Rachmawati, Muchnuria (2017) “Optimasi Formulasi Minuman Fungsional Campuran Daun Kelor, Daun Pandan, dan Jahe Merah sebagai Antihiperurisemia dan Antiinflamasi. Magister thesis, Universitas Brawijaya.
Abstract
Hiperurisemia merupakan keadaan patologis dimana kadar asam urat di dalam darah melebihi batas normal. Produksi asam urat yang berlebihan dapat menyebabkan terbentuknya kristal urat dan reaksi inflamasi atau biasa disebut penyakit radang sendi (gout). Pengobatan kimia seperti allopurinol dan NSAID memiliki efek samping toksisitas terutama bagi ginjal dan pencernaan. Minuman fungsional terbuat dari kombinasi bahan alam sekarang ini sedang diminati oleh masyarakat. Daun kelor, daun pandan dan jahe merah mengandung komponen fitokimia khususnya fenol dan flavonoid diketahui bermanfaat diantaranya sebagai antioksidan, antiinflamasi, penghambat aktifitas enzim xanthin oksidase, mengatasi reumatik dan antidiabetes. Penelitian ini bertujuan untuk mendapatkan suatu formulasi optimal minuman fungsional baik campuran daun kelor, daun pandan wangi dan jahe merah serta mengevaluasi aktifitas antihiperurisemia dan antiinflamasi minuman fungsional tersebut melalui mekanisme secara in vivo. Penelitian ini terdiri dari 2 tahap. Tahap pertama merupakan pembuatan minuman fungsional, yang meliputi optimasi formulasi minuman fungsional menggunakan metode Response Surface Method (RSM) dengan desain Central composite design (CCD) dan analisa produk. Hasil formulasi optimal digunakan untuk pembuatan minuman fungsional tradisional dan serbuk. Tahap kedua merupakan pengujian efek produk minuman fungsional campuran daun kelor, daun pandan dan jahe merah sebagai antihiperurisemia dan antiinflamasi secara in vivo. Pengujian efek antihiperurisemia menggunakan hewan coba tikus yang diinduksi potassium oksonat secara intraperitoneal dan diambil serum darah untuk pengukuran kadar asam urat setelah 3 hari perlakuan. Pengujian efek antiinflamasi menggunakan hewan coba mencit yang diinduksi kristal monosodium urat (MSU) secara intradermal. Hewan coba mencit diukur perubahan edema dan setelah 2 hari perlakuan, diambil limpa untuk pengujian flowcytometri ekspresi sitokin inflamasi CD11b+TNFα+, CD11b+IL6+, CD11b+IL10+ serta diambil darah untuk pengujian ekspresi sitokin CD11b+TNFα+. Hasil penelitian menunjukkan berdasarkan analisa menggunakan RSM, hasil optimasi formula minuman fungsional menghasilkan proporsi daun kelor 71.65%, daun pandan 19.25%, dan jahe merah 9.10%. Produk minuman fungsional baik tradisional maupun serbuk menunjukkan efek antihiperurisemia karena memiliki aktifitas penghambatan enzim xanthin oksidase secara in vitro dan memberikan efek penurunan yang signifikan terhadap kadar asam urat. Produk minuman fungsional berpotensi digunakan sebagai agen alternatif antiinflamasi pada gout karena signifikan menghambat edema, signifikan menghambat ekspresi sitokin proinflamasi yaitu CD11b+TNFα+ dan CD11b+IL6+ serta meningkatkan ekspresi sitokin antiinflamasi CD11b+IL10+, dimana efek antiinflamasi ini tidak berbeda signifikan dengan kontrol obat indometachin. Kata kunci : minuman fungsional, optimasi, hiperurisemia, gout, inflamasi
English Abstract
Hyperuricemia is a pathological condition in which uric acid levels in the blood are exceed the normal limits. Excessive production of uric acid can lead to the formation of urate crystals and inflammatory reactions or commonly called inflammatory disease (gout). Chemical treatments such as allopurinol and NSAID drugs have side effects of toxicity, especially for kidney and digestion. Functional drinks made from a combination of natural ingredients are currently in demand by the public. Moringa leaves, pandan leaves and red ginger contain phytochemical components, especially phenols and flavonoids. They are known to be useful as antioxidants, anti-inflammatory, inhibiting the activity of xanthine oxidase enzyme, overcoming rheumatism and antidiabetic. The objective of this study was to obtain an optimal formulation for the functional beverage of moringa leaf, pandan leaf and red ginger, and to evaluate the anti-hyperuricemia and anti-inflammatory activity of the functional beverage through a mechanism in vivo. This research consisted of two stages. The first stage was the manufacture of functional drinks, which included optimization of functional beverage formulations using Response Surface Method (RSM) with Central Composite design (CCD) and product analysis. Optimum formulation results were used to manufacture traditional and powder functional drinks. The second stage was in vivo testing to observe the effect of functional beverage product of moringa leaves, pandan leaves and red ginger as anti-hyperuricemia and anti-inflammatory. The testing of anti-hyperuricemia effect was using rat-induced potassium oxonate intraperitoneally and then the serum blood was taken for measurement of uric acid level after three days of treatment. The testing of anti-inflammatory effect was using mice- induced by monosodium crystals (MSU) intrauterinally. The mice were measured for edema changes and after two days of treatment, the spleen was taken for cytokine expression testing CD11b+TNFα+, CD11b+IL6+, CD11b+IL10+ and blood samples for testing CD11b+TNFα+ using flow-cytometry. The results showed that based on the analysis using RSM, the optimum result of functional beverage formula was obtained in the proportion of moringa leaves 71.65%, pandan leaves 19.25%, and red ginger 9.10%. Both traditional and powder functional beverage products exhibited anti-hyperuricemia effects because they had inhibitory activity of xanthine oxidase enzyme in vitro and gave a significant decrease effect on uric acid levels. Functional beverage products are potentially used as an alternative anti-inflammatory agent in gout due to significantly inhibited edema and inhibited the expression of pro-inflammatory cytokines i.e. CD11b+TNFα+ and CD11b+IL6+ and increased the expression of the anti-inflammatory cytokine CD11b+IL10+, where the anti-inflammatory effect was not significantly different from drug control i.e. indomethacin.
Other obstract
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| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/613.2/RAC/o/2017/041802372 |
| Uncontrolled Keywords: | DIETETICS AND NUTRITION |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 20 Nov 2019 07:35 |
| Last Modified: | 20 Nov 2019 07:35 |
| URI: | http://repository.ub.ac.id/id/eprint/175895 |
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