Efek Diet Mi Komposit Tepung Beras-Tapioka dan Mi Terigu Dengan Penambahan Glukomanan Porang Terhadap Komposisi Kimia Mi, Profil Mikrobiota dan SCFA Digesta Tikus Diabetes Mellitus.

Dea Fernanda, Prof. Dr. Ir. Eni Harmayani, M.Sc. , Prof. Dr. Lily Arsanti Lestari, S.TP.,MP.

2025 | Tesis | S2 Ilmu dan Teknologi Pangan

Diabetes Mellitus tipe 2 (T2DM) berkaitan dengan gangguan mikrobiota usus, penuruna metabolisme karbohidrat dan produksi asam lemak rantai pendek (SCFA). Serat larut seperti glukomanan berpotensi mengatasi gangguan tersebut. Penelitian ini bertujuan mengevaluasipengaruh mi komposit beras-tapioka dan mi terigu yang diperkaya glukomanan terhadap komposisi mi, profil mikrobiota usus, dan kadar SCFA pada model tikus diabetes. Sebanyak 42 ekor tikus jantan mistar (8 minggu) dibagi ke dalam tujuh kelompok perlakuan;  kontrol sehat (HC), kontrol diabetes (DC), diabetes + metformin (DM), mi beras-tapioka (RO), mi beras-tapioka dan glukomanan (RG), mi terigu + glukomanan (WG), dan mi terigu (WO). Induksi T2DM dilakukan dengan injeksi NA-STZ, dan perlakuan diet diberikan selama 4 minggu. Parameter yang dianalisis meliputi komposisi proksimat mi, total pati, amilosa, amilopektin, pati resisten, pH dan kadar air digesta, kandungan SCFA (astetat, propionat, butirat), serta profil mikrobiota usus. Hasil, menunjukkan bahwa penambahan glukomanan meningkatkan pati resisten, menurunkan amilopektin, dan mempertahankan kadar amilosa. Kelompok RG memiliki diversitas mikrobiota tertinggi, sementara WG menunjukkan profil yang mendekati kelompok sehat. Kadar SCFA tertinggi ditemukan pada RG, sedangkan WO terendah. Glukomanan juga membantu menjaga kelembapan digesta dan meningkatkan kadar air tubuh. Kesimpulannya mi komposit yang diperkaya glukomanan berpotensi sebagai pangam fungsional dalam manajemen T2DM melalui peningkatan SCFA, modulasi mikrobiota dan pemeliharaan kadar air tubuh. 

Type 2 diabetes mellitus (T2DM) is associated with gut microbiota dysbiosis, impaired carbohydrate metabolism, and reduced short-chain fatty acid (SCFA) production. Soluble dietary fiber, such as glucomannan, may help improve these conditions. This study aimed to evaluate the effects of glucomannan-enriched rice–tapioca and wheat noodles on noodle composition, gut microbiota, and SCFA profiles in diabetic rat models. A total of 42 male Wistar rats (8 weeks old) were randomly assigned to seven treatment groups: healthy control (HC), diabetic control (DC), diabetic + metformin (DM), rice–tapioca noodles (RO), rice–tapioca noodles + glucomannan (RG), wheat noodles + glucomannan (WG), and wheat noodles (WO). T2DM was induced using NA-STZ injection, and dietary intervention was carried out for 4 weeks. Parameters assessed included noodle proximate composition, total starch, amylose, amylopectin, and resistant starch (RS); as well as digesta pH, moisture, SCFA concentrations (acetate, propionate, butyrate), and gut microbiota profiles. Glucomannan supplementation increased RS content, reduced amylopectin, and maintained amylose levels. The RG group exhibited the highest microbial diversity, while WG had a microbiota profile closely resembling that of healthy rats. RG also showed the highest SCFA levels, whereas WO had the lowest. Additionally, glucomannan helped retain intestinal moisture and improved body water content in diabetic rats. In conclusion, glucomannan-enriched composite noodles have promising potential as functional foods for T2DM management by enhancing SCFA production, improving gut microbiota balance, and maintaining intestinal hydration.

Kata Kunci : Mi, Glukomanan, Profil Mikrobiota, SCFA, Diabetes