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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan ACTA VETERINARIA INDONESIANA MEDIA KONSERVASI Jurnal Pengolahan Hasil Perikanan Indonesia Media Veteriner Jurnal Sain Veteriner Jurnal Veteriner Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Majalah Kedokteran Bandung Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Indonesian Journal of Agricultural Science Indonesian Journal of Pharmaceutical Science and Technology agriTECH Warta IHP (Warta Industri Hasil Pertanian) INDONESIAN JOURNAL OF PHARMACY Indonesian Food Science and TechnologyJournal JURNAL PANGAN Agroteknika Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Narra J Jurnal Kedokteran Hewan Molekul: Jurnal Ilmiah Kimia Jurnal Kefarmasian Indonesia Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

Tutik Wresdiyati

IPB University

Author-ID : 209018

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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The Effect of VCO Processing Method on Blood Glucose, Cholesterol and Pancreatic Profile of Diabetic Mellitus Rats (Sprague Dawley) Dadang Supriatna; Amilia Dayatri Uray; Made Astawan; Deddy Muchtadi; Tutik Wresdiyati
Warta Industri Hasil Pertanian Vol 35, No 2 (2018)
Publisher : Balai Besar Industri Agro

Virgin Coconut Oil (VCO) can be produced by different methods related to health function. The objective was to study the efficacy of VCO processing method in reducing blood glucose level, cholesterol profile and pancreatic tissue profile of diabetic mellitus (DM) Sprague dawley rats. Four rat groups from five rat groups were injected using alloxan to induce the diabetic condition, while the rest was negative control. VCO-A produced without heat and VCO-B produced with controlled-heat treatment and Coconut Cooking Oil (RBD-CNO) produced with the application of severe heating and chemical (MG) were fed respectively to three rat groups, while the other two rat groups were fed by water and used as negative control (healthy rats) and positive control (DM rats). During 28 days observation, all of the rats blood glucose level were assessed, and at the end of the observation day the rats were terminated to assess the cholesterol and pancreatic tissues profile. VCO-A significantly positive reduced blood glucose level than the others. VCO did not influence DM rats cholesterol profile and all VCO inhibits the rate of pancreatic β cells damage. On 28 days observation all VCO treatments suppressed blood glucose level of DM rats.

HYPOGLYCEMIC ACTIVITY OF SOME INDONESIAN RICE VARIETIES AND THEIR PHYSICOCHEMICAL PROPERTIES Sri Widowati; Made Astawan; Deddy Muchtadi; Tutik Wresdiyati
Indonesian Journal of Agricultural Science Vol 7, No 2 (2006): October 2006
Publisher : Indonesian Agency for Agricultural Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/ijas.v7n2.2006.p57-66

Diabetes mellitus is a spectrum of inherited and acquired disorders characterized by elevating blood glucose levels. Diabetes is an abnormal carbohydrate metabolism, therefore, diet therapy for diabetics plays a key role in the management of the disease. Most Indonesian people consume rice as source of energy and protein. Generally, diabetics consume very limited rice because they believe that rice is the one of hyperglycemic food, even though different rice varieties have large range of glycemic index. The study aimed to evaluate hypoglycemic properties by using rat assay and chemical characteristics of 10 Indonesian rice varieties, i.e. Pandan Wangi, Rojolele, Bengawan Solo, Cenana Bali, Memberamo, Celebes, Ciherang, Batang Piaman, Cisokan, and Lusi. Taj Mahal, an herbal ponni imported rice, was used as a comparison. Male Sprague Dawley rats (150- 200 g body weight) were used for hypoglycemic assay. The rats were fasted overnight before the blood glucose was measured in the morning. The rats were then feed with 4.5 g rice per kg body weight by oral administration, followed by 1 ml of 10% glucose solution in the next 30 minutes. The blood glucose was measured for the next 30, 60, 90, and 120 minutes. Changes in blood glucose concentrations (mg dl-1) before and after the oral administrations were calculated for each rice variety tested. Results showed that Cisokan and Batang Piaman were categorized as low glycemic responses and Ciherang as high glycemic response, while the other varieties (Memberamo, Cenana Bali, Lusi, Bengawan Solo, Pandan Wangi, Celebes, and Rojo Lele) showed moderate glycemic responses. As the best hypoglycemic activity, Cisokan contained high amylose (27.6%), fat (0.87%), total dietary fiber (6.24%), resistant starch (2.02%), and lowest starch digestibility (52.2%), which are ideal for diabetic’s consumption. Ciherang as the worst hypoglycemic activity had low resistant starch (1.78%), low total dietary fiber (4.52%), and medium amylose (23.0%). This study implies that Cisokan variety is suitable for diabetic’s consumption.

