TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints57224
UR  - http://digilib.unila.ac.id/57224/
A1  - NINGSIH SRI LESTARI, 1514051066
Y1  - 2019///
N2  - Penelitian ini bertujuan untuk mengetahui pengaruh proporsi daun jambu biji dan
kunyit dalam campuran minuman herbal terhadap penghambatan aktivitas enzim
?-amilase dan ?-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 ?-amilase dan ?- glukosidase. Hasil penelitian menunjukkan bahwa penurunan proporsi kunyit
sebesar 40% atau lebih dalam campuran minuman herbal menurunkan daya
hambat enzim ?-amilase sebesar 14,80% ? 50,78%. Penambahan proporsi daun
jambu biji sampai 20% dalam campuran minuman herbal meningkatkan daya
hambat enzim ?-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 ?-glukosidase.

Ningsih Sri Lestari

iv

Formulasi minuman herbal terbaik yang menghasilkan daya hambat enzim ?- amilase dan ?-glukosidase yang tinggi adalah minuman herbal campuran 40%
daun jambu biji dan 60% kunyit dengan penghambatan enzim ?-amilase sebesar
64,15% dan ?-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 ?-amylase and ?-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 ?-amylase and ?- 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 ?-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 ?-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 ?-glucosidase enzyme. The best herbal
beverage formulation that gave high inhibition in ?-amylase and ?-glucosidase
was herbal beverage with proportion 40% guava leaf and 60% turmeric, its
inhibition of ?-amylase enzyme by 64,15% and ?-glucosidase enzyme by 68,58%.

Keywords: Antidiabetic, guava leaves, herbal beverage, turmeric.
PB  - FAKULTAS PERTANIAN
TI  - PENGARUH PROPORSI DAUN JAMBU BIJI DAN KUNYIT DALAM
CAMPURAN MINUMAN HERBAL TERHADAP PENGHAMBATAN
AKTIVITAS ENZIM ?-AMILASE DAN ?-GLUKOSIDASE
AV  - restricted
ER  -