Porang flour with keji beling maceration reduced total cholesterol levels in diabetic rats male wistar rats
Authors: Nurinda Eva , Hadi Hamam , Lestari Anggun Putri 
Published: July 2019

<p><span><strong>ABSTRAK</strong></span></p><p><span><strong></strong><br /><span><strong>Latar belakang</strong><span><em>: Hiperkolesterolemia merupakan komplikasi pada DM yang ditandai dengan meningkatnya </em><span><em>kadar kolesterol total. Prevalensi hiperkolesterolemia pada DM mencapai 20%-90%. Beberapa penelitian </em><span><em>menyebutkan bahwa glukomanan dalam tepung porang yang merupakan serat dapat menurunkan </em><span><em>kadar kolesterol.</em></span></span></span></span></span></span></p><p><span><span><span><span><span><span><em></em><span><strong><em>Tujuan</em></strong><span><em>: Mengetahui efek tepung porang (Amorphophallus oncophyllus) dengan maserasi keji beling </em><span><em>(Strobilanthes crispa) terhadap kadar kolesterol total pada tikus wistar jantan (Rattus norvegicus) DM tipe</em></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Metode</em></strong><span><em>: Penelitian ini bersifat eksperimen murni dengan rancangan pre post with control group design. </em><span><em>Subjek penelitian adalah 35 ekor tikus yang dibagi dalam 5 kelompok yaitu kontrol negatif, kontrol </em><span><em>positif, pembanding, tepung porang murni, dan porang dengan ekstrak Strobilanthes crispa. Serum </em><span><em>darah semua tikus diambil setelah 14 hari perlakuan untuk diukur kadar kolesterol total. Kemudian hasil </em><span><em>dianalisis menggunakan ANOVA yang dilanjutkan dengan uji beda nyata (Duncan). </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Hasil </em></strong><span><em>: Pemberian tepung porang ekstrak Strobilanthes crispa dapat menurunkan kadar kolesterol </em><span><em>total lebih baik sebesar 28,76% dibandingkan tepung porang murni yang dapat menurunkan kadar </em><span><em>kolesterol total sebesar 15,35% (p=0,05). Kadar air feses hari ke-1 dan hari ke-14 tidak berbeda nya</em><br /><span><em>pada semua kelompok. </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Kesimpulan </em></strong><span><em>: Dari hasil penelitian dapat disimpulkan bahwa pemberian tepung porang dengan maserasi </em><span><em>ekstrak Strobilanthes crispa dapat menurunkan kadar kolesterol total lebih baik dibandingkan tepung </em><span><em>porang murni. </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><strong>KATA KUNCI:</strong> <span><em>diabetes melitus, keji beling, Strobilanthes crispa, kolesterol total, tepung porang,</em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><strong>ABSTRACT</strong></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><strong></strong><br /><span><strong><em>Background</em></strong><span><em>: Hypercholesterolemia is a complication in DM characterized by increased of total cholesterol </em><span><em>levels. Prevalence of hypercholesterolemia in DM reached 20% -90%. Several studies stated that </em><span><em>glucomannan in porang flour which is a fiber may lower cholesterol levels. </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Objective: </em></strong><span><em>To understand the effect of porang flour (Amorphophallus oncophyllus) with keji beling </em><span><em>(Strobilanthes crispa) maceration of total cholesterol levels in male wistar rats (Rattus norvegicus) DM </em><span><em>type 2. </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Methods</em></strong><span><em>: This study used on experimental with pre post with control group design. The subjects were </em><span><em>35 rats divided into 5 groups: negative control, positive control, comparison, pure porang intervention, </em><span><em>and porang flour with Strobilanthes crispa extract. The blood serum of all rats was taken after 14 days of </em><span><em>treatment to measure total cholesterol levels. Then the results were analyzed using ANOVA followed by </em><span><em>real difference test (Duncan). </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Results: </em></strong><span><em>Porang flour with Strobilanthes crispa maceration decreased total cholesterol level by 28.76% </em><span><em>compared to pure porang flour which only reduced total cholesterol level equal to 15.35% </em><span>(p=0.05<span><em>).</em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>Conclusions</em></strong><span><em>: From the results of this study it can be concluded that the provision porang flour with </em><span><em>Strobilanthes crispa maceration can lower total cholesterol level better than pure porang flour. </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><em></em><span><strong><em>KEYWORDS: </em></strong><span><em>diabetes mellitus, keji beling, Strobilanthes crispa, total cholesterol, porang flour</em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br /><br class="Apple-interchange-newline" /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br class="Apple-interchange-newline" /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p>