Abstract
The aim of this study is to make a formula of green tea that is enriched by other herbs. Green tea drinks are made using the basic ingredients of gambung (THG) green tea enriched with sapodilla leaves ( Manilkara zapota (Aw) bay leaves ( Syzygium polyanthum (Am), Artocarpus communis (Un) breadfruit leaves, and cinnamon leaves ( Cinnamomum verum (K)). The composition of gambung herbal green tea is made by reference to the antidiabetic activity of each herb. All the samples were tested for inhibition of α-glucosidase enzymes and toxicity using the lethality test method for brine shrimp. All samples showed good inhibition of the α-glucosidase enzyme barriers of gamboeng green tea (THG) 82.05%, sapodilla leaves (Aw) 97.81%, breadfruit leaves (Un) 73.34%, bay leaves (Am) 93.80%, cinnamon leaves (K) 91.24 %. The inhibition value of α-glucoside enzymes in the formulation of gamboeng herbal green tea drinks: 96.203% (GKUn) is higher when compared to the GKAm formula (94.78%) and GKAw (62.487%).
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