Fortification of carrot (Daucus carota L.) and snakehead fish (Channa striata) in bagea product for nutrition fulfillment patients of type II diabetes mellitus (DM)

Sago (Metroxylon sago) is generally found in central and eastern Indonesia. The nutritional content of sago flour per 100 grams is 94 g of carbohydrates, 0.2 g of protein, 0.2 g of fat, 14 g of water content, and 355 cal of calories. Sago flour also has a low glycemic index of <55. One of the sago product developments is Bagea, typical Sulawesi cookies made from sago that can be fortified with local natural resources such as carrots and snakehead fish flour. The purpose of this study was to obtain the best composition, to determine the chemical characteristics of the bagea products produced after fortification, and to analyze the glycemic index and glycemic load levels of the bagea so that it is safe for consumption by people with Type II Diabetes Mellitus (DM). The stages of this study were sample preparation, bagea making with two treatment factors in the form of variations in the concentration of snakehead fish flour (10%, 15%, 20%) and variations in physical treatment in the form of carrots (flour, puree, juice) of 15 grams each. The results obtained were the best formulation of 85% sago flour: 15% snakehead fish flour with fortification treatment of carrot flour, carrot juice, and carrot puree of 15 grams each. The conclusion obtained was that bagea (85% sago flour: 15% snakehead fish flour) with fortification treatment of carrot juice and carrot puree has a high IG category (>70). However, it is still safe to be consumed by DM Type II sufferers with a BG value of 9.44 each for bagea fortification of carrot juice and 9.60 for bagea fortification of carrot puree (low BG<10) if consumed as much as 20grams/serving dose.


Introduction
An area of 5.5 million ha of sago land is in the territory of Indonesia out of a total of 6.5 million ha of sago land worldwide [1].This shows that the largest sago land in the world is Indonesia.An area of ±5.2 million ha of sago land is focused on eastern Indonesia, especially Papua and West Papua [2].Sago (Metroxylon sago) is generally found in the central and eastern parts of Indonesia.Based on national sago statistics, it is reported that 80% of sago is in Papua, 5% is in Maluku, 3% is in Sulawesi, 4.5% is in Kalimantan, 7.2% is in Sumatra and the rest is on the island of Java [3].
Sago is a local palm-type plant that is rich in energy content in the pith of the stem so that it can be used as a food substitute for rice.Sago trees that have been taken and processed pith stems into sago flour have a fairly high carbohydrate content.However, sago consumption in Indonesia is still very low at 0.4-0.5 kg / capita / year while rice consumption is up to 95 kg / capita / year and so is the consumption 1230 (2023) 012026 IOP Publishing doi:10.1088/1755-1315/1230/1/012026 2 of wheat flour which is also increasing every year, namely 10-18 kg / capita / year [4].The nutritional content of sago flour per 100 grams is carbohydrates 94 g, protein 0.2 g, fat 0.2 g, water content 14 g and calories 355 cal [5].Sago flour has a starch content consisting of amylose components of 27% and amylopectin 73% [6].Sago flour also has a low glycemic index (<55) which is good for consumption by people with type II diabetes while maintaining the intake of sugar that enters the body [6].Patients with type II DM suffer a lot by adults and the elderly, this happens due to an unhealthy diet and lifestyle and being overweight [7].
Indonesia has become a country with quite large diabetics, diabetes being the number 3 killer in Indonesia [8].According to the International Diabetes Federation (IDF), the number of diabetics in Indonesia reached 19.5 million people in 2021 [9].Indonesia is also ranked number 5 in countries with the highest number of Diabetes Mellitus sufferers in the world [9].Diabetes Mellitus (DM) is a chronic disease caused by the pancreas no longer producing sufficient insulin (a hormone that regulates blood sugar levels) for the body or insulin is not functioning properly.Around 90% of diabates sufferers in Indonesia have type II DM with 53% of them unaware that they have diabetes [10].Diabetes Mellitus (DM) is a metabolic disease that has symptoms of hyperglycemia or a fairly high glycemic index in the body.This is due to impaired secretion or increased resistance to insulin.DM generally has several types, but what is commonly known is DM type I and type II.IDDM (Insulin Dependent Diabetes Mellitus) or DM type I is a disease caused by the destruction of pancreatic beta cells, causing the amount of insulin hormone secretion to decrease and unable to control the circulation of glucose levels in the blood.NIDDM (Non Insulin Dependent Diabetes Mellitus) or DM type II is a disease caused by insulin resistance, the amount of insulin in the blood is sufficient but unable to work optimally so that cells lack energy due to inhibition of glucose circulation in the blood [11,12].
Therefore, the consumption of foodstuffs with a low glycemic index can help insulin work by reducing the risk of rising blood glucose levels.The development of sago for diabetics can be applied to interlude foods that are fortified with nutritional content from other foodstuffs in order to reduce the risk of increasing blood glucose levels.Sago has high carbohydrate levels and low glycemic index however, it is also low in protein and vitamins.The solution that can be done is the fortification of the product with beta carotene components from carrots and protein from snakehead fish to increase its nutritional content.
Bagea is a typical Sulawesi food made from sago.Bagea is a type of pastry or commonly known as sago cookie.Bagea is a traditional cake whose ingredients and manufacturing methods are still very traditional, and uses processing techniques that are still very simple so that they are easy to make [13].Bagea has a nutritional content of 353 cal, water 4.98%, ash 0.66%, protein 7.40%, fat 8.20%, fiber 0.12% and carbohydrates 78.64% [14].Cookies are generally made from wheat flour which is an imported commodity of Indonesia.Dependence on the use of wheat flour can be reduced by using other alternative foods derived from local foods such as sago flour [15].
Snakehead fish flour can be used as a mixture in biscuit or cookie dough because the main content of snakehead fish in the form of albumin can help prevent several risks of disease [16].The protein content of snakehead fish (Channa striata) is quite high compared to other freshwater fish, this makes snakehead fish can be used as an antioxidant and antidiabetic.Based on the protein content of albumin in snakehead fish, it is able to become an inhibitor of the enzyme α-glucosidase in the breakdown of carbohydrates into glucose [17].In addition, the addition of carrot flour which contains carotenoids as a pro vitamin A can increase the nutritional content of Bagea and increase the economic value of carrots that are easily obtained in Indonesia.Based on this, the development of functional food based on sago flour such as Bagea typical of Sulawesi is important to obtain the best composition, to analyze the chemical characteristics, glycemic index levels, and glycemic load of fortified bandages so that they are safe for consumption by people with Type II Diabetes Mellitus (DM).

Research procedure
2.2.1.Carrot juice making.Carrots are sorted and then washed and peeled.Then, carrots are cut into 3-4 parts and weighed by 50 grams.Next, carrots are reported for 5 minutes at a temperature of 75 o C. Next, it is soaked using room temperature water to cool.After that, carrots are put in a blender and 100 ml of water is added.Then, mashed for 5 minutes.Next, the carrot mixture is filtered until carrot juice is obtained [18].