Effects of brown algae extract to function of aorta endothelium cell in diabetic rats Muhamad Firdaus; Made Astawan; Deddy Muchtadi; Tutik Wresdiyati; Sarwono Waspadji; Setyawati S. K.
Indonesian Journal of Pharmacy Vol 21 No 3, 2010
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Macro and microvascular disease are currently the principal causes of morbidity and mortality in diabetes mellitus patients. Loss of the modulatory role of the endothelium may be a critical and initiating factor in the development of diabetic vascular disease. Polyphenol is known behave protective active compound to function endothelium cell. Polyphenol that contained in brown algae was phlorotannin. The aim of the present study was to investigate the effects of S. echinocarpum extract on endothelial dysfunction in aorta of streptozotocin diabetic rats. This experiment was conducted by complete randomized design in 2 months old of male albino Sprague Dawley strain of rats, 125-150 grams body weight. The rats divided in fivegroups, each group consist of 6 rats. First group: normal which is given 1 mL of extract vehicle orally; second group: diabetic rats which is given 1 mL of extract vehicle orally; third group: diabetic rats which is treated extract 150 mg/kg BW dose orally; fourth group: diabetic rats which is treated extract 300 mg/kg BW dose orally; and fifth group: diabetic rats which is treated extract 450 mg/kg BW orally. Diabetic rats prepared by injection of 45 mg/kg streptozotocin intraperitoneally. Extract was given to diabetic rats during 90 days. The result showed that brown algae extract rearrange endothelium cell function of diabetic rats by increasing relaxation, releasing of EDRF and decreasing of MDA. Based on these observations, it was concluded that S. echinocarpum extract recovers the endothelial dysfunction associated with diabetes. This effect appears to be due to its antioxidant properties.Key words: diabetes, EDRF, endothelial dysfunction, MDA, S. Echinocarpum

Teripang Pasir Meningkatkan Kandungan Antioksidan Superoksida Dismutase pada Pankreas Tikus Diabetes (SEA CUCUMBER INCREASED ANTIOXIDANT SUPEROXIDE DISMUTASE IN THE PANCREATIC TISSUE OF DIABETIC RATS) Tutik Wresdiyati; Ani Karmila; Made Astawan; Rahman Karnila
Jurnal Veteriner Vol 16 No 1 (2015)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.035 KB)

High level of blood glucose is an indicator for diabetes mellitus (DM) condition. The condition iscaused by low level of insulin secretion or impairement of insulin receptor. The number of DM patientincreases every year. The World Health Organization reported that the number of DM patient in Indonesiawas the 4th highest in the world, after following China, India, and the United States of America, respectively.This study was conducted to analyze the effect of sea cucumber (Holothuria scabra J) on the profile ofantioxidant copper, zinc-superoxide dismutase (Cu, Zn-SOD) in the pancreatic tissues of diabetic rats. Atotal of 25 male white rats (Sprague Dawley) were used in this study. They were divided into five groups;(1) negative control (KN), (2) positive control, diabetic rats (KP), (3) diabetic rats treated with hydrolyzatedprotein of sea cucumber (HDL), (4) diabetic rats treated with concentrated protein of sea cucumber (KST),and (5) diabetic rats treated with isolated protein of sea cucumber (ISL), respectively. Diabetic conditionwas obtained by alloxan injection 110 mg/kg bw. The treatments were done for 28 days. At the end oftreatment period, the rats were sacrificed and pancreatic tissues were collected and fixed in Bouin solution and then processed to paraffin embedding standard method. The tissues were then stained withimmunohistochemical staining techniques using monoclonal antibody of Cu, Zn-SOD. The results showedthat treatment of HDL, KST, and ISL of sea cucumber (Holothuria scabra J) increased the content ofantioxidant Cu, Zn-SOD either in Langerhans islets and acinar cells of pancreatic tissues-diabetic rats.The HDL of sea cucumber treatment gave the best effect in increasing the antioxidant content of Cu, Zn-SOD in pancreatic tissue of diabetic rats.

