STABILITAS TOTAL FENOLIK, AKTIVITAS ANTIOKSIDAN, DAN AKTIVITAS PENGHAMBATAN α-GLUKOSIDASE PADA MINUMAN FUNGSIONAL BERBASIS SIRIH MERAH (Piper crocatum Ruiz & Pav.)
Abstract: This study aims to
determine the stability of total phenolic content, antioxidant activity,
α-glucosidase inhibitory activity, physical properties (total dissolved solid,
pH, color), and total microorganism of antidiabetic functional beverage at
certain storage period. The functional beverage made from red betel leaf,
cinnamon, and red ginger by using infuse method. Parameters were analyzed for
28 days on 10°C and 30°C of storage temperature. Antioxidant activity was
measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, α-glucosidase
inhibitory activity was determined in vitro, and total microorganism was
measured by total plate count (TPC) method. The results showed that there were
increasement in total dissolved solid of 1.92% (10°C) and 3.85% (30°C), and pH
values of 15.30% (10°C) and 13.57% (30°C). In contrary, there were decreasement
in total phenolic content of 61.63% (10°C) and 79.73% (30°C), antioxidant
activity of 46.80% (10°C) and 53.19% (30°C), and α-glucosidase inhibitory
activity of 5.43% (10°C) and 0.39% (30°C). Total microorganism at 10oC was
<1.0×100 CFU/mL until day 28, while at 30oC was 2.0×100 CFU/mL on day 28.
Based on the results, the functional beverage was good in physical and
microbiological quality and still have biological activity as an antidiabetic
beverage during storage.
Keywords: antidiabetic;
antioxidant; functional food; glucosidase; Piper crocatum Ruiz & Pav.
Penulis: Syaefudin, Mega
Safithri, Uswatun Hasanah
Kode Jurnal: jpkesmasdd160542
