Consumption of Purple Soy Tofu in Improving Hyperglycemia Condition and Nutritional Intake to Type-2 Diabetes Mellitus Respondents

Sri N. Amrizal, Fransisca R. Z, - Suliantari, Ekowati Chasanah


Diabetes Mellitus (DM) is a chronic metabolic disorder disease, caused by the insufficiency and ineffectiveness of insulin utilizing and then result in insulin resistance. This study purposed to identify the effect of purple tofu intervention, which made from black soybean in improving hyperglycemic conditions and nutritional intake of type 2 diabetes mellitus (T2DM). An intervention of purple soy tofu was performed for 28 days with 20 subjects, divided into two groups (control and treated group), and selected purposively. Eighty-five grams of tofu was served with additional vegetable broth in the intervention group, while people in the control group did not accept any treatment. There was a significant improvement in hyperglycemia and nutritional intake of diabetics (p <0.05) at the end of the intervention. Analysis of fasting blood glucose levels of respondents to purple tofu decreased from 224.7±92.45 to 170.2±68.15; plasma insulin levels increased from 0.29±0.08 to 0.39±0.11. Our findings suggested that purple tofu interventions improved the condition of hyperglycemia in T2DM respondents through the elevating of plasma insulin levels.


T2DM, hyperglycemia, purple tofu, optional diabetic diet, blood glucose, insulin

Full Text:



A. Ullah, A. Khan, I. Khan, “Review diabetes mellitus and oxidative stress––A concise Review,” Saudi Pharmaceutical Journal, vol 24, pp 547–553, Sept. 2016

L. J. Yan, “Review article pathogenesis of chronic hyperglycemia: From reductive stress to oxidative stress,” Journal of Diabetes Research, vol. 2014, pp 11 pages. 2014.

S. Tangvarasittichai, “Oxidative stress, insulin resistance, dyslipidemia and type 2 diabetes mellitus,” World J Diabetes, vol. 15, pp. 456-480, April. 2015.

S. K. Saha, S. B. Lee, J. Won, H. Y. Choi, K. Kim, G. M. Yang, A. A. Dayem and S. G. Cho, “Review: Correlation between oxidative stress, nutrition, and cancer initiation,” Int. J. Mol. Sci., vol.18, pp. 1-30, July. 2017; doi:10.3390/ijms18071544

(2015) International Diabetes Federation. International diabetes federation diabetes atlas. [Online]. Available:

R. Marinho, L. P. De-Moura, B.A. Rodrigues, L.S.S. Pauli, A. S. R. De-Silva, E. C. C. Ropelle, C. T. De-Souza, D. E. C Cintra, E. R. Ropelle, and J. R. Pauli, “Effects of different intensities of physical exercise on insulin sensitivity and protein kinase B/Akt activity in skeletal musclw of obese mice,” Enstein, vol 12, pp 82-89. 2014

F. Rungkat-Zakaria, “Vegetable food, intact and functional as healthy diet composer.” Scientific Oration, Institute of Bogor Agricultur, Bogor. 2015.

N. Triandita, F. Rungkat-Zakaria, E. Prangdimurti, and N.E. Putri “Improvement in antioxidant status of type-2 diabetes mellitus patients using dietary fiber rich-tofu from black soybean,” J Teknol Ind Pangan, vol. 27, pp. 123-130. 2016.

D. A. Williamson, P. J. Geiselman, J. Lovejoy, F. Greenway, J. Volaufova, C. K. Martin, C. Arnett and L. Ortego, “Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety,” Appetite, vol. 46, pp. 41–48. 2006.

V. Poysa and L. Woodrow, “Stability of soybean seed composition and its effect on soymilk and tofu yield and quality,” Food Research International, vol. 35, pp. 337–345. 2002.

S. O. Shokunbi, O. Babajide, D. O. Otaigbe and G.O. Tayo, “Effect of coagulants on the yield nutrient and antinutrient composition of tofu,” Archives of Applied Science Research, vol. 3, pp. 522–527. 2011.

Nurrahman, “Evaluation of nutritional composition and antioxydant compounds in black soybeans and yellow soybeans,” Jurnal Aplikasi Teknologi Pangan, vol. 4, pp. 89-93. 2015.

M.A.M. Zuhri, “Effects of black soybean tofu intervention to glicaemic control of group in diabetics mellitus,” B.Sc Theses. Bogor Agriculture University, Bogor. 2015.

S. Lameshow, J. R. Hosmer, J. Klar and S. K. Lwanga, “Sample range in Health Research,” Book, Gajah Mada University, Yogyakarta. 1997.

F. Zakaria-Rungkat, D. P. R. Firdaus, and N. D. Yuliana, “Black soybean tofu consumption for improving SGOT/SGPT and antioxidant activity of type-2 diabetic respondent plasma,” J Pangan. vol. 2, pp. 95-104. 2016.

(2005) AOAC. Association of analitycal communities. official methods of analysis of the association of official analytical chemistry. 16th Edn., AOAC International, Washington, USA. Pages: 1141.

R. Irwanto, F. Zakaria-Rungkat, D. R. Adawiyah, “Physiological roles of black soybean milk enriched with microencapsulated crude palm oil in diabetes type-2 patients,” J Teknol Ind Pangan, vol. 27, pp. 1-9. 2016

R. F. Hasrini, F. R. Zakaria, D. R. Adawiyah, I. Herawati, Suparto, “Antidiabetic and immunomodulatory potential of purple soymilk enriched with crude palm oil microcapsule in type-2 diabetes mellitus respondents,” Mal J Nutr., vol. 23, pp. 461 - 471, 2017.