Evaluasi Mutu Protein Tepung Tempe dan Tepung Kedelai Rebus pada Tikus Percobaan Made Astawan; Tutik Wresdiyati; Armando M Saragih
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar

Soybean is a strategic commodity in Indonesia and it is the main raw material for food processing such as tempe, tofu,and soy sauce. Tempe is a traditional food that has been known in Indonesia, which is made by fermentation process using Rhizopus sp. The main weakness of fresh tempe is the short shelf- life at room temperature, only last two days. Processing tempe into tempe our is one of efforts to extend the shelf life. This research aimes to evaluate protein nutritional quality of tempe our and soybean our, compared to casein as a standard by using rats as animal model. Weight gain of each group of rats was increased during 28 days of experiment. The protein nutritional quality of tempe our was signi cantly higher (p<0.05) than that of boiled soy our in the value of feed convertion efficiency and true protein digestibility; highly significantly higher (p<0.01) in the value of protein efficiency ratio and net protein ratio; and not significantly different (p>0.05) in the value of biological value and net protein utulization. From the results of protein nutritional quality evaluation, it could be concluded that tempe our had better nutritional quality than boliled soy our, and even better than casein.

Evaluasi Nilai Gizi Protein Tepung Tempe yang Terbuat dari Varietas Kedelai Impor dan Lokal Evaluation on Protein Nutritional Value of Tempe Flour Made from Imported and Local Soybean Varieties Made Astawan; Mursyid Mursyid; Deddy Muchtadi; Tutik Wresdiyati; Siti Harnina Bintari; Maryani Suwarno
JURNAL PANGAN Vol. 23 No. 1 (2014): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v23i1.48

Tempe merupakan produk olahan fermentasi kedelai asli Indonesia. Telah diketahui bahwa kandungan gizi tempe lebih baik dibandingkan kedelai yang tidak difermentasi. Masalah utama tempe adalah umur simpan yang relatif rendah. Salah satu alternatif pengolahan tempe adalah tepung tempe. Tujuan penelitian ini adalah untuk mengevaluasi kualitas protein tepung tempe yang terbuat dari kedelai impor dan lokal. Penelitian ini menggunakan tikus putih Sprague-Dawley sebagai hewan model. Tikus dibagi 4 kelompok berdasarkan sumber protein dalam ransum, yaitu tepung tempe kedelai impor Genetically Modified Organism (GMO)/hasil rekayasa genetika, tepung tempe kedelai impor non-GMO, tepung tempe kedelai lokal Grobogan, dan kasein sebagai kontrol. Parameter kualitas protein diukur berdasarkan metode pertumbuhan dan metode keseimbangan nitrogen. Hasil analisis menunjukkan tidak terdapat perbedaan yang nyata pada nilai food convertion efficiency (FCE), protein efficiency ratio (PER), dan net protein ratio (NPR) dari semua jenis tepung tempe. Nilai true protein digestibility (TPD) tepung tempe kedelai grobogan dan non-GMO tidak berbeda nyata, namun nyata lebih tinggi dari tepung tempe kedelai GMO, dan lebih rendah dari kasein. Tidak terdapat perbedaan yang nyata pada nilai biological value (BV) dan net protein utilization (NPU) semua sampel. Dari penelitian ini dapat disimpulkan bahwa secara umum nilai gizi protein tepung tempe kedelai lokal Grobogan tidak berbeda dengan tepung tempe kedelai impor non-GMO.Tempe is a fermented soybean product from Indonesia. It has been known that nutritional values of tempe are better than unfermented soybean. The main problem of tempe product is its short shelf life. An alternative way to solve this problem is tempe flour. The objective of this research was to evaluate the protein nutritional quality of tempe flours made from imported and local soybeans. This research used albino Sprague-Dawley rats as an animal model. The rats were divided into 4 groups based on protein source of the diet, namely: tempe flour of imported Genetically Modified Organism (GMO) soybean, tempe flour of imported non-GMO soybean, tempe flour of local Grobogan soybean, and casein as a control. Protein nutritional parameters were observed based on growth of rats and nitrogen balance methods. The results showed that there were no significant different of food conversion efficiency (FCE), protein efficiency ratio (PER), and net protein ratio (NPR) values from all of tempe flours. True protein digestibility (TPD) value of Grobogan and non-GMO tempe flours was not different, but higher than GMO soybean tempe flour, and lower than casein. There were no significant different of biological value (BV) and net protein utilization (NPU) values from all samples. This research concluded that generally the nutritional quality of protein of tempe flour from local Grobogan soybean tempe flour was not different from the protein quality of import non-GMOZT.

Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai (Phsyco-chemical Characteristics and Functional Properties of Tempe Made from Different Soybeans Varieties) Made Astawan; Tutik Wresdiyati; Sri Widowati; Siti Harnina Bintari; Nadya Ichsani
JURNAL PANGAN Vol. 22 No. 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i3.102

Tempe merupakan makanan tradisional Indonesia yang diproduksi melalui fermentasi kedelai dengan kapang Rhizopus sp. Tujuan dari penelitian ini adalah untuk membandingkan karakteristik fisik dan kimia kedelai impor (GMO, Non-GMO) dan kedelai lokal (Grobogan, Anjasmara, Argomulyo). Sebelum difermentasi, kelima jenis kedelai dibandingkan satu sama lain dalam hal ukuran, berat per 100 biji, volume, densitas kamba, impuritas, dan derajat pengembangan setelah dimasak dan direndam satu malam. Kadar air, abu, dan proteinnya juga dibandingkan. Untuk produksi tempe, kedelai disortasi, direbus, direndam, dikupas kulitnya, dan difermentasi. Tempe yang dihasilkan kemudian dianalisis kadar air, abu, protein, kapasitas antioksidan, rendemen, biaya paling efektif, dan karakteristik sensorinya. Hasil analisis menunjukkan kedelai Grobogan memiliki ukuran terbesar (19,53 g/100 biji kedelai) dan efektivitas biaya tertinggi (0,73), tetapi tidak berpengaruh nyata terhadap rendemen tempe yang dihasilkan (p > 0,05). Tempe yang dihasilkan dari kedelai Grobogan memiliki kadar air, protein, dan lemak yang sama dengan tempe dari kedelai impor. Tempe yang dihasilkan dari kedelai Argomulyo memiliki kadar protein tertinggi (52,70 persen). Kapasitas antioksidan tempe dari kedelai impor dan lokal berkisar antara 186-191 mg AEAC/kg tempe dan tidak berbeda nyata (p > 0,05) satu sama lain. Berdasarkan analisis sensori pada tempe mentah dan tempe goreng, secara keseluruhan tempe dari kedelai lokal memperoleh tingkat kesukaan yang sama dengan tempe dari kedelai impor.Tempe is Indonesian traditional food made by fermentation of soybean by the fungus Rhizopus sp. The objective of this research was to compare physical and chemical properties of import soybeans (GMO, Non-GMO) and local soybeans (Grobogan, Anjasmara, Argomulyo). Before being fermented, these import and local soybeans were compared on size, weight/100 grains, volume, bulk density, impurities, and puffing degree after being cooked and overnight soaked. The moisture, ash, and protein contents were also compared. For producing tempe, soybeans were sorted, cooked, soaked, dehulled, and fermented. The tempe moisture, ash, protein, antioxidant capacity, yield, cost effectiveness, and sensory characteristic were then evaluated. The result showed that Grobogan variety had the biggest size (19.53 g/100 soybean grains) and the highest cost effectiveness (0.73), but the yields of all tempe were not significantly different (p > 0.05). Tempe made from Grobogan soybean had moisture, protein, and fat content as high as tempe made from imported soybeans. Tempe made from Argomulyo soybean had the highest protein content (52.70 percent). The antioxidant capacity of tempe made from imported and local soybeans was about 186–191 mg AEAC/g, but was not significantly different (p > 0.05). Based on sensory evaluation of raw and fried tempe, overall tempe made from local soybeans had the same preference with tempe made from imported soybeans.

