EFFECT OF ADDING SORGHUM FLOUR TO CHOCO DRINK ON ADOLESCENTS' BLOOD SUGAR

Abstract

One way to prevent diabetes mellitus can be done by utilizing local foods such as chocolate and sorghum, which are rich in polyphenols that can reduce blood sugar levels. The purpose of this study was to analyze various choco drink formulations on blood sugar levels in adolescents. This research is a quasi-experimental with pre-post test control group design. The research subjects were 45 17-18 year old adolescents who met the inclusion and exclusion criteria. Measurement of blood sugar levels was carried out on days 0 and 15, subjects fasted 8-10 hours before blood collection. Subjects were given choco drink as much as 200 ml for 14 days. Data were analyzed using the Paired Sample T-test to determine differences in blood sugar levels pre-post intervention. Differences in blood sugar levels between groups were carried out using the One-way ANOVA test if the data were normally distributed and the Kruskal Wallis test if the data were not normally distributed. The results of measuring blood sugar levels in each group showed differences pre-post being given the intervention for 14 days. delta mean blood sugar levels after being given the intervention group P1: -5±-1.672 (?=0.002) and P2 group: -5±-1,899 (?=0,027). The Mann-Whitney test results showed that significant differences were located in the P1-K and P2-K groups (??0.05). This study concluded that the provision of intervention for 14 days showed that there were differences in reducing adolescent blood sugar in groups P1 and P2.