Novel functional jelly drink as an anti-hyperglycemic effect

Developing a novel GUALAM jelly drink represents an innovative approach to processing these two ingredients with an alternative healthy beverage to prevent diabetes. This study aims to determine total phenols, flavonoids, antioxidant activity, and α-Glucosidase inhibitory activity in GUALAM jelly drink as an anti-hyperglycemic effect. This experimental design is the preliminary research to analyze raw materials' total phenols, flavonoids, and antioxidant activity. A completely randomized design (CRD) was employed in the novel GUALAM jelly drink study. The analysis involved three groups with two replications, with ratios of 25:75, 50:50, and 75:25 for the bay leaf water extract and guava juice. Our study provides extensive evidence that GUALAM jelly drink is an excellent source of polyphenols with well-established antioxidant properties. Radical scavenging activity (RAS) of GUALAM jelly drink values greater than 80% are categorized as strong. All three jelly drink formulas have the highest capacity to inhibit enzymes α-glucosidase associated with diabetes mellitus. P2 and P3 stand out as the best formulations. GUALAM jelly drink has more good potential as an anti-hyperglycemic beverage.