Open Access
FORMULA JELLY DRINK CINCAU HIJAU, PANDAN WANGI DAN KAYU MANIS UNTUK MENURUNKAN KADAR GULA DARAH PENDERITA DIABETES MELITUS
Author(s) -
Zaenal Amirudin,
Rosmiati Saleh,
Afiyah Sri Harnany
Publication year - 2019
Publication title -
jurnal litbang kota pekalongan
Language(s) - English
Resource type - Journals
ISSN - 2503-0728
DOI - 10.54911/litbang.v16i0.99
Subject(s) - medicine , traditional medicine , diabetes mellitus , significant difference , sugar , food science , analysis of variance , royal jelly , organoleptic , biology , endocrinology
Background: Treatment of diabetes mellitus has been in the form of insulin injections and oral
antidiabetic drugs. Green grass jelly leaves, fragrant pandanus and cinnamon are herbal plants that can
be developed into jelly drinks as a therapeutic-based functional food to prevent the risk of diabetes
mellitus. The purpose of this study was to make jelly drink made from green grass jelly, fragrant
pandanus and cinnamon and its effect on blood glucose levels. Methods: The study began with a
hedonic organoletic test to determine the selected jelly drink formula for 20 panelists. Followed by the
experimental method of Pretest-Postest Group Design. Results: organoleptic test in the most preferred
product with a comparison of green cincau leaves: fragrant pandan leaves (90: 10 / v: v) plus 0.5%
cinnamon filtrate and 0.5 gram stevia sugar. The average blood glucose level in the control gro up
decreased on days 14 and 21. The ANOVA test results showed no significant difference in the decrease in blood glucose levels between groups (value 0.124 > 0.05). the ANOVA test result level in the intervention group experienced a decrease in days 7, 14 and 21. The ANOVA test results
showed that there were significant differences between groups ((value 0.001