Karakteristik Sensori dan Kandungan Gizi pada Cracker Tinggi Serat Berbahan Dasar Mocaf dan Psyllium Husk Sebagai Alternatif Selingan untuk Diabetes Melitus

Nur Khoiriyah, Desty Mahabatillah, Naila Naila Qurotul’aini, Deya Silviani

Abstract


Diabetes mellitus remains a health concern in Indonesia, with a prevalence of 11,3% that is projected to increase. Dietary management includes adequate intake of high-fiber foods. Mocaf (modified cassava flour) and psyllium husk are high-fiber ingredients with potential for cracker development, but their combination remains underexplored. This study aimed to develop high-fiber crackers made from mocaf and psyllium husk as an alternative snack for individuals with diabetes mellitus. The study was conducted from June to August 2026 using a completely randomized design. The proportions of mocaf to psyllium husk were 95:5 (F1), 90:10 (F2), and 85:15 (F3). Product development was conducted at the Nutrition Laboratory of Universitas Muhammadiyah Cirebon. Analyses included sensory evaluation involving 30 semi-trained panelists, nutritional composition analysis, and nutritional contribution analysis. Data were analyzed using ANOVA and the Kruskal-Wallis test. The results showed a significant difference in the color hedonic attribute (p = 0.021), while no significant differences were observed in aroma, taste, or texture hedonic attributes (p > 0.05). Formula F3 was selected as the best formula, containing 3,10% moisture, 3,16% ash, 3,72% protein, 60,66% carbohydrate, 29,37% fat, and 22,67% dietary fiber, with an energy content of 521,79 kcal/100 g. One serving of F3 contributes 5,91–6,96% of the daily energy requirement based on the RDA for adults and approximately 19,43–34,01% of the recommended daily dietary fiber intake for individuals with diabetes mellitus. In conclusion, F3 is the best formula and has potential as an high-fiber snack for individuals with diabetes mellitus.

Keywords


Cracker, Mocaf, Psyllium Husk, Serat, Pangan Fungsional

References


Afifah, Di. N., Ma’ruf, A., Putri, R. N., Santosa, A. P., & Hamad, A. (2024). Production of High Protein MOCAF (Modified Cassava Flour) Using Papain and Lactic Acid Bacteria. Molekul, 19(1), 152. https://doi.org/10.20884/1.jm.2024.19.1.9712

Akeem, S. A., Mustapha, B. O., Ayinla, R. O., Ajibola, O., Johnson, W. O., & Akintayo, O. A. (2023). Physical characteristics, nutritional composition and acceptability of gluten-free crackers produced from germinated pearl millet (Pennisetum glaucum), defatted-sesame seed (Sesamum indicum) and defatted-tigernut (Cyperus esculentus) composite flours. Discover Food, 3(1), 22. https://doi.org/10.1007/s44187-023-00063-7

Alam, S., Hasan, Md. K., Neaz, S., Hussain, N., Hossain, Md. F., & Rahman, T. (2021). Diabetes Mellitus: Insights from Epidemiology, Biochemistry, Risk Factors, Diagnosis, Complications and Comprehensive Management. Diabetology, 2(2), 36–50. https://doi.org/10.3390/diabetology2020004

Anitha, S., & Ramya, H. (2020). Physico-chemical and sensory characteristics of psyllium husk powder and pomegranate juice incorporated digestive cookies. Journal of Pharmacognosy and Phytochemistry, 9(5). www.phytojournal.com

Arias-Córdova, Y., Ble-Castillo, J. L., García-Vázquez, C., Olvera-Hernández, V., Ramos-García, M., Navarrete-Cortes, A., Jiménez-Domínguez, G., Juárez-Rojop, I. E., Tovilla-Zárate, C. A., Martínez-López, M. C., & Méndez, J. D. (2021). Resistant Starch Consumption Effects on Glycemic Control and Glycemic Variability in Patients with Type 2 Diabetes: A Randomized Crossover Study. Nutrients, 13(11), 4052. https://doi.org/10.3390/nu13114052

Artina, Z. J., Ayu, D. F., & Rahmayuni, R. (2023). The Crackers of Modified Cassava Flour (MOCAF) and Cowpea Flour: Chemical and Sensory Properties. AGRITEKNO: Jurnal Teknologi Pertanian, 12(1), 57–64. https://doi.org/10.30598/jagritekno.2023.12.1.57

Badan Pengawas Obat dan Makanan. (2022). Peraturan Badan Pengawas Obat dan Makanan Nomor 1 Tahun 2022 tentang pengawasan klaim pada label dan iklan pangan olahan.

