Daya Terima, Nilai Gizi, dan Indeks Glikemik Cookies yang Disubstitusi Tepung Jagung (Zea mays) dan Pisang Barangan (Musa acuminata Linn.)

Abstract

Diabetes mellitus is a chronic metabolic disorder characterized by high blood sugar levels due to insulin insufficiency. One way to control blood sugar is by consuming low glycemic index foods (<55) Besides staples, it's essential for DM sufferers to eat snacks to maintain stable blood sugar. Corn flour and banana barangan cookies are an innovative snack for DM sufferers due to the low GI content of the raw materials, corn flour at 42 and bananas at 51. This research analyzes cookie acceptability, nutritional content, and glycemic index by substituting corn flour and banana stuff. The research used a randomized design with 3 treatments: treatment 1 (150g corn flour and barangan bananas, 50g corn flour), treatment 2 (125g corn flour and barangan bananas, 75g corn flour), and treatment 3 (100g corn and banana stuff, 100g corn flour). The acceptability and glycemic index tests involved 30 people and 10 USU FKM students, respectively. The glycemic index test included 5 blood samples (0, 30, 60, 90, and 120 minutes) with area under the curve calculation. Nutrient content analysis was performed at the USU Food Technology and Biochemistry Laboratories. Based on the Kruskall Wallis test, A1 cookies were preferred by panelists p < 0.05). In 100g of A1 cookies: 7.3% water, 1.9% ash, 4.2% protein, 39.7% fat, 46.7% carbohydrates, and 33.9% fiber. Cookies A1 also had a low glycemic index, 13. In conclusion, A1 cookies with corn flour and banana barangan substitution are well-liked, nutritionally sound, and suitable for DM sufferers.