PEMBERIAN BOBA PISANG GOROHO (MUSA ACUMINAFE SP) MIX PROBIOTIK (LACTOBACILLUS CASEI STARIN SHIROTA) TERHADAP KADAR GULA DARAH PASIEN DIABETES MELLITUS DI PUSKESMAS MANENTE

Abstract

The increase in Diabetes Mellitus cases drives the need for nutritional therapy innovations based on local foods, such as the utilization of goroho banana (Musa acuminafe sp.), which is rich in antioxidants, and probiotics (Lactobacillus casei strain shirota) to help improve glucose metabolism. This study aims to determine the differences in blood sugar levels of diabetes mellitus patients before and after the administration of goroho banana (Musa acuminafe sp.) boba with probiotics (Lactobacillus casei strain shirota). The method used was a quasi-experimental study with a one-group pretest-posttest design involving 31 respondents selected through consecutive sampling. Patients were given an intervention of 250 ml of the beverage per day for 7 days, with blood glucose measurements taken before and after the intervention, which were then statistically analyzed using the Wilcoxon Signed Ranks Test. Field test results showed a decrease in the respondents' average blood sugar levels from 292.3 mg/dL before the intervention to 256.1 mg/dL after the intervention. Statistical analysis indicated a significant effect of consuming the beverage, with a p-value of 0.007 (p < 0.05). This demonstrates that this functional beverage formulation is acceptable and favored by panelists in terms of taste, texture, aroma, and color. Based on the research findings, it can be concluded that the provision of probiotic-mixed goroho banana boba can reduce blood sugar levels and serve as a healthy alternative functional snack for diabetes mellitus patients