Pengembangan Biskuit Substitusi Tepung Kulit Singkong dan Labu Kuning sebagai Camilan Tinggi Serat Penderita Diabetes Melitus Development of Biscuit with The Substitution of Cassava Peel Flour and Pumpkin Flour as a High-Fiber Snack for Diabetes Mellitus Patients

Abstract

Diabetes mellitus is one of the diseases that causes complications and even death. It is estimated that the number of people with diabetes mellitus will increase every year. Efforts to prevent diabetes mellitus include consuming foods with high fibre and high beta-carotene. This can maintain blood sugar levels in people with diabetes mellitus. This study was conducted to obtain the best formula for biscuits made from cassava peel flour and pumpkin flour to maintain blood sugar levels in people with diabetes mellitus. The experimental research design used a Completely Randomized Design (CRD). The product was made with four levels of treatment consisting of F0 (standard formula), F1 (25% cassava peel flour), F2 (30% cassava peel flour), and F3 (35% cassava peel flour). The variables in this study were organoleptic tests and nutritional content. The organoleptic test involved 30 semi-trained panelists. Data analysis used the Kruskal Wallis and ANOVA tests followed by the Mann Whitney Test as a post-hoc test on data that showed significant differences. Based on the results of the organoleptic test, the formula most preferred by the panelists was F1 with the characteristics of a slightly bright colour, slightly fragrant aroma, slightly savoury taste and slightly crunchy texture. Based on the nutritional content test, the formula in F1 met the expected claims, namely the product has the potential to be a high-fibre and high-beta-carotene food with protein of 5.32%, fat 35.31%, carbohydrates 42.76%, fibre 4.26%, and beta-carotene 6303.47 mcg/100g. Therefore, the formula in F1 is the best formula that has high fibre and beta-carotene that can maintain blood sugar levels for people with diabetes mellitus.