Aktivitas antidislipidemia Tepung tempe dan susu kedelai pada profil lipid tikus diabetes yang diinduksi streptozotocin

Nugraheni, Kartika; Bintari, Siti Harnina

doi:10.21927/ijnd.2016.4(3).147-153

Cited by 8 publications

(8 citation statements)

References 20 publications

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“…The dose of simvastatin for dyslipidemic adults is 10 mg/day converted according to Laurence and Bacharach's table for Rattus norvegicus so that the dose of simvastatin is given to rats is 0.18 mg/200gBW 27 . The determination of dose was determined based on the consumption of tempeh per day according to the vegetable protein exchange unit equivalent to 150 g of tempeh 28 . The amount was converted so that the dose of ET flour was 2.…”

Section: Dosage Determinationmentioning

confidence: 99%

“…Soybeans and their processed products were closely related to foods high in protein, essential fatty acids, as well as vitamins, and minerals. This had a direct effect on the body's metabolic processes 28 . Based on the results of statistical analysis, total cholesterol levels decreased significantly in the intervention group with ET flour and MET flour.…”

Section: Total Cholesterolmentioning

confidence: 99%

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Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats

Nurkistin

Tamtomo

Wiboworini

2022

AMNT

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Background: Dyslipidemia is a lipid metabolism disorder that causes an increase or decrease in plasma lipid concentrations. Comprehensive management is an attempt to prevent and reduce dyslipidemia, one of which is nutritional therapy. Edamame contains nutrients such as protein, fat, fiber, and isoflavones that have the potential to improve lipid profiles. Edamame tempeh production is one way to improve product quality that is improving nutritional quality, digestibility, and bioavailability. Edamame tempeh modification is conducted by adding yeast Saccharomyces cerevisiae. This yeast plays a role in increasing the isoflavone levels and the product containing β-glucan. Objectives: This research aims to analyze the effects of edamame tempeh flour (ET) and modified edamame tempeh flour (MET) on lipid profile levels in dyslipidemic rats. Methods: This research was a true experimental with a randomized controlled group pretest-posttest design. Thirty-six Sprague Dawley male white rats that met the inclusion criteria were randomized and divided into six treatment groups consisting of negative control, positive control, the dose of ET flour was 2.7 g/200gBW and 5.4 g/200gBW, the dose of MET flour was 2.7 g/200gBW and 5.4 g/200gBW. The intervention was carried out once per day in the morning for 28 days. The parameters observed included total cholesterol, LDL-C, and HDL-C levels measured by the CHOP-PAP method and triglyceride levels using the GPO-PAP method with a spectrophotometer measuring instrument. Examination of lipid profile levels was carried out three times. All statistical tests used a 95% significance level. Results: There was a significant difference in the decrease in total cholesterol, LDL-C, and triglyceride levels as well as an increase in HDL-C levels compared to before the intervention (p<0.05). Conclusions: The administration of ET flour and MET flour could significantly reduce total cholesterol, LDL-C, triglyceride, and increased HDL-C, but the administration of MET flour, especially at a dose of 5.4 g/200gBW, showed a more effective improvement in lipid profile and approached the positive control group compared to ET flour.

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Section: Dosage Determinationmentioning

confidence: 99%

Section: Total Cholesterolmentioning

confidence: 99%

Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats

Nurkistin

Tamtomo

Wiboworini

2022

AMNT

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“…Penelitian Sada 28 menyatakan bahwa pemberian suplemen kacang kedelai yang difermentasikan dapat menurunkan profil lipid dan meningkatkan aktivitas antioksidan pada hewan uji dengan diabetes, dan terbukti bermanfaat dalam pengelolaan hiperlipidemia dan stres oktsidatif. Penelitian Nugraheni dan Bintari 29 menyimpulkan bahwa kedelai fermentasi (tepung tempe) menunjukkan aktivitas antidislipidemia yang lebih baik dibandingkan kedelai yang tidak difermentasikan (susu kedelai) karena terjadi peningkatan biovaibilitas berbagai senyawa bioaktif yang bermanfaat dalam perbaikan kadar profil lipid pada kasus diabetes. Isoflavon merupakan zat biokatif pada tempe dan memiliki kadar yang lebih tinggi dibandingkan dengan biji kedelai 21 .…”

Section: Hasil Dan Pembahasanunclassified

Analisis Daya Terima Dan Kadar Isoflavon Fortem Dia_Tri Sebagai Dukungan Gizi Pasien Diabetes Melitus Tipe 2

