Dange Sagu Substitusi Tempe dan Kelor sebagai Pangan Fungsional Diabetes

(Tinjauan Pustaka)

Abstract

The surge of diabetes mellitus cases in Indonesia highlights the urgent demand for novel functional food alternatives rooted in local wisdom for blood glucose regulation. Sago dange is a traditional staple with a naturally low glycemic index advantage, yet it fundamentally lacks adequate protein and antioxidant compounds. This literature review is projected to comprehensively evaluate the scientific foundation of modifying sago dange through tempeh substitution and moringa leaf enrichment as a healthy dietary alternative for diabetes mellitus patients. The methodology applied is a qualitative descriptive literature review, integrating secondary data from credible scientific journals published within the last ten years (2015–2025) via Google Scholar, PubMed, and ScienceDirect. The synthesized findings demonstrate that tempeh flour effectively elevates high-quality protein and dietary fiber content, whereas moringa leaves supply potent antioxidants from the polyphenol and flavonoid groups. The synergy of these three commodities generates a novel dange product that is dense in both macro- and micronutrients. This conceptual study recommends that modified sago dange is highly prospective for actual production as a healthy snack alternative in dietary management for diabetes mellitus.