Habibah, Zahwa (2026) Penilaian Organoleptik dan Estimasi Kandungan Gizi Snack Bar Tempe (Rhizopus Oryzae) dan Tepung Ubi Jalar Ungu (Ipomoea Batatas L. Poiret) sebagai Alternatif Snack Sehat bagi Penderita Diabetes Mellitus. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.
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Abstract
Diabetes mellitus (DM) merupakan penyakit tidak menular dengan prevalensi yang terus meningkat. Survei Kesehatan Indonesia (SKI) 2023 mencatat prevalensi DM di Indonesia mencapai 11,7% pada penduduk usia ≥15 tahun. Pengendalian DM memerlukan pengaturan pola makan, termasuk pemilihan camilan berindeks glikemik rendah. Penelitian ini bertujuan untuk mengetahui penilaian organoleptik dan estimasi kandungan gizi snack bar berbahan dasar tempe dan tepung ubi jalar ungu sebagai alternatif snack sehat bagi penderita DM. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga formulasi: F1 (tempe 35,1% : tepung ubi jalar ungu 23,4%), F2 (29,2% : 29,2%), dan F3 (23,4% : 35,1%). Penilaian organoleptik meliputi warna, aroma, rasa, tekstur, dan keseluruhan, sedangkan estimasi kandungan gizi dihitung menggunakan Tabel Komposisi Pangan Indonesia (TKPI). Hasil penilaian organoleptik menunjukkan F3 memperoleh nilai rata-rata tertinggi pada aroma (3,73), rasa (3,50), dan penilaian keseluruhan (3,47). Ketiga formulasi mendapat skor dalam kategori "suka". Estimasi kandungan gizi menunjukkan bahwa snack bar tempe dan tepung ubi jalar ungu mengandung energi, protein, lemak, karbohidrat, dan serat yang relevan sebagai makanan selingan bagi penderita DM. Disimpulkan bahwa snack bar tempe dan tepung ubi jalar ungu layak secara organoleptik dan berpotensi sebagai alternatif snack sehat bagi penderita diabetes mellitus. Diabetes mellitus (DM) is a non-communicable disease with a continuously increasing prevalence. The 2023 Indonesian Health Survey reported that the prevalence of DM in Indonesia reached 11.7% among individuals aged ≥15 years. Diabetes management requires dietary regulation, including the selection of low-glycemic-index snacks. This study aimed to evaluate the organoleptic properties and estimate the nutritional content of snack bars made from tempeh and purple sweet potato flour as a healthy snack alternative for patients with diabetes mellitus. This study employed a Completely Randomized Design (CRD) with three formulations: F1 (35.1% tempeh : 23.4% purple sweet potato flour), F2 (29.2% : 29.2%), and F3 (23.4% : 35.1%). Organoleptic evaluation included color, aroma, taste, texture, and overall acceptability, while nutritional content was estimated using the Indonesian Food Composition Table (TKPI). The results of the organoleptic evaluation showed that F3 obtained the highest mean scores for aroma (3.73), taste (3.50), and overall acceptability (3.47). All formulations received scores within the "liked" category. Nutritional content estimation indicated that the tempeh and purple sweet potato flour snack bars contained energy, protein, fat, carbohydrates, and dietary fiber that are suitable as snack options for patients with diabetes mellitus. In conclusion, snack bars made from tempeh and purple sweet potato flour were organoleptically acceptable and have the potential to serve as a healthy snack alternative for patients with diabetes mellitus.
| Item Type: | Thesis (Diploma) | ||||||||||||||||
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| Uncontrolled Keywords: | Diabetes mellitus, snack bar, tempe, tepung ubi jalar ungu KTIGZ2026, KTIGZCIREBON, KTICIREBON | ||||||||||||||||
| Subjects: | L Education > L Education (General) R Medicine > R Medicine (General) |
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| Divisions: | Jurusan Gizi > D3 Gizi | ||||||||||||||||
| Depositing User: | CG3 Zahwa Habibah | ||||||||||||||||
| Date Deposited: | 17 Jul 2026 02:24 | ||||||||||||||||
| Last Modified: | 23 Jul 2026 07:21 | ||||||||||||||||
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/9622 |
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