Puding Kacang Merah dan Pisang Kepok Sebagai Kudapan Alternatif Penderita Diabetes Mellitus

Abstrak

Diabetes mellitus is a non-communicable disease characterized by high blood sugar levels, which can lead to various complications. According to Riskesdas data in 2018 Indonesia has a percentage of people with diabetes of 2.0%. Based on data from the International Diabetes Federation (IDF) in 2021, there are 537 million adults worldwide who suffer from diabetes.
Indonesia ranks fifth as the country with the highest number of people with diabetes, with 19.47 million Indonesians. This study aims to develop pudding as an alternative healthy food for diabetics using red beans and kepok banana. The method used was experimental with a Factorial Randomized Design design. Data were collected through hedonic test and hedonic quality test, and analysis of nutrient content was done by proximate and gravimetric methods. The formulas used are red bean:kepok banana, namely, 1(9:3), 2(8:4), 3(7:5). The results showed that pudding with a formula of 55 grams of red beans and 45 grams of kapok banana (F3) was the most preferred by panelists based on color, aroma, taste, and texture.
This pudding contained 1.57% protein, 87.73% water content, 10.22% carbohydrate, 3.37% dietary fiber, and 47.2 kcal energy per 100 grams. In conclusion, pudding with formula F3 is the best choice for diabetics because of its soft texture and food fiber content above the average PKMK.
Keywords: Diabetes Mellitus, Red Beans, Pudding