ANALISIS KADAR SERAT, FLAVONOID, ANTOSIANIN, DAYA ANTIOKSIDAN DAN DAYA TERIMA COOKIES OKRA HIJAU (abelmoschus Esculentus L) KOMBINASI TEPUNG BERAS MERAH SEBAGAI MAKANAN SELINGAN ALTERNATIF

Type 2 diabetes mellitus (T2DM) is a disease caused by a disorder in the pancreas due to a lack of insulin production or the inability of the pancreas to produce it effectively, so that only a small amount of glucose can penetrate the cells and accumulate in the blood (hyperglycemia). Diabetes mellitus patients are advised to adopt a healthy diet to avoid diabetes mellitus, the intake of fiber and antioxidants in diabetes mellitus patients needs to be increased, so diet improvement is needed by adding food sources rich in antioxidants, fiber, vitamins, and carbohydrates with a low glycemic index. Green okra cookies with a combination of red rice flour are expected to be an alternative snack food choice that can meet the fiber needs and provide a longer feeling of fullness so that glucose absorption in the small intestine occurs slowly. This study aims to analyze fiber content with soxhlet extraction method, flavonoids and anthocyanins with colorimetric method, antioxidant capacity with DPPH method and acceptability of green okra cookies with a combination of red rice flour as an alternative snack food. The type of research used was quantitative research using a descriptive research design based on laboratory tests with 3 treatment levels F1 (50:50), F2 (45;55), F3 (40:60). The results show that the highest fiber content was in F2: 3.39 g/100 g, flavonoids F2: 155.3/100 g, anthocyanins F2: 0.50/100 g, antioxidant capacity IC50: 180.1/100 g (weak), based on the hedonic test (mode) the selected formula is F3. Based on the Kruskal Wallis test, there was no significant difference for the parameters of color, aroma and texture p>0.05, for the taste parameter p=0.07 (p<0.06).

Keywords: Green okra, red rice flour, Fiber, antioxidants, hedonic test