PEMBERIAN KUE TALAM UBI UNGU MIX YOGHURT TERHADAP PENGENDALIAN KADAR GULA DARAH PADA PENDERITA DIABETES MELITUS TIPE II DI WILAYAH KERJA PUSKESMAS KELURAHAN UPAI

Abstract

Diabetes mellitus is a metabolic disease characterized by elevated blood glucose levels resulting from impaired insulin secretion, insulin action, or both. Blood glucose levels are considered uncontrolled when they are ≥200 mg/dL. Blood glucose control can be achieved through dietary management, including the selection of healthy snack foods. Purple sweet potato talam cake combined with yogurt is a functional food containing dietary fiber, antioxidants, and probiotics that may help improve blood glucose control. This study aimed to determine the effect of administering purple sweet potato talam cake mixed with yogurt on blood glucose control among patients with type 2 diabetes mellitus at the Upai Community Health Center, North Kotamobagu District. This study employed a pre-experimental design using a one-group pre-test and post-test approach. The study involved 35 respondents who met the inclusion criteria. The intervention consisted of administering 100 grams of purple sweet potato talam cake mixed with yogurt once daily for five consecutive days. Data were analyzed using the Shapiro–Wilk test to assess data normality, followed by the Wilcoxon Signed Rank Test because the data were not normally distributed, with a significance level of α = 0.05. The results showed that before the intervention, all respondents (100%) had uncontrolled blood glucose levels (≥200 mg/dL), with a mean blood glucose level of 286.09 mg/dL. After the intervention, the mean blood glucose level decreased to 219.77 mg/dL, representing a reduction of 66.31 mg/dL. A total of 25 respondents (71.4%) achieved controlled blood glucose levels (<200 mg/dL), while 10 respondents (28.6%) remained in the uncontrolled category (≥200 mg/dL). The Wilcoxon Signed Rank Test showed a Z value of -4.668 and a p-value of 0.000 (p < 0.05), indicating a statistically significant difference in blood glucose levels before and after the intervention. Therefore, the administration of purple sweet potato talam cake mixed with yogurt had a significant effect on reducing blood glucose levels in patients with type 2 diabetes mellitus.