Carrot puree making.
Carrots are washed with water, then peeled and cut into 2-4 parts.Then, pieces of carrots are weighed by 100 grams.Then, blanching is carried out on such carrots with a temperature of 75 o C for 5 minutes.After that, the carrots are removed and cooled by rinsing them in room temperature water.Next, carrots are added water by 100 ml and mashed using a blender for 5 minute [19].

Making of snakehead fish flour.
Snakehead fish is cleaned and removed part of the head, tail, entrails, scales, as well as fins.Furthermore, the fish is split on the back and washed using clean water for 3 repeats.After cleaning the snakehead fish is squeezed with lime then allowed to stand for about 1 hour.Then, steaming (pasteurization) of fish for 30 minutes at a temperature of 85-90 o C.Then, the bones and skin of the fish are separated from the fish meat.Then, the fish meat is cut into small pieces.The cut fish meat is dried using the oven at 60 o C for 10 hours.Furthermore, the dried fish meat is mashed using a blender and sifted so that uniform fish flour granules are obtained (size ±60-80 mesh) [20].

Sago flour preparations.
Sago flour is obtained commercially in the market.Then the sago is dried in the sun for about 12 hours.Next, the sago is sifted using a sieve ±60-80 mesh.After that, the sago flour is stored in a dry container and is ready for use in the bagea manufacturing process.

Production of Bagea.
The egg is first weighed 10 g and put in a container.Next, stevia sugar is weighed by 10 grams and poured into a container.Then, the dough is mixed using a mixer until it has a pale-yellow color.Then, the dough is added with as much as 1 g of baking powder and 0.5 g of vanillali.
Next, the dough is mixed again and then 20 ml of liquid margarine is added.Then, the dough is mixed again with a mixer.Then, 25 g of peanuts that have been roasted and finely ground is added to the dough.Then, the dough is mixed again with a mixer until evenly distributed.After that, sago flour, snakehead fish flour and carrots are mixed into the dough according to the treatment of the formulation used.Then, the dough is kneaded until smooth and easy to form.Then, the formed dough is baked in the oven with a temperature of 120 o C for 30 minutes [21].The organoleptic test is carried out using the hedonic method, which is to analyze the level of liking for the texture, taste, color and aroma of bagea.The sample was randomly presented to 25 semi-trained panelists, then panelists were asked to score by selecting one of the criteria i.e. strongly dislike (1); dislike (2); neutral (3); likes (4); and very likes (5).Significantly different results can be calculated as the percentage of acceptability with the best treatment of each sensory attribute, namely the Mann Whitney test performed on each formulation [22].The score data in the selected formulation research was processed with Microsoft Excel 2010, the average results of each color, aroma, taste, and texture parameters were sorted from the ranking obtained from the highest and lowest values at the favorability level.Then the ranking is multiplied by the weight of each parameter.
Attribute weighting = (average favorability of formulation parameters) ×(% weighting) % Acceptability = Total value of attribute weighting Number of formulations (2) 2.4.2.Water content test.Sample of 5 grams weighed in a container in the form of a porcelain dish that has been known to be of constant weight (has been ventilated for 1 hour).The ingredients in the container are then dried using the oven for 5 hours at a temperature of 105 o C.Then, the sample is removed and cooled using a desiccator for 15 minutes.Then, the sample is weighed and then reheated for 30 minutes, and cooled and then weighed again.This treatment is repeated until a constant weight is reached (consecutive weighing difference of <0.02 grams) [23].
% Water content (wb) = starting weight − final weight starting weight ×100% 2.4.3.Ash content test.The sample was weighed as much as 3-5 grams put into a pre-veneered porcelain dish for 1 hour at a temperature of 105 o C and put in a desiccator for 20 minutes.Then, the sample in the container is put into a furnace at a temperature of 400-600 o C for 3 hours until whitish ash is obtained.Next, a saucer containing samples that have become ash is removed and cooled on the desiccator for 15 minutes.Then, the weight of the ash is weighed [23].
% Ash content = ash weight starting material weight × 100% This procedure of fat content analysis using the soxhlet method.The mashed sample is weighed by 2 g, then put into a paper sleeve that is cotton-plated.Then, the sleeve containing the sample is covered using a cotton swab, then dried in the oven at a temperature of <80 o C for 1 hour.Next, the sleeve is inserted into the soxhlet which has contained boiling stones that have been dried and have known weight.Then, 150 ml of chloroform solvent is inserted into the round base flask while the fat in the sleeve is inserted into the soxhlet extractor and the soxhlet circuit is properly installed.After that, the sample was extracted at a temperature of 60 o C for 8 hours.Next, the chloroform is evaporated and the fat obtained is left to dry.Then, the fat-filled pumpkin is put in the oven at 105 o C for 2 hours to remove the remnants of chloroform and moisture content.Then, the sample is cooled in a desiccator for 30 minutes.Next, the fat-filled pumpkin is weighed until a constant weight is obtained (this treatment is repeated until a constant weight is obtained) [23].
Descriptions: W = Sample weight (g) W1 = Fat weight before extraction (g) W2 = Fat weight after extraction (g) 2.4.5.Protein content test.The procedure for determining the level of this protein using the Kjhedal method.A sample of 1-2 grams is introduced into a 100 ml kjhedal flask.Then, it is added with 0.25 g of selenium mixture and 3 ml of concentrated H2SO4.Next, all the mixture inside the kjhedal flask is heated on a hotplate to boil for 1 hour and the solution turns out to be clear greenish.Then, the sample is cooled and diluted by adding 50 ml of aquades and 20 ml of 40% NaOH.Next, the distillation process is carried out.Then, the distillation results are collected into Erlenmeyer which contains 2% H3BO3 and 2 drops of Bromine Cresol green-methyl red indicator.After the volume reaches 10 ml and the sample is bluish-green, the distillation process is stopped.Then, the results were titrated using 0.0235 HCl until it turned pink.Then, the same treatment was carried out on an empty sample (blank) [23].
% Protein = (V1-V2) HCl × N HCl × 14,007 × f.k W × 1000 × 100% Descriptions: W = Sample weight V1 = HCl volume 0.01 N, sample feeding used V2 = HCl volume, blank feeding N = Normality HCl f.k = Food protein in general (6.25)Then, the mixture is stirred at room temperature for 20 minutes.After that, 15 ml of water grade reagent is added.Then, the mixture is stirred again for 10 minutes.Then, the organic phase containing the carotenoids is separated from the aqueous phase by a separator funnel and filtered using a 0.25 μm filter.
Filtrate absorbance was measured using a UV-Vis spectrophotometer at a wavelength of 275 nm [25].
With C is the concentration of carotenoids expressed in micrograms per gram of wet sample weight; A is the max absorbance.(275 nm); V is the total volume of the extract (ml); W is the weight of the sample (g); 1% Ecm is the extinction coefficient in hexane (2620 for beta carotene and 2820 for alpha carotene).
2.4.9.Analysis of Glycemic Index (GI) and Glycemic Load (GL).Glycemic index tests are carried out on the best formulation samples and carbohydrate levels have been known.This glycemic index (IG) test uses 7 volunteers who have been selected previously with criteria, namely physical and mental health, normal nutritional status with a body mass index of 18.5-25 kg / m2, age 18-30 years, speed of blood sugar levels at normal levels of 60-120 mg / dL, no history of diabetes mellitus (DM) or impaired glucose tolerance and willing to volunteer.Before testing, a sample of the bagea is prepared.Then this glycemic index measurement refers to previous research, which is to provide a bagea equivalent to 25 grams of carbohydrates.The testing began with volunteers being asked to fast for a minimum of 10 hours except drinking water at night.Then, in the morning, the volunteers had their blood drawn as much as ± 5 μL through their fingertips using a glucometer to measure the level of glucose in their blood.
In addition, volunteers were also asked to consume one serving of bagea and then their blood sugar levels were measured at 30, 60 and 120 minutes after eating bagea.The amount of bandage consumed is equivalent to 25 grams of pure carbohydrates.The persamannya can be calculated from the total carbohydrates by the following formula: Then the blood draw for the standard IG value of the food is carried out on a different day with a time span of 3 days.Blood sampling for standard foods is performed using the same procedure as for test foods.After that, the Glycemic Index (IG) can be calculated using the following formula [26]: Furthermore, the obtained IG value is used to determine the glycemic load (BG) per serving dose.This is done to prove the serving dose of the best food used is safe for consumption by diabetics [27].Where BG is low if the value is ≤10; Medium BG if the value is 10<BG<20; and BG is high if the value is ≥20.

