Literature Review: Potensi Ubi Jalar Ungu Sebagai Bahan Dasar Pembuatan Pangan Yang Aman Dikonsumsi Bagi Penderita Diabetes Mellitus

Intan Aulia, Nindhia and , Agung Setya Wardana, S.TP.,M.Si (2022) Literature Review: Potensi Ubi Jalar Ungu Sebagai Bahan Dasar Pembuatan Pangan Yang Aman Dikonsumsi Bagi Penderita Diabetes Mellitus. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Introduction: The prevalence of DM in the world was increasing every year with a mortality risk factor of 11.3%. To improve the quality of life for DM patients, it is necessary to regulate the type of food with a low glycemic index, high fiber, and high antioxidants such as purple sweet potato. Purple sweet potato contains many useful functional compounds that are expected to be used as a basic ingredient in making food for people with diabetes without causing hyperglycemia. Objective: The study aimed to analyze selected journals related to the potential of purple sweet potato as a basic ingredient for making food that is safety for consumption by people with DM. Research Methodology: This study applied a literature review method through the Google Scholar database with keywords “purple sweet potato, diabetes, blood sugar, and hypoglycemic”. The limitation applied were national journal articles by Sinta (S1 - S4) and international journal articles by Scimago Lab which could be accessed in full text in Indonesian or English with time publication from 2011 to 2021. Results: The results of the analysis of the six selected articles showed a significant decrease in blood glucose levels in diabetic rats after being given purple sweet potato intervention. In addition, administration of purple sweet potato in the treatment group also showed a decrease in HbA1C levels, body weight defense, and an increase in antioxidant activity as well as an increase in total anthocyanins, total flavonoids and total phenols in the purple sweet potatoes that had been analyzed. Conclusion: Purple sweet potato has the potential to be used as a basic ingredient in making food for people with diabetes due to the functional compounds contained in it. The low fiber, antioxidant, and GI content in purple sweet potato correlates to an increase in anti-hyperglycemic activity.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Purple sweet potato, blood glucose, diabetes, hypoglycemic.
Subjects:	Q Science > QD Chemistry R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	NINDHIA INTAN AULIA
Date Deposited:	15 Jan 2022 03:00
Last Modified:	31 Aug 2022 06:59
URI:	http://eprints.ums.ac.id/id/eprint/96596

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