MUHAMMADIYAH.OR.ID, MALANG – Students of the Department of Food Technology of Universitas Muhammadiyah Malang (UMM) devised an innovative remedy: a low-sugar snack bar due to a 70-fold surge in childhood diabetes cases since 2010.
The team leader, Maharani Dewi Wulan, mentioned that the low-sugar snack bars are made from Amorphophallus oncophyllus (porang, a local rubber) with a low glycemic index, 16.9 percent. It also contains the highest glucomannan among various tubers, at 65 percent, which is crucial in reducing blood sugar, preventing cholesterol and glucose absorption, and combating obesity.
Another snack ingredient is inner mangosteen peel, which enhances insulin retention in the body. Indeed, insulin mainly controls blood sugar levels and manages glucose as an energy source in muscle cells, fat, and the liver.
“Few are aware that mangosteen peel’s hypoglycemic effect, stemming from its xanthone compounds, serves as an anti-diabetic agent by stimulating insulin secretion and supporting insulin-producing cells,” said Wulan in a press release on Thursday (August 10).
Regarding snack bar production, the porang tuber and mangosteen skin are first processed into flour. Then, the flours are blended precisely and shaped into regular snack bars.
Furthermore, the students encouraged society to be concerned with their diet’s quality and nutrition since it significantly impacts their health. They also urged industry players to carefully consider the implications of their food products.
“It would be wise that industry players to produce healthy food instead of junk food,” said Wulan.
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