title: PENGARUH PROPORSI DAUN JAMBU BIJI DAN KUNYIT DALAM  CAMPURAN MINUMAN HERBAL TERHADAP PENGHAMBATAN  AKTIVITAS ENZIM α-AMILASE DAN α-GLUKOSIDASE
creator: NINGSIH SRI LESTARI, 1514051066
subject: 630 Pertanian dan teknologi yang berkaitan
description: 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.
publisher: FAKULTAS PERTANIAN
date: 2019
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/57224/1/ABSTRAK.pdf
format: text
identifier: http://digilib.unila.ac.id/57224/2/SKRIPSI%20FULL.pdf
format: text
identifier: http://digilib.unila.ac.id/57224/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf
identifier:   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.     
relation: http://digilib.unila.ac.id/57224/