Rahma, Amalia (2013) OciChips (Ocimum Sanctum Chips): Pengembangan Snack PengontrolTrigliserida Dan High Density Lipoprotein Pada Tikus Model Diabetes Melitus. Sarjana thesis, Universitas Brawijaya.
Abstract
Diabetes merupakansalahsatumasalahkesehatan yang paling seriusdenganpenderitasebanyak 150 jutapadatahun 2003 dandiestimasiakanmeningkatmenjadi 333 jutapada 20 tahunkedepan. Ocimum sanctum merupakantanamanperdu yang mudahditemui dan volatile oilnyamengandungeugenolyang tinggi. Penggorenganvakumadalahsuatumetodepengurangankadarminyakpadaproduksambiltetapmempertahankankandunganzatgizidaribahanuntukmembuatproduk. Penelitian ini menggunakan desain true experimental laboratory. Metode yang digunakan yaitu Randomized Posttest Only Controlled Group Design. Rancangan penelitian yang dipakai adalah rancangan acak kelompok (RAK). Tikusdibagimenjadikontrolnegatif, kontrolpositifdanOciChips resep (kemangi: tepungterigu: tepungtapioka)formula 1 (15: 70:15), formula 2 (17,5:75:17,5) danformula 3 (20:60:20). Induksi diabetes menggunakan STZ. Produk OciChips di evaluasi uji proksimat . Tikus kemudian di evaluasi kadar Trigliserida dan HDL. Penelitian ini menunjukkan bahwa pemberian OciChips dosis 1,2 dan 3 terbukti mampu menghambat kenaikan, trigliserida (p=0.000), dan memicu peningkatan kadar HDL(p=0.001) dibandingkan tikus diabetes tanpa terapi. OciChips dosis 3 (20:60:20) yang digoreng vakum terbukti memiliki kadar lemak yang lebih rendah dan kandungan volatil yang lebih tinggi. Dengan demikian maka dapat dikembangkan lebih lanjut penggunaan OciChips untuk menghambat peningkatan trigliserida dan meningkatkan kadar HDL pada penderita diabetes
English Abstract
Diabetes is one of the most serious health problems in people with as many as 150 million in 2003 and is estimated to increase to 333 million in the next 20 years. Ocimum sanctum is a herbaceous plant that is easly found and have high contains of eugenol. Vacuum frying is a method of reducing the oil content in the product while maintaining nutrient content of the ingredients to make the product. This study uses true experimental design laboratory. The method used is Randomized Controlled Group Posttest Only Design. The study design used was a randomized complete block design. Rats were divided into negative control, positive control and OciChips prescriptions (basil: wheat flour: flour tapioca) formula 1 (15: 70:15), formula 2 (17,5:75:17,5) and formula 3 (20:60 : 20). Induction of diabetes using STZ. OciChips products in the proximate test evaluation. Rats were then evaluated levels of triglycerides and HDL. This study showed that administration of a dose OciChips 1, 2 and 3 proved to inhibit the rise, triglycerides (p = 0.000), and triggers increased levels of HDL (p = 0.001) compared to untreated diabetic rats. OciChips dose 3 (20:60:20) vacuum fried shown to have a lower fat content and higher content of volatiles. Thus it can be further developed for use OciChips forinhibit the increase in triglycerides and increase HDL levels in diabetics.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2013/499/051306890 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 21 Oct 2013 08:52 |
| Last Modified: | 19 Oct 2021 07:34 |
| URI: | http://repository.ub.ac.id/id/eprint/123783 |
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