Aplikasi Tepung Bekatul Fungsional Pada Pembuatan Cookies Dan Donat Yang Bernilai Indeks Glikemik Rendah (Application of Functional Bran in Making Cookies and Donuts with Low Glycemic Index Value) Made Astawan; Tutik Wresdiyati; Sri Widowati; Indira Saputra
JURNAL PANGAN Vol. 22 No. 4 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v22i4.144

Tujuan penelitian ini adalah untuk mengaplikasikan bekatul fungsional (direndam dalam asam askorbat 1000 ppm selama 1 jam pada berbagai formula cookies dan donat. Terhadap formula cookies dan donat yang terbaik kemudian dilakukan uji sensori, analisis sifat fisik dan kimia, serta pengukuran indeks glikemik (IG). Bekatul fungsional dapat diaplikasikan sebagai pensubstitusi terigu pada pembuatan cookies dan donat. Formula cookies dengan penambahan bekatul fungsional sebanyak 40 persen dari total tepung, dan formula donat dengan penambahan bekatul fungsional sebanyak 35 persen dari total tepung, merupakan formula yang terpiih. Kedua produk tersebut memiliki kadar serat pangan yang tinggi sehingga dapat diklaim sebagai pangan fungsional sumber serat pangan. Penambahan bekatul fungsional ke dalam formula cookies dan donat dapat menurunkan nilai IG, yaitu dari 67 pada cookies standar (tanpa bekatul) menjadi 31 pada cookies bekatul, dan dari 72 pada donat standar menjadi 39 pada donat bekatul. Dengan demikian, cookies dan donat bekatul dapat digolongkan sebagai pangan yang memiliki IG rendah (< 55). Pangan dengan IG rendah dapat diklaim sebagai pangan fungsional anti-diabetes. Faktor pendukung rendahnya IG pada cookies dan donat bekatul dibandingkan cookies dan donat standar adalah kadar lemak, kadar protein, kadar serat pangan, dan kadar amilosa yang lebih tinggi, serta daya cerna pati yang lebih rendah.kata kunci: cookies, donat, bekatul, indeks glikemik, organoleptikThe objective of this research was to apply functional rice bran (made by soaking rice bran in 1000 ppm ascorbic acid for 1 hour in processing some formulas of cookies and donut. Sensory, physical, chemical, and glycemic index (GI) analysis were then done to the selected formula of cookies and donut. The functional rice bran could be applied to substitute wheat flour in making cookies and donut. Cookies formula with addition of 40 percents functional rice bran from the total flour, and donut formula with addition of 35 percents functional rice bran from the total flour, were the best selected formulas. The two formulas had high dietary fiber content, so it can be claimed as a dietary fiber source of functional foods. The addition of functional rice bran into the cookies and donut formulas could decrease the GI value, from 67 in standard cookies (without addition of functional rice bran) to become 31 in functional rice bran cookies, and from 72 in donat standard to become 39 in functional rice bran donut. So, functional rice bran cookies and donut can be classified as foods with low GI value (< 55). Low GI foods can be claimed as antidiabetic functional food. Higher content of fat, protein, dietary fiber, amylose, and also the lower of starch digestion of rice bran cookies and donut contributed in lowering the GI.keywords: cookies, donut, rice bran, glycemic index, sensory

Ekstrak Batang Sipatah-Patah Meningkatkan Proliferasi dan Diferensiasi Sel Punca Mesenkimal Sumsum Tulang (CISSUS QUADRANGULA SALISB STEM EXTRACT INCREASED PROLIFERATION AND DIFFERENTIATION OF RATS BONE MARROWMESENCHYMAL STEM CELL) Ria Ceriana; Ita Djuwita; Tutik Wresdiyati
Jurnal Veteriner Vol 15 No 4 (2014)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.063 KB)

