Sujarta, Ni Putu Sarah Saraswati (2015) Efek Hipoglikemik Tepung Sukun (Artocarpus Communis) Modifikasi Fisik Annealing Pada Tikus Wistar Jantan Hiperglikemia Yang Diinduksi Aloksan. Sarjana thesis, Universitas Brawijaya.
Abstract
Diabetes mellitus merupakan salah satu penyakit degeneratif yang kini banyak diderita oleh penduduk dunia. Diabetes mellitus ditandai dengan kondisi hiperglikemia, alternatif penurunan kadar glukosa darah adalah dengan konsumsi pati resisten. Sukun merupakan salah satu bahan pangan berkarbohidrat tinggi sehingga kandungan patinya pun tinggi dan kalori yang dimiliki cukup rendah. Tepung sukun dimodifikasi patinya dengan metode annealing agar lebih mudah diaplikasikan pada produk pangan dan juga lebih aman dikonsumsi. Modifikasi annealing berpotensi menyebabkan pati menjadi resisten, hal ini dikarenakan adanya perubahan struktur granula pati. Pati resisten yang dikonsumsi diduga dapat menurunan kadar glukosa darah karena proses pencernaan dari pati resisten yang lambat sehingga membantu kontrol pelepasan glukosa serta dapat terfermentasi oleh mikrobiota usus yang ada dalam kolon dan menghasilkan asam lemak rantai pendek (short-chain fatty acid/SCFA). Penelitian dilakukan dengan menggunakan rancangan tersarang (Nested design) yang terdiri dari 2 faktor. Faktor I yaitu kelompok tikus yang terdiri dari 5 level yaitu, tikus hiperglikemia pakan AIN-93M+konsentrat susu pap (P1), tikus normalpakan AIN-93M+konsentrat susu pap (P2), tikus hiperglikemia pakan AINmodifikasi tepung sukun kontrol+konsentrat susu pap (P3), tikus hiperglikemia pakan AIN modifikasi tepung sukun perendaman 18 jam, suhu 27oC +konsentrat susu pap (P4), tikus hiperglikemia pakan AIN modifikasi tepung sukun perendaman 18 jam, suhu 40oC +konsentrat susu pap (P5) dan faktor II waktu pengukuran kadar glukosa darah yaitu minggu ke-0 (t0), minggu ke-1 (t1), minggu ke-2 (t2), minggu ke-3 (t3), minggu ke-4 (t4). Pada minggu terakhir semua tikus akan dibedah untuk diambil digesta sekum dan dilakukan analisa SCFA. Hasil data diperoleh dari hasil perhitungan menggunakan ANOVA, kemudian diuji BNT dengan selang kepercayaan 5%. Hasil penelitian didapatkan jika kelompok perlakuan dan waktu penelitian berpengaruh nyata terhadap kadar glukosa darah. Kelompok perlakuan berpengaruh nyata pada berat badan dan asupan pakan. Kelompok tikus normal pakan AIN-93M + konsentrat susu pap memiliki kenaikan berat badan terbesar yaitu 14.04% dan kelompok perlakuan tikus hiperglikemia pakan AIN modifikasi tepung sukun perendaman 18 jam, suhu 27oC + konsentrat susu pap merupakan kelompok dengan asupan pakan terbanyak sebesar 42.05%. Sedangkan pada pengujian SCFA yang memberi pengaruh nyata adalah kelompok perlakuan terhadap asam asetat. Kelompok perlakuan tikus hiperglikemia pakan AIN modifikasi tepung sukun perendaman 18 jam, suhu 40oC + konsentrat susu pap merupakan kelompok dengan efek hipoglikemik terbesar, yaitu mampu menurunkan kadar glukosa darah sebanyak 47.55%. Kadar total SCFA tertinggi dimiliki kelompok perlakuan tikus hiperglikemia pakan AIN modifikasi tepung sukun perendaman 18 jam, suhu 27oC +konsentrat susu pap yaitu 100.39 mmol/L. Kadar SCFA yang terukur asam asetat > asam propionat > asam butirat.
English Abstract
Hypoglycemic effect of Bread fruit Flour (Artocarpus communis) Annealing P hysic Modified on Hyperglycemic Male Wistar Mouse Induced by Aloxan. Mino r Thesis. Supervisors: 1.Dr. Widya Dwi Rukmi P., STP, MP 2. Nur Ida Panca N., STP, MP SUMMARY Diabetes mellitus is one of degenerative diseases which has by most world p opulation. Diabetes mellitus is characterized by hyperglycemic condition, blood gluc ose level lowering alternative is by resistant starch consumption. Bread fruit is a hig h carbohydrate food commodity so that its also have high content of starch and its c alories is low enough.Bread fruit flour, its starch is modified using annealing method so that it would be easier to be applied in food product and also safer to be consum ed. Annealing modification potentially caused starch to become resistant, this becau se of structural change in starch granule. Resistant starch which is consumed allege dly could lowering blood glucose level because of the digestion process of resistant starch is slow so it will help control glucose release and also could be fermented by i ntestinal microbiota in colon and produced short-chain fatty acid (SCFA). This research conducted using Nested Design which contained 2 factors. Fa ctor I was a group of mouse consists of 5 levels respectively, hyperglycemic mouse given AIN-93M + PAP milk concentrate feed (P1), normal mouse given AIN-93M + PAP milk concentrate feed (P2), hyperglycemic mouse given AIN control modified B read fruit flour + PAP milk concentrate feed (P3), hyperglycemic mouse given AIN m odified Bread fruit flour which had been soaked for 18 hours at 27oC + PAP milk con centrate feed (P4), hyperglycemic mouse given AIN modified Bread fruit flour which had been soaked for 18 hours at 40oC + PAP milk concentrate feed (P5) and factor I I blood glucose measuring time week 0 (t0), week 1 (t1), week 2 (t2), week 3 (t3), w eek 4 (t4). On the last week, all mice would be in surgical operation to take the dige sta of caecum and SCFA analysed. Data obtained from ANOVA analysis and then f urther tested using LSD with confidence interval 5%. The result of this research obtained that group treatments and research time gave significant effect on blood glucose. Group treatments gave significant effect on body weight and feed intake. Normal mouse given AIN-93M + PAP milk concentrate treatment group feed had the biggest increase in body weight 14.04% and hypergly cemic mouse given AIN modified Bread fruit flour which had been soaked for 18 hou rs at 27oC + PAP milk concentrate feed treatment group had the highest feed consu mption rate 42.05%. In terms of SCFA testing, treatment groups had significant effe ct on acetic acid. Hyperglycemic mouse given AIN modified Bread fruit flour which h ad been soaked for 18 hours at 40oC + PAP milk concentrate feed was a treatment group which had the highest hypoglycemic effect, which could lowering 47.55% bloo d glucose level. The highest total SCFA concentration owned by hyperglycemic mou se given AIN modified Bread fruit flour which had been soaked for 18 hours at 27oC + PAP milk concentrate feed treatment group 100.39 mmol/L. Detected SCFA conte nt were acetic acid > propionic acid > butiric acid.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/487/051508781 |
| Uncontrolled Keywords: | Annealing, Hiperglikemia, Pati resisten, SCFA, Tepung sukun. Ni Putu Sarah Saraswati Sujarta. 1151008001110013.,-Annealing, Hyperglycemia, Resistant starch, SCFA, Bread fruit flour |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Jan 2016 14:56 |
| Last Modified: | 13 Mar 2022 03:53 |
| URI: | http://repository.ub.ac.id/id/eprint/150411 |
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