NINGSIH SRI LESTARI, 1514051066 (2019) PENGARUH PROPORSI DAUN JAMBU BIJI DAN KUNYIT DALAM CAMPURAN MINUMAN HERBAL TERHADAP PENGHAMBATAN AKTIVITAS ENZIM α-AMILASE DAN α-GLUKOSIDASE. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh proporsi daun jambu biji dan kunyit dalam campuran minuman herbal terhadap penghambatan aktivitas enzim α-amilase dan α-glukosidase. Perlakuan pada penelitian utama adalah proporsi daun jambu biji dan kunyit dalam campuran, yaitu 0%:100% (C1), 20%:80% (C2), 40%:60% (C3), 60%:40% (C4), 80%: 20% (C5), 100%:0% (C6). Parameter yang diamati adalah total fenol, penghambatan aktivitas enzim α-amilase dan α- glukosidase. Hasil penelitian menunjukkan bahwa penurunan proporsi kunyit sebesar 40% atau lebih dalam campuran minuman herbal menurunkan daya hambat enzim α-amilase sebesar 14,80% ̶ 50,78%. Penambahan proporsi daun jambu biji sampai 20% dalam campuran minuman herbal meningkatkan daya hambat enzim α-glukosidase sebesar 38,49% (21,05% ̶59,54%), namun peningkatan proporsi daun jambu biji selanjutnya tidak memberikan pengaruh yang signifikan terhadap peningkatan daya hambat enzim α-glukosidase. Ningsih Sri Lestari iv Formulasi minuman herbal terbaik yang menghasilkan daya hambat enzim α- amilase dan α-glukosidase yang tinggi adalah minuman herbal campuran 40% daun jambu biji dan 60% kunyit dengan penghambatan enzim α-amilase sebesar 64,15% dan α-glukosidase sebesar 68,58%. Kata kunci: Antidiabetes, daun jambu biji, kunyit, minuman herbal. This study aimed to evaluate the effect of proportion of guava leaf and turmeric in a mixture of herbal beverage in inhibiting α-amylase and α-glucosidase enzymes activity. The treatments were proportion of guava leaf and turmeric in a mixture of herbal beverage, there were 0%:100% (C1), 20%:80% (C2), 40%:60% (C3), 60%:40% (C4), 80%: 20% (C5), 100%:0% (C6). This research was conducted by Randomized Complete Block Design with a single factor and 4 replications. The parameters that analysed were total phenolic content, inhibition α-amylase and α- glucosidase enzymes activity. The results showed that lessening the proportion of turmeric by 40% or more in a mixture of herbal beverage decreased inhibitory activity herbal beverage against α-amylase enzyme by 14.80% ̶ 50.78%. The proportion of guava leaf up to 20% in a mixture of herbal beverage increased the inhibition of α-glucosidase enzymes of 38.49%, but addition of proportion of guava leaf subsequently did not give a significant effect on the increasing Ningsih Sri Lestari ii inhibitory activity herbal beverage against α-glucosidase enzyme. The best herbal beverage formulation that gave high inhibition in α-amylase and α-glucosidase was herbal beverage with proportion 40% guava leaf and 60% turmeric, its inhibition of α-amylase enzyme by 64,15% and α-glucosidase enzyme by 68,58%. Keywords: Antidiabetic, guava leaves, herbal beverage, turmeric.
| Item Type: | Other |
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| Subjects: | ?? 630 ?? |
| Divisions: | Fakultas Pertanian > Prodi Teknologi Hasil Pertanian |
| Depositing User: | UPT . Rukiah |
| Date Deposited: | 02 Apr 2022 22:39 |
| Last Modified: | 02 Apr 2022 22:39 |
| URI: | http://digilib.unila.ac.id/id/eprint/57224 |
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