KADAR ZAT GIZI MAKRO, SIFAT ORGANOLEPTIK, DAN NILAI INDEKS GLIKEMIK CRACKERS BERBASIS TEPUNG AMPAS KELAPA (Cocos Nucifera L.) SEBAGAI MAKANAN ALTERNATIF BAGI PENDERITA DIABETES MELITUS (DM)

This research aimed to determine the nutritional content of carbohydrates, protein, fat, and fiber in crackers with coconut dregs flour (Cocos nucifera L.) based, to determine the organoleptic properties of crackers with coconut dregs flour (Cocos nucifera L.) based, and to determine the glycemic index value of crackers with coconut dregs flour (Cocos nucifera L.) based. Type of the research was experimental. The glycemic index analysis used one-shot case study design where the researcher gave treatment to the panelist on purpose to the reference food of white bread and cracker based test food based on coconut pulp and then measuring blood glucose after the treatment. The magnitude of the effect of the test food on the panelists' blood glucose can be known through comparison with the reference food, analysis of the nutritional content of carbohydrates, protein, fat, and fiber. Data processing was carried out with the Kruskal Wallis test and the Mann Whitney follow-up test. Acceptability tests were carried out including color, aroma, taste and texture. The results of measuring the glycemic index of crackers using a reference in the form of white bread showed that the glycemic index of crackers with treatments A1, A2, A3, and A4 were 71.93%, 66.07%, 61.63%, 53.90%, respectively.