Data analysis
The data obtained from the results of each parameter, namely organoleptic tests, water content, ash content, protein, fat, carbohydrates, crude fiber and beta carotene were analyzed with Analysis of Variance (ANOVA) and further tested by Duncan's test.Meanwhile, data analysis from the glycemic index and glycemic load tests was obtained from the average IG values of volunteers.The software used is Microsoft Excel 2010 and SPSS 26.0.

Results and discussion
Fortified Bagea with snakehead fish flour and carrots can be seen in Figure 1.The results of the analysis of variance (ANOVA) for the formulation of the bagea with a variation in the concentration of snakehead fish flour had no noticeable effect on the texture parameter (P>0.05).Meanwhile, the fortification factor of variations in the physical treatment of carrots against bagea in organoleptic testing of texture parameters showed a marked effect at the level of 5% (P<0.05) as shown in Figure 2. Based on the results of organoleptic tests on the texture parameters of the Bagea that has been fortified carrots have a range of favorability values of 2.76 -3.25 (neutral).The panelist's assessment descriptively stated that the fortified part of carrot flour had a harder and drier texture, compared to the fortified bagea of carrot puree or carrot essence.Bagea with the fortification of carrot puree has a texture that indicates the presence of grains of carrot pulp.Meanwhile, bagea with carrot juice treatment has a dense texture when touched with fingers and is crispy when chewed in the mouth.
The results of the panelist's acceptance of bagea with the addition of variations in the concentration of snakehead fish flour and variations in the form of carrot processing showed an insignificant difference but it can be seen that the addition of snakehead fish flour with a concentration of 10-20% has no noticeable effect on texture when compared to control or without snakehead fish flour.There was no significant difference in favorability for the texture of sago bangke and bagea on the addition of snakehead fish flour of a concentration of 5-20% (20).The texture of the bed with the formulation of the addition of snakehead fish flour and carrot juice fortification (P2) gets the highest value because the texture obtained is not hard when held and crispy when crushed in the mouth.This treatment is the expected result so that the bagea does not have a hard texture like the usual bagea which uses the addition of wheat flour [28].Based on Figure 3, the results of organoleptic tests on the taste of Bagea that have been formulated with snakehead fish flour have a range of favorability levels of 2.60 -2.89 (neutral).The results of the analysis of variance (ANOVA) for snakehead fish flour fortification compared to the control treatment showed that it had a marked effect on the taste parameters.The results of the panelist's assessment descriptively stated that Bagea with the addition of snakehead fish flour as much as 10-15% did not have a distinctive taste of fish.However, the Bagea with the addition of snakehead fish flour as much as 20% is somewhat umami flavored typical of fish.

Taste
The results of the panelist's acceptance of Bagea with the addition of variations in the concentration of snakehead fish flour showed fluctuating results.This happens allegedly because the use of a higher concentration of snakehead fish flour will affect the taste of Bagea into the distinctive taste of snakehead fish.The highest level of the degree of favorability of Bagea with snakehead fish flour formulations was obtained at a concentration of 15%.Acceptable snakehead fish flour-based functional cookie formulations are only up to a concentration of 15% [29].
In addition, the results of the analysis of variance (ANOVA) for Bagea with fortification treatment factors of variations in the physical shape of carrots showed a marked effect on taste parameters at the level of 5% (P<0.05).Based on Figure 4, the results of organoleptic tests on the taste of Bagea that have been fortified carrots have a range of favorability levels of 2.44 -3.08 (dislike -neutral).The results of the panelist's assessment descriptively stated that Bagea with carrot flour fortification has a distinctive taste of less sweet pastries, Bagea with carrot puree fortification has a slightly sweet Bagea distinctive taste, while Bagea with carrot juice treatment has a slightly sweet Bagea distinctive taste.The acquisition of the highest level of taste favorability in the addition of carrot juice (P2) is thought to be due to the addition of carrot juice which is liquid and can bind fillers containing starch, thus causing a more compact dough structure.In addition, the more carrot juice concentration used, the higher the sweetness level [30].Based on Figure 5, the results of organoleptic tests on the color of Bagea that have been formulated with snakehead fish flour have a range of favorability levels of 2. 23 -3.38 (neutral).The results of the panelist's assessment descriptively stated that Bagea with the addition of snakehead fish flour as much as 10% had a pale brown color and the addition of 15-20% was light brown typical of Bagea.The addition of variations in the concentration of snakehead fish flour did not make a significant difference because each sample was brownish typical of cookies or Bagea, except for the control treatment (P0) which was more faded in color than the treatment sample so it was not liked by the panelists.The same has been done in previous studies that reported that panelist's favorability for the addition of snakehead fish flour to sago bangke was higher than the standard (without snakehead fish flour) [31].That is, the addition of snakehead fish flour to Bagea products does not reduce the sensory quality of the color.

