Effectiveness Of Cinnamon (Cinnamomum burmani) And Langsat Leaf (Lansium domesticum) On Reducing Glucose Levels

Authors

  • M Inas Riandi Food Technology Study Program, Mbojo Bima University, Tendean Street, Mande, Mpunda District, Bima Regency, West Nusa Tenggara, 84111

DOI:

https://doi.org/10.30651/pbjppb.v14i2.23714

Keywords:

Indonesia

Abstract

Tradisional plants and spices, including cinnamon and langsat leaves, are easily found in the community and can be used as medicine to control blood sugar levels for people with Diabetes mellitus (DM). This study aimed to determine the level of glucose reduction given a mixture of cinnamon and langsat leaves decoction in vitro. This type of research is a laboratory experiment with a static group comparison research design. The samples will be tested in phytochemical screening and made into a mixture of cinnamon and langsat leaves decoction in a ratio of 20:80, 40:60, 60:40, and 80:20 to see the level of glucose reduction. The results of phytochemical screening on cinnamon showed the presence of flavonoids and saponins, while langsat leaves contained flavonoids, alkaloids, saponins, and phenols. The highest reduction in glucose levels occurred in the concentration variation of 20:80 (20% langsat leaf decoction: 80% cinnamon decoction) with a result of 92.21%. There is an effect between variations in the concentration of langsat leaves and cinnamon decoction water on reducing glucose levels in vitro.

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Published

2026-10-31

Issue

Vol. 14 No. 2 (2026): October

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Artikel

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Copyright (c) 2026 M Inas Riandi

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