Abstract
Utilization of the tiwai plant as a functional instant drink containing antioxidants, one of the product diversifications to increase farmers’ income. This study aims to determine the effect of the ratio of tiwai extract and palm sugar on physical properties, organoleptic, antioxidant activity, and glucose response. This study used a non-factorial Completely Randomized Design (CRD) with 6 levels of treatment and 3 replications. The data obtained were analysed using variance, if it had an effect, a further test of Honest Significant Difference (HSD) was carried out, while the glucose response data was carried out by the T-test. The results showed that the comparative treatment of tiwai extract and palm sugar had no significant effect on hedonic taste, water content, ash content, Brix degree, precipitate, and glucose response. The water content obtained ranged from 3.67%-5.17%. The antioxidant activity values obtained ranged from 60.77 ppm to 153.81 ppm (strong to weak categories). Instant tiwai drink does not increase blood glucose levels, does not interfere with systolic and diastolic responses, and does not trigger an increase in heart rate.
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