Penilaian organoleptik dan peranan minuman fermentasi daun sirsak sebagai anti asam urat pada tikus wistar = Organoleptic assestment and role of fermented beverage from soursop leaves as anti hyperuricemia on wistar rats

Nathalia, Evelyn (2016) Penilaian organoleptik dan peranan minuman fermentasi daun sirsak sebagai anti asam urat pada tikus wistar = Organoleptic assestment and role of fermented beverage from soursop leaves as anti hyperuricemia on wistar rats. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Previous study had shown that fermented beverage from sourpop leaves contains bioactive compounds, such as phenolic and flavonoid which can reduce cholesterol levels in the blood. The objective for this research was to determine the effect of fermented beverage from soursop leaves was prepared with skim milk (2%), sugar (4%), Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacilus plantarum (2:1:2, 2% v/v) towards serum uric acid levels in the bloodstream, BUN, creatinine, SGPT and SGOT value of Wistar male rats. The fermented beverage from soursop leaves was made into four different concentrations of soursop leaves (1%, 2%, 3%, and 4%). The products were analyzed for pH value, total titratable acidity, total lactic acid bacteria, acceptability, total phenolic, and total flavonoid content. The results showed that based on these parameters, the best concentration of soursop leaves was 3%. The chosen fermented product in this research was given to rats for 21 days and observed every week to determine the effect towards uric acid levels in the bloodstream. The results showed that the selected product was able to decreased uric acid levels in the bloodstream of Wistar male rats in contrast with control. The chosen fermented beverage from soursop leaves was able to reduce the uric acid in the bloodstreams as much as 11,66±0,77% for 7 days, 37,57±2,06 for 14 days, and 55,83±0,38 for 21 days. The reduction of uric acid levels by fermented beverage from soursop leaves is able to reduce uric acid levels in the bloodstream higher than allopurinol and soursop leaves tea. The result of BUN, creatinine, SGPT, and SGOT value of Wistar male rats were all normal.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Nathalia, EvelynUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
UNSPECIFIEDParhusip, Adolf J. N.UNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: allopurinol; fermented beverage; soursop leavers; uric acid; wistar rat
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Veronica Fitri Astuti
Date Deposited: 16 Oct 2018 07:47
Last Modified: 07 Dec 2019 06:08
URI: http://repository.uph.edu/id/eprint/1493

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