POTENTIAL OF KOMBUCHA LEAVES Annona muricata L. and FLOWER Clitoria ternatea AS AMYLASE ENZYME INHIBITORS AND TOTAL SUGAR LEVELS ANALYSIS

Abstract

Preliminary:Soursop leaf kombucha and telang flower contain organic acids such as acetic acid, gluconic acid, glucuronic acid, phenolic group compounds, which have potential as antioxidants, anti-inflammatory and antimicrobial, and antihyperglycemic. The purpose of this study was to determine the potential of soursop leaf and telang flower kombucha as an inhibitor of amylase enzymes and total sugar content.

Method:Soursop leaf kombucha (Annona muricata Linn) and telang flower (Clitoria ternatea) in various comparisons of boiling time 5 minutes vs 10 minutes vs 15 minutes, then tested the activity of amylase enzyme using the method, absorbance was measured by wavelength 550 nm. The method of measuring total sugar content using the Nelson-Somogy method. The measurement results were recorded in tabular form. Data analysis used one way ANOVA test with a significance of p <0.05. Analysis using SPSS 23 software.

Results: In the combination of soursop leaf kombucha and telang flower with boiling time of 5 minutes vs 10 minutes vs 15 minutes there was no significant difference for total glucose levels, which was around 2.63 ± 1.7. Amylase activity at 5 minutes of boiling time on kombucha soursop leaves and telang flowers was better than 10 minutes and 15 minutes of boiling time, with a comparison of 34.3 vs. 10 minutes of boiling, 34.3 vs. 15 minutes of 84.3.

Conclusion: The best sugar content and amylase enzyme activity was found in boiling the combination of kombucha telang flower and soursop leaf for 5 minutes.

Keywords: Kombucha, Annona muricata L, Clitoria ternatea, Amylase, Total Sugar