Open AccessCharacteristics and Anti-Diabetics Activity of Jelly Drink Okra Mucus (Abelmoschus Escullentus L.)
Author(s) -
Jariyah,
E M N Arofah,
Ulya Sarofa
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1899/1/012023
Subject(s) - sucralose , food science , carrageenan , sugar , tannin , organoleptic , aroma , chemistry , taste , mucilage , stevia , sweetness , wine , traditional medicine , botany , medicine , biology , pathology , alternative medicine
Okra mucus is mucilage that contains food fibre, tannin, alkaloids, steroids, and flavonoids, so it has the potential as an anti-diabetic agent, which can be processed into an anti-diabetic functional beverage product in the form of a jelly drink. However, it still needs the addition of a gelling agent to form a jelly, for example carrageenan, while sucralose and stevia were used to add sweetness. The purpose of this study was to determine the characteristics and activities of anti-diabetic jelly drink okra mucus with the formula of adding carrageenan and low calorie sugar. The study used a completely randomized design of two factors: carrageenan (0.10; 0.20 and 0.30%) and sugar (sucralose; stevia) with a concentration of 0.02; 0.03 and 0.04%. Each formulation was repeated 2 times, the difference in the formulation was used Duncan’s further test (DMRT 5%). The results showed that formula with the addition of carrageenan 0.3% and stevia sugar 0.04% which produced okra mucus jelly drink with viscosity characteristics 279.50 cps, total soluble solids 15.00% Brix, gel strength 4.53 N, total phenol 76.63 mgTAE / g), anti-diabetic test (IC 50 ) 32.60 mg / ml, and food fibre 1.29 g / 100g. Organoleptic test results showed an average taste score of 2.8 (not favoured - favoured), texture 3.7 (favoured - favoured), aroma 2.75 (not favoured), and colour 2.95 (not favoured - favoured).