Pembuatan minuman fungsional daun bungur (Lagerstroemia speciosa L.) dan daun stevia (Stevia rebaudiana Bertoni) = Preparation of functional beverages of bungur leaf (lagerstroemia speciosa l.) and stevia leaf (stevia rebaudiana bertoni)

Putro, Jessica Wijaya (2020) Pembuatan minuman fungsional daun bungur (Lagerstroemia speciosa L.) dan daun stevia (Stevia rebaudiana Bertoni) = Preparation of functional beverages of bungur leaf (lagerstroemia speciosa l.) and stevia leaf (stevia rebaudiana bertoni). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Daun bungur (Lagerstroemia speciosa L.) mengandung komponen-komponen bioaktif meliputi asam korosolat, asam urosolat, asam ellagat, steroid, terpenoid, dan β-sitosterol. Daun stevia (Stevia rebaudiana Bertoni) mengandung steviosida, rebaudiosida A dan C, serta asam kafeat. Komponen tersebut diketahui memiliki aktivitas antioksidan dan aktivitas inhibisi α-glukosidase. Penelitian ini bertujuan untuk mengaplikasikan daun bungur dan daun stevia dalam bentuk minuman fungsional yang diharapkan memiliki aktivitas inhibisi α-glukosidase dan aktivitas antioksidan. Penelitian ini terbagi menjadi penelitian pendahuluan dan penelitan utama. Penelitian pendahuluan dilakukan untuk karakterisasi seduhan daun bungur dan seduhan daun stevia melalui uji aktivitas inhibisi α-glukosidase. aktivitas antioksidan, total fenolik, dan total flavonoid. Penelitian utama dilakukan untuk menguji minuman fungsional dengan pemberian perlakuan pendahuluan pada daun bungur (tanpa perlakuan pendahuluan, hot water blanching, dan steam blanching) serta rasio serbuk daun bungur dan serbuk daun stevia (90:10, 80:20, dan 70:30). Semua minuman fungsional diuji organoleptik (skoring dan hedonik), warna, dan pH. Minuman fungsional terpilih diuji aktivitas inhibisi α-glukosidase, aktivitas antioksidan, total fenolik, dan total flavonoid. Seduhan daun bungur memiliki aktivitas inhibisi α-glukosidase (IC50) sebesar 91257,13 ppm, aktivitas antioksidan (IC50) sebesar 14732,41 ppm, total fenolik sebesar 0,4918 mg GAE/ mL, dan total flavonoid sebesar 0,0881 mg QE/ mL. Seduhan daun stevia memiliki aktivitas inhibisi α-glukosidase (IC50) sebesar 232979 ppm, aktivitas antioksidan (IC50) sebesar 37670,95 ppm, total fenolik sebesar 0,0901 mg GAE/ mL, dan total flavonoid sebesar 0,0337 mg QE/ mL. Minuman fungsional terpilih adalah minuman fungsional dengan daun bungur tanpa perlakuan pendahuluan rasio 70:30. Minuman fungsional terpilih memiliki aktivitas inhibisi α-glukosidase (IC50) sebesar 97631,21 ppm, aktivitas antioksidan (IC50) sebesar 17276,35 ppm, nilai total fenolik sebesar 0,3908 mg GAE/ mL, dan total flavonoid sebesar 0,0832 mg QE/ mL. / Bungur leaf (Lagerstroemia speciosa L.) contains bioactive compounds such as corosolic acid, urosolic acid, ellagic acid, steroids, terpenoids, and β-sitosterol. Stevia leaf (Stevia rebaudiana Bertoni) contains bioactive compounds such as stevioside, rebaudioside A, rebaudioside C, and caffeic acid. These compounds known to have α-glucosidase inhibition activity and antioxidant activity. The aim of this main research’s was to utilize bungur leaf and stevia leaf into functional beverage that might has α-glucosidase inhibition activity and antioxidant activity. This research was divided into preliminary stage and main research. Preliminary stage was conducted to characterize bungur leaf steeps and stevia leaf steeps through α-glucosidase inhibition activity, antioxidant activity, total phenolic, and total flavonoid test. Main research was conducted to test functional beverages by giving preliminary treatment (no treatment, hot water blanching, and steam blanching) as well as the ratio of bungur leaf powder and stevia leaf powder (90:10, 80:20, and 70:30). All functional beverages were analyzed for organoleptic (scoring and hedonic), colour, and pH. The chosen functional beverage was tested through α-glucosidase inhibition activity, antioxidant activity, total phenolic, and total flavonoid test. Bungur leaf steeps has an α-glucosidase inhibition activity (IC50) of 91257.13 ppm, antioxidant activity (IC50) of 14732.41 ppm, total phenolic of 0.4918 mg GAE/ mL, and total flavonoid of 0.0881 mg QE/ mL. Stevia leaf steeps has an α-glucosidase inhibition activity (IC50) of 232979 ppm, antioxidant activity (IC50) of 37670,95 ppm, total phenolic of 0.0901 mg GAE/ mL, and total flavonoid of 0.0337 mg QE/ mL. The chosen functional beverage is the one with no treatment and 70:30 ratio. The functional beverage chosen has an α-glucosidase inhibition activity (IC50) of 97631.21 ppm, antioxidant activity (IC50) of 17276.35 ppm, total phenolic of 0.3908 mg GAE/ mL, and total flavonoid of 0.0832 mg QE/ mL.

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