Pengembangan Produk Pangan Mengandung Polisakarida Gadung

BIDANG ILMU:
GIZI DAN KESEHATAN
LAPORAN HASIL PENELITIAN HIBAH KOMPETENSI
TAHUN ANGGARAN 2011
PENGEMBANGAN PRODUK PANGAN MENGANDUNG
POLISAKARIDA GADUNG DAN GEMBILI
UNTUK PENDERITA DIABETES
Prof. Dr. Ir. Harijono, MAppSc.
Dr. Teti Estiasih, STP, MP
Wenny Bekti Sunarharum, STP, MFoodSt.
Dibiayai Oleh Direktorat Jendral Pendidikan Tinggi, Kementrian Pendidikan Nasional
Sesuai dengan Surat Perjanjian Pelaksanaan Penugasan Penelitian Hibah Kompetensi
Tahun Anggaran 2011 Nomor : 361/SP2H/PL/Dit-Litabmas/IV/2011
tanggal 14 April 2011
UNIVERSITAS BRAWIJAYA
NOVEMBER 2011
RINGKASAN DAN SUMMARY
RINGKASAN
Bagi penderita diabetes, konsumsi makanan yang tepat sangat diperlukan untuk
mengendalikan kadar gula darah. Produk makanan yang tepat diperlukan sehingga
asupan nutrisi tetap terjaga dengan tetap dapat menjaga kadar gula darah.
Pengembangan produk pangan yang biasa dikonsumsi bagi penderita diabetes perlu
dilakukan dengan menggunakan pendekatan pola konsumsi masyarakat Indonesia.
Penelitian kami sebelumnya menunjukkan bahwa pemberian polisakarida larut air (PLA)
dari gadung dan gembili secara oral pada tikus diabetes dapat menurunkan kadar gula
darah dari hiperglikemia menjadi normoglikemia. Ekstraksi PLA gadung dan gembili
dilakukan secara fermentatif dengan menggunakan ragi tempe. Penelitian Tahun ke-1
berhasil membuat produk pangan berupa bubur dan mie instan mengandung PLA
gadung dan gembili dengan dan atau tanpa kombinasi dengan alginat, yang
menghambat peningkatan kadar gula darah setelah konsumsi. Penghambatan tertinggi
diperoleh dari penambahan PLA 15%. Penambahan PLA gadung dan gembili
dikombinasikan dengan alginat juga menghasilkan karakteristik produk mie dan bubur
instan yang lebih baik.
Pada Tahun ke-2 penelitian ini dilakukan formulasi PLA dari gadung dan gembili
pada produk roti tawar dan biskuit. Hasil formulasi ini akan diperoleh formula mix roti
tawar dan biskuit yang berpotensi HKI. Penelitian ini akan menguji produk roti tawar dan
biskuit mengandung polisakarida gembili/gadung dengan atau tanpa kombinasi dengan
alginat terhadap penurunan kadar gula darah pada kondisi hiperglikemia sehingga juga
berperan sebagai pangan untuk obat (medicinal foods). Kombinasi PLA gadung atau
gembili
dengan
alginat
perlakuan:
penambahan
alginat,
PLA
gadung,
PLA
gadung+alginat, PLA gembili, PLA gembli+alginate, dan taraf penambahan 10%. Juga
dilakukan control berupa tikus normal yang diberi pakan standar (kontrol normal),
control tikus hiperglikemia diberi pakan standar (kontrol positif), dan roti tawar atau
biskuit tanpa penambahan PLA. Pada akhir masa percobaan, jenis-jenis dan kadar
asam lemak rantai pendek (SCFA, short chain fatty acids) pada caecum tikus akan
dianalisis dan dilakukan meal tolerance test (MTT) untuk mengetahui efek
penghambatan polisakarida terhadap absorpsi glukosa sesaat setelah konsumsi.
Pengujian organoleptik dilakukan dengan uji hedonic skala 1-7.
Produk pangan berupa roti tawar dan biskuit untuk penderita diabetes secara
organoleptik dapat diterima oleh konsumen. Penambahan PLA gadung dan gembili
dikombinasikan atau tanpa kombinasi dengan alginat pada roti tawar dan biskuit dapat
menghambat peningkatan kadar gula darah. Penghambatan yang tajam terjadi pada
roti tawar dan biskuit yang ditambah alginat, diikuti PLA gadung+alginat, PLA
gembili+alginat, PLA gadung, PLA gembili, dan tanpa PLA. Hasil penelitian ini
menunjukkan bahwa adanya PLA gadung/gembili dengan atau tanpa alginat dapat
menghambat penyerapan gula darah dari produk. Produk roti tawar dan biskuit dapat
digunakan oleh penderita diabetes karena tidak menyebabkan peningkatan kadar gula
darah yang tajam.