F. Zakaria-Rungkat, I. N. Azni, E. Syamsir, K. M. Amalia and C. Yamani, “Infuence of oxygenated water consumption in chronic-obstructive pulmonary disease (COPD) patients,” J Tekno Ind Pangan., vol. 25, pp. 31-38. 2014.

D. Y. Kwon, J. W. Daily 3rd, H. J. Kim, S. Park, “Antidiabetic effects of fermented soybean products on type 2 diabetes,” Nutrition Research, pp. 1-13, Jan. 2010.

P. S. Thondre, “Food base ingredients to modulate blood glucose,” J. Advances in Food and Nutrition Research, vol. 70, pp. 181–227. 2013.

G. Rizzo, and L. Baroni, “Review: soy, soy foods and their role in vegetarian diets,” Nutrients, vol.10, pp. 43, 2018; doi:10.3390/nu10010043

D. D. Ramdath, E. M. T. Padhi, S. Sarfaraz, S. Renwick and A. M. Duncan, “Review: beyond the cholesterol-lowering effect of soy protein: a review of the effects of dietary soy and its constituents on risk factors for cardiovascular disease,” Nutrients, vol. 9, pp. 324, 2017; doi:10.3390/nu9040324

(2009) S. Koswara. Technology of Soybeans Processing. [Online]. Available:

C. Retnaningsih, Z. Noor, and Y. Marsono “Hypoglicaemic characteristic in food with high protein soybeans in diabetic model; alloxan induction.” Jurnal Teknol. Ind Pangan. vol. 12, pp. 141-146. 2010.

C. Ascencio, N. Torres, F. Isoard-Acosta F, JF GomezPerez, R. Hernandez-Pando , and AR Tovar, “Soy protein affects serum insulin and hepatic srebp-1 mrna and reduces fatty liver in rats,” Journal of Nutrition, vol. 134, pp. 522-529. 2004.

M. Chandalia, A. Garg, D. Lutjohann, K. Von-Bergmann, SM. Grundy, and L.J. Brinkley, “Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus, “New England Journal of Medicine, 342, 1392-1398. 2001.

E.A. Meiflorisa, Tejasari, and Giyarto, “ Glycemic index of nugget from tempeh and pecay, “ J. Agriteknol, vol 11, pp. 35-44. 2017.

A. L. Klatsky, J. Zhang, N. Udaltsova, Y. L. H. Nicole Tran, “Body mass index and mortality in a very large cohort: is it really healthier to be overweight?” Perm J., vol. 21, pp. 16-142, 2017. E-pub: 06/29/2017

S. Akter, M. M. Rahman, Abe S and P. Sultana, “Prevalence of diabetes and prediabetes and their risk factors among Bangladesh adults: a nationwide survey,” Bull World Health Organ, vol. 92, pp. 204– 213A. 2014.

R. Bilous and R. Donelly. Handbook: diabetes. Book, Bumi Medika, Jakarta. 2015.

D. Muchtadi. Soybeans as A Health Component. Book, Alfabeta, Bandung. 2010.

G. Riccardi, A. A. Rivellese, and R. Giacco. “Role of glycemic index and glycemic load in the healthy state in prediabetes and in diabetes,” Am J Clin Nurt., vol. 87, pp. 269S-274S. 2008.

T. Yalçın, A. Al, and N. Rakıcıoğlu, “The effects of meal glycemic load on blood glucose levels of adults with different body mass indexes,” Indian J Endocrinol Metab., vol. 21, pp. 71-75, Jan-Feb 2017. doi: 10.4103/2230-8210.195995

C. O. Eleazu, “The concept of low glycemic index and glycemic load foods as panacea for type 2 diabetes mellitus; prospects, challenges and solutions,” Afr Health Sci., vol. 16, pp. 468–479. Jun 2016. doi: 10.4314/ahs.v16i2.15

Z. Ghazanfari, A. A. Haghdoost, S. M. Alizadeh, J. Atapour, and F. Zolala, “A comparison of HbA1c and fasting blood sugar tests in general population,” Int J Prev Med., vol. 1, pp. 187–194. Summer 2010.

D. Y. Kwon, J. W. Daily, H. Kim and S. Jet Park, “Antidiabetic effects of fermented soybean products on type 2 diabetes,” Nutr Res., vol. 30, pp. 1-13. 2010.

P. V. Röder, B. Wu, Y. Liu, and W. Han, “Pancreatic regulation of glucose homeostasis,” Exp Mol Med., vol. 48, pp. e219. Mar 2016. doi: 10.1038/emm.2016.6

J. J. Marín-Peñalver, I. Martín-Timón, C. Sevillano-Collantes, and F. J. del Cañizo-Gómez, Update on the treatment of type 2 diabetes mellitus,” World J Diabetes., vol. 15, pp. 354–395. Sept. 2016 Sep doi: 10.4239/wjd.v7.i17.354

NE. Putri, F. Rungkat-Zakaria, E. Prangdimurti, and N. Triandita, “Effect of dietary fiber rich-tofu from black soybean on bloods glucose and inflammatory syndrome of type 2 diabetes mellitus subjects, “ J Teknol. Ind Pangan, vol 27, pp. 131-139. 2016.

Meriyanti D. 2015. Control of Malondialdehyde (MDA) Levels of Diabetes Mellitus Patients through Intervention to Know Black Soybeans. [Essay]. Bogor (ID): Bogor Agricultural University

[FSC] Food Safety Commission. 2006. Fundamental consepts in the safety assessment of foods containing soy isoflavones for the purpose of specified health use. Japan: Novel Foods Expert Committee.



  • There are currently no refbacks.

Published by INSIGHT - Indonesian Society for Knowledge and Human Development