Baboon Cake (Traditional Indonesian Cake) as an Alternative Food of Low Glychemic Index

Sefanadia Putri ,Arie Nugroho ,Siti Nurdjanah

doi:10.7176/fsqm/106-05

Abstract

Development of baboon cake can be using local food sources. This research will be study the characterization of traditional Lampung cake (baboon) substituted prebiotics from modified red sweet potato flour and tempeh flour as an alternative to low glycemic index snack. The method used in this study was a completely randomized design (CRD) with 2 treatments and five replications. The treatments in this study were the differences in the basic ingredients formula for baboon cake control: K1 (100% tapioca) and K2 (60% tapioca, 20% tempeh flour, 20% sweet potato flour modification). Analysis data for resistant starch, dietary fiber, digestible starch and the glycemic index were analyzed using Independent sample T-test. There are significant differences in digestible starch, dietary fiber resistant starch and glycemic index of the control baboon cakes and the baboon cakes K2. Control baboon cake (K1) has digestible starch of 20,02%, resistant starch of 13.39%, dietary fiber of 21,58%. The baboon cake (K2) has digestible starch of 15,97%, resistant starch of 27.94% and dietary fiber of 37,74%. The control baboon cake has a Glycemic Index of 61.67 and a Glycemic load of 12.88 including the "medium" category and baboon cake K2, which is a substitution of modified sweet potato flour and tempeh flour has a GI of 46.77 and a glycemic load amounted to 5.21 with the "low" category. Keywords : Baboon cake, glycemix indeks, prebiotic DOI: 10.7176/FSQM/106-05 Publication date: March 31 st 2021

Highlights

The problem of non-communicable disease (NCD) such as obesity is still a serious problem in Indonesia where the obesity rate in Indonesia is quite high
The content of resistant starch, dietary fiber and digestible starch has been positively correlated in the prebiotic substitution of modified red sweet potato flour and tempeh flour of control baboon cakes and the (K2)
Analysis of resistant starch and dietary fiber baboon cakes for the highest average score is baboon cake (K2), respectively 27.94% and 37.74%, while the lowest average score was for resistant starch and dietary fiber respectively of 13.39% and 21.58%

Summary

Introduction

The problem of non-communicable disease (NCD) such as obesity is still a serious problem in Indonesia where the obesity rate in Indonesia is quite high. Foods with a low glycemic index experience a slow digestion process, so the rate of stomach emptying is slow This causes the food suspension to reach the small intestine more slowly, so that glucose absorption in the small intestine is slow (Hoerudin, 2012). Baboon cakes can be used as functional food if they have functional properties for health, including controlling blood glucose levels and having a low glycemic index. These functional properties can be obtained through changes to the main ingredient, namely reducing the use of tapioca with other food ingredients that have higher fiber content and relatively low GI (Kustanti, 2017)

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