Manfaat bakteri asam laktat pada minuman fermentasi kulit melinjo merah untuk meningkatkan nilai organoleptik dan anti asam urat pada tikus wistar = Lactic acid bacteria’s role in red melinjo peel fermentation beverage to increase organoleptic values and anti-hyperuricemic benefits on wistar

Suraja, Kaywina Junetta (2016) Manfaat bakteri asam laktat pada minuman fermentasi kulit melinjo merah untuk meningkatkan nilai organoleptik dan anti asam urat pada tikus wistar = Lactic acid bacteria’s role in red melinjo peel fermentation beverage to increase organoleptic values and anti-hyperuricemic benefits on wistar. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Melinjo peel has phytochemical compounds, which can reduce uric acid level in the blood serum. The purpose of this research was to determine the effect of melinjo peel based fermented drink toward the uric acid levels in the blood serum of wistar rats for 21 days. The blood serum was taken and analyzed on day 0, 7, 14, and 21. The fermented drink was made with different concentrations of melinjo peel (2, 4, 6, and 8%), skim milk 4%, and sugar 5%. The fermented drink was added S. thermophilus, L. plantarum, and L. fermentum 4 % (v/v) with the ratio of 2:1:1 and fermented for 12 hours. The products were analyzed for pH, total titratable acidity, total lactic acid bacteria, organoleptic (scoring and hedonic test), phenol and flavonoid content. The result of scoring test showed that different concentrations do not affect the flavor and aroma, but affect the consistency of product. Hedonic test showed that panelist like the aroma, flavor, and overall of the fermented drink with 2 and 4% melinjo peel. Based on phenolic and flavonoid, the fermented drink with 4% melinjo peel has higher the phenolic and flavonoid content. The fermented drink with 4% melinjo was given to wistar rats to determine the effect of fermented drink to the uric acid level in the blood serum during 21 days. The result showed that the product was able to decrease uric acid on day 7, 14, and 21 in contrast with the control. The application of 4% melinjo peel was able to reduce the uric acid level as much as 27.6±0.85% on day 7, 35.5±0.57% on day 14, and 55.3±2.12% on day 21. On the other hand, allopurinol was shown to reduce the uric acid level as much as 10.2±0.71% on day 7, 37.2±2.12% on day 14, and 45.8±0.85% on day 21. The research concluded that melinjo peel based fermented beverage was more effective to reduce the uric acid level in the blood serum of wistar rats than allopurinol.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Suraja, Kaywina JunettaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
UNSPECIFIEDParhusip, Adolf J.N.UNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: allopurinol; fermented drink; melinjo peel; uric acid; wistar rats
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 08:00
Last Modified: 09 Dec 2019 06:35
URI: http://repository.uph.edu/id/eprint/1747

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