Effect of Consumption of Flour of Porang Kamorphopalus Mueleri Blume) on Glucose Absorption in the Digestive System through Meal Tolerance Test (MTT) and Reverse Intestine Test Idiek donowarti

Porang flour is known to contain high glucomannan so that it can be beneficial in health. The purpose of this study was to determine the effect of porang flour absorbing on decreasing sugar absorbent in the digestive system. The study was conducted through two experimental studies, the first through the Meal Tolerance Test (MTT) and the second through the reverse intestinal test. Giving porang flour consists of 3 doses of 0,3 g, 0,4 g and 0,5 g / kg BW respectively and using Wistar strain white rat test animals. The results of research through MTT found that increasing the consumption of porang flour consumption can significantly reduce rat blood glucose levels at the end of the observation time of 120 minutes. While in the reverse bowel test, the results showed that an increase in the administration of porang flour in rat jejunum succeeded in reducing the absorption of reducing sugars in rat jejunum. Keyword : Porang flour, glucose, MTT, reversed colon, rat INTRODUCTION Porang (A. muelleri Blume) included in the Araceae family is a type of tuber plant that has the potential to be developed as a functional food ingredient because the tubers of this plant contain high enough glucomannan levels up to 67% (Wahyuni, et al., 2004). Porang can grow well in Indonesia and generally grow wild, but now it has begun to be widely cultivated (Mulyono et al, 2009). Porang flour has high glucomannan levels ranging from 70-80% (Syaifulloh, 1990), but its oxalate levels are also high at 6.11% in porang chips (Faridah et al., 2012) which can harm kidney health. One of the flouring technologies using a stamp mill followed by multilevel maceration with ethanol can produce porang flour with oxalate content of 0.073% and glucomannan content of 80% (Faridah et al, 2012). However, this low oxalate level is feared can still cause kidney organ health problems. Therefore, research on the effects of consumption of macerated porang flour on kidney health in vivo is still needed Glucomannan is a soluble fiber polysaccharide which is hydrocolloid, cannot be hydrolyzed by digestive enzymes in the human body so that it is known as food without calories and has functional properties in the health or functional food and in food processing as food additives or food additives (Bidlack et al, 2000; Li et al., 2006). The functional properties of glucomannan have been widely studied as beneficial for the prevention of obesity, joint trauma, anti-cancer, hypoglycemic and hypocholesterolemic effects improving digestive function and the immune system EPH International Journal of Science And Engineering ISSN: 2454 2016 Volume-5 | Issue-11 | November,2019 1 (Vuksan, et al., 2000; Ling Chen et al., 2003; Sood, Baker and Craig, 2008). Tensiska, (2008). said that glucomannan has benefits in the treatment of constipation in children. Glucomannan can also heal injuries in joints because it can capture free radicals (Drabikova, et al., 2009). Porang (A. muelleri Blume) included in the Araceae family is a type of tuber plant that has the potential to be developed as a functional food ingredient because the tubers of this plant contain high enough glucomannan levels up to 67% (Wahyuni, et al., 2004). Porang can grow well in Indonesia and generally grow wild, but now it has begun to be widely cultivated (Mulyono et al, 2009). Overall dietary fiber has a similar function that can prevent and even treat some diseases associated with the digestive tract, lowering cholesterol (Lupton and Turner, 2000) and cardiovascular disease, colon cancer (Rissanen et al., 2003) and diabetes (Freeman, 2000). The water-soluble fiber in the digestive system can absorb water and expand that is not moving in the intestine, which can reduce the absorption of sugar and fat. This effect is related to the nature of the polymer to form an immovable water layer which can reduce the rate of emptying of the stomach and resist the effect of removing substances from intestinal contractions, reducing the absorption of sugar through the small intestine (Zhanget al., 2005). In vivo experiments using mice as experimental animals showed that soluble food fiber played a role in lowering blood cholesterol levels. Giving guar gum 5%, 10% and 20% in hypercholesterolemia rats for 28 days can reduce total cholesterol, LDL-c, and triglycerides in a meaningful manner, and there is no significant change in HDL-c levels (Reza et al., 2012). RESEARCH METHODS This research was conducted experimentally which was designed in a Completely Randomized Design in a unidirectional pattern with 4 (four) treatments and 6 (six) replications (Steel and Torrie, 1989) with the aim to determine resistance to increased blood sugar levels due to consumption of macerated porang flour. Research Preparation A total of 24 Wistar white rats were divided into 4 treatment groups, each group consisting of 6 rats then adapted for 1 week by being fed and drinking ad libitum. The acclimatization process was carried out at the Nutrition and Food Laboratory of Gajah Mada University in Yogyakarta, experimental animals and AIN-93M standard feed were obtained from the Nutrition and Food Laboratory of Gajah Mada University in Yogyakarta with the composition of feed referred to the American Institute of Nutrition 1993 formula (AIN 1993) as explained. in table 8. Research Implementation Before the treatment of rats fasted for 16 hours, then each group was treated with macerated porang flour at a dose of 0,3 g / kgBB; day; 0,4 g / kg / day; 0,5 g / kg / day. The determination of this dose is based on the calculation of the use of pure glucomannan for humans 3-5 g / day (Alonso et al, 2009, Sood et al, 2010) Table 1. Composition of Test Mouse Feed in 1000 grams of AIN-93M Standard Feed Component Composition(%)