Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol.81, 2018 8 Functional Characteristics of Ledok Added with Red Bean Observed from Hypoglicemic Effect in Vivo Ni Made Yusa * Ni Wayan Wisaniyasa Study Program of Food Science and Technology, Faculty of Agriculture Technology, Udayana University, Bukit Jimbaran, 80361,Badung, Bali, Indonesia Abstract Ledok is a tradisional food in Nusa Penida, Bali, in form of porridge made by local ingredients without rice, which are yellow cassava, white corn, beans, green leaves vegetables and seasoning. Ledokis made with additional red bean, is proven to have hypocholesterolemic effect, that impede the raise of cholesterol level of rats’blood serum. However, it is not learnt yet whether ledok added with red beans has hypoglycemic characteristic (lower blood glucose). The obyectives of this research is to test hypoglicemic characteristics of ledok added with red beans. Study of hypoglycemic characteristic of ledok made by red bean is conducted in vivo by using wistar rats. Research design is Control Group Test Design, and the treatments given by using Completely Randomize Design. There is four treatments used. PO = without alloxan injection + standard feed (negatif control); P1 = alloxan injection + standard feed (positive cntrol); P2 = alloxan injection + standard feed + ledok flour 15 % and P3 = alloxan injection + standard feed + ledok flour 30 %. The treatment is repeated by seven times (seven rats). The experiments is conducted for five weeks and glucose analysis on rats’blood is taken prior the treatment (pretest) and after five weeks give the treatment feed (posttest). The research shows that ledok made by adding red beans has hypoglicemic characteristics (able to lower rats’blood glucose level). Additional of ledok by 15 % in rats standard feed can lower rats’blood glucose level from 236,7 mg/dl to 168,0 mg/dl or by 29.0 %. Keywords : ledok, red bean, hypoglicemic, dietary fiber, glucose 1. Introduction Ledok is a kind of porridge, is one of the traditional foods in Nusa Penida, Klungkung regency, Bali. Ledok uses the main raw materials of corn, yellow cassava, beans, vegetables and spices. Vegetables used are spinach and basil, while the spices consist of garlic, chili, bay leaf and galangal. Ledok is unique as it does not use rice, so it can support the national food security. Ledok is potentially developed into functional food because it contains nutrients and bioactive components of dietary fiber that plays a role in the physiological processes of the body. Ledok contains the following nutrients: water (71.92%), ash (0.98%), protein (3.15%), fat (4.71%), crude fiber (3.18%) and carbohydrates 16.05%) Suter, et al. (2007). Instant ledok is made with 50% purple sweet potato addition (percentage is calculated against the amount of composite flour which is mixture of yam cassava flour and purple sweet potato flour) contains total dietary fiber of 21.42% consisting of 2.08% soluble dietary fiber and insoluble dietary fiber of 19.34% (Suter et al. 2013), while Ledok added with red beans contains 25.11% of total dietary fiber (bk) (Yusa and Suter, 2015).Dietary fiber has the properties to prevent degenerative diseases such as diabetes mellitus (DM), coronary heart disease and high blood pressure (Subroto, 2008). DM disease has now become an epidemic disease. Various surveys show that DM patients always increase from year to year. It is estimated that in 2030 the number of DM patients in the world will reach 366 million (Hartati, 2007). In Indonesia alone, the number of DM patients also have increased and by 2025 is estimated to reach 12.4 million patients. The American Diabetes Association (2006) recommends that diabetics should consume a total of 20 to 35 g / day fiber derived from soluble and insoluble dietary fiber. It was also reported that a diet high in dietary fiber can lower blood glucose and lipid levels in patients with type 2 DM (McIntos, et al., 2001, Kim, et al., 2008). Water soluble dietary fiber has hypocholesterolemic properties that can lower cholesterol (Stark and Madar, 1994). Other ingredients which make up ledok such as galangal contain bioactive compounds (galangol, galangin, alpinen, camphor, methyl-cinnamate) are good for increasing appetite, and anti-bacterial. Basil leaves contain bioactives such as citral, eugenol, tannin and flavonoid efficacious for curing uric acid, lowering cholesterol, and high blood pressure and to cure diarrhea and ulcers (Wijayakusuma, 2002). Basil contains camphor, d-limonene, mirsen, etilkavikol, and eugenol which are efficacious for curing digestive disorders such as gastritis, vomiting, flatulence, treat fever, runny nose, headache, lowering uric acid. Alisin bioactive in garlic is efficacious for lowering cholesterol, high blood pressure, preventing cancer and retarding aging, improving insulin and relieving gastric ulcers (Subroto, 2008). Nuts are one of the potential food ingredients as a source of vegetable protein and dietary fiber. Common types of nuts consumed include red beans, gude nuts, cowpea and soybeans. In the year 2015 research has been carried out to make ledok from six types of beans namely peanuts, kara nuts, green beans, gude beans, soybeans and red beans. Based on the content of nutrients, dietary fiber and sensory properties obtained the best ledok