Badan Pengawas Obat dan Makanan. (2026). Peraturan Badan Pengawas Obat dan Makanan Nomor 10 Tahun 2026 tentang informasi nilai gizi pada label pangan olahan.

Badan Standardisasi Nasional. (2022). Biskuit (SNI 2973:2022). https://pesta.bsn.go.id/produk/detail/13827-sni29732022.

Belorio, M., Moralejo, C., & Gómez, M. (2021). Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies. Food Science and Technology International, 27(8), 693–701. https://doi.org/10.1177/1082013220981332

Cho, N. H., Shaw, J. E., Karuranga, S., Huang, Y., da Rocha Fernandes, J. D., Ohlrogge, A. W., & Malanda, B. (2018). IDF Diabetes Atlas: Global estimates of diabetes prevalence for 2017 and projections for 2045. Diabetes Research and Clinical Practice, 138, 271–281. https://doi.org/10.1016/j.diabres.2018.02.023

Dewi, S. S., Hastutik, S. T., & Setiawan, C. K. (2020). Mocaf characteristic test of different varieties of cassava in Gunung Kidul. IOP Conference Series: Earth and Environmental Science, 458(1), 012009. https://doi.org/10.1088/1755-1315/458/1/012009

Fan, W., Che, X., Ma, P., Chen, M., & Huang, X. (2025). Aroma Formation, Release, and Perception in Aquatic Products Processing: A Review. Foods, 14(15), 2651. https://doi.org/10.3390/foods14152651

Franco, M., & Gómez, M. (2022). Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads. Foods, 11(12), 1685. https://doi.org/10.3390/foods11121685

Giannoutsos, K., Zalidis, A. P., Koukoumaki, D. I., Menexes, G., Mourtzinos, I., Sarris, D., & Gkatzionis, K. (2023). Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties. Food Chemistry Advances, 2, 100194. https://doi.org/10.1016/j.focha.2023.100194

Gibb, R. D., Sloan, K. J., & McRorie, J. W. (2023). Psyllium is a natural nonfermented gel-forming fiber that is effective for weight loss: A comprehensive review and meta-analysis. Journal of the American Association of Nurse Practitioners, 35(8), 468–476. https://doi.org/10.1097/JXX.0000000000000882

Gutiérrez-Luna, K., Astiasarán, I., & Ansorena, D. (2022). Gels as fat replacers in bakery products: a review. Critical Reviews in Food Science and Nutrition, 62(14), 3768–3781. https://doi.org/10.1080/10408398.2020.1869693

Kanu, A. N., Okogbue, G., & Onwusiribe, C. S. (2025). Effect Of Different Improvers on Gluten-Free Cassava Bread For Enhanced Sensory Attributes, Physical Quality and Proximate Composition. Journal of Science, Technology and Innovation Research, 1(Special-Issue). https://doi.org/10.51459/jostir.2025.1.Special-Issue.056

Kementerian Kesehatan. (2019). Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019 Tentang Angka Kecukupan Gizi Yang Dianjurkan Untuk Masyarakat Indonesia. https://peraturan.bpk.go.id/Details/138621/permenkes-no-28-tahun-2019

Kementerian Kesehatan Republik Indonesia. (2023). Survei Kesehatan Indonesia.

Khan, A., Khalid, W., Safdar, S., Usman, M., Ahsan Shakeel, M., Jamal, N., Prakash Jha, R., Baig, M., Shehzadi, S., Zubair Khalid, M., & Kamran Shahid, M. (2021). Nutritional and Therapeutic Benefits of Psyllium Husk (Plantago Ovata). In Acta Scientific MICROBIOLOGY (Vol. 4).

