Effect of Brewing Temperature and Time Variations of Sambung Nyawa Leaf Herbal Tea (Gynura procumbens (Lour.) Merr.) on Blood Glucose Levels Reduction in Male White Mice (Mus musculus L.)
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Abstract
Background : Diabetes mellitus is a chronic disease characterized by hyperglycemia due to impaired insulin secretion or resistance (normal fasting blood glucose 70-99 mg/dL, normal random blood glucose <200 mg/dL. Sambung Nyawa leaves (Gynura procumbens (Lour.) Merr.) have potential as an alternative therapy in reducing blood glucose levels because they contain secondary metabolites such as flavonoids, saponins, alkaloids, steroids, triterpenoids and phenolics. Objective : To determine the effect and find the most effective combination of brewingg temperature and duration of herbal tea on blood glucose reduction in male mice. Methods : The study used 30 alloxan-induced male mice (Mus musculus L.) with 5 treatmentgroups. Physical quality evaluations included organoleptic tests (color, aroma, shape, taste), homogeneity and Ph. Blood glucose was measured using the Point of Care Testing (POCT) method for 7 days. Results : Physical evaluations showed preparation met quality standards. In vivo analysis showed formula F1 (70oC, 5minutes) provided the highest reduction effectiveness of 64,55% surpassing F2, F3 and controls, supported by One-Way ANOVA statistical analysis (p<0,05) proving that brewing methods give a statistically significant effect. Conclusion : Brewing tea at 70oC for 5 minutes is the most optimal and effective brewing method in reducing mice mice blood glucose levels by 64,55%.
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