| dc.description.abstract | Diabetes Mellitus (DM) is a disease in which the body is unable to
metabolize fats, proteins and carbohydrates which is characterized by high blood
glucose levels or commonly known as hyperglycemia. Until 2019, 10,9 million DM
cases were found in Indonesia and are suspected of continuing to increase.
Cinnamon (Cinnamomum Burmannii) has several active ingredients vizcoumarin,
cinnamate, cinnamaldehyde, polyphenols and flavonoid can increase glucose
transport by GLUT 4 in adipose cells and skeletal muscles so as to significantly
reduce blood glucose. Thus, cinnamon has the potential to be a useful product for
the community, namely a diabetes herbal medicine. The purpose of this research
was to determine the ratio of the temperature of the cinnamon steeping water with
the duration of stepping on the glycemic response of diabetic rats.
This research use Completely randomized design (CRD) with 2 factors,
namely the first factor (P): steeping water temperature (65 OC, 75 OC, and 85 OC)
and brewing time (20 minutes, 25 minutes and 30 minutes) and the second factor
(L): test time (30 minutes, 60 minutes, 90 minutes and 120 minutes). This study
also carried out (-) control and (+) control as a preliminary study to determine the
glycemic response in test animals. Each treatment will be repeated 3 times to obtain
33 experimental units. The parameters analyzed were blood sugar levels, the
percentage (%) increase in blood sugar levels, and the percentage (%) decrease in
blood sugar levels.
The results showed that the temperature of the cinnamon steeping water
(Cinnamomum Burmannii) and the duration of brewing can reduce the blood sugar
levels of mice every time the test is carried out. The best treatment was obtained
from the ratio of the temperature of the steeping water and the duration of steeping,
namely 65OC and brewing time for 25 minutes, determined based on the percentage
decrease in blood sugar level, which was equal to 53,02%. | en_US |
