The Chemical And Organoleptic Analysis Of The Sago-based Snacks As Additional Food For Diabetes Mellitus Patients
DOI:
https://doi.org/10.31957/.v4i2.1985Abstract
Sago is one of Indonesia's native food plants that produce sago starch (Metrox-ylon sago Rottb.) which can be processed into food. It also uses as a source of amylose and amylopectin in a snack consumed by people with diabetes mellitus (DM). This is possible because of the glycemic index (GI) value of sago starch. This research was carried out experimentally and divided into two major activities, namely making snacks and characterization. Making snacks following the formulation of A, B, C, and D code, where A and B code are for the snack made from sago, whereas C and D code are for comparison. Characterization was running in terms of proximate analysis and organoleptic tests. The first analysis shows that sago-based snacks have the potential as a meal for people with diabetes mellitus because they have low reduced sugar levels that range from of 0 to 49%. However, the snacks are rich in protein, carbohydrates, and energy. Organoleptic tests also showed that color, taste, texture, and aroma were favored by panelists.
Keywords: Sago Starch, Formulations, Snacks, Diabetes Mellitus
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References
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