Sabrina, Kania Noor (2019) Pengaruh Serbuk Alga Cokelat (Sargassum Sp.) Terhadap Kadar Mda (Malondialdehid) Dan Aktivitas Sod (Superoksida Dismutase) Tikus Wistar Yang Diinduksi Stres Oksidatif Dengan Konsumsi Berlebih Minyak Zaitun Pemanasan Berulang. Sarjana thesis, Universitas Brawijaya.
Abstract
Minyak zaitun merupakan sumber lemak bagi diet Mediteranian yang berkhasiat menurunkan resiko penyakit degeneratif. Pemanasan minyak secara berulang umumnya dapat memicu stres oksidatif, namun dapat dicegah melalui konsumsi pangan mengandung antioksidan seperti alga cokelat (Sargassum sp.). Penelitian ini dilakukan untuk mengamati pengaruh pemberian serbuk alga cokelat terhadap kadar malondialdehid (MDA) dan aktivitas superoksida dismutase (SOD) pada tikus. Tikus dibagi secara acak menjadi kelompok pakan standar (kontrol sehat), pakan minyak zaitun pemanasan berulang/MPU (kontrol sakit), pakan minyak zaitun tanpa pemanasan/MTP, dan MPU + Sargassum sp. selama 28 hari. Plasma darah kemudian dipisahkan untuk analisis aktivitas superoksida dismutase (SOD) dan kadar malondialdehid (MDA). Hasil penelitian menunjukkan bahwa konsumsi Sargassum cenderung menurunkan kadar MDA dan meningkatkan aktivitas SOD dibandingkan kelompok pakan MPU. Kesimpulan dari penelitian yaitu pemberian serbuk Sargassum sp. mampu menurunkan kadar –[MDA dan meningkatkan aktivitas SOD pada plasma tikus.
English Abstract
Olive oil is used as source of fat for the Mediterranean diet which can reduce the risk of degenerative diseases. Heating oil repeatedly may induce oxidative stress, but it can be prevented by consuming food which contains antioxidants such as brown algae (Sargassum sp.). In the present study, the effect of brown algae powder on the levels of malondialdehyde (MDA) and superoxide dismutase (SOD) activity in oxidative-stress induced rats were investigated. Rats were randomly divided into different feed group such as standard, high content of repeated heated olive oil (RHO), high content of unheated olive oil, high content of RHO+Sargassum sp. for 28 days. At the end of experiment, blood was collected for MDA and SOD plasma analysis. The results showed that consumption of Sargassum reduced MDA levels and increased SOD activity compared to the MPU feed group. The conclusion of the study was Sargassum sp. powder can reduce MDA levels and increase SOD activity in rats plasma.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/615/052002502 |
| Uncontrolled Keywords: | Minyak pemanasan berulang, Minyak zaitun, Serbuk Sargassum sp., Stres oksidatif ABSTRAC, Olive Oil, Oxidative Stress, Repeated Heating Oil, Sargassum sp. |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.337 4 Specific food from plant crops (Cacao) > 641. 338 3 Specific food from plant crops (Ginger) > 641.346 3 Olive oil |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 08 Sep 2020 08:22 |
| Last Modified: | 24 Oct 2021 02:03 |
| URI: | http://repository.ub.ac.id/id/eprint/181607 |
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