Baboon Cake (Traditional Indonesian Cake) as an Alternative Food of Low Glychemic Index

Abstract Development of baboon cake can be using local food sources. This research will be study the characterization of traditional Lampung cake (baboon) substituted prebiotics from modified red sweet potato flour and tempeh flour as an alternative to low glycemic index snack. The method used in this study was a completely randomized design (CRD) with 2 treatments and five replications. The treatments in this study were the differences in the basic ingredients formula for baboon cake control: K1 (100% tapioca) and K2 (60% tapioca, 20% tempeh flour, 20% sweet potato flour modification). Analysis data for resistant starch, dietary fiber, digestible starch and the glycemic index were analyzed using Independent sample T-test. There are significant differences in digestible starch, dietary fiber resistant starch and glycemic index of the control baboon cakes and the baboon cakes K2. Control baboon cake (K1) has digestible starch of 20,02%, resistant starch of 13.39%, dietary fiber of 21,58%. The baboon cake (K2) has digestible starch of 15,97%, resistant starch of 27.94% and dietary fiber of 37,74%. The control baboon cake has a Glycemic Index of 61.67 and a Glycemic load of 12.88 including the "medium" category and baboon cake K2, which is a substitution of modified sweet potato flour and tempeh flour has a GI of 46.77 and a glycemic load amounted to 5.21 with the "low" category