PENGARUH PROPORSI DAUN JAMBU BIJI DAN KUNYIT DALAM CAMPURAN MINUMAN HERBAL TERHADAP PENGHAMBATAN AKTIVITAS ENZIM α-AMILASE DAN α-GLUKOSIDASE

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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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

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.

Jenis Karya Akhir:	Skripsi
Subyek:	600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi:	Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian
Pengguna Deposit:	UPT . Rukiah
Date Deposited:	02 Apr 2022 22:39
Terakhir diubah:	02 Apr 2022 22:39
URI:	http://digilib.unila.ac.id/id/eprint/57224

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