DOI: https://doi.org/10.14710/jnc.v12i4.38094

ANALISIS KANDUNGAN GIZI DAN VISKOSITAS FORMULA ENTERAL BERBASIS TEPUNG SORGUM DAN TEPUNG KEDELAI UNTUK DIABETES MELLITUS

Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia

Received: 23 Mar 2023; Published: 1 Dec 2023.

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Abstract
ABSTRACT

Background: Diabetes Mellitus can increase the risk of various comorbidities thus increasing the risk of malnutrition. Administering anti-hyperglycemic enteral formulas based on sorghum flour and soy flour was chosen as an alternative to expensive commercial enteral formulas. The low glycemic index in sorghum and the amino acids arginine, glycine in soybeans are beneficial for controlling blood glucose level.

Objective: To analyze and compare the nutritional content and viscosity of the enteral formulas based on sorghum flour and soy flour with commercial enteral formulas.

Method: Enteral formula was made from sorghum flour, soy flour, mung bean flour, skim milk, extra virgin olive oil, maltodextrin and sugar. This an experimental study using 3 comparison groups of sorghum flour and soybean flour, namely formula A (3:1), B (7:2), and C (4:1) which were compared with formula D (commercial enteral formula). Carbohydrate, protein, fat, sugar and dietary fiber variables were tested using by by different method, kjehdahl, soxhlet, luff schroll, enzymatic-gravimetric and viscosity was measured using an Ostwald viscometer which was repeated 3 times. Data were analyzed by One Way Anova and Kruskal Wallis tests, except that nutritional content of formula D was not tested.

Results: Energy, energy density, and fat formulas A, B and C had significant differences (p<0.001) but formulas A and C had values that were close to formula D. Carbohydrates formulas A, B and C showed significant differences (p<0.05). Dietary fiber cotent of formulas A, B, and C was 46,12 g, 41,54 g, and 73,82 g higher than formula D content of 16 g. Protein enteral formula sorgum flour dan soy flour showed no significant difference (p>0.05) but the levels were lower than formula D. Sugar content of formula A, B C was 4,13%, 5,49%, 5,98% higher than the formula D. The viscosity of enteral formula tepung sorgum dan tepung kedelai was significantly different (p<0.05) with formula D.

Conclusion: Formulas A and C are formulas that are similar to commercial enteral formulas based on their energy content, energy density and fat content.

Keywords: Diabetes mellitus; enteral formula; sorghum; soybean

 

ABSTRAK

Latar belakang: Diabetes Melitus meningkatkan berbagai risiko penyakit  komorbid sehingga meningkatkan risiko malnutrisi. Terapi pemberian formula enteral anti hiperglikemia berbasis tepung sorgum dan tepung kedelai dipilih sebagai alternatif pemberian formula enteral komersial yang mahal. Indeks glikemik rendah dalam sorgum serta asam amino arginin, glisin pada kedelai bermanfaat untuk mengontrol kadar glukosa darah.

Tujuan: Menganalisis dan membandingkan kandungan gizi dan viskositas formula enteral tepung sorgum dan tepung kedelai dengan formula enteral komersial.

Metode: Formula terbuat dari tepung sorgum, tepung kedelai, tepung kacang hijau, susu skim, minyak zaitun ekstra virgin, maltodekstrin dan gula. Penelitian ini merupakan penelitian eksperimental dengan 3 kelompok perbandingan tepung sorgum dan tepung kedelai yang diberi nama formula A (3:1), B (7:2), dan C (4:1) kemudian dibandingkan dengan formula D (formula enteral komersial). Variabel karbohidrat, protein, lemak, gula dan serat pangan diuji menggunakan metode by different, kjeldahl, soxhlet, luff schroll, dan enzimatik-gravimetri serta viskositas diukur menggunakan viskometer ostwald. Data dianalisis dengan uji One Way Anova dan Kruskal Wallis kecuali kandungan gizi formula D tidak diuji.

Hasil: Energi, densitas energi, dan lemak formula A, B dan C memiliki perbedaan yang signifikan (p<0,001) namun formula A dan C memiliki nilai yang mendekati formula D. Karbohidrat formula A, B dan C menunjukan perbedaan yang signifikan (p<0,05). Kadar serat pangan formula A, B dan C sebanyak 46,12 g, 41,54 g, dan 73,82 g lebih tinggi dibandingkan formula enteral komersial yaitu 16 g. Protein formula enteral tepung sorgum dan tepung kedelai tidak menunjukan perbedaan yang signifikan (p>0,05) namun kadarnya lebih rendah dibandingkan formula D. Kadar gula formula A, B dan C yaitu 4,13%, 5,49%, 5,98% lebih tinggi dibandingkan formula D.Viskositas formula enteral tepung sorgum dan tepung kedelai berbeda secara signifikan (p<0,05) dengan formula D.

Simpulan: Formula A dan C merupakan formula yang memiliki kemiripan dengan formula enteral komersial berdasarkan kandungan energi, densitas energi dan lemaknya.

Kata kunci: Diabetes melitus; formula enteral; sorgum; kedelai

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Keywords: Diabetes melitus; formula enteral; sorgum; kedelai

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