Product Development Of Flakes Cereal Based On Brown Seaweed Flour (Sargassum Sp.): Prospect of Food Materials From Papua With Low Glycemic Index

Abstract

Brown seaweed (Sargassum sp.) as an antidiabetic agent contains iodine, protein, vitamins, minerals (K, Mg, Na, Fe), tannins, phenols, and alginates which during the digestion process form a gel that functions to absorb carbohydrates and slow down glucose absorption so that it can lowers blood sugar levels. The purpose of this study was to determine how to manufacture, evaluate the quality and value of the glycemic index of flakes cereal food product based on brown seaweed flour. Evaluation of cereal quality is by chemical testing on F1, F2, F3 based on parameters % carbohydrate, % protein, % fat, % water content, % ash content. The glycemic index test was prepared using a Completely Randomized Design (CRD) with 5 repetitions using twenty five male mice (Mus musculus) as test animals. The results of this study obtained the formula for cereal flakes with the best composition in formula three (F3) namely brown seaweed flour 14,05 %w/w, wheat flour 9,36 %w/w, cornstarch 7,02 %w/w, crunchy 0,23 %w/w, developer 0,11% w/w, essence 0,23 %w/w, sorbitol 7,02 %w/w, and skim milk 30,45 %w/w. From the evaluation results of chemical testing of flakes cereal based on brown seaweed flour has a carbohydrate content of 63,475%, water content 7,21%, ash content 11,07%, total fat 8,835%, protein 9,41%, total energy 371,055 kcal, and energy from fat 79,515 kcal and GI value 54,39. The conclusion of this study was that the formulation and quality testing of cereals met SNI namely the parameters of carbohydrates, proteins, and fats and had low GI values.