Uji Daya Terima Dan Analisis Zat Gizi Mi Basah Dengan Penambahan Tepung Ubi Banggai Ungu (Dioscorea Alata L.) Dan Tepung Kacang Merah (Phaseolus Vulgaris L.) Sebagai Pangan Fungsional Alternatif Menurunkan Glukosa Darah.

One of the risk factors for type 2 diabetes mellitus is an unhealthy diet, particularly the consumption of foods high in energy and low in fiber, which can increase blood glucose levels. Preventive efforts can be carried out through the consumption of functional foods such as purple Banggai yam and red beans. Noodles were chosen as the product because they are widely favored by the community. This study aims to analyze the acceptability, nutrient content (carbohydrates, fats, proteins, and fiber), energy value, and nutritional information of fresh noodles with the addition of these two ingredients. This study used a quantitative approach with a pre-experimental design and two repetitions (duplo). The formulas tested were F1 (70:10), F2 (60:20), and F3 (50:30). Acceptability was assessed through hedonic and hedonic quality tests involving 30 semi-trained panelists, while data analysis used the Kruskal–Wallis test and descriptive analysis. The results showed that F2 was the formula with the highest average score in the acceptability test. The highest carbohydrate content was found in F1, while fat, protein, fiber, and energy contents were highest in F3. F2 was selected as the best formula considering both acceptability and nutritional content, with a serving size of 200 grams.

Keywords: Diabetes mellitus, fresh noodles, functional food, purple Banggai yam flour, red bean flour