“ATemp”, A Tempe-based product with High Nutritional Value and Low Glycemic Index (Alternative Plant-Based Protein Sources for Diabetic Patients)
Keywords:
ATemp, Floss, Tempeh, Glycemic Index, Diabetes MellitusAbstract
Diabetes Mellitus (DM) is a metabolic endocrine disease with the identical symptom of hyperglycemia. One of the main pillars in DM management is nutrition therapy through limiting the intake of carbohydrates and high simple sugar (monosaccharides). The availability of foods with low glucose levels has become one of the crucial needs of DM patients in controlling blood glucose levels. Tempeh is a soy-fermented local food that has been known widely by Indonesian Society. Tempeh-based food products with high nutritional value and low sugar are still scarcely found in society. Thus, this research aims to develop a tempeh-based product with high nutrition value (protein), low Glycemic Index (GI) level and adequate fibre content. Research and Development Design method was used in this research with the selecting, sorting and processing done with respecting the standard of food processing. The yield product was tested on 40 panellists for organoleptic tests, analyzed in the laboratory to measure the nutrient content, and calculated for glycemic index. The results show that “ATemp” (a tempeh floss) has a result of organoleptic test with the panellist who stated like and very like for colour of the product 65%, for the aroma 67,5%, for the texture 58% and for the taste of the product 50%. Laboratory analysis has shown that 100 g of ATemp contains 23 g of fat, 19 g of protein, 45 g of carbohydrate, 1 g of sugar, 257 mg of sodium, 12 g of fibre and 465 kcal of total energy. The result of GI test shows that Atemp has a GI level of 12 (low) and GL level of 2,7 (low). ATempt has a high potential to be an alternative food for diabetes or for those who are doing low-sugar diet.
References
IDF. IDF Diabetes Atlas. Ninth edition. Brussels: International Diabetes Federation. 2019.
Perkeni. Pedoman Pengelolaan dan Pencegahan Diabetes Melitus Tipe 2 Dewasa di Indonesia. Jakarta: PB Perkeni; 2021.
Kesehatan K. Pedoman Nasional Pelayanan Kedokteran Tata Laksana Diabetes Melitus Tipe 2 Dewasa. Jakarta: Kemenkes RI; 2020.
Avianty S, Ayustaningwarno F. Indeks Glikemik Snack Bar Ubi Jalar Kedelai Hitam sebagai Alternatif Makanan Selingan Penderita Diabetes Melitus Tipe 2. J Apl Teknol Pangan. 2014;3(3):98–102.
Abbie E, Francois ME, Chang CR, Barry JC, Little JP. A low-carbohydrate protein-rich bedtime snack to control fasting and nocturnal glucose in type 2 diabetes: A randomized trial. Clin Nutr [Internet]. 2020;39(12):3601–6. Available from: https://doi.org/10.1016/j.clnu.2020.03.008
Yang YX, Wang HW, Cui HM, Wang Y, Yu L Da, Xiang SX, et al. Glycemic index of cereals and tubers produced in China. World J Gastroenterol. 2006;12(21):3430–3.
Susanti A, Wijanarka A, Nareswara AS. Penentuan indeks glikemiks dan beban glikemik pada cookies tepung beras merah (Oryza nivara) dan biji kecipir (Psophocarpus tetragonolobus. L). Ilmu Gizi Indones. 2018;2(1):69.
Evert AB, Dennison M, Gardner CD, Garvey WT, Hei K, Lau K, et al. Nutrition Therapy for Adults With Diabetes or Prediabetes: A Consensus Report. Diabetes Care. 2019;42(May):731–54.
Dong J, Zhang Z, Wang P, Qin L. Effects of high-protein diets on body weight , glycaemic control , blood lipids and blood pressure in type 2 diabetes: meta-analysis of randomised controlled trials. Br J Nutr. 2013;110:781–9.
Kementerian Kesehatan RI. Tabel Komposisi Pangan Indonesia. Jakarta; 2020.
