EFEK TEMPE KEDELAI TERHADAP PENURUNAN KADAR GLUKOSA DARAH PADA PREDIABETES

Abstract

Prediabetes is a condition which precede diabetes melitus (DM). Diet is the most efective method to decrease blood glucose level. One of food that correlate to decrease blood glucose level is soy tempe. The purpose of study was proven effect of soy tempeh on blood glucose level in prediabetes. This study was pre experiment with pre test-post test design. The subjects were people in Srondol Kulon Semarang who taken by consecutive sampling. Total subjects was 18 people which was divided in 2 groups. The treatment group was given steam soy tempeh 150 gram per day during 14 days and control group wasn’t given soy tempeh. Fasting blood glucose level was measured before and after intervention using spectrophotometry method. During intervention, both of group recorded food intake using food record 14×24 hours and food recall 3×24 hours. Data was analyzed by Independent sample t-test, Mann Whitney test, and Wilcoxon test. Most of subjectsare 40 – 49 years old (72,73%) and obesity (88,89%). There was no difference energy and fiber intake in two groups before and after intervention. The decreasing of fasting blood glucose level in treatment group was 9,44+15,86 mg/dl and control group was 6,56+17,28 mg/dl. Analysis statistic showed that there wasn’t significant difference at decreasing of fasting blood glucose level in treatment group and control group. There was no diffference decreasing fasting blood glucose level between group which given steam soy tempeh 150 gram per day during 14 days with control group.