Effectiveness of Using Duwet Seed Flour as Processed Noodles to Lower Blood Sugar in Type 2 Diabetes Mellitus
DOI:
https://doi.org/10.59680/anestesi.v4i3.2526Keywords:
Blood Glucose Levels, Cumini Noodles, Diabetes Mellitus, Functional Food, Syzygium cuminiAbstract
Diabetes Mellitus (DM) is a chronic disease characterized by metabolic disorders with a prevalence that continues to rise globally. Effective DM management involves four pillars: education, meal planning, physical exercise, and pharmacological interventions. This study aims to evaluate the effectiveness of noodles made from Syzygium cuminic seeds (Cumini Noodles) in reducing blood glucose levels in patients with type 2 Diabetes Mellitus. The research employs a quasi-experimental method with a pretest-posttest control group design, where the intervention group was given Cumini Noodles, and the control group was given regular wet noodles. The results showed that the consumption of Cumini Noodles significantly lowered blood glucose levels in type 2 DM patients compared to regular wet noodles. Cumini Noodles have several nutritional advantages, including lower energy content, lower fat, and higher levels of protein, calcium, phosphorus, potassium, and magnesium. These advantages contribute to better blood glucose control and reduced risk of insulin resistance. Cumini Noodles have the potential to become an effective functional food alternative for people with type 2 Diabetes Mellitus. However, further research with a stronger design and larger sample size is needed to confirm these findings and to understand its mechanism of action more deeply.
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Copyright (c) 2026 Jenie Palupi, Annisa Firyal Meilanasari, Silva Nur Anggraini, Talitha Riefda Salsabilla, Yeva Revalina Vionela, Fazila Nafisah Ilmi
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