Color
In addition, the results of the analysis of variance (ANOVA) for Bagea with fortification treatment factors of variations in the physical shape of carrots showed a marked effect on color parameters at the level of 5% (P<0.05).Based on Figure 6, the results of organoleptic tests on the color of Bagea that have been fortified carrots have a range of favorability levels of 2.29 -3.45 (dislike -neutral).The results of the panelist's assessment descriptively stated that Bagea with carrot flour fortification has a pale brown color and the addition of puree or carrot juice is light brown typical of Bagea.However, the fortification treatment of carrot puree gives it an orange spot color that comes from the grains of carrot pulp.The addition of carrots is also considered to affect the color of Bagea to become yellowish to orange which comes from its carotenoid pigment.The color of food can be caused by the pigment of the food used, the influence of heat on sugar (caramelization), the reaction between sugar and amino acids, and the mixing of other ingredients [32].The results of the analysis of variance (ANOVA) for the Bagea formulation with a variation in the concentration of snakehead fish flour had a noticeable effect on the texture parameter (P<0.05).Meanwhile, the fortification factor of variations in the physical treatment of carrots against Bagea in organoleptic testing of texture parameters showed no noticeable effect at the level of 5% (P>0.05).Based on Figure 7, the results of organoleptic tests on the aroma of Bagea with the formulation treatment of variations in the concentration of snakehead fish flour have a range of favorability levels of 3.17 -3.45 (neutral).The results of the panelist's assessment descriptively stated that Bagea with the addition of snakehead fish flour as much as 10-15% has a distinctive aroma of Bagea or pastries in general while in addition, 20% gives a little aroma of fish to Bagea.The addition of snakehead fish flour affects the acceptability of local Sulawesi snack products including Bagea compared to the standard formula without snakehead fish flour [20].

Determination of the best formulation.
Bagea is a traditional food that has a distinctive sago taste and a crispy texture that is easy to chew.Taste is the main factor in determining consumer liking for a food product [33].As such, food products in general Bagea fortification are undeniable as a new innovation will have a taste that is influenced by the composition of the additives used.Thus, the sensory attribute of taste is given the highest weighting of 40%.Texture and aroma are the second factors after the taste assessed by consumers on a food product.This is because texture also plays an important role in the product acceptance process [34].In addition, the aroma of Bagea has a characteristic sago aroma.Bagea fortifcation of carrot and snakehead fish flour is likely to affect the aroma of Bagea into the distinctive aroma of snakehead fish or the distinctive smell of carrots in a certain amount.Thus, the panelist's acceptability to fortified Bagea on the sensory attributes of texture and aroma was given the same weight of 25%.Color is a sensory attribute that can influence consumers' perception of a food product [35].Fortified bandages have a color that does not differ significantly from each fortification treatment.However, it has a noticeable difference when compared to Bagea control.Therefore, the color sensory attribute is given a weight of acceptability that is 10%.The results obtained from each sensory attribute in organoleptic tests showed a marked difference in bagea fortification of snakehead fish and carrots.Therefore, based on the Mann Whitney test formula, the result of % acceptability is obtained which can be seen in Table 1.  1, the best formulation results were obtained on the Bagea formulation of 85% sago flour: 15% snakehead fish flour (A2) with fortification treatment of carrot flour (P1), carrot juice (P2) and carrot puree (P3) which occupied the first weighting, namely A2P1 29.33%, A2P2, 32.25%, and A2P3 32.60%.This control treatment and the best results are then tested to the next stage, namely chemical tests in the form of water content, ash, fat, protein, carbohydrates, crude fiber, and betacarotene.The control treatment is used as a comparison for the best formulations.In addition, the best formulations are also analyzed for their glycemic index and glycemic load.The results of the water content test on the best Bagea formulation (85% sago flour: 15% snakehead fish flour) showed an average value in the range of 11.52 -14.43%.The results of the analysis of variance (ANOVA) showed that carrot fortification treatment with various forms of processing (flour, juice, and puree) obtained a value that had a marked effect on the level of 5% (P<0.05) on the value of Bagea water content.Based on the results of the water content test on the best formulation Bagea (85:15%) showed that the treatment of adding carrots can increase the water content both in the form of carrot flour (P1), carrot juice (P2) and carrot puree (P3).This is because carrots are one of the foodstuffs that have a fairly high water content of 88.20 g of water per 100 g of carrots [36,37].

Chemical analysis 3.2.1. Water content
Based on SNI diabetic diet biscuits for a maximum water content of 5 (%w/w) [38].If, the water content of the best formulation Bagea (85:15%) compared to SNI diabetic diet biscuits then it shows that fortification treatment with carrots in different forms can increase the water content almost 3 times (14.43%).The use of carrot flour can affect the increase in water content due to the development of dough, protein coagulation, gelatinization of starch and water absorption during the roasting process [39].So that the development of dough occurs allegedly due to the protein content in cork fish meal which is coagulated and followed by gelatinization of sago flour starch and carrot flour which can cause water absorption.The use of carrot juice can increase the moisture content of yogurt because the composition of the water in carrot juice is higher than the composition of the water in milk [40].It can be interpreted that carrot juice has a composition that is mostly water.The use of carrot puree can increase water content because carrots are a food rich in fiber, fiber content has a high water absorption [37].That is, if the fiber content in Bagea is increasing, the water content is also increasing.Water content is also closely related to protein content, because protein in food products can be useful as a water absorber through hydrogen binding during the formation of peptide bonds [41].That is, if the protein content in Bagea increases, the water content will also increase.

Figure 9. Effect of the best formulation of carrot fortification on bagea ash content
The ash content test results on the best Bagea formulation (85% sago flour: 15% snakehead fish flour) showed an average value in the range of 1.29 -1.95%.The results of the analysis of variance (ANOVA) showed that carrot fortification treatment with various forms of processing (flour, juice and puree) obtained a value that had a significant effect on the level of 5% (P<0.05) on the value of Bagea ash content.Based on the results of the best formulation Bagea ash content test (85:15%) obtained data on the average ash content value that fluctuated between each carrot fortification treatment.
According to SNI diabetic diet biscuits for ash content a maximum of 2 (%w/w) [38].The best formulations with all three carrot treatments (P1, P2, and P3) are known to have met the SNI quality requirements because all average values are < 2% (w/w).The best formulations with carrot flour fortification treatment have the highest value compared to carrot juice and puree treatment because of the starch composition that is commonly found in carrot flour so that it can withstand binding water and minerals at high temperatures.Carrot flour is starch, and about 70% consists of amylose and amylopectin [42].Meanwhile, carrot juice and puree have in their composition most of the water that can evaporate along with minerals due to high-temperature heating.In addition, carrot flour also has a much higher  85% Sago Flour : 15% Snakehead Fish Flour 100% Sago Flour ash content than sago flour, which is 4.80% [39].Meanwhile, sago flour only has an ash content of 0.76% [43].This can be seen from the lower control Bagea value than Bagea with carrot flour fortification treatment.

