Open AccessUji Penghambatan α-Glukosidase dari Kombinasi Ekstrak Kunyit, Teh Hitam dan Jahe
Author(s) -
Akhmad Endang Zainal Hasan,
Dimas Andrianto,
Rara Annisaur Rosyidah
Publication year - 2022
Publication title -
jurnal agroindustri halal/jurnal agroindustri halal
Language(s) - English
Resource type - Journals
eISSN - 2550-0163
pISSN - 2442-3548
DOI - 10.30997/jah.v8i1.5608
Subject(s) - curcuma , traditional medicine , chemistry , black tea , ic50 , zingiber officinale , camellia sinensis , ethanol , zingiberaceae , enzyme , food science , rhizome , in vitro , biochemistry , botany , biology , medicine
Traditional medicines that can be used as α-glucosidase inhibitors are turmeric (Curcuma longa L.), black tea (Camellia sinensi L), and ginger (Zingiber officinale). It is necessary to research the use of a combination of tea, turmeric, and ginger in inhibiting the α -glucosidase enzyme. This study aims to determine the optimal combination of extracts of turmeric, black tea, and ginger in inhibiting the α-glucosidase enzyme. The research carried out was the measurement of IC50 values for the inhibition of α-glucosidase of each extract, and the inhibition of the enzyme α-glucosidase in combination. The results of the test of ethanol extract of turmeric, ginger and black tea water extract obtained the inhibition value of α-glucosidase with IC50 values of 9.48±0.05 g/mL, 66.64±0.44 g/mL and 9.52±0.25, respectively. F7 is a combination of turmeric, ginger and black tea which produces the highest α-glucosidase inhibition, which is 67.86±0.93%.