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ABSTRAK :Pendahuluan: Kesadaran masyarakat terhadap gaya hidup sehat menyebabkan perubahan pada pemilihan bahan makanan untuk dikonsumsi. Penambahan tepung Pisang dan Sukun meningkatkan kadar serat pada mie. Tujuan penelitian ini adalah untuk menentukan komposisi tepung pengganti pada mie yang berefek pada peningkatan GDS paling rendah. Metode: Desain penelitian ini adalah control group pretest posttest design.  Sample didapatkan sebanyak 58 orang mahasiswa Fakultas Keperawatan Unair yang memenuhi kriteria inklusi dan eksklusi. 58 sampel dibagi menjadi 3 kelompok, yaitu mi A (kontrol), B (subtitusi 30%) dan C (subtitusi 20%). Pemeriksaan GDS dilakukan sebelum pemberian Mi dan 60 menit setelah pemberian mi. Analisa data yang digunakan adalah dengan ANOVA one way. Hasil: Berdasarkan uji ANOVA one way didapatkan p=0,000 (p&lt;0,050) yang berarti ada perbedaan hasil pada ke tiga kelompok tersebut. Kenaikan tertinggi Nilai GDS adalah pada kelompok mi A dan terendah kelompok mi B.Diskusi: Penambahan tepung pisang dan sukun pada mie dapat menurunkan kenaikan nilai GDS responden bukan penderita DM. Penelitian lebih lanjut perlu dilakukan untuk mengetahui kandungan mi dengan tepung pisang dan sukun dan respon GDS pada penderita DM. Kata Kunci: Mi, Tepung, Pisang, Sukun, Gula Darah, Diabetes ABSTRACT :Introduction: Public awareness of healthy lifestyles cause a change in the selection of foodstuffs for consumption. Bananas and breadfruit flour additions increase the fiber content on the noodles. The purpose of this study was to determine the composition of noodles flour substitute on the effect on an increase in the lowest Glucose levels. Methods: The research design was pretest posttest control group design. Sample obtained as many as 58 students of the Faculty of Nursing University of Airlangga who meet the inclusion and exclusion criteria. 58 samples were divided into three groups, namely Noodles A (control), B (substitution 30%) and C (substitution 20%). Glucose levels examination carried out before eating noodles and 60 minutes after eat it. The data analysis of this study was the one-way ANOVA. Results: Based on the one-way ANOVA test was obtained p = 0.000 (p &lt;0.050), which means no differences in outcomes in all three groups. The highest increasing of glucose levels is group A and the lowest in group B. Discussion: The addition of banana and breadfruit flour on the noodles can reduce the increase in the glucose levels after eat it. Further research needs to be done to determine the content of noodles with a banana and breadfruit flour and glucose’s responses in patients with diabetic mellitus. Keywords : Noodles, Flour, Banana, Breadfruit,Glucose, Diabetic Mellitus.

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EFEK MIE PISANG DAN SUKUN TERHADAP GLUKOSA DARAH SEWAKTU PADA RESPONDEN BUKAN PENDERITA DIABETES MELLITUS (The Effect of Banana and Breadfruits Noodles on Glucose Levels of Non Diabetic Mellitus Respondents)