Combination of Gedi Leaves Extract (Abelmoschus manihot L.) and Arabica Coffee (Coffea arabica) in Making Herbal Coffee as An Alternative Therapy for Diabetes Mellitius
Februadi Bastian (a*), Monivia Chandra (a), Jumriah Langkong (a), Stevanie Elsa (a), and Juan Felix Winters (a)

(a) Faculty of Agriculture, Hasanuddin University
Jalan Perintis Kemerdekaan No.KM. 10, Makassar 90245, Indonesia
(*)februadi[at]unhas.ac.id

Abstract

Gedi leaves (Abelmoschus manihot L.) contains many benefits, one of which is antidiabetic agents such as phenolic compound, flavonoid, and tannin. This research was conducted by adding Gedi leaves extract into Arabica coffee. The selection of coffee was based on the current trend, where as this product is commonly consumed by societies. The purpose of this research were to find out the best type of solvent used in extracting Gedi leaves, in order to produce the best product (selected samples) from the formulation and comparing between selected samples and synthetic medicines in their ability to lower blood glucose levels. This research consists of two phase, firstly, extraction of Gedi leaves with multiple maceration methods and in vitro test of inhibition of alpha-amylase (IC50), total phenolics and flavonoids test, and antioxidant activity test (IC50). Secondly or the last, in vivo test of blood glucose levels using mice. The results of the alpha-amylase inhibition test (IC50), total phenolics, flavonoids and antioxidant activity (IC50) showed that the initial 70% ethanol extract with a concentration of 50 ppm was the best sample (selected samples). When compared with synthetic medicines, the selected samples showed significantly different results, where that product had a better ability to lower blood glucose levels.

Keywords: Alpha-amylase, Antioxidant, Diabetes mellitus, Flavonoid, Gedi leaves, Phenolic, Blood glucose levels

Topic: Food Chemistry