Khasanah, Y., Nurhayati, R., Mustikasari, A., & Astuti, I. W. (2021). Karakteristik Fisikokimia dan Mikrobiologi Modified Cassava Flour (Mocaf) yang Difermentasi Menggunakan Starter Kering. Jurnal Riset Teknologi Industri, 15(2), 168. https://doi.org/10.26578/jrti.v15i2.6674

Kiptiyah, S. Y., Dzulfikar, F. M., & Khairiah. (2026). Formulation of Modified Cassava Flour (MOCAF) and Red Rice Flour (Oryza nivara Linn.) on the physical-chemical and organoleptic properties of gluten-free crispy brownies. IOP Conference Series: Earth and Environmental Science, 1632(1), 012019. https://doi.org/10.1088/1755-1315/1632/1/012019

Luhovyy, B. L., & Kathirvel, P. (2022). Food proteins in the regulation of blood glucose control (F. Toldrá, Ed.; Vol. 102, pp. 181–231). Elsevier. https://doi.org/10.1016/bs.afnr.2022.05.001

Manzocco, L., Romano, G., Calligaris, S., & Nicoli, M. C. (2020). Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers. Foods, 9(6), 749. https://doi.org/10.3390/foods9060749

Mao, T., Huang, F., Zhu, X., Wei, D., & Chen, L. (2021). Effects of dietary fiber on glycemic control and insulin sensitivity in patients with type 2 diabetes: A systematic review and meta-analysis. Journal of Functional Foods, 82, 104500. https://doi.org/10.1016/j.jff.2021.104500

Mphasha, M. H., & Vagiri, R. (2025). A Narrative Review of the Interplay Between Carbohydrate Intake and Diabetes Medications: Unexplored Connections and Clinical Implications. International Journal of Molecular Sciences, 26(2), 624. https://doi.org/10.3390/ijms26020624

Murillo, S., Mallol, A., Adot, A., Juárez, F., Coll, A., Gastaldo, I., & Roura, E. (2022). Culinary strategies to manage glycemic response in people with type 2 diabetes: A narrative review. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.1025993

Negm, S. H., Barakat, E. H., & Eid, W. A. M. (2024). Processing untraditional healthy crackers formula by using sprouted flour mixes for children. Journal of Food Measurement and Characterization, 18(11), 8960–8975. https://doi.org/10.1007/s11694-024-02850-x

Nitzke, D., Czermainski, J., Rosa, C., Coghetto, C., Fernandes, S. A., & Carteri, R. B. (2024). Increasing dietary fiber intake for type 2 diabetes mellitus management: A systematic review. World Journal of Diabetes, 15(5), 1001–1010. https://doi.org/10.4239/wjd.v15.i5.1001

Noguerol, A. T., Marta Igual, M., & Pagán, M. J. (2022). Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties. Food Hydrocolloids, 122, 107108. https://doi.org/10.1016/j.foodhyd.2021.107108

Otero-Guzmán, N., Cadena-Chamorro, E., Ciro-Velásquez, H. J., Mejía-Villota, A., & Rodriguez-Sandoval, E. (2023). Application of Modified Cassava Starch as a Fat Substitute in Cracker Production. Journal of Food Processing and Preservation, 2023, 1–10. https://doi.org/10.1155/2023/6888180

Papakonstantinou, E., Alsab, V., Lympaki, F., Chanioti, S., Giannoglou, M., & Katsaros, G. (2024). The acute effects of variations in the flour composition of crackers on the glycemic index and glycemic responses in healthy adults. European Journal of Clinical Nutrition, 78(12), 1051–1057. https://doi.org/10.1038/s41430-024-01482-0

Perkumpulan Endokrinologi Indonesia. (2021). Pedoman pengelolaan dan pencegahan diabetes melitus tipe 2 dewasa di Indonesia. PB PERKENI.

Pieta, F., Pieta, A., Marques, C., Burgardt, V. de C. da F., Prado, N. V. do, Machado-Lunkes, A., & Lucchetta, L. (2022). Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts. Scientia Agricola, 79(3). https://doi.org/10.1590/1678-992x-2020-0324

Portincasa, P., Bonfrate, L., Vacca, M., De Angelis, M., Farella, I., Lanza, E., Khalil, M., Wang, D. Q.-H., Sperandio, M., & Di Ciaula, A. (2022). Gut Microbiota and Short Chain Fatty Acids: Implications in Glucose Homeostasis. International Journal of Molecular Sciences, 23(3), 1105. https://doi.org/10.3390/ijms23031105

Ren, Y., Linter, B. R., & Foster, T. J. (2021). Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers. Food & Function, 12(17), 7773–7786. https://doi.org/10.1039/D0FO03377D

Reynolds, A. N., Akerman, A. P., & Mann, J. (2020). Dietary fibre and whole grains in diabetes management: Systematic review and meta-analyses. PLOS Medicine, 17(3), e1003053. https://doi.org/10.1371/journal.pmed.1003053

Salama, M., EL-wahsh, A., & Awad, R. (2023). Functional ice milk with Psyllium seed husk powder as a fat replacer. In Egyptian J. Dairy Sci (Vol. 51).

