Pengaruh Ekstrak Jahe dan Daun Kelor Sebagai Zat Aditif Antidiabetes Pada Pembuatan Gula Serbuk dari Air Nira Batang Kelapa Sawit

The Influence of Ginger and Moringa Leaf Extracts as Antidiabetic Additives in the Production of Powdered Sugar from Oil Palm Sap

Abstract

Ginger and Moringa leaves have secondary metabolic compounds that have potential as antidiabetic additives in powdered sugar. This study aims to determine the effect of additives on the glycaemic index and to determine the effect of time on the characteristics of powdered sugar. The research method used was laboratory experiment by varying the concentration of ginger and moringa extracts in powdered sugar, namely 4%, 6%, 8% and a combination of extracts, then varying the heating time of 45 minutes, 60 minutes and 75 minutes. The results of the study showed that the average powdered sugar evaluation results were in accordance with the Indonesian National Standard (SNI) No. 0268-85. Furthermore, the results of antidiabetic activity testing on test animals showed that the best concentration of moringa and ginger extracts was obtained at a concentration of 4% with a decrease in diabetes levels to 84 mg/dl and 140 mg/dl and powdered sugar with the addition of additives in a combination ratio (1: 1) obtained a decrease in diabetes levels to 107 mg/dl.