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.

Citation Format:
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

Note: This article has supplementary file(s).

Fulltext View|Download |  Research Instrument
Untitled
Subject
Type Research Instrument
  Download (373KB)    Indexing metadata
Keywords: Diabetes melitus; formula enteral; sorgum; kedelai

Article Metrics:

Article Info
Section: Articles
Language : ID
Recent articles
ANALISIS KANDUNGAN GIZI DAN VISKOSITAS FORMULA ENTERAL BERBASIS TEPUNG SORGUM DAN TEPUNG KEDELAI UNTUK DIABETES MELLITUS PENGARUH PENAMBAHAN TEPUNG KACANG KEDELAI (Glycine max) TERHADAP KADAR PROTEIN DAN MUTU ORGANOLEPTIK CILOK DIET RENDAH PROTEIN TERHADAP STATUS KESEHATAN PASIEN PENYAKIT GINJAL KRONIS (PGK): KAJIAN PUSTAKA More recent articles
  1. Sulistiowati E, Sihombing M. Perkembangan Diabetes Melitus Tipe 2 dari Prediabetes di Bogor, Jawa Barat. Jurnal Penelitian dan Pengembangan Pelayanan Kesehat. 2018;2(1):59–69. Available from: http://dx.doi.org/10.22435/jpppk.v2i.53
  2. Kemenkes RI. Diabetes Mellitus. Pusat Data dan Informasi. 2020
  3. Hawa II, Murbawani EA. Pengaruh Pemberian Formula Enteral Berbahan Dasar Labu Kuning (Curcubita moschata) Terhadap Kadar Glukosa Darah Postprandial Tikus Diabetes Melitus. Journal of Nutrition College. 2015;4(2):387–93. Available from: https://doi.org/10.14710/jnc.v4i4.10115
  4. Mechanick JI, Marchetti A, Hegazi R, Hamdy O. Diabetes-Specific Nutrition Formulas in the Management of Patients with Diabetes and Cardiometabolic Risk. Nutrients. 2020;12(12):3616. Available from: http://dx.doi.org/10.3390/nu12123616
  5. Sutikno V, Rahadiyanti A, Fitranti DY, Dieny FF, Afifah DN, Nissa C. Gliteros Enteral Formula Based on Tempeh Flour and Jicama Flour for Patients With Hyperglycemia. Food Research. 2020;4(3):38–45. Available from: http://dx.doi.org/10.26656/fr.2017.4(S3).S17
  6. Leboe, Dwi Wahyuni, Nur Syamsi Dhuha, and Munifah Wahyuddin. "The Potential Of Sorghum Bicolor L. As A Blood Glucose Lowering Agent: A Review." Jurnal Kesehatan (2020): 1-10. Available from: https://doi.org/10.24252/kesehatan.v1i1.18181
  7. Triandita N, Putri NE. Peranan kedelai dalam mengendalikan penyakit degeneratif. Jurnal Teknologi Pengolah Pertanian. 2019;1(1):6–17. Available from: https://doi.org/10.35308/jtpp.v1i1.1478
  8. Astawan M, Hazmi K. Karakteristik fisikokimia tepung kecambah kedelai. Jurnal Pangan. 2016 Sep 5;25(2):105-12. Available from: https://doi.org/10.33964/jp.v25i2.326
  9. Taufik Y. Pengaruh Konsentrasi Bubur Buah Dan Tepung Kedelai (Glycine Max) Terhadap Karakteristik Fit Bar Black Mulberry (Morus Nigra L.). Pasundan Food Technology Journal (PFTJ). 2018 Mar 31;5(1):10-7. Available from: https://doi.org/10.23969/pftj.v5i1.805
  10. Diyah NW, Ambarwati A, Warsito GM, Niken G, Heriwiyanti ET, Windysari R, et al. Evaluasi Kandungan Glukosa dan Indeks Glikemik Beberapa Sumber Karbohidrat dalam Upaya Penggalian Pangan Ber-Indeks Glikemik Rendah. Jurnal Farmasi dan Ilmu Kefarmasian Indonesia. 2018;3(2):67–73. Available from: https://doi.org/10.20473/jfiki.v3i22016.67-73
  11. Badzlina F, Triyanti. Hubungan antara Konsumsi Susu dan Produk Olahannya dengan Diabetes Melitus Tipe 2: Review Literatur. Media Penelitian dan Pengembangan Kesehatan. 2019;29(3):205–14. Available from: https://doi.org/10.22435/mpk.v29i3.1328
