# Utilization of Functional Instant Porridge Formulated from Taro and Purple Sweet Potato as Anti-diabetic
> Mappiratu K.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_85126788222
Jurnal / Konferensi: Open Access Macedonian Journal of Medical Sciences
Tahun terbit: 2022
DOI: https://doi.org/10.3889/oamjms.2022.7057
ISSN: 18579655
Citations: 1

## Authors
- Mappiratu K.

## Abstract
BACKGROUND: Functional instant porridge is a porridge that has undergone further processing so that when it is served, no further cooking is required. AIM: The present study was conducted to determine the anti-diabetic, antioxidant, and anthocyanin contents of the formulation of Japanese taro flour and purple sweet potato flour. METHODS: The materials used in this study were Japanese taro, purple sweet potato, tempeh, and celery leaves. The experimental design used was Completely Randomized Design with five treatments and two replications, and the ratio of Japanese taro flour and sweet potato flour in % (w/w) were A = 75:0, B = 50:25, C = 37.5:37.5, D = 25:50 and E = 0:75. RESULTS: The results showed that the variations in those ratios were significantly different (p < 0.05) on the content of anti-diabetes, antioxidants, and anthocyanins. The best formulation chosen was a ratio of Japanese taro flour and purple sweet potato flour of 37.5:37.5% (w/w) (formulation C). This formulation resulted in anti-diabetic content (inhibitory of α-glucosidase enzyme of 6.149%) antioxidant IC50 of 112.86 ppm and anthocyanin content of 3.19 mg/100 g). CONCLUSION: The most significant inhibitory activity of α-glycosidic enzyme was 43.16% in formulation E of the functional instant porridge. Moreover, the most significant antioxidant activity was 45.69% in formulation C of the functional instant porridge.

## Keywords
- Food science
- Anthocyanin
- Antioxidant
- Instant
- Medicine
- Potato starch
- Traditional medicine
- Starch
- Chemistry
- Biochemistry

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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