Pengaruh Penambahan Minyak Sacha Inchi dan Ekstrak Bunga Telang Terhadap Kandungan Omega-3 dan Antioksidan Produk Mie Untuk Diabetes
DOI:
https://doi.org/10.46772/jigk.v7i02.1801Keywords:
diabetes melitus, mie mocaf, minyak sacha inchi, bunga telang, omega-3, antioksidanAbstract
Wheat flour-based noodles have a high glycemic index and low fiber content, making them less suitable for individuals with diabetes. This study aimed to evaluate the effect of adding sacha inchi oil and butterfly pea extract on the omega-3 and antioxidant content of mocaf-based noodles. The research was conducted experimentally with three formulations: F1 (93% mocaf flour, 2% sacha inchi oil, and 5% butterfly pea extract), F2 (87% mocaf flour, 3% sacha inchi oil, and 10% butterfly pea extract), and F3 (81% mocaf flour, 4% sacha inchi oil, and 15% butterfly pea extract). Analyses included proximate tests, omega-3 levels, antioxidant activity, and organoleptic evaluations. Organoleptic data were analyzed using one-way ANOVA followed by Tukey’s post hoc test to determine significant differences between formulations. Univariate results showed a significant increase in omega-3 content in F1 (p<0.05), and the highest antioxidant activity was also found in F1, with a moderate antioxidant activity value. Bivariate analysis indicated a significant relationship between the addition of functional ingredients and the improvement of nutritional content and organoleptic scores. F1 was the best formulation in terms of taste and color. It was concluded that F1 is the most optimal combination. Further studies are needed to assess glycemic index and shelf life.
Keywords: Diabetes mellitus, mocaf noodles, sacha inchi oil, butterfly pea, Omega-3, antioxidant
References
1. Nababan ASV, Pinem MM, Mini Y, Purba TH. Faktor Yang Memengaruhi Kadar Gula Darah Penderita Diabetes Mellitus (DM) Tipe II. J Dunia Gizi. 2020;3(1):23–31.
2. Rusdiyanti W. Uji Sifat Fisik Dan Organoleptik Mie Mocaf Dengan Penambahan Tepung Ubi Ungu (Ipomoea Batatas). 2022;53.
3. Gusriani I, Koto H, Dany Y. Aplikasi Pemanfaatan Tepung Mocaf (Modified Cassava Flour) Pada Beberapa Produk Pangan Di Madrasah Aliyah Mambaul Ulum Kabupaten Bengkulu Tengah. J Inov Pengabdi Masy Pendidik. 2021;2(1):57–73.
4. Lemus-Conejo A, Villanueva-Lazo A, Martin ME, Millan F, Millan-Linares MC. Sacha Inchi (Plukenetia volubilis L.) Protein Hydrolysate as a New Ingredient of Functional Foods. Foods. 2024;13(13):1–23.
5. Ibroham M, Jamilatun S, Ika DK. A Review: Potensi Tumbuhan-Tumbuhan Di Indonesia Sebagai Antioksidan Alami. Semin Nas Penelit LPPM UMJ. 2022;1–13.
6. Lubalu AO. Pengaruh Kualitas dan Cita Rasa terhadap Kepuasan Pelanggan pada Kukis Bakar Tandobone. 2023;
7. Vanmathi SM, Monitha Star M, Venkateswaramurthy N, Sambath Kumar R. Preterm birth facts: A review. Res J Pharm Technol. 2020;12(3):1383–90.
8. Setiawan G, Halim MC. Pengaruh Asam Lemak Omega-3 terhadap Penyakit Kardiovaskular. Cermin Dunia Kedokt. 2022;49(3):160–3.
9. Care D, Suppl SS. Introduction and Methodology: Standards of Care in Diabetes—2024. Diabetes Care. 2024;47(January):S1–4.