Figure 10. Effect of the best formulation of carrot fortification on bagea fat content
The results of the fat content test on the best Bagea formulation (85% sago flour: 15% snakehead fish flour) showed an average value in the range of 16.76 -20.46%.The results of the analysis of variance (ANOVA) showed that carrot fortification treatment with various forms of processing (flour, juice, and puree) obtained a value that had a significant effect on the level of 5% (P<0.05) on the value of Bagea fat content.Based on the results of the best formulation Bagea fat content test (85:15%) obtained data on the average fluctuating fat content value between each carrot fortification treatment.According to SNI Bagea sago for a minimum fat content of 7% [44].The best formulations with all three carrot treatments (P1, P2, and P3) are known to have met the SNI quality requirements because all average fat content values > 7%.The average value of Bagea fat content also been by following the value of the fat content of biscuits sold commercially, which is in the range of <29%.The value of fat content of some biscuits and commercial crackers can reach 11.1-29% [45].
The high low-fat content in Bagea can be influenced by the ingredients used, namely snakehead fish flour, margarine, and eggs.Snakehead fish flour has a fat content of 13.81% [46] and will decrease when scavenging to 6.93±0.03(%w/k) [17].This means that the processing of Bagea by utilizing snakehead fish flour can maintain the quality of fat content parameters even though the addition of other ingredients containing fat such as margarine and eggs.This is proven by the results of fat content obtained from Bagea that snakehead fish flour does not have a significant influence on increasing fat content to reduce quality.In addition, the effect of the addition of carrot flour fortification (P1) on the best formulation Bagea obtained the highest fat content value which did not differ significantly from the control Bagea because it was influenced by the amylose content in carrot flour and sago flour higher than carrot juice and puree.The fat content in foodstuffs can bind to amylose through amylose-fat bonds that will form a complex structure inhibiting the development of starch granules [47].Fat that binds to amylose will form a layer on the surface of the granules, resulting in inhibited water penetration [43].The results of the protein content test on the best Bagea formulation (85% sago flour: 15% snakehead fish flour) showed an average value in the range of 14.06 -15.38%.The results of the analysis of variance (ANOVA) showed that carrot fortification treatment with various forms of processing (flour, juice, and puree) obtained a value that had a significant effect on the level of 5% (P<0.05) on the value of Bagea protein content.Based on the results of the protein content test on the best formulation Bagea (85:15%) shows that the treatment of adding carrots can increase protein levels in the form of carrot flour (P1), carrot juice (P2), and carrot puree (P3).According to SNI, diabetic diet biscuits for protein levels of at least 4 (%w/w) [38].The best formulations with the three carrot treatments (P1, P2, and P3) are known to have met the SNI quality requirements because all average values of protein content are > 4%.
The high low content of the resulting protein is influenced by the form of processing carrots used as a fortificant.In general, raw carrots have a protein content of 1g/100g of ingredients [48].The nutritional content in the form of protein can decrease due to the processing process.Carrot flour has a lower protein content compared to carrot juice and puree because there has been a process of protein denaturation at the time of scavenging carrots due to the heating temperature.Cooking at high temperatures can result in protein denaturation [49].Processing with a temperature of 55-75 o C over a certain period can result in protein denaturation [41].In addition, the results of Bagea protein content are also in line with the results obtained at the water content of the best formulation of Bagea which shows that carrot juice and puree have a higher water content than carrot flour.That is, the higher the water content of the Bagea, the higher the protein content of Bagea.The average value of the best Bagea formulations with carrot fortification treatment is inseparable from the role of snakehead fish flour and other ingredients such as peanuts and eggs.The protein content of snakehead fish flour is quite high, reaching 66.08±0.03(%w/k) [17].This shows that the biggest contributor to protein in this Bagea is snakehead fish flour.The protein content in Bagea sourced from snakehead fish flour is expected to be an inhibitor of the alpha-glucosidase enzyme in the breakdown of carbohydrates into glucose [17].In order, Bagea, which is rich in snakehead fish protein, can be useful as an antihyperglycemic food ingredient.The results of the carbohydrate content test on the best Bagea formulation (85% sago flour: 15% snakehead fish flour) showed an average value in the range of 50.73 -52.78%.The results of the analysis of variance (ANOVA) showed that carrot fortification treatment with various forms of processing (flour, juice, and puree) obtained a value that had a significant effect at the level of 5% (P<0.05) on the value of Bagea carbohydrate content.Based on the results of the carbohydrate content test on the best formulation Bagea (85:15%) showed that the carrot addition treatment can reduce carbohydrate levels both in the form of carrot flour (P1), carrot juice (P2), and carrot puree (P3) when compared to the control (without carrots).According to SNI biscuits for a carbohydrate content of at least 70% [50].If the best formulation is Bagea carbohydrate content (85:15%) as compared to SNI biscuits then it shows that fortification treatment with carrots in different forms can reduce carbohydrate levels by 50.73%.
The best formulation Bagea with carrot flour fortification treatment showed the highest carbohydrate content of other treatments due to the starch content of up to 70% in carrot flour [42].Bagea's carbohydrate content is also influenced by the main ingredient used, namely sago flour.Sago before being processed into flour has a high carbohydrate content until it reaches 91.3%.However, sago that has gone through a processing process in the form of drying to flour will cause a decrease in carbohydrate levels.Sago flour has a carbohydrate content of 84.7% [21].Meanwhile, the carbohydrate content of sago flour is 77.4-89.13%depending on the type and quality of sago used [51].In addition, the process of processing sago flour into Bagea also affects carbohydrate levels so there is a decrease.The heating process will cause a decrease in starch levels [52].The components of amylose that make up starch will undergo depolymerization, causing amylose to have a low molecular weight and higher syneresis.Meanwhile, some components of amylopectin that have double helix bonds will be stretched when heated and released when there is a broken hydrogen bond [53].This is closely related to the gelatinization profile of the starch component (amylose-amylopectin) found in Bagea because it is made from sago flour and carrots containing starch.The process of roasting Bagea at a higher temperature will result in starch being stretched so that more starch granules are damaged [54].The results of the crude fiber content test on the best Bagea formulation (85% sago flour: 15% snakehead fish flour) showed an average value in the range of 24.92 -30.58%.The results of the analysis of variance (ANOVA) showed that carrot fortification treatment with various forms of processing (flour, juice, and puree) obtained a value that had a marked effect on the level of 5% (P<0.05) on the value of Bagea crude fiber content.The results of this crude fiber content test show that the treatment of adding carrots can increase crude fiber levels in the form of carrot flour (P1), carrot juice (P2), and carrot puree (P3) when compared to controls (without carrots).This is because the fiber content of carrots is higher than the fiber content of sago flour.The chemical content of carrots for coarse fiber is obtained at 20.9±0.5% (55).The fiber content obtained from carrots consists of cellulose 71.7%, hemicellulose 13%, and lignin 15.2% [55,56].The fiber content obtained from sago flour is 3.69-5.96%for dietary fiber and crude fiber is 6.25% [57,58].Therefore, the high low fiber content of carrots fortified Bagea is closely related to carbohydrate content.This can be seen from the results of fiber levels obtained in line with the results of carbohydrate levels (Figure 12).The higher the carbohydrate content, the higher the fiber content.
In addition, processing factors can also affect the high-low fiber content in Bagea fortified with all three treatments (carrot flour, carrot juice, and carrot puree).Heating can result in a decrease in fiber levels due to the degradation of pectin or other components such as cellulose and hemicellulose [59].This shows that the roasting process on carrot fortification Bagea decreased and the lowest in Bagea fortification of carrot puree.The highest crude fiber content of Bagea obtained from carrot flour fortification is due to its association with higher protein levels of carrot flour than carrot juice and puree.This can be seen from the results of fiber levels obtained in line with the results of protein levels (Figure 11).The higher the protein content, the lower the fiber content due to an increase in water content, according to the results of the Bagea water content (Figure 8).If the moisture content in a product decreases, the crude fiber content will increase [60].
Decreased concentration of water content in foodstuffs will provide higher concentrations of compounds such as proteins, carbohydrates, fats, and minerals [61].High levels of fiber in Bagea can be beneficial for people with Type II DM because it can reduce the absorption rate of glucose in the blood.Previous studies have reported that carrots contain fiber levels that are beneficial for lowering the glycemic response which in general can prevent an increase in IG values.Carrots contain soluble dietary fiber that is beneficial for slowing digestion in the gut, providing a feeling of satiety for longer, and slowing the rate of increase in blood glucose [62].

