Production anti diabetes flour from tanjung fruit (Mimusops elengi L)

Abstract

Flavonoids are phenol compounds found in various types of vegetables, cereals and fruits. Phenol compounds have activity as antidiabetic substances. Tanjung fruit waste, contains flavonoid compounds. The purpose of this study was to extract flavonoid compounds from the fruits and to investigate the effect of temperature and drying time on the quality of the flour produced. The flour products obtained were analysed for the levels of fat, ash, water, protein and carbohydrate content, and the results were compared with standard values. The results of the analysis showed that the best flour was obtained from a process with drying time and temperature conditions of 40 minutes and 100°C, respectively. In this condition, 65% flour is produced from raw materials that met the SNI-01-3751-2006 standard of wheat flour, has a long durability from mold and microbial growth, bright colour and soft texture. Flavonoids obtained from the extraction were 105.01 mg QE / mg extract. Giving flour to white mice with the dosage of more than 1 g/kg body weight showed significant reduction of its blood glucose level.