Evaluasi Potensi Jenis Caulerpa sebagai Agen Antidiabetik dan Sediaan Fortifikasi dalam Pangan

Food is a factor that can increase blood glucose levels or cause diabetes mellitus (DM). DM can be treated with traditional medicines from plants that contain anti-diabetic compounds such as flavonoids. These flavonoids play a role in inhibiting the activity of the α-glycosidase enzyme so that they can inhibit the increase in blood glucose levels.. Flavonoid compounds exist in several types of Caulerpa sp. such as C. serrulata, C. racemosa, and C. lentillifera. The purpose of this study was to determine the antidiabetic potential of C. serrulata, C. racemosa, and C. lentillifera flour. In this study Caulerpa flour was substituted in noodles and tested on rats. Parameters tested included blood glucose levels, body weight and glycemic index. The method used was a 2-factorial completely randomized design (CRD) with factor 1 being Caulerpa type and factor 2 being dose size. The glucose level data obtained was analyzed statistically using variance (ANOVA) with a significance level of 5% and if the treatment of the observed variables showed differences then it was continued with the Duncan's Multiple Range Test (DMRT) while the glycemic index analysis was determined by comparing the area under curve (Area Under Curve or AUC) Caulerpa noodles and glucose. The results of the analysis of blood glucose levels showed that the treatment that was given Caulerpa flour experienced a decrease in blood glucose levels in rats. The best results for reducing glucose levels were shown in the C1D2 treatment (C. serrulata dose of 15%) with a decrease of 44.58%. The different types of Caulerpa did not show a significant difference, while the dose treatment showed a significant difference. The results of the analysis of the rats' body weight showed that the average had decreased. Whereas in the glycemic index test results, the smallest GI value was 37.9 in the C3D1 treatment (C. lentillifera dose of 10%).