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ICROEST 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 575 (2020) 012004 doi:10.1088/1755-1315/575/1/012004
Avocado seed waste utilization into biscuits as diabetes
mellitus patients' alternative foods
Ervianingsih1, Hurria1, C astari1, M Mursyid1 and A R Kadir2
1
Departement of pharmacy, Faculty of Health Agriculture and Marine Science,
Universitas Muhammadiyah Palopo, South Sulawesi, Indonesia
2
Faculty of Economics and Business, Hasanuddin University, Makassar
Email: [email protected]
Abstract. Avocado seeds contain flavonoid compounds that can regulate blood sugar in people
with diabetes by reducing glucose absorption and increasing insulin secretion. The purpose of
this study is to use avocado seed waste into biscuits as an alternative food for people with
diabetes. This research used an experimental method by using avocado seed flour active
ingredients 0.98 g Kg / BW that met SNI standards. From the test results, the test is 3.93, the
ash content test is 0.97, the fat content test is 21.3, the protein content test is 3.81, the
carbohydrate content test is 70.16, and the calorie test is 485.49. these biscuits are made based
on SNI standards.
1. Introduction
Diabetes mellitus or diabetes is a health disorder in the form of a collection of symptoms that arise in a
person caused by an increase in blood sugar levels due to a shortage of insulin or insulin resistance and
metabolic disorders in general [1].
Treatment of diabetes mellitus can be done medically with modern medicines and injections.
However, due to the high cost of treating this medical method is sometimes difficult to do, and
treatment using synthetic drugs continuously can have dangerous side effects for the body. Diabetes
mellitus can also be overcome with natural medicine by using medicinal plants [2].
The principle of managing diabetes is to eat wisely. All patients should always start a diet with
calorie restriction, especially in patients who are overweight. Food needs to be chosen carefully
concerning the limits of total fat, trans fat, and saturated fat, achieving normalization of blood glucose
and lipid levels [3].
In general, people with diabetes should avoid foods containing sugar, one type of food that should
be avoided by people with diabetes mellitus, namely snacks such as biscuits. Nevertheless, the biscuits
circulating in the market contain high sugar levels, so we need safe alternative biscuits.
The development of alternative biscuits can utilize traditional medicinal plants. One of them is avocado
seeds. The content of flavonoids, which are natural compounds of plants and found in avocado seeds,
functions as an antidiabetic. Flavonoids are substances that can reduce blood glucose levels in people
with diabetes by reducing glucose absorption or increasing insulin secretion, besides that flavonoids
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ICROEST 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 575 (2020) 012004 doi:10.1088/1755-1315/575/1/012004
can stimulate glucose absorption in peripheral tissues and regulate the work of enzymes involved in
carbohydrate metabolic pathways [4].
Previous research stated that avocado seed extract at a dose of 1200 mg/kg body weight could
reduce blood glucose levels in white male rats with an average reduction of 134.8 mg / dL [5]. 70%
ethanol extract of avocado seeds also has an antioxidant effect with an IC50 value of 31.5 ppm.
Phenolic compounds in avocado seeds are more significant than in avocado fruit or leaves [6].
Avocado seeds are proven to reduce blood glucose levels by 40% in mice at a dose of 0.98 g / kg BW.
Avocado seed ethanol extract (Persea Americana Mill.) Can reduce blood glucose levels in white male
rats (Rattus Novergicus) hypercholesterolemia-diabetes model
Based on the explanation above, the researchers intend to develop biscuit products from avocado
seeds as an alternative food for people with diabetes.
2. Research Methods
2.1 Creation
Prepare tools and ingredients. Mixed with all ingredients (eggs, low-calorie sugar, avocado seed flour,
eggs, and flour) until homogeneous. Then put in print and bake in the oven to a temperature of 40-
60OC until cooked.
2.2 Testing
2.2.1. Water level
Two mashed samples were dried in an oven at 105oC for 3 hours. Then cooled in a desiccator and
weighed. This treatment is repeated until a constant weight is achieved. Weight reduction is the amount
of water in the material.
ℎ − ℎ
% = 100%
ℎ
2.2.2. Ash Levels
The sample was mashed 2 g in a porcelain cup and heated on a hot plate. Porcelain and charcoal that
have been charcoal are put into the furnace for 3 hours at 600OC until the ash is white, then weighed.
% ash level = + 100%
2.2.3. Fat level
Samples mashed and weighed 3 g and put in a thimble. Install the extraction tube in the distillation
apparatus using petroleum ether as a fat solvent for 4 hours using Soxhlet. The residue in the test tube
stirred then the extraction is continued again for 2 hours using the same solvent. The solvent containing
fat extract was evaporated on a water bath until it was slightly concentrated. It dried in an oven at
105OC until the residual weight was constant and cooled in a desiccator for 15 minutes. The residual
weight is fat.
2.2.4 Protein levels
Weighed as much as 0.5 g of a refined sample and put it in a Kjeldahl flask, add 2 g of selenium and 25
ml of concentrated H2SO4. Put the Kjeldahl flask into the nitrogen digestion apparatus, allow it to boil,
2
ICROEST 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 575 (2020) 012004 doi:10.1088/1755-1315/575/1/012004
and the solution becomes clear greenish (about 45 minutes). Allow cooling, then dilute and put in a
100 ml measuring flask. Pipette 5 ml of Kjedahl flask sample solution for long, add 30 ml of 30%
NaOH and a few drops of phenolphthalein. For about 5 minutes, flute as a container using 10 ml of 2%
boric acid, which has been mixed with the indicator. Rinse the cooling and end it with distilled water.
