Utilization of Tofu Dregs Flour in Making Snack Bars for People with Diabetes Mellitus

Abstract

Type II diabetes mellitus due to an unhealthy lifestyle, one of which is the lack of fiber in daily food consumption. One food that has a high fiber content is tofu dregs. The purpose of this study was to determine substitution of wheat flour with tofu dregs flour to produce a snack bar with the best characteristics, and determine the effect of consumption of snack bar from tofu dregs on blood sugar content in rats. The research was conducted two steps. Step I: Formulation of snack bar using a completely randomized design with tofu dregs flour concentration of 0 %, 10 %, 20 %, 30 %, 40 %, and 50 %. The variables of this study were the content of water, ash, protein, fat, carbohydrates, sensory tests, and effectiveness tests. Step II: the best characteristic snack bar in the step I was used experimental rats. This step used true experimental design with pre-post test control group design. The variables of study were blood glucose levels before treatment and after treatment. The treatment group consisted of normal, negative, positive control, and snack bar. The results of the first step of the research showed that substitution of wheat flour with 40 % tofu dregs produced the best characteristic snack bar with 17.19 % water content, 1.33 % ash content, 11.03 % protein, 20.53 % fat, 49.92 % carbohydrate, light brown color, unpleasant aroma, distinctive soy taste, crumb texture, 0.63 % water soluble food fiber, 1.57 % water insoluble fiber, and total food fiber 2.36 %. The results of the second step of the study showed that the provision of substitution of wheat flour with tofu dregs flour 40 % could reduce blood sugar levels in diabetic mellitus rats until normal, start 290 mg/dl to 108.5 mg/dl. Tofu dregs flour can be used for snack bar formulations for people with diabetes mellitus.

Anti-Diabetic Effect of Okara Noodles on Streptozotocin-Nicotinamide Induced Diabetic Rats

“…To determine the anti-diabetic activity an in in vivo test was carried out referring to Subamia et al [2] with little modifications. All rats were put into individual caged (stainless steel, 15×15×30 in cm 3 ) in a closed with controlled light conditions 12:12 h day and night, adequate ventilation in the cage, air temperature at room temperature (22 -25 °C), 60 -65 % RH (humidity), and cleaning of the cage was carried out every day.…”

“…Feeding treatment was for 21 days (3 weeks) according to the treatment group, which consisted of the control/normal G-I (N) group, rats fed with AIN-93M standard feed and drinking water ad libitum [40]. G-II, III and IV were DM induced rat, respectively fed with standard feed, drinking water ad libitum [2] and noodles variety of F0, F1 and F2, where G-II was given control formulated noodles, F0 (1.26/200 g BW/day/head), G-III was given formulated okara noodles, F1 (1.26/200 g BW/day/head), and G-IV was given formulated okara noodles, F2 (1.26/200 g BW/day/head). The induction of STZ as a diabetogenic agent was carried out intraperitoneally at a dose of 45 mg/kg BW (body weight) which had been dissolved in citrate buffer as well as 2 mL/200 g of the rat's BW and 15 min previously had been injected with NA at a dose of 110 mg/kg BW intraperitoneally which has a protective effect from the toxicity of NA [12,41].…”

“…Diabetes mellitus (DM), commonly known as diabetes [1], is a serious metabolic disease in which the human body does not produce enough insulin (a hormone that regulates blood sugar or glucose) or respond normally to it [2,3]. There are major 2 types of diabetes: Type-1 DM and Type-2 DM [4].…”

Utilization of Tofu Dregs in the Making of High-Fiber and Low-Fat Flours as Alternative Functional Food Ingredients

“…Banyaknya penggunaan bahan pangan berbahan dasar tahu yang dikonsumsi oleh masyarakat saat ini mengakibatkan para produksi tahu harus meningkatkan produksi tahu dari tahun ke tahun. Nilai gizi tahu sendiri rupanya tidak kalah bagus dengan protein hewani dimana dalam 100 gram mengandung 82,2g air, 80 kal energi, 10,9g protein, 4,7g lemak serta 0,8g karbohidrat [1].…”

“…Namun, minimnya pengetahuan tentang pengelolaan limbah ampas tahu, pengetahuan tentang gizi dan manfaat ampas tahu, serta kurangnya inovasi yang bisa diaplikasikan dari ampas tahu, menyebabkan sebagian besar pengusaha pembuatan tahu masih menganggap nilai ekonomis dari ampas tahu rendah. Solusi yang telah diberikan meliputi (1) Penyuluhan mengenai kandungan gizi yang masih terdapat pada ampas tahu (2) Penyuluhan/sosialisasi tentang metode yang dapat diaplikasikan untuk mengolah limbah ampas tahu menjadi tepung dan manfaat dari tepung ampas tahu. Hasil dari kegiatan pengabdian ini adalah mitra mendapatkan tambahan pengetahuan tentang pengelolaan limbah ampas tahu menjadi tepung berserat pangan tinggi dan rendah lemak.…”