Proximate and Sensory Analysis of Functional Drink from Jackfruit Seed Extract with Citrulline Fortification As A Potential Antidiabetic

Abstract

The World Health Organization (WHO) predicts that diabetes Mellitus in Indonesia by 2030 will increase to 21.3 million people. There was a growing need for natural foods that can be used as a substitute for antihyperglycemic drugs and may lower the blood sugar levels of diabetes Mellitus patients without burdening the kidneys and causing other side effects. Citrulline, one of the amino acids that are useful for the immune system and improving blood flow circulation, is found in the white peel of watermelon in greater levels compared to the citrulline content of other fruits. Previous research has shown that citrulline supplementation significantly lowered fasting blood sugar and HbA1c as well as inflammatory biomarkers, including in obese subjects. Methods conducted in this study include watermelon peel extract making, jackfruit seed drink making, proximate analysis, total phenol testing, organoleptic testing, and data analysis. The results of proximate testing on jackfruit seed drink with additional citrulline (F1) were F1 samples consisting of 92.31% water, 0.47% protein, 0.99% fat, 0.00% ash, and 6.23% total carbohydrates. Sensory analysis revealed that the flavor of the drink was disliked, while the aroma of the drink was somewhat liked. The addition of watermelon peel extract in jackfruit seed drinks may increase nutrition value, antioxidant content, and has the potential to be a functional drink with antioxidant content and blood sugar reduction effects as antidiabetics.