Electronic Theses and Dissertation

Kayu manis (cinnamomum burmannii) merupakan rempah dengan banyak manfaat kesehatan, termasuk penurunan gula darah dan kolesterol, berkat senyawa bioaktif seperti minyak atsiri, asam sinamat, dan sinamaldehida. senyawa-senyawa ini memiliki efek antidiabetes, antioksidan, dan antihiperkolesterolemia, sehingga kayu manis dapat digunakan untuk mengatasi diabetes melalui penghambatan aktivitas inhibitor enzim α glukosidase yang mengontrol kadar gula darah. selain itu, integrasi ekstrak kayu manis dalam fermentasi susu menghasilkan senyawa bioaktif yang dapat mengatur kadar kolesterol, sehingga penelitian ini bertujuan untuk mengkaji potensinya dalam meningkatkan aktivitas inhibitor enzim α-glukosidase dan menurunkan kadar kolesterol, yang berkontribusi pada pengembangan produk pangan fungsional. penelitian ini dilaksanakan di beberapa laboratorium yaitu: (1) persiapan sampel, uji ph, uji tpc, dan uji kadar asam laktat dilakukan di laboratorium teknologi pengolahan susu, jurusan peternakan fakultas pertanian universitas syiah kuala; (2) ekstrasi susu fermentasi dilakukan di laboratorium riset, fakultas kedokteran hewan, universitas syiah kuala; (3) uji penghambatan enzim α-glukosidase dilakukan di pusat studi biofarmaka tropika lppm, institut pertanian bogor; dan (4) uji kadar kolesterol dilakukan di laboratorium pusat studi pangan dan gizi, universitas gajah mada (ugm). penelitian ini dilaksanakan sejak bulan juni sampai dengan juli 2024. penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (ral) yang terdiri dari 4 (empat) perlakuan dan 4 (empat) ulangan sehingga diperoleh 16 unit percobaan dengan perlakuan p0= susu kambing fermentasi, p1= susu kambing fermentasi+0,5% kayu manis, p2=susu kambing fermentasi+0,75%, p3=susu kambing fermentasi+1% hasil penelitian menunjukkan bahwa penambahan ekstrak kayu manis pada susu kambing fermentasi dengan lactobacillus plantarum tidak berpengaruh (p>0,05) terhadap total plate count (tpc). nilai yang diperoleh berkisar antara 8,36 log cfu/ml-1 sampai 8,92 log cfu/ml-1 dan masih memenuhi persyaratan sni 7552:2018. namun, berpengaruh (p

Cinnamon (Cinnamomum burmannii) has many health benefits, including lowering blood sugar and cholesterol, thanks to bioactive compounds such as essential oils, cinnamic acid, and cinnamaldehyde. These compounds have antidiabetic, antioxidant, and antihypercholesterolemic effects, so cinnamon can treat diabetes by inhibiting the activity of the α-Glucosidase enzyme, which controls blood sugar levels. In addition, the integration of cinnamon extract in milk fermentation produces bioactive compounds that can regulate cholesterol levels. Hence, this research aims to examine its potential in increasing α Glucosidase inhibitor activity and reducing cholesterol levels, contributing to functional food product development. This research was carried out in several laboratories, namely: (1) Sample preparation, pH test, TPC test, and lactic acid level test were carried out in the Milk Processing Technology Laboratory, Department of Animal Husbandry, Faculty of Agriculture, Syiah Kuala University; (2) Extraction of fermented milk is carried out at the Research Laboratory, Faculty of Veterinary Medicine, Syiah Kuala University; (3) The α-glucosidase enzyme inhibition test was carried out at the LPPM Tropical Biopharmaceutical Study Center, Bogor Agricultural Institute; and (4) Cholesterol level testing is carried out at the Center for Food and Nutrition Studies Laboratory, Gajah Mada University (UGM). This research was carried out from June to July 2024. This research was carried out using a completely randomized design (CRD) consisting of 4 (four) treatments and 4 (four) replications to obtain 16 experimental units with treatment P0 = fermented goat's milk, P1 = fermented goat's milk+0.5% cinnamon, P2=fermented goat's milk+0.75%, P3=fermented goat's milk+1%. The results showed that the addition of cinnamon extract to fermented goat's milk with Lactobacillus plantarum had no effect (P>0.05) on the total plate count (TPC). The values obtained ranged from 8.36 log cfu/ml-1 to 8.92 log cfu/ml-1 and still met the requirements of SNI 7552:2018. However, it had an effect (P