Uji Aktivitas Antiglikasi Granul Effervescent Kombinasi Ekstrak Brokoli (Brassica oleracea var. Italica) dan Buah Pare (Momordica charantia L)
DOI:
https://doi.org/10.32583/far.v13i4.2543Keywords:
brokoli, effervescent, glikasi, pareAbstract
Glikasi adalah reaksi non-enzimatik antara gugus amino bebas dan gugus karbonil gula pereduksi membentuk Advanced Glycation End Products sebagai produk akhir. Terjadinya glikasi disebabkan oleh hiperglikemia .Antiglikasi merupakan zat yang dapat menghambat terjadinya reaksi glikasi . Ekstrak Brokoli (Brassica oleracea var. Italica) .dan buah Pare dapat penghambat pembentukan AGEs sehingga berpotensi sebagai Antiglikasi dari bahan alam. Penggunaan bahan alam sebagai zat aktif dalam pembuatan produk harus diformulasikan dengan baik supaya dapat meningkatkan ketertarikan dan kemudahan dalam penggunaannya oleh masyarakat. Formulasi granul effervescent menghasilkan efek karbonisasi yang memberikan kesegaran dan dapat menutupi rasa khas dari kedua bahan ini. Tujuan dari penelitian ini adalah mengetahui Aktivitas Antiglikasi Granul Effervescent Kombinasi Ekstrak Brokoli (Brassica oleracea var. Italica) dan Buah Pare (Momordica charantia L). Metode penelitian dilakukan dengan cara maserasi menggunakan etanol 70%. Hasil ekstrak kental yang telah didapatkan dilanjutkan dengan formulasi granul effervescent dengan tiga kombinasi yang berbeda-beda yaitu formula satu 5%, formula dua 7,5% dan formula tiga 10%. Penentuan Aktivitas Antiglikasi dilakukan dengan metode Spektrofofometri pada panjang gelombang 450 nm dengan IC50 sebagai besaran penunjuk. Berdasarkan hasil penelitian didapatkan bahwa antiglikasi formula 1 didapatkan IC50 120,325 ppm, formula dua IC50 95,3184 ppm dan formula tiga dengan IC50 82,8158 ppm.
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