Aplikasi ekstrak tiga jenis daun ketapang (Terminalia catappa, T. chebula, T. mantaly), dan serbuk daun stevia (Stevia rebaudiana) pada minuman fungsional

Nilam, Priscilla (2020) Aplikasi ekstrak tiga jenis daun ketapang (Terminalia catappa, T. chebula, T. mantaly), dan serbuk daun stevia (Stevia rebaudiana) pada minuman fungsional. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Daun ketapang (Terminalia spp.) diketahui memiliki aktivitas antioksidan dan kandungan fenolik yang tinggi sehingga dapat dimanfaatkan sebagai minuman fungsional. Daun stevia dikenal sebagai pemanis alami yang rendah kalori. Tujuan umum dari penelitian ini adalah untuk memanfaatkan ekstrak tiga jenis daun ketapang (T. catappa, T. chebula & T. mantaly) dan serbuk daun stevia (Stevia rebaudiana) dalam pembuatan minuman fungsional. Penelitian ini dilakukan dalam dua tahap yaitu penelitian pendahuluan dan penelitian utama. Pada penelitian pendahuluan dilakukan ekstraksi tiga jenis daun ketapang (T. catappa, T. chebula, T. mantaly), analisis ekstrak daun ketapang serta serbuk daun stevia meliputi total fenolik, total flavonoid, aktivitas antioksidan, dan aktivitas inhibisi α-glukosidase. Jenis daun ketapang dipilih berdasarkan inhibisi α-glukosidase dan aktivitas antioksidan tertinggi. Pada penelitian utama dilakukan pembuatan minuman fungsional dari konsentrasi ekstrak jenis daun ketapang terpilih (0,10%; 0,15%; dan 0,20%) dan konsentrasi serbuk stevia (0,025%; 0,050%; dan 0,075%). Minuman fungsional dianalisis warna, pH, total padatan terlarut serta uji organoleptik (skoring dan hedonik). Minuman fungsional dipilih berdasarkan nilai hedonik tertinggi. Minuman fungsional terpilih dianalisis total fenolik, total flavonoid, aktivitas antioksidan dan aktivitas inhibisi α-glukosidase. Ekstrak T. chebula memiliki aktivitas antioksidan (IC50) tertinggi sebesar 15,95 ppm dan aktivitas inhibisi α-glukosidase (IC50) tertinggi sebesar 33,91 ppm. Serbuk stevia memiliki total fenolik 34,0 mg GAE/g, total flavonoid 21,6 mg QE/g, aktivitas antioksidan (IC50) 507,9 ppm dan aktivitas inhibisi α-glukosidase (IC50) 1479,86 ppm. Konsentrasi ekstrak T. chebula yang berbeda pada minuman fungsional menghasilkan pengaruh yang signifikan terhadap karakteristik warna (oHue). Minuman fungsional terpilih (ekstrak T. chebula 0,15% dan serbuk stevia 0,075%) memiliki aktivitas inhibisi α-glukosidase (IC50) 17985,83 ppm, total fenolik 0,57 mg GAE/mL, total flavonoid 0,09 mg QE/ml dan aktivitas antioksidan (IC50) 1790,06 ppm. Minuman fungsional T. chebula dan serbuk daun stevia dapat dijadikan produk nutraceutical sebagai pencegah penyakit diabetes melitus tipe II dan memiliki kemampuan menginhibisi radikal bebas. / Ketapang leaves (Terminalia spp.) are known for their high antioxidant and total phenolic content which can be used as functional beverage. Stevia leaf is a low-calorie natural sweetener. The general objective of this research is to utilize three types of ketapang leaves (T. catappa, T. chebula & T. mantaly) extract and stevia (Stevia rebaudiana) leaves powder as a functional beverage. This research divided into two stages, preliminary and main research. Preliminary research is done by extraction of ketapang leaves (T. catappa, T. chebula, & T. mantaly), analysis of ketapang leaves extract and stevia leaves powder through total phenolic content, total flavonoid content, antioxidant activity, and α-glucosidase inhibition activity. The chosen ketapang leaf is chosen based on the highest α-glucosidase inhibition activity and antioxidant activity. The main research is done by making functional beverage from the chosen ketapang leaf species extract (0.10; 0.15; 0.20 %) and stevia leaves powder (0.025; 0.050; 0.075 %). Functional beverage is analyzed in terms of colour, pH, total dissolved solids, and sensory characteristics (scoring and hedonic). Functional beverage is chosen based on the highest hedonic rating. The chosen functional beverage is analyzed for total phenolic content, total flavonoid content, antioxidant activity and α-glucosidase inhibition activity. T. chebula extract has the highest antioxidant activity (IC50) of 15.95 ppm and the highest α-glucosidase inhibition activity (IC50) of 33.91 ppm. Stevia leaves powder has total phenolic content of 34.0 mg GAE/g, total flavonoid content of 21.6 mg QE/g, antioxidant activity (IC50) of 507.9 ppm and α-glucosidase inhibition activity (IC50) of 1479.86 ppm. Different concentrations of T. chebula extract in functional beverage caused significant differences in terms of its colour (oHue). The chosen functional beverage (T. chebula extract 0.15% and stevia leaves powder 0.075%) has an α-glucosidase inhibition activity (IC50) of 17,985.83 ppm, total phenolic content of 0.57 mg GAE/mL, total flavonoid content of 0.09 mg QE/mL and antioxidant activity (IC50) of 1,790.06 ppm. T. chebula extract and stevia leaves powder functional beverage can be used as nutraceutical product to prevent type II diabetes mellitus and free radical scavenging ability.

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