Pemanfaatan minuman fermentasi kulit melinjo merah (Gnetum gnemon L.) dalam menurunkan kadar asam urat tikus wistar = Utilization of red melinjo peel (gnetum gnemon l.) fermented beverage towards the uric acids level on wistar rats

Aripratama, Calvin (2020) Pemanfaatan minuman fermentasi kulit melinjo merah (Gnetum gnemon L.) dalam menurunkan kadar asam urat tikus wistar = Utilization of red melinjo peel (gnetum gnemon l.) fermented beverage towards the uric acids level on wistar rats. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kulit melinjo merah mengandung senyawa fenolik dan flavonoid yang dapat menurunkan kadar asam urat pada darah dan urin. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh pemberian minuman fermentasi kulit melinjo terhadap kadar asam urat pada tikus wistar. Minuman fermentasi dibuat dengan menggunakan kultur Lactobacillus acidophilus, Streptococcus thermophilus, dan Lactobacillus casei (1:1:1, 1:1:2, 1:2:1, 2:1:1 4%). Formulasi dari minuman fermentasi kulit melinjo merah yaitu ekstrak kulit melinjo 4%, susu skim 5%, dan gula (4, 6, 8, 10%). Rasio BAL dengan perbandingan 1:1:1 dan gula 4% adalah formulasi terpilih berdasarkan nilai pH, TAT dan jumlah total BAL Kandungan fenolik dan flavonoid juga akan dianalisis pada minuman fermentasi formulasi terpilih. Minuman fermentasi dengan ekstrak 4% diberikan terhadap tikus wistar untuk mengetahui pengaruhnya terhadap kadar asam urat dalam urine dan darah. Analisis fungsi hati dan fungsi ginjal juga dilakukan dengan menghitung nilai SGPT, SGOT, kreatinin dan BUN. Hasil menunjukkan bahwa minuman fermentasi kulit melinjo ekstrak 4% dapat menurunkan kadar asam urat dalam darah sebesar 55,1±1,01% dan dalam urine sebesar 59,9±1,21% pada hari ke-32. Ekstrak 4% dapat menurunkan kadar asam urat dalam darah sebesar 49,62±3,34% dan dalam urin sebesar 59,57±1,45%. Allopurinol dapat menurunkan kadar asam urat dalam darah sebesar 54,97±2,78% dan dalam urin sebesar 60,45±1,07%. Dengan demikian dapat dikatakan bahwa minuman fermentasi memiliki efektifitas penurunan kadar asam urat setara dengan allopurinol. Nilai SGPT, SGOT, kreatinin dan BUN masih didalam batas normal sehingga pemberian minuman fermentasi dapat memelihara fungsi hati dan fungsi ginjal pada tikus wistar / Red melinjo peel contains phenolic and flavonoid compounds which can reduce uric acid levels in the bloodstream and urine. The purpose of this research was to determine the effect of red peel melinjo fermented beverage toward the uric acid level in bloodstream and urine of wistar rats. Fermented beverage was added with Lactobacillus acidophilus, Streptococcus thermophilus, dan Lactobacillus casei (1:1:1, 1:1:2, 1:2:1, 2:1:1 4%). The formulation of fermented beverage consist of red peel melinjo extract 4%, skim milk 5% and sugar (4, 6, 8, 10%). Ratio of 1:1:1 and sugar 4% was the chosen formulation based on pH value, total titradable acidity and total lactic acid bacteria. Phenolic and flavonoid content was also being analyzed on the chosen formulation of fermented beverage. The fermented beverage with extract 4% was given to wistar rats to determined the effect towards uric acid levels on bloodstreams and urine. Kidney and liver function was also being analyzed by measuring the SGPT, SGOT, kreatinin and BUN values on wistar rats. The result showed that the fermented beverage can reduce the uric acid levels on bloodstream as much as 55,1±1,01% and 59,9±1,21% on urine. Extract 4% can also reduce the uric acid levels on bloodstream as much as 49,62±3,34% and 59,57±1,45% on urine. Allopurinol can reduce the uric acid level on bloodstream by 54,97±2,78% and 60,45±1,07% on urine. The research conclude that red melinjo peel was as effective as allopurinol to reduce the uric acid levels on bloodstream and urine. The SGPT, SGOT, kreatinin and BUN value also in the normal value so the kidney and liver function of wistar rats was normal.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Aripratama, CalvinNIM00000021318calvinaripratama21@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParhusip, Adolf Jan NexsonNIDN0107016701UNSPECIFIED
Uncontrolled Keywords: kulit melinjo; minuman fermentasi; asam urat; tikus wistar; 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 2302 not found.
Date Deposited: 20 Feb 2020 07:12
Last Modified: 14 Oct 2020 05:01
URI: http://repository.uph.edu/id/eprint/7663

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