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Background and Objectives: Prediabetes is a critical condition that increases the risk of developing type 2 diabetes mellitus and other chronic diseases such as cardiovascular disease. The purpose of this study was to analyze the effectiveness of potato cream soup with tempeh, quail eggs, and ISP on blood glucose and lipid profiles in subjects with prediabetes.
Methods and Study Design: The study was conducted in two stages: 1) determination of intervention formulation based on preliminary research, evaluation of nutritional content, glycemic index (GI), and glycemic load (GL) of instant potato cream soup. Product development in early-stage research using a completely randomized design (CRD); 2) An intervention using instant potato soup in subjects with prediabetes was conducted using a randomized controlled trial (RCT) design involving 27 prediabetic subjects aged 19–59 years. The subjects were divided into two groups: a control group of 14 subjects and an intervention group of 13 subjects. Data were analyzed using an independent sample t-test with a significance level of 0.05.
Results: The treatment group (SK3) significantly improved insulin sensitivity, as evidenced by a decrease in fasting insulin levels and HOMA-IR scores. The control group (SK0) showed significant improvement in FBG reduction and HOMA-β increase. In terms of lipid profile, the SK3 intervention significantly increased total cholesterol and LDL levels, while the control group experienced a decrease. No statistically significant differences in changes were found between the two groups for 2hPPBG, HDL, and triglycerides.
Conclusions: In conclusion, SK3 formulation has potential as a functional food for prediabetes management through improved insulin sensitivity.
