Aktivitas Antidiabetes In Vitro dan Uji Organoleptik dari Kombinasi Ekstrak Teh Hitam, Kunyit, dan Jahe

Abstract

Teh hitam (Camellia sinensis L), kunyit (Curcuma longa L.), dan jahe (Zingiber officinale) merupakan tanaman yang berpotensi menjaga kadar gula darah pada penderita diabetes melitus. Namun, dasar ilmiah mengenai kombinasi teh hitam, kunyit, dan jahe dalam inhibisi enzim α-glukosidase masih terbatas. Oleh karena itu, penelitian ini bertujuan menentukan kombinasi ekstrak teh hitam, kunyit, dan jahe yang paling optimum terhadap inhibisi α-glukosidase serta uji organoleptik pada kombinasi aktivitas inhibisi α-glukosidase paling optimum. Metode penelitian meliputi analisis fitokimia, aktivitas inhibisi α-glukosidase, dan uji organoleptik. Ekstrak etanol kunyit sebagai ekstrak terbaik dengan nilai IC50 sebesar 9,48±0,05 μg/mL. Aktivitas inhibisi α-glukosidase tertinggi pada kombinasi F7 yang terdiri dari ekstrak teh hitam, kunyit, dan jahe sebesar 67,86±0,93 %. Uji organoleptik kombinasi F7 menunjukkan tingkat kesukaan tertinggi oleh P3 dan P2 pada warna, aroma, konsistensi, dan aftertaste, sedangkan rasa pada P3. Simpulan penelitian ini adanya kemampuan kombinasi ekstrak teh hitam, kunyit, dan jahe dalam inhibisi enzim α-glukosidase yang menunjukkan interkasi sinergis.

Black tea (Camellia sinensis L), turmeric (Curcuma longa L.), and ginger (Zingiber officinale) are plants that have the potential to maintain blood sugar levels in diabetes mellitus sufferers. However, the scientific basis regarding the combination of black tea, turmeric, and ginger in α-glucosidase inhibition is still limited. Therefore, this study aims to determine the optimum combination of black tea extract, turmeric, and ginger for inhibition of the α-glucosidase and an organoleptic test on the optimum combination of α-glucosidase inhibition activity. The method of the research included phytochemical analysis, inhibitory activity of the α-glucosidase, and organoleptic tests. Turmeric ethanol extract was the best extract with an IC50 value of 9.48±0,05 μg/mL. The highest inhibitory activity of α-glucosidase in combination F7 consisting of black tea extract, turmeric, and ginger was 67.86±0.93 %. The organoleptic test of the combination F7 showed the highest level of preference by the P3 and P2 on the of color, aroma, consistency, and aftertaste, while the taste was in the P3. The conclusion of this study is the ability of the combination of black tea extract, turmeric, and ginger to inhibit the enzyme α-glucosidase which shows a synergistic interaction.