Page 78 - Jurnal Penelitian MTsN 6 Jakarta

DATA COLLECTION AND butter, brown sugar, raisins, banana
ANALYSIS flavoring, and xanthan gum.

In this study, the researcher Differencesnack barwe with
has obtained several answers from Nurul Muqodimah & Nani
the sample. From several Ratnaningsih, 2016 is that we do
questionnaires, it was concluded not use any artificial sweeteners or
that the product "FITABET" is worth granulated sugar but we use natural
consuming and tastes good. The sugars such as honey and dates.
following is a table and graph of the
results of the sample answers. The natural flavoring of this
snack bar product helps lower blood
sugar levels, so it can be consumed
bar chart about by diabetics without worrying about
questionnaire their blood sugar spiking. Therefore,
14 "FITABET" this snack is an alternative that can
12 be enjoyed by diabetics.

10

8
CONCLUSION
6
4 The conclusion of this study
is that the effect of the product we
2
make (FITABET) can reduce the
0
risk of disease due to high blood
sugar. So the benefits of Less Sugar
The product we make (FITABET) is
to prevent blood sugar tension from
increasing, avoid tooth decay, and
to prevent weight gain. Then the
YES NO product we are researching

(FITABET) can be
called/categorized as a Less Sugar

DISCUSSION AND RESEARCH product because we do not use
RESULTS artificial sugar but we use natural
sugar such as honey and dates.
The results of the journal From this study, researchers
Nurul Muqodimah & Nani suggest to; 1) Grated coconut in the
Ratnaningsih, 2016 stated that in oven at a temperature of 150-200°C
the study of jale jali snack bars as for about 30-60 minutes and add
an alternative high-fiber snack, a salt as a natural preservative and so
recipe was obtained for that it does not smell musty; 2)
development with 100% jale flour, Oven nuts at a temperature of 120-