Karakteristik gizi dan pati resisten flakes berbasis tepung pisang kepok termodifikasi, tepung kacang hijau, dan tepung kulit buah naga

Author(s): Dhiya Fauziyyah, Astrid Noviana
DOI: 10.30867/gikes.v7i3.3282

Abstract

Background: The International Diabetes Federation reported that in 2025, the number of people with diabetes mellitus in Indonesia reached approximately 20.4 million. An appropriate dietary strategy could be implemented by consuming foods rich in dietary fiber and resistant starch, such as kepok banana, mung bean, and dragon fruit peel, which have the potential to help control blood glucose levels.

Objectives: This research purpose to analyze the composition and resistant starch content of the formulated flakes and to determine the selected formulation based on predetermined criteria.

Methods:  The present experiment took place in 2025 at the Culinary Laboratory, Faculty of Medicine, Universitas Negeri Semarang. A Completely Randomized Design (CRD) was implemented across three specific formulations designated as F1 (80%:15%:5%), F2 (70%:20%:10%), and F3 (60%:25%:15%) consisting of blends of modified kepok banana flour, mung bean flour, and dragon fruit peel flour. Each formulation was prepared in two independent production batches as experimental units. Nutritional composition was analyzed using proximate analysis, meanwhile the enzymatic method was employed to quantify the resistant starch content. Data were subsequently subjected to statistical analysis utilizing one-way analysis of variance (One-Way ANOVA) followed by Duncan's multiple range test.

Results:  Statistical evaluation demonstrated significant differences ( ) in nutritional content and resistant starch among the treatments. Utilizing the Exponential Comparison Method (ECM) for selection, Formula F2 emerged as the optimal formulation, exhibiting a moisture content of 3.561%, ash content of 4.148%, protein content of 7.921 g, and fat content of 4.801 g, carbohydrates of 59.651 g, crude fiber of 19.917 g, energy of 313.495 kcal/100 g, and resistant starch content of 22.881%. Although F2 did not have the highest resistant starch content, it was selected because it achieved the highest overall ECM score, which was calculated based on the weighted evaluation of all predetermined parameters.

Conclusion: F2 was selected as the preferred formulation based on the weighted criteria. However, sensory, glycemic index, shelf-life, and Clinical assessments are necessary before this product can be endorsed for people with diabetes mellitus.

Keywords

Diabetes mellitus, flakes, modified kepok banana flour, mung bean flour, dragon fruit peel flour

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DOI: http://dx.doi.org/10.30867/gikes.v7i3.3282

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