| dc.description.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. | en_US |