Beta carotene content
The test results of beta carotene content in the best Bagea formulation (85% sago flour: 15% snakehead fish flour) showed an average value in the range of 2031 -2064 μg / 100g.The results of the analysis of variance (ANOVA) showed that carrot fortification treatment with various forms of processing (flour, juice, and puree) obtained a value that had a marked effect on the level of 5% (P<0.05) on the value of Bagea beta carotene levels.Based on the test results of beta carotene levels in the best formulation Bagea (85:15%) showed that the treatment of adding carrots can increase beta carotene levels both in the treatment in the form of carrot flour (P1), carrot juice (P2) and carrot puree (P3) when compared to control (without carrots).High levels of beta carotene are affected by heating during the Bagea processing process.Fresh carrot beta carotene levels reached 9600 μg/100g [63].Previous studies have also reported that fresh, low-quality carrots contain beta carotene levels of 80.73 ± 3.60 -87.53 ± 3.93 μg/g [25].This decrease in beta carotene levels is caused by heating which results in most of the bonds of beta carotene molecules breaking and isomerization occurs from the transform to the cis form [64].The beta carotene content of Bagea with carrot flour fortification treatment has the lowest beta carotene content compared to other treatments because there was repeated heating during heating in the scavenging process and during Bagea roasting.Beta carotene levels Bagea with carrot puree fortification treatment has the highest beta carotene levels of 2064 μg / 100g has been in accordance with previous studies using cookie products.This is in accordance with previous studies that reported that the level of beta carotene cookies of green beans with the addition of carrot puree with a concentration of 20% was 4144.52 ± 588.28 μg / 100g [65].

Figure 14. Effect of the best formulation of carrot fortification on bagea beta carotene content
Beta carotene or commonly known as pro-vitamin A is a type of antioxidant that can ward off free radicals.Beta carotene obtained from carrots will be converted into vitamin A when it enters the human body.Foodstuffs containing pro-vitamin A will be destroyed in the stomach by the pepsin enzyme and by some proteolytic enzymes in the intestine.Vitamin A will split into retinol (all-trans-retinol) in the gut.Most retinol will undergo a rasterization process with palmitic acid into retinyl palmitic which will be stored in the liver as a reserve of vitamin A for the body [66].Vitamin A intake has a close relationship with the level of glucose in the blood.Vitamin A can serve to increase the production of the hormone insulin.Sufficient insulin is needed for glucose metabolism processes in cells, insulin deficiency will cause hyperglycemia or insulin insufficiency commonly found in patients with Type II DM.Low intake of vitamin A can be one of the factors of reduced insulin production since vitamin A deficiency can trigger the death of pancreatic beta cells.The ability of beta carotene as an antioxidant is thought to be able to protect the work of the pancreas from free radicals by inactivation of free radicals so that the pancreas can work optimally in producing insulin [67].The category of the adequacy of beta carotene intake for the body is 7 mg/day [68].If it is known that the Bagea consumed is the best formulation of carrot puree fortification treatment which has the highest beta carotene content of 2064 μg/100g.Thus, Bagea can meet 29.48% of the adequacy of beta carotene per day with the amount of Bagea consumed as much as 100 grams.Meanwhile, for a piece of Bagea that weighs 10 grams, it will contribute to beta carotene of 2.94% of the adequacy of beta carotene 7 mg/day (7000 μg/day).

