfully demonstrates the viability of purple sweet potato and soy milk pudding as a nutritious and energy-appropriate snack for individuals with Type 2 Diabetes Mellitus. The findings not only offer a practical and appealing dietary option but also provide valuable data on its cost-effectiveness, with a production cost of IDR 6,050 per serving. This innovative product serves as an excellent example of how local ingredients can be leveraged to create functional foods that aid in the regular dietary regimen of diabetic patients, potentially improving adherence to dietary guidelines and enhancing overall quality of life.

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