Sri Argo Pradanto, Yunianta Yunianta, Muhamad Firdaus
Turmeric (Curcuma longa Linn) rhizome, Moringa (Moringa oleifera Lam.) leaf, and brown seaweed (Sargassum polycycstum) have bioactive compounds that potent to treat Diabetes Mellitus (DM). This research aims to get the best proportion of their mixture as functional drinks. Methanolic extract of fresh and flour form and decoction of flour form of each ingredient analyzed for total phenolic content (TPC) and total phlorotannin content (TPhC). The decoction then screened for phytochemicals. Functional drinks were made using decoction method. The research design used a Completely Randomized Design with six treatment levels, namely M1, M2, M3, M4, M5, and M6. Then, determined by the multiple attribute method with parameters TPC and TPhC to get the best proportion of mixture and then screened for phytochemicals. Turmeric rhizome flour had the highest TPC (16.76±0.51 mg GAE/g) and brown seaweed flour decoction had the highest TPhC (11.11±1.38 mg PGE/g). Phytochemical screening of decoction of flour form revealed the presence and absence of some bioactive compounds. The best functional drink is with the proportion of 50%:25%:25% with TPC of 6.92±0.10 mg GAE/g, TPhC of 4.85±0.11 mg PGE/g and the presence of all compounds tested by phytochemical screening. © 2022 Author(s).
Master Program in Agricultural Product Technology, Department of Agricultural Product Technology, Food Science and Technology Faculty, Brawijaya University, Malang, Indonesia; Department of Agricultural Product Technology, Food Science and Technology Faculty, Brawijaya University, Malang, Indonesia; Study Program of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Brawijaya University, Malang, Indonesia