Pengembangan Minuman Fungsional Antioksidan Dari Daun Sirsak (Annona Muricata) Dan Daun Stevia (Stevia Rebaudiana) Sebagai Pencegahan Diabetes

Abstract

Diabetes mellitus is a degenerative disease associated with oxidative stress, with a high prevalence in Indonesia, reaching 19.5 million cases in 2021. Soursop leaves and stevia leaves contain bioactive compounds with antioxidant and antihyperglycemic properties, making them potential ingredients for functional beverages. This study aimed to formulate a herbal tea combining soursop and stevia leaves and to evaluate its bioactive content, product quality, toxicity, and antihyperglycemic effectiveness. Three formulation ratios (75%:25%, 50%:50%, and 25%:75%) and brewing times of 3, 5, and 7 minutes were tested for total soluble solids, color intensity, pH, total phenolic content, antioxidant activity, organoleptic properties, and heavy metal content using ICP-OES. The best formulation was obtained at a 25%:75% ratio with a brewing time of 7 minutes. The selected product was further evaluated for toxicity using the Brine Shrimp Lethality Test (BSLT) and for antihyperglycemic effectiveness in alloxan-induced male mice, based on ethical approval No. 1306/KEPK/USU/2025. Data were analyzed using two-way ANOVA followed by Tukey’s test (α = 0.05). The BSLT results showed an LC₅₀ value of 562 ppm, indicating low toxicity. In the antihyperglycemic test, a dose of 5.6 mg/kg body weight resulted in the greatest reduction in blood glucose levels, reaching 46.15%. Overall, the herbal tea combining soursop and stevia leaves was considered safe for consumption and showed potential effectiveness as a functional beverage for diabetes prevention.