Calorie calculation and nutritional intake of Bagea for patients of type II DM
A calorie is a unit used to calculate the amount of energy that the body produces when consuming food.The calculation of caloric value can be done if the value of protein, fat, and carbohydrate levels of a food ingredient has been obtained.The determination of the caloric value of Bagea in this study was carried out based on the calculation of the macronutrient content of the constituent ingredients of Bagea multiplied by the Atwater factor.The Atwater factor is the conversion rate of the macronutrient content value of the ingredient including carbohydrates that produce 4 kcal per gram, proteins that produce 4 kcal per gram, and fats that produce 9 kcal per gram [69,70].The following determination of the caloric value of the Bagea formulation with the fortification of the best concentration of snakehead fish flour and carrots can be seen in Table 2. Based on Table 2, the total caloric values obtained show that the treatment with the highest to lowest calories sequentially is the treatment of carrot flour (P1) with 448.45 kcal, carrot puree (P3) with 426.98 kcal, and carrot juice with 420.99 kcal per 100 grams of Bagea.The serving dose for this fortified Bagea is 20 g (2 pieces) which obtained a caloric value sequentially from the highest to the lowest, namely the treatment of carrot flour (P1) of 89.69 kcal, carrot puree (P3) of 85.40 kcal and carrot juice (P2) of 84.20 kcal.The amount of serving is by following the Regulation of the Head of BPOM RI No. 9 of 2015 concerning the supervision of the serving dose of processed food in the category of ready-to-eat snack food is 20 grams [71].
One of the efforts to reduce the rate of increase in blood glucose in patients with Type II DM is by monitoring and evaluating nutrition, commonly known as a diabetic diet.Type II DM can initially be overcome by increased physical activity, food regulation (reduction of carbohydrate intake), and weight reduction [72].This is done to restore the sensitivity of the hormone insulin and maintain blood sugar levels to remain normal by balancing food intake.Diabetes Mellitus diet requirements without complications can be done by monitoring the energy adequacy number [72].
Total calories per day can be divided into 3 large servings for the main meal, namely morning (20%), afternoon (30%), and afternoon (25%), as well as 2-3 small portions of snacks (10-15%).Bagea belongs to the category of snacks that can be consumed a maximum of 15% of the total calories per day.The difference in nutritional needs of people with Type II DM is influenced by several risk factors, including age and gender [73].The median age for people with Type II DM is in the age range of 51-60 years [74].The following is the percentage of fulfillment of Bagea's calorie nutrition against the recommendation of 15% of snack calories from the total calories per day according to the Indonesian Minister of Health Regulation No. 28 of 2019 [75], at the age of 50-64 years can be seen in Table 3.Based on the percentage values in Table 3, it can be seen that the consumption of Bagea with 20 grams/serving dose can meet the total calories per day in men by 27.81% for Bagea A2P1, 26.16% for Bagea A2P2 and 26.48% for Bagea A2P3.Meanwhile, the fulfillment of total calories per day in women for Bagea consumption of 20 grams/serving dose was obtained by 33.22% for Bagea A2P1, 31.18% for Bagea A2P2, and 31.63% for Bagea A2P3.This shows that the consumption of Bagea can meet the needs of 15% of the standard snack intake of the total caloric needs per day.Based on the calculation of the value of 15% of the total calories the maximum for men is 322.5 kcal and for women 270 kcal.Therefore, fortified Bagea can be consumed in 2-3 servings per day, if the sugar intake per day is still low.An evaluation of the blood glucose response needs to be done before consuming additional interlude foods.In addition, the 3 principles (Number, Schedule, and Type) must still be considered for people with Type II DM.The causes of failure in the treatment of Type II DM include not having a good diet because the patient is not used to applying a diet with the 3J principle, namely the right amount of food ingredients, the right meal schedule, and the right type of food ingredients [76].

Glycemic Index (GI) and Glycemic Load (GL) analysis
3.4.1.Characteristics of volunteers.The volunteers used in this study were 7 people and came from students of the Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University Class of 2018.The determination of the number of volunteers is by following the subject-taking standards, namely a minimum of more than 6 volunteers [77,78].These volunteers have met the subject inclusion requirements, namely physical and spiritual health, are in the age range of 18-30 years, have a normal Body Mass Index (BMI) in the range of 18.5-25 kg / m2, normal fasting blood sugar levels range from 60-120 mg / dL, do not suffer from impaired glucose tolerance or have a history of diabetes mellitus and have signed a consent form [26].The characteristics of the volunteers can be seen in Table 4. Based on Table 4, the results of the volunteer characteristic data obtained were the average age of 22 years, Body Mass Index (BMI) of 22.02 kg / m2, Fasting Blood Glucose (GDP) I for standard food (plain bread) of 76 mg / dL, and Fasting Blood Glucose (GDP) II for test food (average of Bagea treatment of flour, juice and carrot puree) of 81 mg / dL.This has been done by following the standard volunteer inclusion criteria [26].

Determination of the amount of test food and standard food.
The foodstuffs tested were Bagea with the best formulation of snakehead fish flour (85:15%) and the addition of three carrot treatments (flour, cider, carrot puree) based on the results of sensory analysis.Food ingredients that will be carried out glycemic index analysis need to be carried out a proximate analysis first to determine the amount of food that must be consumed by volunteers, which is equivalent to 50 grams of carbohydrate content [79].Based on this, the best Bagea (85:15%) with the fortification of flour, juice, and carrot puree has known carbohydrate levels from the proximate analysis that has been carried out.Each carbohydrate content of Bagea (85:15%) was 52.01% in carrot flour fortification (P1), 52.78% in carrot juice fortification (P2), and 50.73% in carrot puree fortification (P3).The carbohydrate content data shows that the best Bagea (85:15%) with the three carrot addition treatments has carbohydrate levels available in the medium category, namely in the range of 40-65% [80].
Therefore, if the food with the available carbohydrate content is low to moderate, the dose of available carbohydrates can be reduced to half of the recommended test food of 25 grams [81].This is done to avoid serving doses that are too large (unrealistic) to be consumed.The use of an equivalent of 25 grams of carbohydrates will not affect the glycemic index response of the test food if the standard food used also contains carbohydrates whose amount is equivalent to the carbohydrate content of the test food [82,83].The standard food used in this study is plain bread.This is by following the statement in the previous study which stated that the control foods that can be used in the glycemic index test are glucose or white bread (plain bread) [79].Based on the equality standard for the amount of food used, the results of calculating the amount of Bagea can be obtained with the best formulation of cork fish meal (85:15%) namely in the fortification treatment of carrot flour (P1) as much as 48.06 grams, carrot juice (P2) as much as 47.37 grams, and carrot puree (P3) as much as 49.28 grams, while the calculation results of the standard amount of food consumed from plain bread are 52.85 grams.

Blood glucose response.
Blood draws performed on the glycemic index test were performed at minutes 0, 30, 60, and 120 to measure the response of blood glucose levels.This is done because the increase in blood glucose can generally be seen significantly in the time range of the first 30 minutes to 1 hour after consuming food [84].Based on previously conducted research it was obtained that consuming foods containing carbohydrates can increase blood glucose levels up to ±140 mg / dL in the first 1 hour and will return to normal within 2 hours after carbohydrate adsorption by the body [85].Measurement of the response of blood glucose levels is carried out by taking blood on volunteers using a glucometer (Easy Touch) device which is pierced into the capillary blood at the fingertips.The average results of volunteers' blood glucose levels can be seen in Figure 15.

