Analysis of Macronutrient Content, Antioxidant Activity, and Organoleptic Quality of Snack from Jackfruit Seed Flour (Artocarpus heterophyllus) and Pigeon Pea Flour (Cajanus cajanus) as a Snack for Patients with Type 2 Diabetes Mellitus

Authors

Maya Siwi Tri Nugroho Heni, Universitas Negeri SemarangFollow
Tesa Rafkhani, Universitas Negeri SemarangFollow

Abstract

Type 2 diabetes mellitus characterized by chronic hyperglycemia and oxidative stress. Snack bars with functional ingredients such as legumes may help regulate blood glucose levels. Jackfruit seeds and pigeon peas are sources of protein, complex carbohydrates, and bioactive compounds. This study aimed to analyze macronutrient content, antioxidant activity, and organoleptic quality of jackfruit seeds and pigeon pea flour snack bars. This study used a completely randomized design (CRD) one factor with two replications. The proportions of jackfruit seeds and pigeon pea flour are: F1 (30%:70%), F2 (40%:60%), F3 (50%:50%). Macronutrient content was analyzed using proximate analysis, antioxidant activity using the DPPH method, and organoleptic quality through a hedonic test. Macronutrient and antioxidant activity data were analyzed through descriptive analysis while organoleptic quality was analyzed by Kruskall-Wallis continued with Mann-Whitney. Best formulation determined with Multiple Attribute Decission Making (MADM). Results showed that F1 had the highest protein (23.86%) and the lowest carbohydrate (49.50%), F2 had the lowest energy (412.4 kcal/100g), while F3 had the lowest fat (12.95%) and the highest antioxidant activity (9.03%). F3 was the most preferred by panelists. The best snack bar was F3, with protein 15.98%, fat 12.95%, carbohydrates 58.30%, energy 413.7 kcal/100g, and antioxidant activity of 9.03%.

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Bahasa Abstract

Diabetes melitus tipe 2 ditandai oleh hiperglikemia kronis dan stres oksidatif. Snack bar dengan bahan fungsional seperti kacang-kacangan dapat membantu mengatur kadar glukosa darah. Biji nangka dan kacang gude merupakan sumber protein, karbohidrat kompleks, serta senyawa bioaktif. Penelitian ini bertujuan untuk menganalisis kandungan makronutrien, aktivitas antioksidan, dan kualitas organoleptik snack bar berbahan tepung biji nangka dan tepung kacang gude. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan dua kali ulangan. Proporsi tepung biji nangka dan tepung kacang gude adalah F1 (30%:70%), F2 (40%:60%), dan F3 (50%:50%). Kandungan makronutrien dianalisis menggunakan analisis proksimat, aktivitas antioksidan menggunakan metode DPPH, dan kualitas organoleptik diuji melalui uji hedonik. Data makronutrien dan aktivitas antioksidan dianalisis secara deskriptif, sedangkan kualitas organoleptik dianalisis menggunakan uji Kruskal-Wallis dilanjutkan dengan uji Mann-Whitney. Formulasi terbaik ditentukan menggunakan metode Multiple Attribute Decision Making (MADM). Hasil penelitian menunjukkan bahwa F1 memiliki kandungan protein tertinggi (23,86%) dan karbohidrat terendah (49,50%), F2 memiliki energi terendah (412,4 kkal/100 g), sedangkan F3 memiliki kandungan lemak terendah (12,95%) dan aktivitas antioksidan tertinggi (9,03%). Panelis paling menyukai formulasi F3. Snack bar terbaik adalah F3 dengan kandungan protein 15,98%, lemak 12,95%, karbohidrat 58,30%, energi 413,7 kkal/100 g, dan aktivitas antioksidan sebesar 9,03%.

Recommended Citation

Heni, Maya Siwi Tri Nugroho and Rafkhani, Tesa (2025) "Analysis of Macronutrient Content, Antioxidant Activity, and Organoleptic Quality of Snack from Jackfruit Seed Flour (Artocarpus heterophyllus) and Pigeon Pea Flour (Cajanus cajanus) as a Snack for Patients with Type 2 Diabetes Mellitus," Indonesian Journal of Public Health Nutrition (IJPHN): Vol. 6: Iss. 1, Article 6.
DOI: 10.7454/ijphn.v6i1.1092
Available at: https://scholarhub.ui.ac.id/ijphn/vol6/iss1/6