Optimization Formula of Functional Drinks Mixture of Garcinia xanthochymus, Zingiber officinale and Curcuma domestica as Antioxidant and Anti-inflammatory in Mice (Mus musculus)

The purpose of this study was to obtain an optimal formulation of functional drinks from the mixture of G. xanthochymus, red ginger, and turmeric as well as to see the effectiveness of antioxidants and antiinflammatory functional drinks in vitro. This study consists of 2 stages. The first stage of making functional drinks, to obtain the optimal formulation of functional drinks using the students Response Surface Methodology method with the design of Box-Behnken Design. The second stage was to examine the effect of functional beverage products of G. xanthochymus, red ginger and turmeric mixture as antioxidants and anti-inflammatory in vivo, using male mice (Mus musculus) which were induced by 1% carrageenan by subplantar. optimization of functional beverage formulas can be obtained G. xanthochymus 59.81%, red ginger 9.92%, and turmeric 30.41%. Antioxidant activity ranged from 103.50-175.13 ppm, while the total phenol value ranged from 16.8006 -33.0012 mgGAE /g. The effectiveness of the functional beverage mixture of G. xanthochymus , red and turmeric ginger on the expression of TNFα cytokines decreased, IL-6 decreased and IL-10 increased so that the inflammation that occurred in mice after carrageenan injections decreased significantly and SOD increased significantly