Formulation of Takokak Leaf Powder (Solanum torvum Swartz.) with Cinnamon and Palm Sugar as a Herbal Drink
DOI:
10.29303/jpm.v20i6.9819Published:
2025-09-25Issue:
Vol. 20 No. 6 (2025): in ProgressKeywords:
Antioxidants; Cinnamon; Herbal Drinks; Palm Sugar; Takokak Leaf PowderArticles
Downloads
How to Cite
Downloads
Metrics
Abstract
Public health is increasingly becoming a major concern, especially in efforts to prevent disease through healthier and more natural consumption patterns. Herbal drinks have become one of the most widely developed alternatives because of their health benefits. Various medicinal plants have been traditionally used in folk medicine, including takokak leaves (Solanum torvum Swartz.), cinnamon (Cinnamomum spp.), and palm sugar (Arenga pinnata). Takokak leaves are known to contain bioactive compounds with potential antioxidant properties, while cinnamon and palm sugar contribute to enhancing palatability while enriching bioactive compounds. This study aims to formulate takokak leaf powder (Solanum torvum Swartz.) with cinnamon and palm sugar as a herbal beverage and evaluate its functional potential. This study is an experimental study with a completely randomized design (CRD) comprising six treatment combinations and one control. The results showed that the addition of cinnamon and palm sugar to the takokak leaf herbal beverage significantly affected the levels of flavonoids, phenols, tannins, and IC50. Flavonoid levels ranged from 6.38 to 9.71 mg/100g, phenolic content ranged from 4.67 to 6.49 mg/100g, tannin content ranged from 3.74 to 7.19 mg/100g, and IC50 values ranged from 19,293.34 to 42,290.50 ppm. The results also showed that all positive treatments contained alkaloid and saponin compounds. Based on the hedonic sensory test results, treatment P1 (2% cinnamon and 3% palm sugar) received the highest preference score compared to other treatments based on the parameters of color, aroma, taste, viscosity, and overall acceptance. These findings indicate the potential of takokak herbal beverage formulations as a source of natural antioxidants that are sensorially acceptable. Further research is recommended to evaluate takokak leaf herbal beverages with the addition of cinnamon and palm sugar in vitro and in vivo.
References
I. Aliwu, J. A. Rorong, and E. Suryanto, “Skrining fitokimia dan uji efek sedatif pelarut dari daun takokak (Solanum turvum Swartz) pada tikus putih galur wistar,” Chemistry Progress, vol. 13, no. 1, 2020.
M. A. Putri, Pemanfaatan tumbuhan obat pereda nyeri haid di Kelurahan Banaran Kecamatan Pesantren Kota Kediri, 2024.
B. R. A. H. N. Suhartatik and Y. A. Widanti, “Cookies tepung beras merah (Oryza nivara)–MOCAF (Modified Cassava Flour) dengan penambahan bubuk kayu manis (Cinnamomum burmanni),” JITIPARI: Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI, vol. 3, no. 1, 2018. https://doi.org/10.33061/jitipari.v3i1.1986
A. L. Ridwan, Karakteristik kopi arabika (Coffea arabica L.) Kalosi instan dengan penambahan gula dari aren (Arenga pinnata) sebagai minuman fungsional, 2022.
Faisal, M. Andry, and J. M. Lumbantoruan, “Pemanfaatan ekstrak buah takokak (Solanum torvum Sw.) pada formulasi minuman suplemen sebagai sumber antioksidan,” AGRIBIOS, vol. 22, no. 2, pp. 221–236, 2024.
A. S. Kinanti, Karakteristik mutu minuman fungsional okra hijau dengan penambahan sukralosa dan ekstrak kayu manis, 2023.
H. Dwiyanti, R. Setyawati, S. Siswantoro, and D. Krisnansari, “Formulasi minuman fungsional tinggi antioksidan berbasis gula kelapa dengan variasi jenis dan konsentrasi ekstrak rimpang,” Media Pertanian, vol. 4, no. 2, 2019.