Salamone, D., Rivellese, A. A., & Vetrani, C. (2021). The relationship between gut microbiota, short-chain fatty acids and type 2 diabetes mellitus: the possible role of dietary fibre. Acta Diabetologica, 58(9), 1131–1138. https://doi.org/10.1007/s00592-021-01727-5

Santos, F. G., Aguiar, E. V., Rosell, C. M., & Capriles, V. D. (2021). Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes. Food Hydrocolloids, 113, 106487. https://doi.org/10.1016/j.foodhyd.2020.106487

Seveline, S., Heldyana, R., & Kurniawati, S. (2020). The Use of Three Species of Lactic Acid Bacteria in the Mocaf (Modified Cassava Flour) Production. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 9(3), 163–172. https://doi.org/10.21776/ub.industria.2020.009.03.1

Shahidi, F., & Hossain, A. (2022). Role of Lipids in Food Flavor Generation. Molecules, 27(15), 5014. https://doi.org/10.3390/molecules27155014

Soh, Y. Y., & Thed, S. T. (2022). Utilization of psyllium husk and lemon peels to produce high fibre crackers. Food Research, 6(S1), 95–100. https://doi.org/10.26656/fr.2017.6(S1).012

Susanti, S., Hintono, A., Mulyani, S., Ardi, F. A., & Arifan, F. (2022). Comparison of Chemical Characteristics of Various Commercial Animal Skin Crackers. American Journal of Animal and Veterinary Sciences, 17(4), 314–321. https://doi.org/10.3844/ajavsp.2022.314.321

Tomic, D., Shaw, J. E., & Magliano, D. J. (2022). The burden and risks of emerging complications of diabetes mellitus. Nature Reviews Endocrinology, 18(9), 525–539. https://doi.org/10.1038/s41574-022-00690-7

Torres-Perez, R., Martínez-García, E., Igual, M., Martínez-Monzó, J., & García-Segovia, P. (2023). Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality. Foods 2023, 48. https://doi.org/10.3390/Foods2023-15053

Tripathi, P., Daniel, M., Shankar, P., & Student, P. G. (2022). Nutritional value-added fortified cookies with Psyllium husk (Isabgol). International Journal of Scientific Development and Research, 7(6). https://www.healthline.com/health/digestive-health/whats-the-best-fiber-supplement

Tsitsou, S., Athanasaki, C., Dimitriadis, G., & Papakonstantinou, E. (2023). Acute Effects of Dietary Fiber in Starchy Foods on Glycemic and Insulinemic Responses: A Systematic Review of Randomized Controlled Crossover Trials. Nutrients, 15(10), 2383. https://doi.org/10.3390/nu15102383

Wahidin, M., Achadi, A., Besral, B., Kosen, S., Nadjib, M., Nurwahyuni, A., Ronoatmodjo, S., Rahajeng, E., Pane, M., & Kusuma, D. (2024). Projection of diabetes morbidity and mortality till 2045 in Indonesia based on risk factors and NCD prevention and control programs. Scientific Reports, 14(1), 5424. https://doi.org/10.1038/s41598-024-54563-2

Wal, P., Rai, R., Saxena, B., Sudan, P., Gouru, S. A., Wal, A., Kumar, P. K., & Abida. (2026). Therapeutic Potential of Micronutrients in Glycaemic Regulation among People Living with Diabetes. Current Chemical Biology, 20. https://doi.org/10.2174/0122127968442767260408061048

Waleed, M., Saeed, F., Afzaal, M., Niaz, B., Raza, M. A., Hussain, M., Tufail, T., Rasheed, A., Ateeq, H., & Al Jbawi, E. (2022). Structural and nutritional properties of psyllium husk arabinoxylans with special reference to their antioxidant potential. International Journal of Food Properties, 25(1), 2505–2513. https://doi.org/10.1080/10942912.2022.2143522

Wojciechowicz-Budzisz, A., Pejcz, E., Spychaj, R., & Harasym, J. (2023). Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread. Foods, 12(19), 3534. https://doi.org/10.3390/foods12193534




DOI: https://doi.org/10.30602/pnj.v9i2.2433

Refbacks

  • There are currently no refbacks.


Copyright (c) 2026 Pontianak Nutrition Journal (PNJ)

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.