Hidayat

Sugiarto

Wiboworini

2020

AMNT

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Background: Indonesia is the country with the sixth most DM sufferers in the world with the number of DM patients reaches 10.3 million people and are expected to increase annually. Dietary modifications combined with pharmacological interventions could be the main approach in the control of DM. FortemDia_Tri is a development of diet modification of Tempe flour-based and green beans as the main source of Isoflavone and other materials such as skim milk flour, red rice flour, canola oil, and maltodextrin are recommended for patients with type 2 DM.Purpose: The study aimed to analyse the power of 5 formula Fortem Dia_Tri and the value of isoflavones in the best formula allocated for a type 2 DM patient.Methods: The type of research used in this research was experimental by formulation of 5 formula Fortem Dia_Tri. Study subjects were 40 people to test acceptability of the formula. Analysis of isoflavone levels was performed using the HPLC method.Result: There was a significant difference in the receipt of both color, aroma, taste, viscosity, and overall with P value <0.001. Formula FD03 is the most preferred formula with a score of 6.6-7.2 (likes). Followed by the formula FD05 with the value of 5.75-6.34 (somewhat like), While FD01, FD02, FD03 in neutral categories. The value of isoflavone levels of the 2 best formulas was FD05 of 241.77719 μg/ml or in 60.44 mg isoflavone/250 ml, and followed by a FD03 of 174.39759 μg/ml or an offering of 34.87 mg of isoflavone/200 ml.Conclusion: The most preferred formula of panelist was the FD03 formula. The two best formulas have a level of isoflavones that were already in accordance with the needs of isoflavone per day for diabetes mellitus type 2 patients.ABSTRAKLatar Belakang : Indonesia merupakan negara dengan penderita Diabetes Melitus (DM) tipe 2 terbanyak ke enam di dunia yang mencapai 10,3 juta jiwa. Modifikasi diet yang dikombinasikan dengan intervensi farmakologis bisa sebagai pendekatan utama dalam pengendalian DM. Fortem Dia_Tri merupakan pengembangan modifikasi diet sebagai dukungan gizi tambahan berbahan dasar tepung tempe dan kacang hijau sebagai sumber utama isoflavon dan bahan lain seperti tepung susu skim, tepung beras merah, minyak canola, dan maltodekstrin yang direkomendasikan untuk pasien DM tipe 2.Tujuan :Menganalisis daya terima 5 formula Fortem Dia_Tri dan nilai isoflavon pada formula terbaik yang diperuntukkan untuk pasien DM tipe 2.Metode : Penelitian ini dilakukan pada bulan September-Oktober. Jenis penelitian yang digunakan pada penelitian ini ialah eksperimental dengan meracik 5 formula Fortem Dia_Tri. Subjek dalam penelitian ini adalah mahasiswa S2 Ilmu Gizi Universitas Sebelas Maret Surakarta sebanyak 40 orang untuk uji daya terima berdasarkan warna, aroma, rasa, kekentalan, dan keseluruhan. Skala yang digunakan untuk uji hedonik adalah 9 skala. Analisis kadar isoflavon menggunakan metode High Performance Liquid ( HPLC).Hasil : Terdapat perbedaan daya terima yang signifikan baik warna, aroma, rasa, kekentalan, dan keseluruhan dengan p value <0,0001 Formula FD03 adalah formula yang paling disukai dengan skor 6,6-7,2 (suka). Disusul dengan formula FD05 dengan nilai 5,75-6,34 (agak suka), sedangkan FD01, FD02, FD03 dalam kategori netral. Nilai kadar isoflavon dari 2 formula terbaik yaitu FD05 sebesar 241,77719 μg/ml atau persaji 60,44 mg isoflavon /250 ml, dan diikuti FD03 sebesar 174,39759 μg/ml atau persaji 34,87 mg isoflavon / 200 ml.Kesimpulan : Formula yang paling disukai panelis adalah formula FD03. Kedua formula terbaik (FD03 dan FD05) mempunyai kadar isoflavon yang sudah sesuai dengan kebutuhan isoflafon per hari untuk pasien diabetes melitus tipe 2.

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“…Fermentasi kedelai menggunakan ragi Rhizopus oligosporus pada proses pembuatan tempe dapat meningkatkan kualitas organoleptik dan nilai gizi, peningkatan daya cerna zat gizi serta peningkatan bioavabilitas isoflavon (Yusof, et.al., 2013 ;Nugraheni dan Bintari, 2016).…”

Section: Abstrakunclassified

NILAI ZAT GIZI MAKRO DAN AKTIVITAS ANTIOKSIDAN TEMPE KEDELAI (Glycine max L.) KOMBINASI BIJI KECIPIR (Psophocarpus tetragonolobus L.)

