Perbandingan Satiety Index Roti Ubi Ungu Dengan dan Tanpa Penambahan Kacang Bambara

Abstract

Asupan makan berlebihan merupakan efek dari satiety index yang rendah dan berkontribusi pada obesitas dan gizi lebih. Konsumsi nasi putih di Indonesia lebih dominan, padahal alternatif pangan kaya serat dan protein seperti ubi jalar ungu berpotensi meningkatkan rasa kenyang. Penelitian ini bertujuan membandingkan satiety index antara roti ubi ungu dengan dan tanpa kacang bambara, serta mengkaji hubungan antara kandungan zat gizi makro dengan satiety index. Desain penelitian yang digunakan crossover study. Subjek terdiri dari 16 mahasiswa IPB University (20-23 tahun, gizi normal). Pangan uji (roti ubi ungu dengan dan tanpa kacang bamabra, serta roti putih) diberikan isokalori 240 kkal. Satiety index diukur menggunakan Visual Analaog Scale dan Area Under Curve, sementara kandungan zat gizi makro dianalisis proksimat. Roti ubi ungu F1 menunjukkan satiety index tertinggi (112,72 ± 12,98), namun tidak berbeda signifikan dengan roti ubi ungu dengan kacang bambara (F2 107,20 ± 11,62). Roti putih menghasilkan rasa lapar lebih tinggi dan rasa kenyang lebih cepat menurun. Protein dan serat berkorelasi signifikan dengan skor satiety. Pangan tinggi protein dan serat, efektif meningkatkan rasa kenyang dan mengurangi rasa lapar, menjadikannya alternatif pangan potensial untuk manajemen berat badan. Saran untuk penelitian selanjutnya adalah mengukur indeks glikemik dan menambahkan variabel faktor psikologis

Overconsumption of food is an effect of a low satiety index and contributes to obesity and overweight. In Indonesia, white rice consumption is dominant, even though fiber- and protein-rich food alternatives such as purple sweet potatoes have the potential to increase satiety. This study aims to compare the satiety index between purple sweet potato bread with and without bambara beans, as well as to examine the relationship between macronutrient content and satiety index. The study design used was a crossover study. The subjects consisted of 16 students from IPB University (aged 20–23 years, with normal nutrition status). The test foods (purple sweet potato bread with bambara beans, without bambara beans, and white bread) were provided at an isocaloric level of 240 kcal. The satiety index was measured using Visual Analaog Scale and Area Under Curve, while macronutrient content was analyzed using proximate analysis. Purple sweet potato bread F1 showed the highest satiety index (112.72 ± 12.98), but it was not significantly different from purple sweet potato bread with bambara beans (F2 107.20 ± 11.62), . White bread resulted in higher hunger levels and faster satiety decline. Protein and fiber were significantly correlated with satiety scores. High-protein and high-fiber foods, such as purple sweet potato bread, effectively increase satiety and reduce hunger, making them a potential food alternative for weight management. Recommendations for future research include measuring the glycemic index and adding psychological factor variables