THE EFFECT OF TEMPE FLOUR ON BLOOD SUGAR IN ELDERLY

Atik Kridawati, Tri Budi W. Rahradjo, Eef Hogervorst

Abstract


Diabetes is an increasingly serious disease of modern civilization. The most common diabetes is type II, which is acquired diabetes. It is confirmed that aglycone can help the regulation of blood sugar. Tempe has more aglycone than other soybeans product. This study observes changes in blood sugar in elderly by fed tempe flour. Tempe flour that has been analyzed aglycone isoflavones (genistein, daidzein, glycetein), then made a formulation of tempe beverage with isoflavones content of 50 milli grams/day (35 grams of tempe flour). Respondents were given tempe twice a day at 06.00 and 18.00. The study was divided into two groups: the groups were given tempe flour (n=15) and the other group was given 17,5 grams casein (n=15). Measurement of fasting blood sugar gout using EasyTouch GCU by taking blood from the fingertips. The analysis between treatment groups used two mean difference test with an independent group Ttest. The analysis between before and after treatment of each group using the T dependent test. The results of the analysis using the Independent T-test that the fasting blood sugar did not differ significantly between the Tempe flour and casein groups. The two mean different test analysis with the dependent T-test for the analysis of each group before and after the intervention the fasting blood sugar in tempe flour group tend decrease than casein group, although that was not different significantly. The conclusion that fasting blood sugar tends to decrease after intervention in the tempe group. Further research is needed on the elderly with longer time intervention.

Keywords: tempe, elderly, blood sugar


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