Banobe¹,

Kusumawati²,

Wiradnyani³

2019

profood

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ABSTRAK Dangerous diseases, such as cancer, cardiovascular disease and degenerative diseases including diabetes are the roles of oxidative stress caused by free radicals. Antioxidants are needed by the body to overcome and prevent oxidative stress. Soybean (Glycine max L.) has been studied in recent years as an antioxidant. In addition to soybeans, winged bean is also a plant that has the same activity as soybeans.The purpose of this study was to determine the value of macro nutrients and antioxidant activity of soybean tempeh products with a combination of winged beans. The soybean with a combination of winged beans is made with several combinations, namely soybean (100%: 0%), D1: C1 (80%: 20%), D2: C2 (70%: 30%), D3: C3 (50%: 50%), D4: C4 (30 %: 70%) and D5: C5 (20%: 80%). This research is an experimental research conducted at the Gajah Mada University laboratory (UGM), which contains an analysis of water content using an oven, analysis of gold content using the dry fogging method, analysis of protein content using the kjeldahl method, analysis of fat content using the soxhlet method, analysis using different methods, analysis of antioxidant activity and total flavonoids using Uv-Vis spectrophotometer. The results obtained are soybean formulation (100%: 0%) has the highest protein and fat content, respectively 27.42% and 15.94%, while the formulation D5: C5 (20%: 80%) has the highest carbohydrate content, which is 60.19%. Tempe which contains the highest antioxidant is formulation D2: C2 (70%: 30%), equal to (78.34 ± 0,20)%. Tempe which has the highest flavonoid content is soybean formulation (100%: 0%), (0.33 ± 0.03) mg QE / ml. Keywords: antioxidant, nutritional value, soybean, winged bean ABSTRAK Penyakit berbahaya, seperti, kanker, penyakit kardiovaskular serta penyakit degeneratif termasuk diabetes merupakan peran dari stress oksidatif yang disebabkan oleh radikal bebas. Tubuh memerlukan antioksidan untuk mengatasi dan mencegah stres oksidatif tersebut. Kedelai (Glycine max L.) telah diteliti beberapa tahun terakhir sebagai antioksidan. Selain kedelai, kecipir juga merupakan tanaman yang memiliki aktivitas yang sama dengan kedelai. Tujuan dari penelitian ini adalah untuk menentukan kandungan nilai zat gizi makro dan aktivitas antioksidan produk tempe kedelai dengan kombinasi biji kecipir. Tempe kedelai dengan kombinasi biji kecipir dibuat dengan beberapa perlakuan, yaitu kedelai (100% : 0%), D1:C1 (80% : 20%), D2:C2 (70% : 30%), D3:C3 (50% : 50%), D4:C4 (30% : 70%) dan D5:C5 (20% : 80%). Penelitian ini merupakan penelitian eksperimental yang dilakukan dilaboratorium Universitas Gajah Mada (UGM), yang meliputi analisis kandungan kadar air menggunakan oven, analisis kandungan kadar abu menggunakan metode pengabuan kering, analisis kandungan kadar protein menggunakan metode kjeldahl, analisis kandungan lemak menggunakan metode soxhlet, analisis kandungan karbohidrat menggunakan metode by different, analisis aktivitas antioksidan dan total flavonoid menggunakan spektrofotometer Uv-Vis. Hasil yang didapatkan yaitu formulasi kedelai (100% : 0%) memiliki kandungan protein dan lemak tertinggi yang masing-masing sebesar 27,42% dan 15,94%, sedangkan formulasi D5:C5 (20% : 80%) memiliki kandungan karbohidrat tertinggi, yaitu sebesar 60,1951%. Tempe yang mengandung antioksidan tertinggi yaitu formulasi D2:C2 (70% : 30%) sebesar (78.34 ± 0.20)%. Tempe yang memiliki kandungan flavonoid tertinggi yaitu formulasi kedelai (100% : 0%), sebesar (0.33 ± 0.03) mg QE/ml. Kata kunci: antioksidan, kecipir, kedelai, nilai gizi

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Aktivitas antidislipidemia Tepung tempe dan susu kedelai pada profil lipid tikus diabetes yang diinduksi streptozotocin

Cited by 8 publications

References 20 publications

Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats

Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats

Analisis Daya Terima Dan Kadar Isoflavon Fortem Dia_Tri Sebagai Dukungan Gizi Pasien Diabetes Melitus Tipe 2

NILAI ZAT GIZI MAKRO DAN AKTIVITAS ANTIOKSIDAN TEMPE KEDELAI (Glycine max L.) KOMBINASI BIJI KECIPIR (Psophocarpus tetragonolobus L.)

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