Abstract: This research was conducted with the aim to determine the correlation between antioxidant content and antidiabetic properties of stevia black tea mixtures with various proportions. The research design used was a completely randomized design with one factor. The factor is the proportion of black tea: stevia with 5 levels of proportion, namely the proportion of black tea: stevia (in % by weight) used respectively is 88:12, 76:24, 64:36, 52:48 and 40: 60. Tea is brewed by steeping every 2 g of stevia tea in 200 mL of hot water at 94 ± 5 °C for 4 ± 1 minute. And the tea was filled in a glass jar, then stored at ambient temperature (28 ± 2 °C) for 3 days. After 3 days, the tea drink was analyzed.  The parameters analyzed were total phenols and inhibition of the alpha-amylase enzyme. The data obtained from testing these parameters were then analyzed using regression Minitab 17 with a significance level of 5%. The relationship between total phenol and amylase inhibitory ability is directly proportional, positive, and cubic equation type

Keywords: total phenol, amylase, black tea, stevia

Works Cited:

Adrianus Rulianto Utomo*, Tarsisius Dwi Wibawa Budianta" Case Study: Correlation between total phenol and anti-diabetic properties of black tea-stevia drink in a glass jar", IARJSET International Advanced Research Journal in Science, Engineering and Technology, vol. 10, no. 7, pp. 337-342, 2023. Crossref https://doi.org/10.17148/IARJSET.2023.10747

| DOI: 10.17148/IARJSET.2023.10747