Page 70 - Jurnal Penelitian MTsN 6 Jakarta

Nutritional Optimization: Analysis of the Potential of
"Namodemepidukuburry" Low-Sugar and Nutrient-Rich Snack
Bar

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Denna Manika Putria , Almira Khayla Zahra , Desta Al Mahri , Ardan Bintang
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Fadhillah , Daffa Arkhan Saputra , Danish Fadilah Akmal 6
MTsN 6 East Jakarta
Email: dennamanika@gmail.com

Abstract:

The goal of this research is to develop FITABET, a medicine that diabetics and blood
sugar patients can take safely. Descriptive quantitative using a 4D research design is
the type of study. (Define, Create, Develop, and Share). A paper questionnaire
technique was used to collect the 15 samples that made up the research sample.
These phases lead to the conclusion that the product we developed, FITABET, can
lower the risk of diseases brought on by elevated blood sugar. Then, the advantages
of the Less Sugar product we developed include avoiding dental decay, weight gain,
and blood sugar surges. Additionally, since we utilize natural sugar instead of artificial,
the product we made can be classified as a Less Sugar product.

Key Words: Diabetes, Low Sugar, Snack Bar

INTRODUCTION and result in sharp rises in blood
sugar levels (Zulaikha, et al, 2020).
Diabetes, often known as
diabetes mellitus, is a chronic Eating less sugar or low-
illness that can last a lifetime. sugar foods are two strategies to
(Sihotang, 2017). This illness has a prevent or reduce diabetes. items
negative impact on the quality of life that have less added sugar than
for those who have it and has grown comparable items are referred to as
to become a major worldwide health low-sugar or less-sugar products.
concern. A poor diet that includes We also utilize low-sugar, high-
too much sugar is one of the protein, high-fiber snack bars to
primary risk factors for diabetes. help lower the risk of diabetes
Most snacks on the market have a (Astuti et al, 2018).
significant amount of added sugar.
Overindulging in these foods can Snack bars are made from a
exacerbate diabetic symptoms, blend or combination of three or
raise the risk of insulin resistance, more foods that have been
processed hygienically and have a
certain nutritional value and flavour,