  12. Yubero-Serrano EM, Lopez-Moreno J, Gomez-Delgado F, Lopez-Miranda J. Extra Virgin Olive Oil: More Than a Healthy Fat. European Journal of Clinical Nutrition. 2018;72(1). Available from: http://dx.doi.org/10.1038/s41430-018-0304-x
  13. Cardoso NS, Cruz JR de S, Paula RA de O, Duarte SM da S, Rodrigues MR, Paula FB de A. Unsaturated fatty acid as functional food for the treatment of Diabetes mellitus type 2. Research and Society Development. 2021;10(9):1–9. Available from: http://dx.doi.org/10.33448/rsd-v10i9.17231
  14. Rauf R, Utami A. Nutrition value and viscosity of polymeric enteral nutrition products based on purple sweet potato flour with variation of maltodextrin levels. The Indonesian Journal of Nutrition. 2020;8(2):119–125. Available from: https://doi.org/10.22435/mpk.v29i3.1328
  15. Ojo O, Adegboye ARA, Ojo OO, Wang X, Brooke J. An evaluation of the nutritional value and physical properties of blenderised enteral nutrition formula: A systematic review and meta-analysis. Nutrients. 2020;12(1840):1–21. Available from: http://dx.doi.org/10.3390/nu611542
  16. Wakita M, Masui H, Ichimaru S, Amagai T. Determinant factors of the viscosity of enteral formulas: Basic analysis of thickened enteral formulas. Nutrition in Clinical Practice. 2012;27(1):82–90. Available from: http://dx.doi.org/10.1177/0884533611427146
  17. Ichimaru S, Amagai T. Viscosity Thickened Enteral Formula BT - Diet and Nutrition in Critical Care. In: Rajendram R, Preedy VR, Patel VB, editors. New York, NY: Springer New York; 2015. p. 1463–77. Available from: https://doi.org/10.1007/978-1-4614-7836-2_27
  18. Bader Ul Ain H, Saeed F, Khan MA, Niaz B, Khan SG, Anjum FM, et al. Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble. Food Science Nutrition. 2019;7(6):2059–67. Available from: https://doi.org/10.1002/fsn3.1041
  19. American Diabetes Association. Standards of Medical Care in Diabetes—2014. Diabetes Care. 2014 Dec 16;37(Supplement_1):S14–80. Available from: https://doi.org/10.2337/dc14-S014
  20. Gosmanov AR, Umpierrez GE. Medical Nutrition Therapy in Hospitalized Patients with Diabetes. Current Diabetes Report. 2012;12(1):93–100. Available from: http://dx.doi.org/10.1007/s11892-011-0236-5
  21. Dardai E. Basics in clinical nutrition: Nutritional support in the diabetic patient. e-SPEN. 2009;4(6):e304–7. Available from: http://dx.doi.org/10.1016/j.eclnm.2009.06.020
  22. Soelistijo SA, Lindarto D, Decroli E, Permana H, Sucipto KW, Kusnadi Y, et al. Pengelolaan dan Pencegahan Diabetes Melitus Tipe 2 Dewasa di Indonesia. Perkumpulan Endokrinologi Indonesia. PB PERKENI; 2019
  23. Mentari AD, Setiawan B, Palupi E. Pengembangan RUTF (Ready to Use Therapeutic Food) Berbahan Serealia dan Kedelai bagi Balita Malnutrisi Akut Berat. Media Gizi Indonesia. 2022;17(1):11–20. Available form: https://doi.org/10.20473/mgi.v17i1.11-20
  24. Budiarti IDS, Swastawati F, Rianingsih L. Pengaruh Perendaman dalam Asap Cair Terhadap Perubahan Komposisi Asam Lemak dan Kolesterol Belut Asap. Jurnal Pengolahan dan Bioteknologi Hasil Perikanana. 2016;5(1):125–35
  25. Anam C, Agustini TW, Romadhon. Pengaruh Pelarut yang Berbeda pada Ekstrasi Spirulina platensis Serbuk Sebagai Antioksidan dengan Metode Soxhletasi. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 2014;3(4):106–12
