Porang flour with keji beling maceration reduced total cholesterol levels in diabetic rats male wistar rats

Abstract

<p><span><strong>ABSTRAK</strong></span></p><p><span><strong></strong><br /><span><strong>Latar belakang</strong><span><em>: Hiperkolesterolemia merupakan komplikasi pada DM yang ditandai dengan meningkatnya </em><span><em>kadar kolesterol total. Prevalensi hiperkolesterolemia pada DM mencapai 20%-90%. Beberapa penelitian </em><span><em>menyebutkan bahwa glukomanan dalam tepung porang yang merupakan serat dapat menurunkan </em><span><em>kadar kolesterol.</em></span></span></span></span></span></span></p><p><span><span><span><span><span><span><em></em><span><strong><em>Tujuan</em></strong><span><em>: Mengetahui efek tepung porang (Amorphophallus oncophyllus) dengan maserasi keji beling </em><span><em>(Strobilanthes crispa) terhadap kadar kolesterol total pada tikus wistar jantan (Rattus norvegicus) DM tipe</em></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Metode</em></strong><span><em>: Penelitian ini bersifat eksperimen murni dengan rancangan pre post with control group design. </em><span><em>Subjek penelitian adalah 35 ekor tikus yang dibagi dalam 5 kelompok yaitu kontrol negatif, kontrol </em><span><em>positif, pembanding, tepung porang murni, dan porang dengan ekstrak Strobilanthes crispa. Serum </em><span><em>darah semua tikus diambil setelah 14 hari perlakuan untuk diukur kadar kolesterol total. Kemudian hasil </em><span><em>dianalisis menggunakan ANOVA yang dilanjutkan dengan uji beda nyata (Duncan). </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Hasil </em></strong><span><em>: Pemberian tepung porang ekstrak Strobilanthes crispa dapat menurunkan kadar kolesterol </em><span><em>total lebih baik sebesar 28,76% dibandingkan tepung porang murni yang dapat menurunkan kadar </em><span><em>kolesterol total sebesar 15,35% (p=0,05). Kadar air feses hari ke-1 dan hari ke-14 tidak berbeda nya</em><br /><span><em>pada semua kelompok. </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Kesimpulan </em></strong><span><em>: Dari hasil penelitian dapat disimpulkan bahwa pemberian tepung porang dengan maserasi </em><span><em>ekstrak Strobilanthes crispa dapat menurunkan kadar kolesterol total lebih baik dibandingkan tepung </em><span><em>porang murni. </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><strong>KATA KUNCI:</strong> <span><em>diabetes melitus, keji beling, Strobilanthes crispa, kolesterol total, tepung porang,</em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><strong>ABSTRACT</strong></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><strong></strong><br /><span><strong><em>Background</em></strong><span><em>: Hypercholesterolemia is a complication in DM characterized by increased of total cholesterol </em><span><em>levels. Prevalence of hypercholesterolemia in DM reached 20% -90%. Several studies stated that </em><span><em>glucomannan in porang flour which is a fiber may lower cholesterol levels. </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Objective: </em></strong><span><em>To understand the effect of porang flour (Amorphophallus oncophyllus) with keji beling </em><span><em>(Strobilanthes crispa) maceration of total cholesterol levels in male wistar rats (Rattus norvegicus) DM </em><span><em>type 2. </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Methods</em></strong><span><em>: This study used on experimental with pre post with control group design. The subjects were </em><span><em>35 rats divided into 5 groups: negative control, positive control, comparison, pure porang intervention, </em><span><em>and porang flour with Strobilanthes crispa extract. The blood serum of all rats was taken after 14 days of </em><span><em>treatment to measure total cholesterol levels. Then the results were analyzed using ANOVA followed by </em><span><em>real difference test (Duncan). </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Results: </em></strong><span><em>Porang flour with Strobilanthes crispa maceration decreased total cholesterol level by 28.76% </em><span><em>compared to pure porang flour which only reduced total cholesterol level equal to 15.35% </em><span>(p=0.05<span><em>).</em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Conclusions</em></strong><span><em>: From the results of this study it can be concluded that the provision porang flour with </em><span><em>Strobilanthes crispa maceration can lower total cholesterol level better than pure porang flour. </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>KEYWORDS: </em></strong><span><em>diabetes mellitus, keji beling, Strobilanthes crispa, total cholesterol, porang flour</em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br /><br class="Apple-interchange-newline" /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br class="Apple-interchange-newline" /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p>

PENINGKATAN KADAR INSULIN TIKUS WISTAR (Rattus norvegicus) JANTAN YANG DIINDUKSI STREPTOZOTOSIN AKIBAT PEMBERIAN EKSTRAK ETANOL BATANG BROTOWALI (Tinospora crispa L.)

“…Ayu Ashari, Eva Nurinda, Annisa Fatmawati Perbaikan Kadar Insulin Tikus Jantan Galur Wistar Terinduksi Streptozotocin (STZ) Akibat Pemberian Ekstrak Etanol Batang Brotowali Available from: http://ejournal.almaata.ac.id/index.php/INPHARNMED pengambilan sampel darah pada hari ke-11 setelah pemajanan EEBB10 . Pengambilan sampel darah tikus digunakan untuk mengukur kadar gula darah dan kadar insulin.…”