Acehnese people uses Cissus quadrangula (CQ) Salisb stem traditionally for treatment of variousbone disease. can differentiate into many different cell types such as osteoblast, adipocyteand chondrocytes.A study was conducted to determine the potential uses and the optimal dosage of C. quadrangula(CQ)extractin increasing the proliferation and differentiation of Mesenchymal stem cells derived from bone marrowof rat osteocytes. Mesenchymal stem cells were isolated from femoral and tibial rat bone marrow. Thecells were cultured according to the experimental group consisting of five the treatment groups each ofwhich has 4 replication. The cells were cultured in modified Dulbecco’s modified eagles’s medium (mDMEM).Control were cultured in medium without Cissus quadrangula Salisb stem extract whereas the treatmentgroup were cultured in medium with k 0,1 mg/mL, 0,3 mg/mL, 0,6 mg/mL, dan 0,9 mg/mLCissus quadrangulaSalisb stem extract. The level of the cell proliferation was determined by populationdoubling time (PDT) method. Cell differentiation was determined by counting cells and determining the diameter of osteoblastdan osteocytes.The result showed that CQ stem extract reduced PDT valuesignificantly (P<0,01) ascompared to those of control group. This showed that CQ stem extract increased the rat bone marrow stemcells. The number of h osteoblast in control group were significantly lower than those in CQ stem extracttreatment groups. The highest osteocyte population was observed in 0,3 mg/mL CQ extract treatmentgroup. The CQ stem extract can increase differentiation and proliferation of rat bone marrow masenchymalstem cells into osteoblastand osteocytes with the optimal dose of 0,3 mg/mL.

ACUTE TOXICITY TEST OF ETHANOLIC EXTRACT OF Acalypha hispida LEAVES IN FEMALE RATS: A PHYSIOLOGICAL AND HISTOLOGICAL STUDY Hamzah Alfarisi; Mawar Subangkit; Siti Sa’diah; Tutik Wresdiyati
Jurnal Kedokteran Hewan Vol 14, No 3 (2020): September
Publisher : Universitas Syiah Kuala

This research aims to evaluate the safety of ethanolic extract of Acalypha hispida (A. hispida) leaves with acute toxicity test using 15 female rats strain Sprague-Dawley. A single dose of different doses of extract (2, 4, 8, and 16 g/kg body weight) was administrated orally, and theobservation was conducted for 14 days. The results revealed that the ethanolic extract of A. hispida leaves was relatively harmless (LD50 16 g/kg BW), did not affect body weight, and did not show clinical signs of toxicity during the observation periods. The parameters of blood serumbiochemistry of all extract-treated groups (alanine aminotransferase, aspartate aminotransferase, creatinine, and urea) did not change significantly compared to the control group. The histological observation of the liver showed a significant increase in eosinophilic cytoplasm and basophilic nuclei at all doses. However, the ethanolic extract of A. hispida leaves did not significantly affect glomerulus/Bowman’s capsule ratio, glomerular cell density, and the proportion of normal cell tubule. In conclusion, the ethanolic extract of A. hispida leaves was relatively harmless with LD5016 g/kg BW and seems to be safe in low doses (2 g/kg BW).

