Wisdom of Local Food Ingredients as an Enhancer to Food Supply for Diabetes Mellitus Prevention

Abstract

Abstract The increase in cases and prevalence of children with DM increased 70 times (2010 – January 2023). The dominant factor is the consumption of unhealthy food, which is exacerbated by the limited diversity of healthy foods on the market. The objectives of this research are: 1) obtaining local food ingredients and food products to be used, 2) obtaining product prototypes, and 3) obtaining selected products for DM prevention. The activities consist of: 1) Determining local food ingredients with a qualitative approach, 2) Getting selected product formulas for limited environmental tests, with formula tests through expert design, selected formula production tests, proximate tests, and organoleptic tests, 3) getting products to be ready for field tests, with hedonic tests, Anova tests, and Post Hoc tests. The results obtained: 1) the local food that will be used is a large white sweet potato (Ipomoea Batatas) with food products in the form of sweet potato pie. The selected products were F5 (45% sweet potato, 20% wheat, and 5% tapioca), based on the laboratory results of the lowest carbohydrate, total fat, and total energy content (average 47.82%, 21.23%, 397.89) and the highest fiber content (9.64%). In addition, there were differences in overall value (F:6.033, sig 0.003), color value (F:4.252, sig 0.016), aroma value (F:6.247, sig 0.002), and taste value (F:1.841, sig 0.162). Furthermore, the results of the Post Hoc test concluded that there were differences related to the overall value, color, aroma and taste between F5 and F6 products.