Nilai Gizi Dan Uji Senoris Mi Basah Dan Tepung Garut (Maranta Arundinacea L) Sebagai Pangan Alternatif Diabetes Militus

Abstract

Background: Diabetes Mellitus is a disease characterized by increased levels of glucose in the blood (hyperglycemia), arrowroot tubers (Maranta arundinacea L) have the ability to lower blood sugar 24% to 33% with the lowest glycemic index value of 14 compared to tubers. -other tubers. The content of substances in 100 grams of arrowroot tubers is (355.00 kcal), protein (0.70 g), fat (0.20 g), carbohydrates (85.20 g), calcium (8.00 g), phosphorus (22 g). .00 g), iron (1.50 g), vitamin B1 (0.09 mg), water (13.60 g). Objective: This study aims to determine the effect of adding arrowroot flour to food fiber content, sensory quality of wet noodles, and to determine the results of the proximate test. Research Methods: The research method used is the one-way ANOVA method to determine the real effect of adding arrowroot flour in the manufacture of wet noodles on the fiber content of food, as well as the sensory quality, and the proximate analysis. Results: The color sensory test results on arrowroot flour wet noodles ranged from 2.60 to 3.24 (yellow) with a P value of 0.038. The aroma of arrowroot flour wet noodles ranged from 2.60 to 3.16 (fragrant) with a P value of 0.151. The taste of arrowroot flour wet noodles ranged from 2.48 to 3.04 (savory) with a P value of 0.145. The texture of the arrowroot flour wet noodles ranged from 2.80 to 3.40 (chewy) with a P value of 0.043. The dietary fiber content of arrowroot flour wet noodles ranged from 3.74% - 8.55% with a P value = 0.000. Proximate test results obtained wet noodles with a proportion of arrowroot flour containing carbohydrate content of 52.84%, protein content of 10.3%, fat content of 1.27%, ash content of 1.2%, and water content of 34.39. Conclusion : Based on the results of the one-way ANOVA test, the proportion of arrowroot flour with wheat flour had no effect on the aroma and taste of wet noodles. The proportion of arrowroot flour and wheat flour had a significant effect on the color and texture of wet noodles. The proportion of arrowroot flour and wheat flour on dietary fiber content has a significant effect on dietary fiber content of arrowroot flour wet noodles.