Y. Widiyastuti, I. Y. M. Sholikhah, and S. Haryanti, “Efek sitotoksik formula jamu daun sirsak, buah takokak, dan umbi bidara upas terhadap sel kanker payudara MCF-7,” Jurnal Kefarmasian Indonesia, pp. 140–149, 2019. https://doi.org/10.22435/jki.v9i2.1049
R. R. Radam and A. A. Rezekiah, “Pengolahan gula aren (Arenga pinnata Merr) di Desa Banua Hanyar Kabupaten Hulu Sungai Tengah,” Jurnal Hutan Tropis, vol. 3, no. 3, pp. 267–276, 2015. http://dx.doi.org/10.20527/jht.v3i3.2279
Y. Maryani, Identifikasi unsur makro (sukrosa, glukosa, dan fruktosa) serta unsur mikro (mineral logam dan antioksidan) pada produk gula aren, gula kelapa, dan gula tebu, 2021.
M. Yasir, A. S. Romadhon, M. Hasanah, Z. F. Zahma, and A. P. Pratama, Resep Jamu Herbal (Inovasi Kearifan Lokal Dengan Nano Partikel). Bayfa Cendekia Indonesia, 2025.
R. C. Istyawati, M. T. Qurrohman, A. R. Bagusta, K. W. Sapalma, and N. T. Lestari, “Pemanfaatan kayu manis (Cinnamomum verum) untuk menurunkan kadar gula darah,” Jurnal Pengemas Kesehatan, vol. 2, no. 1, pp. 33–38, 2023.
A. Yuwanda, A. B. Adina, and R. F. Budiastuti, “Kayu manis (Cinnamomum burmannii (Nees and T. Nees) Blume): review tentang botani, penggunaan tradisional, kandungan senyawa kimia, dan farmakologi,” Journal of Pharmacy and Halal Studies, vol. 1, no. 1, pp. 17–22, 2023. https://doi.org/10.70608/3mk0s904
P. Mustika, Pengaruh penambahan minyak atsiri kayu manis (Cinnamomum burmannii) dan vanilla (Vanilla planifolia) sebagai base notes dalam pembuatan eau de parfume, 2023.
L. H. Nugroho and Y. S. Hartini, Tumbuhan Obat Antidiabetik: Etnomedisin, Ramuan, dan Mekanisme Aksi. Yogyakarta: UGM Press, 2024.
A. P. Wardana et al., The Miracle of Herbal Infusion Honey. Uwais Inspirasi Indonesia, 2024.
S. N. Harahap and N. Situmorang, “Skrining fitokimia dari senyawa metabolit sekunder buah jambu biji merah (Psidium guajava L.),” EduMatSains: Jurnal Pendidikan, Matematika dan Sains, vol. 5, no. 2, pp. 153–164, 2021.
N. Ikhlas, Uji aktivitas antioksidan ekstrak herba kemangi (Ocimum americanum Linn) dengan metode DPPH (2,2-difenil-1-pikrilhidrazil), 2013.
H. Stone and J. L. Sidel, Sensory Evaluation Practices, 3rd ed. San Diego, CA: Elsevier Academic Press, 2004.
H. T. Lawless and H. Heymann, Sensory Evaluation of Food: Principles and Practices, 2nd ed. New York, NY: Springer, 2010.
S. Kadaryati, M. Arinanti, and Y. Afriani, “Formulasi dan uji sensori produk bumbu penyedap berbasis jamur tiram (Pleurotus ostreatus),” Agritech, vol. 41, no. 3, pp. 285–293, 2021. https://doi.org/10.22146/agritech.51356
I. A. P. Widiasriani et al., “Artikel review: Peran antioksidan flavonoid dalam menghambat radikal bebas,” Journal Syifa Sciences and Clinical Research, vol. 6, no. 2, pp. 188–197, 2024. [Online]. Available: https://doi.org/10.37311/jsscr.v6i2.27055
I. Antasionasti and I. J. I, “Aktivitas antioksidan ekstrak etanol kayu manis (Cinnamomum burmani) secara in vitro,” Jurnal Farmasi Udayana, vol. 10, no. 1, p. 38, 2021. [Online]. Available: https://doi.org/10.24843/jfu.2021.v10.i01.p05
U. S. Wijewardhana, U. G. S. A. Gunathilaka, and S. B. Navaratne, “Determination of total phenolic content, radical scavenging activity and total antioxidant capacity of cinnamon bark, black cumin seeds and garlic,” 2019, vol. 4, pp. 55–57.
