| dc.description.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. | en_US |
