Abstract
Diabetes Mellitus (DM) is a degenerative disease mainly caused by high carbohydrate and high glycemic index (GI) diet. Meanwhile, Indonesia has large source of low GI food, such as arrowroot, porang tuber, and palm sugar that has not developed well. Cookie, as a well-known snack in Indonesia, will be made from the combination of arrowroot flour, porang glucomannan extract, and palm sugar is expected could be an alternative snack for diabetic people. The aim of research is to investigate the difference of chemical properties (proximate, total starch, total dietary fiber, total sugar, and resistant starch), GI, and glycemic load (GL) between arrowroot cookies containing glucomannan extract with palm sugar and cane sugar addition. The research was conducted using analytical observation method with cross-sectional design. Chemical properties will be compared using unpaired t-test. GI of cookies with palm sugar is 19.6, while GI of cookies with cane sugar is 25.6. GL of cookies with palm sugar is 13.71, while GL of cookies with cane sugar is 17.6. There is no significant difference in chemical properties, except in total dietary fiber (p<0.05). Both cookies classified into low GI and moderate GL food.
Highlights
In 2017, Indonesia became the top 6 ranked country for highest number of people with Diabetes Mellitus (DM) in the world, which 90 % of them are type 2 DM [1]
There were two variables studied: the independent variable was the use of palm sugar and cane sugar, the dependent variables were the chemical properties, glycemic index, and glycemic load
Glycemic Index (GI) and Glycemic Load (GL) testing of the cookies began with subject recruitment
Summary
In 2017, Indonesia became the top 6 ranked country for highest number of people with Diabetes Mellitus (DM) in the world, which 90 % of them are type 2 DM [1]. According to Indonesia Basic Health Research data, the prevalence of diabetic people is always increasing. The increment of diabetes prevalence in Indonesia is caused by multi-factors, one of them is irregular eating habits. More people are more frequent to eat highsugary and high in GI food. High GI food is absorbed faster in the intestines, causing much higher blood glucose and compared to low GI food. This condition is called hyperinsulinemia which could lead into long-term chronic hyperglycemia [3]. Low GI food have high total fiber so it is digested slower in the intestine and help to stabilize the post-prandial blood glucose fluctuation [4]
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