Widiany FL. Indeks glikemik nugget berbahan campuran tepung belut (Monopterus albus) dan tepung tempe untuk dukungan gizi pasien emodialisis diabetik. Ilmu Gizi Indones. 2019;03(01):35–44.
Kustanti IH, Rimbawan, Furqon LA. Formulasi Biskuit Rendah Indeks Glikemik (Batik) Dengan Subtitusi Tepung Pisang Klutuk (Musa Balbisiana Colla) Dan Tepung Tempe. J Apl Teknol Pangan. 2017;6(1):12–8.
L. W, Nuryanto, A. R, Y. FD, F. DF, G. A, et al. Analysis of glycemic index, glycemic load and acceptability of enteral formulas based on tempeh flour and jicama flour as innovations for hyperglycemic patients. Food Res. 2020;4:46–53.
Widiany FL. Pemberian Dukungan Gizi Puding Tepung Tempe. J Nurisia. 2016;18:1–6.
Brouns F, Bjorck I, Frayn KN, Gibbs AL, Lang V, Slama G, et al. Glycaemic index methodology. Nutr Res Rev. 2005;18(1):145–71.
Jannah UQAN, Hidayati D, Jakfar AA. Karateristik Sensoris dan Kimia pada Abon Nangka Muda (Artocarpus heterophyllus LMK) dengan Penambahan Tempe. AGROINTEK. 2012;10(1):48–54.
Rohmawati N. Pengaruh Penambahan Sukun Muda (Artocarpus communis) terhadap Mutu Fisik, Kadar Protein, dan Kadar Air Abon Lele Dumbo (Clarias gariepinus). J Nurisia. 2016;18(1):65–9.
Aida Y, Mamuaja CF, Agustin AT. Pemanfaatan Jantung Pisang (Musa paradisiaca) dengan Penambahan Daging Ikan Layang (Decapterus sp.) pada Pembuatan Abon. J Ilmu dan Teknol Pangan. 2014;2(1):20–6.
Aziz A, Adjie WLP, Estofany F, Siti E. Formulasi Makanan Cair Alternatif Berbasis Tepung Pegagan Dan Buah Naga Merah Untuk Diet Pasien Dengan Diabetes mellitus. J Jur Keperawatan Poltekkes Jakarta III. 2022;7(1):67–80.
Gupta S, Liu C, Sathe SK. Quality of a Chickpea-Based High Protein Snack. J Food Sci. 2019;84(6):1621–30.
Suharyati. Penuntun Diet dan Terapi Gizi. Persatuan Ahli Gizi Indonesia dan Asosiasi Dietisien Indonesia; 2019.
Monro JA, Shaw M. Glycemic impact, glycemic glucose equivalents, glycemic index, and glycemic load: Definitions, distinctions, and implications. Am J Clin Nutr [Internet]. 2008;87(1):237S-243S. Available from: https://doi.org/10.1093/ajcn/87.1.237S
Lal MK, Singh B, Sharma S, Singh MP, Kumar A. Glycemic index of starchy crops and factors affecting its digestibility: A review. Trends Food Sci Technol [Internet]. 2021;111(February):741–55. Available from: https://doi.org/10.1016/j.tifs.2021.02.067
Atkinson FS, Brand-Miller JC, Foster-Powell K, Buyken AE, Goletzke J. International tables of glycemic index and glycemic load values 2021: a systematic review. Am J Clin Nutr. 2021;114(5):1625–32.
Demirkesen-Bicak H, Arici M, Yaman M, Karasu S, Sagdic O. Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread. Foods. 2021;10(3).
Published
How to Cite
Issue
Section
Authors who publish with Poltekita : Jurnal Ilmu Kesehatan agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
This work is licensed under a Creative Commons Attribution-ShareAlike 2.0 Generic License.
Poltekita : Jurnal Ilmu Kesehatan is licensed under a Creative Commons Attribution-Share Alike 4.0 International License
You are free to:
- Share, copy and redistribute the material in any medium or format
- Adapt, remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