Blood Glucose Response Curve
Bagea of 85% Sago Flour:15% Snakehead Fish Flour (A2) + Carrot Flour (P1) Based on Figure 15, the average results of measuring blood glucose levels obtained in the best Bagea test food with a formulation of 85:15% and fortification of carrot flour (P1) increased from minute 30 to 60 and returned to normal at minute 120, when compared to standard food there was also an increase from minute 30 to minute 60 but the increase was higher.This is thought to happen because the standard food used is broken down and absorbed faster than the test food (P1).The fiber content in vegetables plays a role in slowing the rate of food in the digestive tract and inhibiting enzyme activity so that the blood glucose response will be lower [86].This fiber content is obtained from the fortificant material used in making Bagea, namely carrots.The glycemic index can be defined as the value obtained from the blood glucose response after consuming the test food which is usually depicted in the area below the curve (AUC) and expressed as the percentage response to the portion of carbohydrates equivalent to the standard food when taken on the same subject [87].The glycemic index can be done when a proximate analysis has been carried out first on the test food to obtain the total value of carbohydrate levels.The calculation of blood glucose response in the area below the standard food and food curves is carried out by the trapezoid method (trapezium rule in geometry).This is in line with previous studies which stated that measuring the area under the curve using the trapezoid method manually and using the MS Excel program, by calculating the trapezoid wake-shaped area on the blood glucose response curve and then summing it up [88].Whereas, the glycemic load can be defined as the value obtained from the calculation of grams of carbohydrates available in a serving of food multiplied by the GI of the food divided by 100 [89].Therefore, the glycemic load can be determined when the glycemic index of a food ingredient has been known.Glycemic load aims to assess the impact of carbohydrate consumption by taking into account food GI [90].The calculation of the glycemic load is carried out by calculating in advance the number of available carbohydrates in the serving dose.Test results of the average glycemic index (GI) and glycemic load (GL) can be seen in Table 5. all three of which are in the range of low to medium GI categories at a serving dose of 20 grams.This shows that the values of GI and GL are not always directly proportional because the value of GL is calculated based on the value of carbohydrates in a portion of Bagea.Glycemic load provides more accurate information about the effect of actual food consumption on elevated blood sugar levels [90].This is supported by previous research that foodstuffs can be grouped based on their glycemic response into low GI (GI<50), medium GI (55 ≤GI≤70), and high GI (GI>70), while glycemic loads can be grouped based on the response to the GI value per serving, namely low GL (≤10), medium GL (10<GL<20), and GL high (≥20) [87].Factors that affect the glycemic index levels of food are starch digestibility, dietary fiber content, amylose and amylopectin ratio, fat and protein levels, and processing methods [91].The crude fiber content obtained in fortified Bagea is quite high but does not affect the glycemic index of Bagea to be low.This is thought to be because the fiber content test does not go through fat extraction first, therefore the fat content in Bagea can affect the high residue calculated in the analysis of Bagea fiber content.Fats can interfere with fiber content testing so food products need to be extracted fat content before fiber content analysis is carried out [92].

Glycemic Index (GI) and Glycemic Load (GL
High carbohydrate foods that have a proportion of resistant starch content or slowly digestible starch (SDS) such as sago will provide a low GI value [93].However, the processing process can affect GI levels to be higher [10] in foodstuffs, including the processing of sago into Bagea.The roasting process in Bagea results in a high level of starch gelatinization.This has the effect of changing the matrix structure in Bagea which becomes easily digested and eventually increases blood sugar levels quickly.High-carb food processing by roasting has a higher GI than steamed/boiled food [10].Processing with a temperature that is too high will cause the starch to lie so that the starch granules rupture and result in the exit of amylose and amylopectin to a smaller size.The gelatinization temperature of sago starch is 69.4-70.1 o C, this temperature depends on the moisture content, the degree of kristanility in the granule, the size of the granule as well as the ratio of amylose and amylopectin [94].In addition, the content of carrots, which is mostly composed of starch, causes Bagea with carrot flour treatment to have a high GI.This is due to the occurrence of stratified heating of carrots during the siege and roasting of Bagea.Based on this, it can be known that foodstuffs that have low GI do not always produce derivative products that have low GI as well.
Therefore, the processing of sago into derivative products that are low in IG needs to pay attention to the optimum temperature of heating which causes the degradation of sago starch.In addition, the form of fortificant used also needs to be considered in how it is processed.Bagea with fortificikan carrot puree and carrot juice has a low BG because it only goes through a blanching preparation process.The addition of nutrients from carrots and snakehead fish can increase the fiber, vitamin, and protein content in Bagea but is not enough to reduce IG because the composition of sago flour is still more dominant.Based on this, people are expected to start to care about choosing carbohydrate-source foodstuffs, not only paying attention to the high or low levels of carbohydrates in foodstuffs but also paying attention to the type of carbohydrates, how they are processed and the amount or portion consumed to reduce the risk of increasing blood sugar levels, especially for people with Type II DM.

Conclusion
The conclusion obtained from this study is that Bagea with a concentration of 85% sago flour: 15% snakehead fish flour with carrot juice and carrot puree fortification treatments have a high GI category (>70).However, it is still safe to be consumed by patients with Type II DM while still paying attention to the AKG/day and the maximum amount of Bagea as much as 2 pieces or equivalent to 20 grams/serving dose.The Bagea have a GL value of 9.44 each for carrot juice fortification Bagea and 9.60 for carrot puree fortification Bagea (low BG category ≤10).

1 .
design The design of this research used a randomized design of a group of 2 factorials.Factor A is the concentration of sago flour and snakehead fish flour has 4 levels, namely: A0 = 100% (b/v) sago flour A1 = 90% (b/v) sago flour : 10% (b/v) snakehead fish flour A2 = 85% (b/v) sago flour : 15% (b/v) snakehead fish flour A3 = 80% (b/v) sago flour : 20% (b/v) snakehead fish flour Factor P is the concentration of carrot has 4 levels namely: P0 = 0 g (without the addition of carrots) Organoleptic test and determination of the best formulation.

Figure 1 .Figure 2 .
Figure 2. Fortification effect of carrot physical shape variations on texture parameters

Figure 3 .
Figure 3.Effect of sago flour formulation: snakehead fish flour on taste parameters

Figure 4 .
Figure 4. Effect of Fortification of Carrot Physical Shape Variations on Taste Parameters

Figure 5 .
Figure 5.Effect of sago flour formulation: snakehead fish flour on color parameters

Figure 7 .
Figure 7. Effect of sago flour formulation: snakehead fish flour on aroma parameters

Figure 8 .
Figure 8.Effect of the best formulation of carrot fortification on Bagea water content

Formulations of Sago Flour : Snakehead Fish Flour 1230
10 Figure 6.Effect of fortification of carrot physical shape variations on color parameters

Table 1 .
Acceptability of bagea fortification of carrot and snakehead fish flour Effect of the best formulation of carrot fortification on bagea protein content Effect of the best formulation of carrot fortification on bagea carbohydrate content Effect of the best formulation of carrot fortification on bagea crude fiber content

Table 2 .
Determination of caloric value of bagea fortification of carrot and

Table 3 .
Percentage of amount of nutritional intake of bagea in 20 grams / serving dose against AKG/day

Table 4 .
Characteristics of volunteers test glycemic index and glycemic load

Table 5 .
Average values of glycemic index bagea fortification

Table 5 ,
the average IG value was obtained in the best formulation Bagea (85:15%) with carrot flour fortification treatment of 103.41, carrot juice of 89.47, and carrot puree of 94.58, all three of which are in the high IG category range.Meanwhile, the average value of GL in the best formulation Bagea (85:15%) with carrot flour fortification treatment of 10.76, carrot juice of 9.44, and carrot puree of 9.60,