Abstract
In the process of making a fortified herbal tea drink based on white Gamboeng tea (G), (Manilkara zapota (Sw) Syzygium polyanthum (Sl), breadfruit leaves Artocarpus communis(Sk), and Cinnamon leaves Cinnamomum verum (K) were used as ingredients for fortification. Brewing of 1 g of each ingredients including white Gamboeng tea using hot water at 70°C of temperature ± 10 minutes with various concentration 20%,15%, 10% and 1% have been done. All samples were tested their antidiabetic activity and toxicity using enzyme α-glukosidase inhibition and brine shrimp lethality test methods. Manilkara zapota (Sw) leaves brewed with 7 mL of hot water showed the highest antidiabetic activity with an IC50 value of 0.05 µg/mL, followed by 0.12 Syzygium polyanthum (Sl), 0.811 white gamboeng, and Artocarpus communis)(Sk) with an IC50 value of 2.11, μg/mL. On the other hand, the antidiabetic activity of fortification samples showed that 7 mL of GKSw had the greatest inhibition of the α-glucosidase enzyme compared to GKSl and GKSk, consecutive inhibitory percentages were 82.73%, 62.81% and 66.97%, respectively
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