EFEK MIE PISANG DAN SUKUN TERHADAP GLUKOSA DARAH SEWAKTU
ABSTRACT: Public awareness of
healthy lifestyles cause a change in the selection of foodstuffs for
consumption. Bananas and breadfruit flour additions increase the fiber content
on the noodles. The purpose of this study was to determine the composition of
noodles flour substitute on the effect on an increase in the lowest Glucose
levels. Methods: The research design was pretest posttest control group design.
Sample obtained as many as 58 students of the Faculty of Nursing University of
Airlangga who meet the inclusion and exclusion criteria. 58 samples were
divided into three groups, namely Noodles A (control), B (substitution 30%) and
C (substitution 20%). Glucose levels examination carried out before eating
noodles and 60 minutes after eat it. The data analysis of this study was the
one-way ANOVA. Results: Based on the one-way ANOVA test was obtained p = 0.000
(p <0.050), which means no differences in outcomes in all three groups. The
highest increasing of glucose levels is group A and the lowest in group B.
Discussion: The addition of banana and breadfruit flour on the noodles can
reduce the increase in the glucose levels after eat it. Further research needs
to be done to determine the content of noodles with a banana and breadfruit
flour and glucose’s responses in patients with diabetic mellitus.
KEYWORDS: Noodles, Flour,
Banana, Breadfruit,Glucose, Diabetic Mellitus
Penulis: Nursalam, Rista
Fauziningtyas, Candra Panji Asmoro, Kusnanto, Merryana Adriani
Kode Jurnal: jpkesmasdd160453