Nirma Maretasari, Mona Fitria, Nitta Isdiany, Suparman Suparman

PENGEMBANGAN PRODUK “PUKHI” PUDING UBI JALAR UNGU DAN KACANG HIJAU SEBAGAI MAKANAN SELINGAN PASIEN DIABETES MELLITUS TIPE 2

Introduction

Pengembangan produk “pukhi” puding ubi jalar ungu dan kacang hijau sebagai makanan selingan pasien diabetes mellitus tipe 2. Kembangkan PUKHI, puding ubi jalar ungu & kacang hijau sebagai camilan sehat untuk pasien diabetes tipe 2. Tinggi serat, rendah gula, indeks glikemik rendah. Cek nutrisi & formulasi optimal.

Abstract

The 2023 Indonesian Health Survey (SKI) showed that the prevalence of diabetes mellitus (DM) diagnosed by doctors in Indonesia was 2.2%. Dietary regulation, particularly the intake of nutritious snacks that are high in fibre, low in sugar, and possess a low glycaemic index, is crucial for the prevention and management of type 2 diabetes mellitus. Purple sweet potatoes and mung beans are local foods rich in complex carbohydrates, low glycaemic index, vegetable protein, fibre, and antioxidants. This study aims to evaluate the impact of purple sweet potato and mung bean formulations on the quality of the snack "PUKHI" (purple sweet potato and mung bean custard), focusing on organoleptic properties and nutritional value. The experimental study design employed three formulations: F1 (75%:25%), F2 (65%:35%), and F3 (55%:45%). Organoleptic evaluations were conducted by 15 semi-trained panellists, revealing that F2 received the highest overall score (average 6.1). The Kruskal-Wallis test indicated no impact of various purple sweet potato and mung bean formulations on taste, colour, texture, and overall quality; however, a significant variation in scent was observed. The nutritional composition of the optimal formula (F2) per 150 grammes comprised 162.8 kcal of calories, 7 g of protein, 4.1 g of fat, 27.3 g of carbohydrates, and 4.2 g of fibre, aligning with the requirements of DM patients. The cost per serving was IDR 5,366, representing a 46.6% reduction compared to commercial items. This product is recommended as a snack for diabetes mellitus patients and can be further refined to improve taste and texture.

Review

This paper presents a timely and relevant study on the development of "PUKHI," a novel snack product formulated from purple sweet potato and mung beans, specifically targeting type 2 diabetes mellitus patients in Indonesia. Given the rising prevalence of diabetes and the critical role of dietary regulation, the initiative to create a nutritious, high-fibre, low-sugar, and low-glycaemic index snack using accessible local ingredients is commendable. The concept directly addresses a significant public health challenge by offering a practical dietary intervention, contributing valuable insights into the potential of indigenous foods for managing chronic diseases. The research employed an experimental design to evaluate three different formulations, with a focus on organoleptic properties and nutritional value. The identification of F2 (65% purple sweet potato: 35% mung bean) as the optimal formula, based on semi-trained panellist scores, provides a clear and actionable outcome. The detailed nutritional breakdown of F2 (162.8 kcal, 7g protein, 4.1g fat, 27.3g carbohydrates, 4.2g fibre per 150g) convincingly demonstrates its suitability for DM patients. Furthermore, the impressive cost reduction of 46.6% compared to commercial alternatives highlights the product's potential for widespread adoption and accessibility, making a strong case for its practical application. While the study successfully identifies a promising formulation and validates its nutritional profile, the findings regarding organoleptic properties warrant further consideration. The Kruskal-Wallis test indicating no significant impact of formulations on taste, colour, texture, and overall quality, alongside a significant variation in scent, suggests that there might be room for sensory improvement, as also noted in the authors' recommendation. Future research could benefit from a more extensive sensory evaluation, potentially involving a larger panel of DM patients, and exploring additional formulation adjustments or ingredient processing techniques to enhance overall palatability and mouthfeel. Nevertheless, "PUKHI" represents a significant step towards developing functional, affordable, and culturally appropriate dietary options for diabetes management.

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