Dietary fiber and carboydrate contents of gathotan and gathot as functional food for people with diabetes mellitus

Puspita Mardika Sari, Desty Ervira Puspaningtyas, Rio Jati Kusuma


Background : Gathotan and gathot are Indonesian cassava traditional fermented food from Gunungkidul, Yogyakarta. These fermented foods may be considered as an important component of a functional-foods based diet for management of type 2 diabetes mellitus (DM). Previous study found that gathotan and gathot hadve low glycemic index (GI). Fermentation processed using fungi and bacteria hadve potency to give many beneficial effects, such as prebiotic that gives contribution on the forming of short chain fatty acid (SCFA). SCFA gives many beneficial effects on metabolism and prognosis on DM type 2. However, there have been no study on the potency of gathotan and gathot as dietary fiber sources.

Objectives: This study was designed to examine carbohydrate and dietary fiber content in gathotan and gathot as functional food for people with DM.

Methods: Gathotan was made by spontaneous fermentation. Gathot was made by soaking overnight of gathotan, then steaming and drying. Carbohydrates content was calculated by using “carbohydrate by diference method. Dietary fiber content was analyzed by using enzymatic gravimetri method.

Results: The highest carbohydrate content was found in cassava (81,13%), followed by gathotan (68,32%), and gathot (39,03%), respectively. The highest dietary fiber content was found in gathot (17,36%), followed by gathotan (14%), and cassava (8,61%) respectively.

Conclusions: Fermentation process of cassava to be gathotan and gathot are potential to increase dietary fiber and decrease carbohydrate content.


KEYWORDS: gathotan, gathot, functional food, diabetes mellitus.


gathotan; gathot; functional food; diabetes mellitus.

Full Text:



Oktaviana, Saputri R, Pangesthi LC. Effect of Instant Puree Gatot Substitution on Organoleptic Properties of Bread. E-journal Boga 2014; 03 (03); 141-150

Purwandari U, Nava N, Hidayati D. Modeling and Optimising the Growth of Lasiodiplodia theobromae During Gathotan Fermentation. Microbiology Indonesia 2014b; 8(3); 112-120.

Astriani. Karakterisasi Gatot Fermented By Isolate Indigenus Gatot Cassava (Rhizopusoligosporus) and (Lactobacillus manihotivorans).Skripsi Universitas Jember; 2015.

Purwandari U, Tristiana GR,Hidayati D.Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level”. International Food Research Journal2014a; 21(4); 1629-1634.

Everard A, Cani PD, Diabetes, obesity and gut microbiota. Best Practice & Research Clinical Gastroenterology2013; 27; 73-83

Franz, Marion J. Medical Nutrition Therapy for Diabetes Mellitus and Hypoglycemia of Nondiabetic Origin dalam Krause’s Food & Nutrition Therapy Edition 122008; Canada: Saunders Elsevier

Katsilambros N, Dimosthenopoulos C.Diabetes dalam Clinical Nutrition in Practice.2010; Malaysia: Wiley-Blackwell

Manalu M. Hubungan Konsumsi Energi, Serat Dan Pengetahuan Diit Diabetes Mellitus Dengan Kadar Glukosa Darah Puasa Penderita Diabetes Mellitus Tipe 2 Di RSU Kota Semarang. Artikel Penelitian Universitas Diponegoro 2007.

Post, Robert E, Arch G M, Dana EK, Kit NS. Dietary Fiber for the Treatment of Type 2 DiabetesMellitus: A Meta-Analysis. J Am Board Fam Med 2012; 25;16 –23.

Burger KNJ, Joline WJB, Yvonne TvdS, Ivonne S, Annemieke M, Spijkerman W, et al. Dietary Fiber, Carbohydrate Quality and Quantity, andMortality Risk of Individuals with Diabetes Mellitus. PlosOne 2012;7:8

Franz MJ. Medical Nutrition Therapy for Diabetes Mellitus and Hypoglycemia of Nondiabetic Origin dalam Krause’s Food & Nutrition Therapy Edition 122008; Canada: Saunders Elsevier

Neyrinck AM, Possemiers S, Druart C, Van de Wiele T, De Backer F, Cani PD, et al. Prebiotic effects of wheat arabinoxylan related to the increase in bifidobacteria, Roseburia and Bacteroides/Prevotella in diet-induced obese mice. PLoS One 2011; 6: e20944

Parnell JA, Reimer RA. Prebiotic fibres dose-dependently increase satiety hormones and alter Bacteroidetes and Firmicutes in lean and obese JCR: LA-cp rats”. Br J Nutr 2012; 107;601-613

Kellow NJ, Coughlan MT, Svige GS, Reid CM. Effect of dietary prebiotic supplementation on advanced glycation, insulin resistance and

inflammatory biomarkers in adults withpre-diabetes: a study protocol for a double-blind placebo-controlled randomised crossover clinical trial”. BMC Endocrine Disorder 2014; 14; 55.

Canfora, EE, Jicken JW, Blak EE. Short-chain fatty acids in control of body weight and insulin sensitivity. Nature Reviews Endocrinology2015;11;577–591

Hartstra AV., Kristien ECB, Fredrik B, Max N. Insights Into the Role of the Microbiome in Obesity and Type 2 Diabetes. Diabetes Care 2015;38(1);159-165

Wiele TV, Boon N, Possemiers S, Jacobs H, Verstraete W. Prebiotic effects of chicory inulin in the simulator of the human intestinal microbial ecosystem”. FEMS Microbiology Ecology 2004;51;143–15

Gibson G, Roberfroid M.. Dietary Modulation of the Human Colonie Microbiota: Introducing the Concept of Prebiotics. The Journal of Nutrition 2010; 1401-1412

Munoz M, Mosquera A, Almeciga-diaz CJ, Melendez AP, Sanchez OF. Fructooligosaccharides metabolism and effect on bacteriocin production in Lactobacillus strains isolated from ensiled corn and molasses. Anaerobe2012; 18; 321e330



  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Journal of Nutrition and Dietetics (IJND) indexed by:


Lisensi Creative Commons View My Stats