Pemberian roti tawar dan biskuit mengandung PLA gadung/gembili dengan atau
tanpa alginat dalam jangka panjang dapat menurunkan kadar gula darah pada kondisi 4
hiperglikemia. Urutan penurunan dari yang paling tajam adalah roti tawar dan biskuit
yang ditambah alginat, PLA gadung+alginat, PLA gembili+alginat, PLA gadung, dan
PLA gembili. Tikus kontrol yang diberi pakan standar menunjukan peningkatan kadar
gula darah, demikian pula untuk tikus yang diberi roti tawar dan biskuit tanpa PLA. PLA
gadung lebih efektif dalam menurunkan kadar gula darah dibandingkan PLA gembili.
SCFA yang terbentuk pada digesta caecum untuk perlakuan PLA gadung/gembili dan
alginat lebih rendah dibandingkan tikus kontrol yang diberi pakan standar AIN 93M.
Mekanisme penurunan kadar gula darah pada tikus yang diberi roti tawar dan biskuit
mengandung PLA lebih didominasi oleh penghambatan penyerapan nutrisi dan efek
rasa kenyang. Hal ini perlu dibuktikan lebih lanjut.
Kata kunci: polisakarida, gadung, gembili, diabetes, formula mix
SUMMARY
For patients with diabetes, a proper diet is necessary to control blood sugar
levels. Proper food products are needed so that proper nutrition consumed can still be
maintained while keeping blood sugar levels. Development of commonly-consumed
food products for people with diabetes is needed to be carried out by using a pattern of
consumption of Indonesian society.
Our previous studies showed that administration of water-soluble polysaccharide
(WSP) of Gadung and Gembili orally in Wistar rats with diabetes may reduce blood
sugar levels from hyperglycaemia to normoglycaemia. Fermentative extraction of
Gadung and Gembili WSP was conducted by using a yeast of tempeh. Year 1 study
had successfully develop food products in the form of porridge and noodles containing
WSP of Gadung and Gembili with or without combination with Alginate which inhibit the
increase in blood sugar levels after consumption. The highest inhibition obtained from
the addition of 15% WSP. The addition of Gembili and Gadung WSP combined with
Alginate also produced a better characteristic of products.
In Year 2, study was conducted in formulation of WSP from Gadung and Gembili
on fresh bakery products (white bread) and biscuits. The results of this formulation will
be a formula mix of white bread and biscuits which is potential for a patent application.
This study will analyse the product of white bread and biscuits containing
polysaccharides from Gembili/Gadung with or without combination with Alginate to
decrease blood sugar levels under conditions of hyperglycemia so that it may also
serves as food for drug (medicinal foods). The combination of Gadung or Gembili WSP
with Alginate treatment: the addition of Alginate, Gadung WSP, Gadung+Alginate WSP,
Gembili WSP, Gembili+Alginate WSP, and standard addition level of 10% were applied
in this research.
Treatments applied were addition of Alginate, Gadung WSP, Gadung+Alginate
WSP, Gembili WSP, Gembili+Alginate WSP and the addition level of 10%. Control was
applied as normal Wistar rats with standard feed (normal control), hyperglycemic Wistar
rats with standard feed (possitive control), and Wistar rats fed with white bread or
biscuits without the addition of WSP. At the end of the probationary period, the types
and levels of short chain fatty acids (SCFA, short chain fatty acids) in the rat caecum 5
were analyzed and meal tolerance test (MTT) was performed to determine the inhibitory
effect of polysaccharides on the absorption of glucose shortly after consumption.
Organoleptic test was carried out by hedonic test with a scale of 1-7.
Based on organoleptic test result, food products made for diabetics, i.e. white
bread and biscuits were acceptable. Importantly, the study showed that addition of
Gadung and Gembili WSP combined or without combination with Alginate on white
bread and biscuits may inhibit the increase in blood sugar levels. Sharp inhibition occurs
in white bread and biscuits with Alginate, followed by Gadung+Alginate WSP,
Gembili+Alginate WSP, Gadung WSP, Gembili WSP, and without a PLA. The results of
this study indicated that the presence of PLA Gadung/Gembili with or without Alginate
may inhibit the absorption of blood sugar of the product. White bread products and
biscuits can be consumed by diabetics patients because it does not cause a sharp
increase in blood sugar levels. The provision of white bread and biscuits containing
Gadung/Gembili WSP with or without Alginate in the long term may reduce blood sugar
levels under conditions of hyperglycemia. The sequence of the sharpest decline was
white bread and biscuits with Alginate, Gadung+Alginate WSP, Alginate+Gembili WSP,
Gadung WSP, and Gembili WSP. Control Wistar rats fed with standard feed showed an
increase in blood sugar levels as similar to Wistar rats fed with white bread and biscuits
without a WSP. Gadung WSP had been found to be more effective in lowering blood
sugar levels as compared to Gembili WSP.
SCFA formed in caecum digesta for the treatment of Gadung/Gembili WSP and
Alginate were lower than the control rats fed with standard feed AIN 93M. The
mechanism of lowering blood sugar levels in rats fed with white bread containing WSP
was suggested to be more dominated by the inhibition of nutrients absorption and
satiety. However, this suggestion needs to be further investigated.
Key words: polysaccharides, gadung, gembili, diabetes, mix formula
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