Formulasi minuman imunomodulator dari biji kakao pilihan klon Sulawesi Barat dengan penambahan kayu manis (Cinnammomum cassia)
Abstract
Polifenol merupakan senyawa alami yang ditemukan pada tumbuhan, salah satunya pada buah kakao. Senyawa ini memiliki kemampuan sebagai antioksidan, anti aging (anti penuaan dini), anti inflamasi dan anti diabetes. Pada biji kakao tanpa fermentasi mengandung berbagai senyawa polifenol, sekitar 60% total polifenol berupa monomer-monomer flavanol (epikatekin dan katekin) dan oligomer prosianidin (dimer dan dekamer) dengan konsentrasi yang bervariasi. Komponen senyawa ini mempunyai aktivitas antioksidan yang kuat dengan sifat-sifat fisiologis yaitu menghambat aktivitas α-amilase dan α-glukosidase. Penelitian ini bertujuan untuk formulasi minuman imunomodulator dari pencampuran biji kakao dan kayu manis, serta mengkarakterisasi aktivitas penghambatan α-glukosidase, polifenol dan organoleptik pada produk tersebut. Karakterisasi minuman imunomodulator untuk kadar polifenol menggunakan metode folin ciocalteau, kadar air dan kelarutan dengan metode AOAC, metode DPPH untuk aktivitas penghambatan enzim α-glukosidase, serta analisis sensori menggunakan metode hedonic tingkat kesukaan. Formulasi terbaik pada sampel A1 (10% bubuk kayu manis) menghasilkan kadar polifenol 251.12 mg GAE/g, aktivitas penghambatan enzim α-glukosidase 794.9 ppm, kadar air 4.62% dan kelarutan 72.54%. sedangkan formulasi sampel A5 disukai konsumen dari segi rasa dan aroma. Hasil penelitian ditemukan adanya efek antiglikemik dari tanaman kayu manis (Cinnamomum cassia) yang dapat dikembangkan sebagai minuman imunomodulator bagi penderita diabetes mellitus.
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