Respons Glikemik dan Total Gula pada Biskuit Mocaf–Pedada yang Diformulasi dengan Bubuk Stevia dan Sirup Fruktosa sebagai Pengganti Sukrosa
Glycemic Response and Total Sugar Content of Mocaf–Pedada Biscuits Formulated with Stevia Powder and Fructose Syrup as Sucrose Replacer
DOI:
https://doi.org/10.25047/jofe.v5i3.7001Keywords:
Biskuit fungsional, MOCAF, Pedada, Bubuk Stevia, Sirup fruktosaAbstract
Peningkatan prevalensi diabetes melitus tipe 2 mendorong pengembangan pangan fungsional rendah indeks glikemik (IG), khususnya pada produk biskuit yang umumnya mengandung sukrosa. Penelitian ini bertujuan mengevaluasi respons glikemik dan total gula biskuit berbasis MOCAF–pedada dengan substitusi sukrosa menggunakan bubuk stevia dan sirup fruktosa. Penelitian menggunakan rancangan acak lengkap dua faktor, yaitu konsentrasi stevia (1,5%; 2%; 2,5% b/b) dan fruktosa (10%; 15%; 20% v/b) dengan dua ulangan. Analisis data dilakukan menggunakan ANOVA dan uji Duncan (DMRT) 5%. Indeks glikemik diuji pada 22 responden menggunakan metode IAUC, sedangkan total gula dianalisis dengan metode Anthrone. Hasil menunjukkan adanya interaksi signifikan (p≤0,05) antara stevia dan fruktosa terhadap total gula, IG, dan beban glikemik, namun tidak berpengaruh signifikan terhadap kadar pati. Perlakuan terbaik diperoleh pada stevia 1,5% dan fruktosa 10% dengan nilai terendah. Produk biskuit yang dihasilkan memiliki IG rendah (22,410–38,521). Penelitian ini menunjukkan bahwa biskuit MOCAF–pedada dengan pemanis alternatif berpotensi sebagai pangan fungsional yang mendukung pengendalian glukosa darah.
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