  26. Rosaini H, Rasyid R, Hagramida V. Penetapan Kadar Protein Secara Kjedahl Beberapa Makanan Olahan Kerang Remis (Corbiculla moltkiana Prime.) dari Danau Singkarak. Jurnal Farmasi Higea. 2015;7(2):120–7. Available form: http://dx.doi.org/10.52689/higea.v7i2.123
  27. Reymon, Daud NS, Alvianty F. Perbandingan Kadar Glukosa Pada Ubi Jalar Ungu (Ipomoea batatas Var Ayamurasaki) Menggunakan Metode Luff Schoorl. Warta Farmasi. 2019;8(2):10–9. Available from: https://doi.org/10.46356/wfarmasi.v8i2.86
  28. Kusumastuty I, Harti LB, Misrina SA. Perbedaan Kandungan Serat Pangan pada Makanan Siap Saji Khas Indonesia yang Dianalisis dengan Menggunakan Nutrisurvey dan Enzimatik Gravimetri. Majalah Kesehatan FKUB. 2016;3(4):196–203. Available from: https://doi.org/10.21776/ub.majalahkesehatan.003.04.5
  29. Ferrie S, Daniells S, Gagnon S, Hamlyn J, Jukkola K, Nicola R, et al. Enteral Nutrition Manual for Adults in Health Care Facilities. In: Dietitian Association Australia. 2018
  30. Leboe DW, Dhuha NS, A NRR. The Potential of Sorghum bicolor L . as A Blood Glucose Lowering Agent: A Review. Jurnal Kesehatan. 2020;1–10. Available from: https://doi.org/10.24252/kesehatan.v1i1.18181
  31. Qin P, Wang T, Luo Y. A review on plant-based proteins from soybean: Health benefits and soy product development. Journaln of Agriculture and Food Research. 2022;7:100265. Available from: https://doi.org/10.1016/j.jafr.2021.100265
  32. Prabakaran M, Lee K-J, An Y, Kwon C, Kim S, Yang Y, et al. Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration. Molecules. 2018 Oct 21;23(10):2713. Available from: https://doi.org/10.3390%2Fmolecules23102713
  33. Jurado-Ruiz E, Álvarez-Amor L, Varela LM, Berná G, Parra-Camacho MS, Oliveras-Lopez MJ, et al. Extra virgin olive oil diet intervention improves insulin resistance and islet performance in diet-induced diabetes in mice. Science Report. 2019;9(1):11311. Available from: https://doi.org/10.1038/s41598-019-47904-z
  34. Ridhani MA, Vidyaningrum IP, Akmala NN, Fatihatunisa R, Azzahro S, Aini N. Potensi Penambahan Berbagai Jenis Gula Terhadap Sifat Sensori Dan Fisikokimia Roti Manis: Review. Pasundan Food Technology Journal. 2021;8(3):61–8. Available from: https://doi.org/10.23969/pftj.v8i3.4106
  35. Eliana F, Handoko IS, Ambarwati FD, Setiawati A. Profil Respons Glukosa Darah dan Tingkat Rasa Kenyang setelah Pemberian Diabetasol® Dibandingkan Makanan Padat Gizi Terkontrol pada Pasien Diabetes Melitus tipe 2. Cermin Dunia Kedokteran. 2018;45(7):499–506. Available from: https://dx.doi.org/10.55175/cdk.v45i7.640
  36. Williams BA, Mikkelsen D, Flanagan BM, Gidley MJ. “Dietary fibre”: Moving beyond the “soluble/insoluble” classification for monogastric nutrition, with an emphasis on humans and pigs. Journal of Animal Science and Biotechnology. 2019;10(45):1–12. Available from: https://doi.org/10.1186/s40104-019-0350-9
  37. Reis AM Dos, Fruchtenicht AV, Loss SH, Moreira LF. Use of dietary fibers in enteral nutrition of critically ill patients: a systematic review. Rev Bras Ter intensiva. 2018;30(3):358–65. Available from: https://doi.org/10.5935/0103-507X.20180050
  38. Itoh M, Nishimoto Y, Masui H, Etani Y, Takagishi K, Ida S, et al. Addition of Alpha-Amylase and Thickener to Blenderized Rice Provides Suitable Viscosity for Use in Nutritional Support. Journal of Nutrition Health. 2016;2(1):1–7. Available from: https://doi.org/10.13188/2469-4185.1000016

Last update:

No citation recorded.

Last update:

No citation recorded.