Monik, Jessica and Marpaung, Abdullah Muzi and Kartawiria, Irvan S (2015) Development of Anti Diabetic Soy Yogurt with Butterfly Pea Leaves and Petals Extract. Bachelor thesis, Swiss German University.

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Abstract

Butterfly Pea (Clitoria ternatea) has been studied for its anti-diabetic properties. Several experiment has prove the hypoglycemic and the same hypoglycemic effect also occurs in Soy yogurt dietary. The purpose of this experiment is to study the interaction and compatibility between butterfly pea extract when added to soy yogurt. The anti-diabetic property also studied in this experiment. The development of this product could become another treatment in diabetic. The analyses that were conducted in this experiment are the stability test and in vitro and in vivo anti-diabetic analysis. Analysis of total phenolic compound, total flavonoid compound and antioxidant activity was conducted to see the stability of the product over two weeks. The phenolic compounds in soy yogurt products were stable and the flavonoid compound was decreased over time. In contrary, the antioxidant activity was increased over time. The alpha-glucosidase inhibitor assay was used in the in vitro anti-diabetic analysis. The inhibition of alpha-glucosidase is believed to reduce the sugar digestion and suppress postprandial hyperglycemic. Soy yogurt with petal extract and soy yogurt with leave extract has successfully 100% inhibits and soy yogurt with combination extract of petal and leaves extract has successfully 67% inhibits alpha-glucosidase. The in vivo experiment was conducted using Alloxan-induced mice that were treated with the product for two weeks. The lower blood glucose level in mice will indicate the hypoglycemic effect of the product.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Soy Yogurt; Anti Diabetic; Antioxidant; Alloxan-monohydrate; Alpha- Glucosidase.
Subjects:	Q Science > QK Botany > QK898 Anthocyanins R Medicine > RS Pharmacy and materia medica R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	28 Dec 2020 16:01
Last Modified:	28 Dec 2020 16:01
URI:	http://repository.sgu.ac.id/id/eprint/1646

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