Abstract

Background: Treatment of diabetes mellitus has been in the form of insulin injections and oral
antidiabetic drugs. Green grass jelly leaves, fragrant pandanus and cinnamon are herbal plants that can
be developed into jelly drinks as a therapeutic-based functional food to prevent the risk of diabetes
mellitus. The purpose of this study was to make jelly drink made from green grass jelly, fragrant
pandanus and cinnamon and its effect on blood glucose levels. Methods: The study began with a
hedonic organoletic test to determine the selected jelly drink formula for 20 panelists. Followed by the
experimental method of Pretest-Postest Group Design. Results: organoleptic test in the most preferred
product with a comparison of green cincau leaves: fragrant pandan leaves (90: 10 / v: v) plus 0.5%
cinnamon filtrate and 0.5 gram stevia sugar. The average blood glucose level in the control gro up
decreased on days 14 and 21. The ANOVA test results showed no significant difference in the decrease in blood glucose levels between groups (value 0.124 > 0.05). the ANOVA test result level in the intervention group experienced a decrease in days 7, 14 and 21. The ANOVA test results
showed that there were significant differences between groups ((value 0.001 <0.05). The decrease in
blood glucose levels was more effective in the intervention group given jelly drink than in the control
group given green grass jelly. Suggestion: It is necessary to do further research to determine the dose
of flavonoids which is effective in reducing blood glucose levels in the green jelly jelly drink products

Keywords: Jelly drink, Food based therapy, Diabetes mellitus