Aplikasi minuman fermentasi kulit melinjo sebagai anti asam urat pada tikus wistar = Application of melinjo peel based fermented beverage as anti-gout on wistar rats.

Kencana, Adrian Hartanto (2015) Aplikasi minuman fermentasi kulit melinjo sebagai anti asam urat pada tikus wistar = Application of melinjo peel based fermented beverage as anti-gout on wistar rats. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Melinjo peel contains bioactive compounds, namely phenolic and flavonoid compounds, which can reduce uric acid levels in the bloodstream and urine. The objective of this research was to determine the effect of melinjo peel based fermented beverage toward the uric acid levels in the bloodstream and urine of wistar rats. The fermented beverage was prepared with cultures of Streptococcus thermophilus, Lactobacillus plantarum, and Lactobacilus fermentum with ratio of 2:1:1, 4% (v/v). The fermented beverage was made with different concentrations of melinjo peel (2, 4, 6, 8, 10, 15%), sugar (5, 6, 7, and 8%), and skim milk (4, 5, 6, and 7%). The products were fermented for 12 hours and were analyzed for pH, total titratable acidity, and total lactic acid bacteria. The result showed that based on these parameters, the best formulations were 2 and 4% melinjo peel, 5% sugar, and 4% skim milk. The products were then given to wistar rats to determine the effect of the fermented beverage to the uric acid levels in the bloodstream and urine. The result showed that the chosen formulations were able to decrease uric acid levels in the bloodstream and urine of the wistar rats in contrast with the control. The 2% melinjo peel treatment was able to reduce the uric acid level as much as 24.70±1.40% in the bloodstream and 30.45±0.97% in the urine, whereas the 4% melinjo peel treatment was able to reduce the uric acid level as much as 36.76±1.22% in the bloodstream and 53.77±0.76% in the urine. On the other hand, allopurinol was shown to reduce the uric acid level as much as 48.78±2.20% in the bloodstream and 56.32±1.29% in the urine. In conclusion, melinjo peel based fermented beverage is able to reduce uric acid levels in the bloodstream and urine of wistar rats although not as effective as allopurinol.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kencana, Adrian HartantoNIM03420110039AHKENCANA@GMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: melinjo peel ; fermented beverage ; uric acid ; wistar rats ; allopurinol
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: Users 17 not found.
Date Deposited: 16 Oct 2018 08:04
Last Modified: 14 Oct 2020 05:02
URI: http://repository.uph.edu/id/eprint/1838

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