Formulasi Pembuatan Minuman Berkarbonasi Ekstrak Rimpang Jahe Merah (Zingiber officinale rosc) dengan Penambahan Ekstrak Belimbing Wuluh (Averhoa belimbi) dan Pengaruhnya terhadap Kadar Glukosa Darah Mencit

Abstract

This study was aimsed to produce processed varian into healthy food product, to create an innovative functional food product based on local wisdom of red ginger and starfruit rhizome in a carbonated beverage product with the best quality and organoleptic properties. This study used a non-factorial completely randomized design (CRD) with 6 treatments of ratio red ginger extract and wuluh starfruit extract, namely P1 = 80%:20%; P2=70%:30; P3= 60%: 40%; P4=50%:50%; P5=100%:0%; P6= 0%:100%. Based on the research results, it can be concluded that carbonated drinks with a ratio of 60% red ginger extract and 40% starfruit extract in treatment (P3) produced the best carbonated drinks. Based on several parameters carried out in the study consisting of pH, total dissolved solids, total sugar, total acid, vitamin C levels, antioxidant activity and organoleptic tests (color, aroma, taste, viscosity, and general acceptance). in mice in vivo. The results of in vivo testing, giving the best carbonated drink with a ratio of 60% red ginger extract: 40% star fruit extract for 14 days in streptozotocin-induced diabetic mice (STZ) at a dose of 50 mg/kg BW and non-diabetic mice were able to reduce blood sugar levels. . Its ability to lower blood glucose levels is not significant, but it is better than commercial soda.