PENGEMBANGAN FORMULA ENTERAL V-CHATA BERBASIS TEPUNG KACANG HIJAU (Vigna Radiata) DAN TEPUNG LABU KUNING (Cucurbita Moschata) UNTUK PENDERITA DIABETES MELITUS TIPE 2
DOI:
https://doi.org/10.34011/jgd.v4i1.3303Keywords:
diabetes mellitus, enteral formula, mung bean flour, pumpkin flourAbstract
Nutrition therapy for diabetes mellitus uses enteral nutrition (orally or using a tube) or parenteral nutrition according to the patient's condition. Enteral formulas generally use commercial products that are relatively expensive. The development of V-Chata is expected to be an alternative by using local food ingredients, affordable prices, practical processing, and durability. The study aimed to determine the effect of different formulations of mung bean flour and pumpkin flour on organoleptic properties, flowability, macronutrient, fiber, antioxidant activity, and price. This research design was an experimental that to analyze effect of formulation of mung bean flour and pumpkin flour in formula 1(F1 - 90%:10%), F2 (85%:15%), and F3 (80%:20%) respectively. The result showed that no difference among F1, F2, and F3 for aroma and consistency aspects (p-value> 0.05). But there were difference for color, taste, and overall aspcets (p-value <0.05). Mann-Whitney test results showed that no difference between F1 and F2 for color, taste, and overall aspects. But there was a significant difference between F1 and F3 and F2 and F3. The best enteral formula based on the organoleptic properties test is F1. The flowability of the enteral formula was 4.21 seconds to drain 50 ml in NGT tube 16 Fr. Proximate analys showed energy content 245 kcal, protein 13 g, fat 3 g, carbohydrates 40 g, and fiber 5,48 g per 250 ml serving, meet enteral feeding criteria. Antioxidant activity test results (IC50) showed weak antioxidants. The price per serving is lower 23% than the commersial.
References
PERKENI. Pedoman Pengelolaan dan Pencegahan Diabetes Melitus Tipe 2 Dewasa di Indonesia. PB Perkeni. 2021. Jakarta.
International Diabetes Federation. The IDF Diabetes Atlas 10 th Edition. 2021. Available from: https://diabetesatlas.org/resources/idf-diabetes-atlas.
Soelistijo, S. Pedoman Pengelolaan dan Pencegahan Diabetes Melitus Tipe 2 Dewasa di Indonesia. 2021. Jakarta. Available from: https://pbperkeni.or.id/wp-content/uploads/2021/11/22-10-21-Website-Pedoman-Pengelolaan-dan-Pencegahan-DMT2-Ebook.pdf.
Anggraeni, G. D., Nissa, C., Candra, A., & Kurniawati, D. M. Analisis Kandungan Gizi Dan Viskositas Formula Enteral Berbasis Tepung Sorgum Dan Tepung Kedelai Untuk Diabetes Melitus. Journal of Nutrition College, 12(4), 287–295. 2023. Available from: https://doi.org/10.14710/jnc.v12i4.38094.
Badan Pengawas Obat Dan Makanan Republik Indonesia. Peraturan Badan Pengawas Obat Dan Makanan. Nomor 24 Tahun 2019.Tentang Perubahan Atas Peraturan Badan Pengawas Obat Dan Makanan Nomor 1 Tahun 2018 Tentang Pengawasan Pangan Olahan Untuk Keperluan Gizi Khusus. Jakarta : BPOM; 2019.
Sari, Meila Puspita, Daya Terima Organoleptik dan Kadar Serat pada Cookies Tepung Kacang Hijau dengan Penambahan Tepung Rumput Laut. Karya Tulis Ilmiah. Poltekkes Kemenkes Bengkulu, 2022.
Tabel Komposisi Pangan Indonesia. Kementerian Kesehatan Republik Indonesia. Jakarta : Kemenkes, 2017
Suharyati, dkk. Penuntun Diet dan Terapi Gizi, EGC. 2020. Jakarta.
Rahmawati, N., & Sari, M. Tanin dan inhibitor tripsin dalam kacang-kacangan serta cara pengurangannya melalui pengolahan pangan. Jurnal Teknologi Pangan dan Gizi, 10(1), 45–52. 2019.
Yuliani, A., Nugroho, R. A., & Prasetya, A. Perkecambahan sebagai metode efektif untuk meningkatkan nilai gizi dan menurunkan zat anti gizi pada kacang hijau (Vigna radiata). Jurnal Ilmu Pertanian Indonesia, 25(3), 155–162. 2020.
Lydia Ninan Lestario, Maria Susilowati, Yohanes Martono. Pemanfaatan Tepung Labu Kuning Sebagai Fortifikasi Mie Basah. Program Studi Kimia Fakultas Sains dan Matematika. Universitas Kristen Satya Wacana. Salatiga. 2019.
Yuliani, A., & Rahmawati, N. Asam fitat dalam pangan: Peran, dampak, dan upaya pengurangannya. Jurnal Ilmu dan Teknologi Pangan, 15(3), 117–124. 2020.
Mardhiyah, ‘Ainil. Pengembangan Formula Enteral Berbahan Dasar Tepung Tepung Bengkuang Dan Tepung Kacang Tolo Untuk Pasien Diabetes Melitus Tipe 2. Politektik Kesehatan Bandung. 2023.
Smith MC. Pharmaceutical Marketing. 3rd ed. New York: Routledge. 2011.
Singh, G., Maurya, S., de Lampasona, M. P., & Catalan, C. Antioxidant and antimicrobial activities of cinnamon (Cinnamomum zeylanicum) bark extracts. Journal of Food Science and Technology, 57(1), 33–42. 2020. Available from https://doi.org/10.1007/s13197-019-04009-6
Chen, J.C., et al. Cucurbitacins and cucurbitane glycosides: structures and biological activities. Natural Product Reports 22(3), 386–399. 2025. Available from https://doi.org/10.1039/B418841C
Winarno, F.G. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta. 2024.
Ma, Z., et al. Rheological properties of enteral nutrition formulas and their impact on administration through feeding tubes [Internet]. Clinical Nutrition ESPEN, 37, 191–196. 2020. Available from https://doi.org/10.1016/j.clnesp.2020.03.006
Fitriana, R., et al. Stabilitas beta karoten terhadap suhu dan cahaya pada proses pengolahan pangan. Jurnal Gizi dan Pangan, 14(1), 45–52. 2019.