Titrate with a 0.01 HCL solution. Perform the blank according to the example.
(1 − 2) # 0,014 $ &
!" (%) = 100
note:
W = Trailer weight (g)
V1 = 0.01 N HCL volume used for sample titration
V2 = 0.01 N HCL volume used for blank titration
N = HCL normality
Fk = conversion factor for protein from food in general 96.25); milk and processed products (6.37);
wheat flour (5.70); and peanut butter (5.46).
2.2.5. Carbohydrate Levels
Determination of carbohydrate content is done by rough calculation or carbohydrate by difference,
which is the determination of carbohydrate levels by using calculations instead of analysis.
Carbohydrate content (%) = 100% -% (water + ash + fat + protein)
Calorie Value
Calorie value per 100 g. Example = (9 x% fat + 4 x% protein + 4 x carbohydrates) Cal
3. Results and Research
To find out the biscuit formula fulfilling the biscuit preparation requirements following SNI standards
as diabetics' foods. Tests were conducted, which included tests of water content, ash content, fat
content, protein content, determination of carbohydrate value, and calorific value.
Table 1. Test Results for Avocado Seed Biscuits
No Testing (Content/Level) Result (%)
1 Water 3,93
2 Ash 0,97
3 Fat 21,3
4 Protein 3,81
5 Carbohydrate 70,16
6 Calories 485,49
3.1. Water content
Water content is one of the most important characteristics of food because water can affect the
appearance, texture, and taste of food, which determines the freshness and durability of the food. Based
on the three results of water content testing that has been done, only formula three that meets the SNI
requirements is equal to a maximum of 5%. Water content tends to decrease with increasing sugar
concentration. It is related to the water activity of the material, which is also reduced due to adding
sugar in high concentrations.
3
ICROEST 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 575 (2020) 012004 doi:10.1088/1755-1315/575/1/012004
3.2. Ash content
The determination of ash content is closely related to mineral content contained in food, purity, and
cleanliness of a material produced. Food is burned at a high temperature and turned to ash. From the
test results obtained by ash content obtained in biscuits meets the SNI requirements which are a
maximum of 1.5
3.3. Fat content
Fat is an essential component in making biscuits because it functions as an ingredient to taste savory,
add flavor, and produce a crispy product texture. Fat content was tested using the Soxhlet method.
According to SNI, the fat content contained in biscuits is at least 9%. From the testing conducted,
avocado seed flour biscuits showed results under SNI quality standards.
3.4. Protein content
Protein is an essential component in making biscuits because it serves as an ingredient to cause savory
flavors, add aroma, and produce a crispy product texture. According to SNI, the fat content contained
in biscuits is at least 6.5%. The results are following SNI standards from the tests that have been
carried out on all samples of avocado seed flour biscuits.
3.5. Carbohydrate Content
Carbohydrates are the fundamental source of calories for humans. Carbohydrates are useful for
preventing excessive body protein breakdown, mineral loss, and helps metabolize fats and proteins.
Determination of carbohydrate content is done by carbohydrate by differences, i.e., determination of
carbohydrate content using calculations, not analysis. From the calculation of the value of
carbohydrates is 70.16%, and according to SNI, the value of carbohydrates contained in biscuits is at
least 70%, so it can be said that the carbohydrate value meets SNI quality standards.
3.6. Calories
Humans need the energy to sustain life, support growth, and carry out physical activity. In testing, the
calorie value obtained was 485.49 calories. According to SNI, the caloric value in biscuits is at least
400 calories, so that it meets SNI standards.
The test result showed that the avocado seed flour biscuit formula meets SNI standards. Besides this
biscuit formula can be used for people with diabetes because according to yuheldi cendra, (2012) in the
medical selective book capita Edition III Volume 1 that the dietary needs of diabetics in adult humans
with the normal body weight of 1700 calories for a mild activity to protein need a maximum of 65
grams, a maximum of 69 grams of fat, and a maximum of 260 grams of carbohydrates. As for thin
patients, adolescents, and complications with a maximum need of 2100 calories for mild to moderate
activity with a maximum protein requirement of 80 grams, a maximum of 55 grams of fat, and a
maximum of 355 grams of carbohydrates. This energy source can be obtained from daily food intake,
provided it does not contain pure sugar. At the same time, the results of testing on avocado seed flour
biscuits have a calorie value of 485.49 calories with 21.03 grams of fat, 3.81 grams of protein, and 7.36
grams of carbohydrates.
4. Conclusion
In the form of flour, avocado seeds can be formulated into biscuits as an alternative food for people
with diabetes mellitus.
4
ICROEST 2020 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 575 (2020) 012004 doi:10.1088/1755-1315/575/1/012004
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[2] Wijayakusuma H 2004 Bebas Diabetes Mellitus ala Hembing (Jakarta: Puspa Swara)
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[5] Oktaria Y E 2013 Uji Aktivitas Antidiabetes Ekstrak Etanol Biji Alpukat (Persea americana
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