D. Nofita and R. Dewangga, “Optimasi perbandingan pelarut etanol air terhadap kadar tanin pada daun matoa (Pometia pinnata J.R & G. Forst) secara spektrofotometri,” Jurnal Chimica et Natura Acta, vol. 9, no. 3, pp. 102–106, 2021. https://doi.org/10.24198/cna.v9.n3.36768
N. Helilusiatiningsih and T. Irawati, “Pengaruh lokasi tumbuh terhadap senyawa fitokimia pada buah, biji, daun, kulit buah tanaman takokak (Solanum torvum),” J Buana Sains, vol. 21, no. 1, pp. 29–38, 2021. https://doi.org/10.33366/bs.v21i1.2662
Utoro, P. A. R., Witoyo, J. E., & Alwi, M. (2022). Tinjauan literatur singkat bioaktivitas ekstrak daun matoa (Pometia pinnata) dari Indonesia dan aplikasinya pada produk pangan. Journal of Tropical AgriFood, 4(2), 67-76. http://dx.doi.org/10.35941/jtaf.4.2.2022.9293.67-76
Sutaryono, T. D. Larasati, and Y. Indraswari, “Penentuan jenis senyawa tanin pada ekstrak etanol buah pronojiwo (Euchresta horsfieldii (Lesch.) Benn),” COHESIN (Conference Of Health And Social Humaniora), Universitas Muhammadiyah Klaten, 2023.
I. A. Wiryani, N. N. S. Devi, M. A. Melinda, and N. P. E. Leliqia, “Review: Studi kandungan fitokimia dan aktivitas antibakteri takokak (Solanum torvum Sw.),” Kartika: Jurnal Ilmiah Farmasi, vol. 8, no. 2, pp. 90–100, 2023. [Online]. Available: https://doi.org/10.26874/kjif.v8i2.644
A. Ravelliani, H. Nisrina, L. K. Sari, Marisah, and Riani, “Identifikasi Dan Isolasi Senyawa Glikosida Saponin Dari Beberapa Tanaman Di Indonesia,” Jurnal Sosial dan Sains, vol. 8, no. 1, pp. 786–799, 2021. https://doi.org/10.59188/jurnalsosains.v1i8.176
S. Maryam, “Kadar antioksidan dan IC₅₀ tempe kacang merah (Phaseolus vulgaris L.) yang difermentasi dengan lama fermentasi berbeda,” Proceedings Seminar Nasional FMIPA UNDIKSHA V, 2025.
C. J. Sitorus and G. A. R. Hutabarat, “Kandungan Alkaloid pada Bubuk Kayu Manis (Cinnamomum burmannii) dengan Metode Sokletasi,” Konstanta: Jurnal Matematika dan Ilmu Pengelatuan Alam, vol. 2, no. 2, pp. 180–187, 2024.
F. A. Souhoka, N. Hattu, and M. Huliselan, “Uji aktivitas antioksidan ekstrak metanol biji kesumba keling (Bixa orellana L),” Indo J Chem Res, vol. 7, no. 1, pp. 25–31, 2019.
M. Gupta et al., “Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study,” Foods (Basel, Switzerland), vol. 10, no. 6, p. 1237, 2021. Available: https://doi.org/10.3390/foods10061237
V. Delvia and D. Raharjo, “Evaluasi Sensori Minuman Serbuk Air Kelapa Tua Dan Sari Temulawak,” Sustainability Nexus Journal, vol. 1, no. 2, 2025. Available: https://doi.org/10.26418/nexus.v1i1.94947
Author Biographies
A.A. Bulan Ginitri, Bachelor of Medicine Program, Faculty of Medicine, Mahasaraswati University of Denpasar
Ida Ayu Mirah Agung, Medical Professional Education Program, Faculty of Medicine, Mahasaraswati University of Denpasar
License
Copyright (c) 2025 A.A. Bulan Ginitri, Ida Ayu Mirah Agung
This work is licensed under a Creative Commons Attribution 4.0 International License.
The following terms apply to authors who publish in this journal:
1. Authors retain copyright and grant the journal first publication rights, with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY License) that allows others to share the work with an acknowledgment of the work's authorship and first publication in this journal.
2. Authors may enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., posting it to an institutional repository or publishing it in a book), acknowledging its initial publication in this journal.
3. Before and during the submission process, authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website), as this can lead to productive exchanges as well as earlier and greater citation of published work (See The Effect of Open Access).
