SUPLEMENTASI TEPUNG PORANG (Amorphophallus muelleri Blume) SEBAGAI Nutraceutical DALAM MANAJEMEN DIABETES MELLITUS TIPE 2

Abstract

<em>Diabetes is a group of metabolic diseases characterized by hyperglycemia. Type 2 Diabetes is most commonly type which accounts for 90-95% of those, resulting from defects in insulin secretion and insulin action. Management of type 2 diabetes should combine pharmacological therapy with both diet modification and increasing physical activity. Nutraceutical was known to have important role. A kind of Araceae family, Porang (Amorphophallus muelleri Blume), has a main content of glucomannan. Glucomannan is a water-soluble polysaccharide, high fibers and low calories. Various studies suggest the benefit effects of glucomannan in type 2 diabetes mellitus to improve blood glucose level and lipid profiles. Its mechanism is postulated to be associated with the intrinsic physical effects of soluble fiber in the gastrointestinal tract and fermentation by microflora in the large intestine that trigger production of several gut hormones. Short Chain Fatty Acids, product of fiber fermentation, can improve insulin sensitivity through competition with free fatty acids and increasing expression of GLUT 4 in insulin sensitive tissues. Therefore, glucomannan from Porang has a great potential to be a nutraceutical for the management of type 2 diabetes mellitus.</em>

Pengaruh substitusi tepung terigu dengan tepung porang (amorphophallus oncopphyllus) terhadap kadar protein, serat pangan, lemak, dan tingkat penerimaan biskuit

“…23 Penelitian membuktikan bahwa makanan yang mengandung glukomanan dapat memperbaiki profil lipid sehingga dapat dijadikan terapi yang potensial. 24 Berdasarkan penelitian Bekti, dkk., tepung glukomanan umbi porang (Amorphophallus oncophyllus) mampu menurunkan kadar kolesterol total karena kandungan glukomanan pada umbi tersebut. Glukomanan memiliki sifat sebagai serat yang mampu menyerap air.…”

Comparison of chemical properties, glycemic index, and glycemic load, between arrowroot (Maranta arundinaceae) cookies containing glucomannan extract with palm sugar addition

“…Glucomannan helps prolong the satiety because it increases the viscosity of bolus in gaster and slow down the rate of peristalsis in the intestine. That phenomenon is due to glucomannan ability which binds water molecule up to 200 times from the initial weight [9].…”

“…Glucomannan has the ability to induce a longer feeling of satiety through viscosity changing of food bolus in gaster so it slows down digestion process. This phenomenon could happen because glucomannan has the ability to bind with water up to 200 times its initial weight therefore it could prolong satiety [9].…”

“…This kind of sugar even a bit more expensive but have a relatively low in GI compared to cane sugar. Palm sugar has distinctive pale until dark brown color because it did not go through rafination and whitening process [9].…”

Kajian Penggunaan Beras Analog yang Disubstitusi Glukomanan Porang (Amorphophallus Oncophyllus) Sebagai Antidiabetes Mencit yang Diinduksi Aloksan

“…Penyakit diabetes melitus berpengaruh pada seluruh aspek kehidupan penderitanya dan berpotensi menyebabkan terjadinya komplikasi (Wulan et al, 2020). Menurut Susanti (2016), pengobatan diabetes harus menggabungkan perubahan pola makan dan gaya hidup.…”