Product Development of Oatmeal Aglio E Olio Noodles for People with Diabetes Mellitus

Abstract

Aglio e olio oatmeal noodles are a variant of staple food designed for individuals with diabetes mellitus. In general, noodles are a popular food among Indonesians; however, traditional noodles, made from wheat flour, have a high glycaemic index and are easily digested, causing spikes in blood sugar levels. Therefore, it is necessary to develop noodle products using oatmeal, a low-glycaemic index food with high fibber content, which is beneficial for people with diabetes. Aglio e olio seasoning is incorporated to enhance aroma and flavours, aiming to increase the appetite of diabetic patients. Product testing by expert panellists determined that the optimal formulation consists of 92% oatmeal flour and 8% mocaf flour. The addition of mocaf flour improves the texture, making it chewy and slightly sticky, resembling conventional noodles. This research employed a quantitative descriptive method using percentage analysis, presented in a preference category table. Data collection involved a hedonic test with a 5-point scale (1 = dislike, 5 = really like) by 30 semi-trained panellists, assessing five attributes: colour, texture, taste, aroma, and overall acceptance. The results showed that 84% of panellists liked the colour, 74% liked the texture, and 83% liked both the taste and overall quality. The aroma achieved the highest preference, with many panellists expressing strong approval. Overall, aglio e olio oatmeal noodles show promising potential as a diabetes-friendly noodle alternative.