Co-Authors . Komari A.A. Ketut Agung Cahyawan W Abidah, Puri Adzrok Adi Winarto Adurrasyid, Zaid Afifah, Diana N. Akmal, Muhammad Ichlasul Alamsah Firdaus Alfarisi, Hamzah Amilia Dayatri Uray Anak Agung Istri Sri Wiadnyani Ananda Putri Cahyani Andi Early Febrinda Andi Mu’nisa Ani Karmila Ans Budi Hartanta ANZS BUDY HARTANTA Arief Boediono Armando M Saragih Aziz, Sandra Azizatul Ulfa Bambang Pontjo Priosoeryanto Bambang Purwantara Bella Dinar Fauqii Cahyani Berry Juliandi Chitisankul, Wanida T. Citra Noviana Dadang Supriatna Dadi Hidayat Maskar Dadi Hidayat Maskar, Dadi Hidayat Damayanti, Aprilia F. Damayanti, Aprilia Firdha Damiana Rita Ekastuti Deddy Muchtadi DEDDY MUCHTADI Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Diini Fithriani Dimas Ahmad Rizaldi Dwi Febiyanti - Dwi Kesuma Sari Dwi Utami, Septi Eiichiro Fukusaki Eka Prasetiawan Eka Prasetiawan Eka Prasetiawan Elmeizy Arafah Erna Suzanna Evi Damayanti Evy Damayanthi Fithriani, Diini Fitrah Asma Ulhusna Fransiska R Zakaria Hadiningtias, Primanisa Hamzah Alfarisi Hamzah Alfarisi Hamzah Alfarisi Hamzah Alfarisi Hardinsyah Hidayati, Mustika I Komang Gede Wiryawan I Nyoman Suarsana Ichsani, Nadya Inas Suci Rahmawati Indah Fajarwati, Indah Indira Saputra Irma Isnafia Arief Isnafia Arief , Irma Ita Djuwita Jefriaman Sirait Joko Hermanianto Karnila, Rahman Karnila Ketut Adnyane Mudite koekoeh santoso Komang G Wiryawan Komari Komari Komari Komari Lasmiati, Ni Nengah LUSIA YUNI HASTANTI MADE ASTAWAN Made Astawan Made Astawan Made Darawati Manalu, Johanes Marojahan MARIA BINTANG Maryani Suwarno Maryani Suwarno Maryani Suwarno Muhamad Firdaus Muhamad Firdaus Muhammad Agus Muljanto Muhammad Ichlasul Akmal Muhammad Ichsan Mursyid . Mursyid Mursyid Mustika Hidayati Nadya Ichsani Nancy Dewi Yuliana NASTITI KUSUMORINI Nelis Imanningsih Ni Nengah Lasmiati Novita, Rias R. Palupi, Nurheni Sri Prabandari, Silvia Arin Prasetyawati, Renny Candra Prayudani, Ayu P G Prayudani, Ayu Putri Gitanjali Prima Yaumil Fajri Prima Yaumil Fajri Putri, Anisya Saeila Putri, Sastia P. Putri, Sastia Prama Putty Anggi Lestari Rafidha Irdiani Rahmawati, Siti Irma Ramdhani, Rizal Pauzan Ratnaningsih Eko S. Renny Candra Prasetyawati Ria Ceriana Rini Kesenja Rita Khairina Sadiah, Siti Saithong, Pramuan Sandra Arifin Aziz Saputra, Indira Saragih, Armando M SARASWATI SARASWATI Sarwono Waspadji Sarwono Waspadji Sarwono Waspadji Sastia Prama Putri Savitri Novelina Septi Dwi Utami Setyawati S Karyono Setyawati S. K. Setyawati S. Karyono Sidik . Silvia Arin Prabandari Siti Harnina Bintari Siti Sa'diah Siti Sa'diah Siti Sa'diah Siti Sadiah Siti Sa’diah SITI SA’DIAH Soewarno S Soekarto Soewarno Soekarto Sofiawati Sofiawati Sofiawati, Sofiawati Sri Rahmatul Laila Sri Widowati Sri Widowati Srihadi Agungpriyono Subangkit, Mawar Sukarno Sukarno Suliantari . Sussi Astuti Taopik Ridwan TARUNI SRI PRAWAST MIEN KAOMINI ANY ARYANI DEDY DURYADI SOLIHIN TEGUH SURANTA SINULINGGA Tessa Winandita Trioso Purnawan Tryas, Anisha Ayuning Ulhusna, Fitrah Asma VENNY FEBRIYANI Vera Di Nurwati Wasmen Manalu Yalmaida, Nabila Az Zahra Yana Nurdiana Yeni Setiorini Yeni Setiorini Yenni MS Nababan YOLI ZULFANEDI Yuspihana Fitrial

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