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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Lanskap Indonesia Jurnal Pengolahan Hasil Perikanan Indonesia Media Gizi dan Keluarga Jurnal Sain Veteriner Jurnal Veteriner Jurnal Ilmu Lingkungan Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Majalah Kedokteran Bandung Jurnal Keteknikan Pertanian Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Medical Journal of Indonesia Indonesian Journal of Agricultural Science Jurnal Penelitian Pascapanen Pertanian Indonesian Journal of Human Nutrition Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) 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 World Nutrition Journal Narra J Jurnal Info Sains : Informatika dan Sains Jurnal Kedokteran Hewan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

MADE ASTAWAN

Department Of Food Science And Technology, Faculty Of Agricultural Engineering And Technology, IPB University, Bogor, 16680, Indonesia

Author-ID : 235630

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

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Effects of Sacha Inchi Tempeh on Oxidative Stress in Rats with Metabolic Syndrome Afifah, Diana Nur; Nafisah; Anjani, Gemala; Syauqy, Ahmad; Mahati, Endang; Astawan, Made; Rahmawati, Irma Sarita
Indonesian Journal of Human Nutrition Vol. 11 No. 2 (2024): In Press
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

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

Metabolic syndrome is a condition caused by metabolic disorders such as overweight, obesity, lack of physical activity, and genetic factors. Increased ROS production in metabolic syndrome causes oxidative stress characterized by decreased antioxidant capacity, increased MDA, and decreased SOD enzymes. Sacha inchi has a high ALA content that can increase omega-3 levels, tocopherols, and antioxidants that can help protect liver tissue from damage caused by oxidative stress in metabolic syndrome.The purpose of this study was to look at how sacha inchi tempeh affected the levels of malondialdehyde, superoxide dismutase enzyme, and overall antioxidant capacity in rats with metabolic syndrome brought on by a diet high in fat and fructose. The method used in the research is an experiment with a pre-and post-control group design on Wistar strain white rats with metabolic syndrome induced by HFFD, with the intervention of sacha inchi tempe (0.9 g; 1.8 g; 3.6 g) for 5 weeks (35 days). The results of the study with paired T-tests were that there was a significant difference in TAC levels before and after the intervention in the intervention group with a p-value of <0.05 compared to the healthy group. MDA and SOD enzyme levels in rat liver tissue also were significant improvement with a p-value of <0.05. When compared to simvastatin medication therapy, sacha inchi tempeh at a dose of 3.6 g had the best results. Therefore, it is established that sacha inchi tempeh is beneficial as a nutraceutical meal in reducing oxidative stress in individuals suffering from metabolic syndrome.

PERBAIKAN STATUS GIZI ANAK BALITA DENGAN INTERVENSI BISKUIT BERBASIS BLONDO, IKAN GABUS (Channa striata), DAN BERAS MERAH (Oryza nivara) Widodo, Slamet; Riyadi, Hadi; Tanziha, Ikeu; Astawan, Made
Jurnal Gizi dan Pangan Vol. 10 No. 2 (2015)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

ABSTRACTThe objective of this study was to analyze the influence of blondo, snakehead fish flour and brown rice flour-based biscuit on the improvement of the nutritional status of anthropometric and serum albumin in malnourished children aged 3-5 years old. The design of this study was Randomized Controlled Trial (RCT) with single blind pre-post study. The total subjects were 50 underfive children and divided into two groups. They were given the biscuits for 90 days. Before intervention, the body weight and serum albumin level of subjects were measured. The analysis method were paired t-test. The result showed that the difference between baseline and endline in control group for energy was 20.8±3.9 kcal, treatment group was 45.6±8.6 kcal, endline in control group for protein was 9.5±1 g, and treatment group was 16.6±2.4 g. The changing of weight in the control group from 11.7±0.8 kg increase to 13.3±1.1 kg, the weight of treatment group from 11.7±0.7 kg increase to 13.6±1.0 kg. The increasing of albumin level in the control group was 0.3±0.1 g/dL, and treatment group was 1.0±0.2 g/dL. The increase of weight for age and albumin level after consuming nutritious biscuits can increase and normalize the nutritional status of the malnourished children. It is concluded that intervention of the formulated biscuits for 90 days could increase the nutritional status (weight for age and weight for height) and the serum albumin level in the 3-5 years old malnourished children.Keywords: albumin, biscuit, blondo, brown rice flour, malnutrition, snakehead fish flourABSTRAKTujuan penelitian adalah menganalisis pengaruh biskuit berbasis blondo, ikan gabus (Channa striata), dan beras merah (Oryza nivara) terhadap perbaikan status gizi antropometri dan serum albumin anak gizi kurang usia 3-5 tahun. Desain penelitian Randomized Controlled Trial (RCT) Single Blind Pre-post Study. Jumlah subjek 50 balita terbagi menjadi dua kelompok yaitu kelompok perlakuan dan kontrol. Kelompok perlakuan diberikan biskuit selama 90 hari. Sebelum dan setelah intervensi dilakukan pengukuran berat badan, tinggi badan, dan kadar serum albumin. Metode analisis menggunakan paired t-test. Hasil penelitian menunjukkan perubahan asupan energi antara awal dan akhir masa perlakuan pada kelompok kontrol adalah energi 20,8+3,9 kkal, kelompok perlakuan 45,6+8,6 kkal, perbedaan asupan protein kelompok kontrol 9,5+1 g dan kelompok perlakuan 16,6+2,4 g. Perubahan berat badan kelompok kontrol 11,7+0,8 kg menjadi 13,3+1,1 kg, kelompok perlakuan 11,7+0,7 kg menjadi 13,6+1,0 kg. Peningkatan albumin kelompok kontrol 0,3+0,1 g/dL, kelompok perlakuan 1,0+0,2 g/dL. Peningkatan berat badan dan albumin setelah mengonsumsi biskuit mampu memperbaiki status gizi anak gizi kurang menjadi normal. Dengan demikian, dapat disimpulkan bahwa intervensi formula biskuit selama 90 hari dapat meningkatkan status gizi BB/U, BB/TB, dan kadar serum albumin anak gizi kurang usia 3-5 tahun.Kata kunci: albumin, biskuit, blondo, gizi kurang, tepung beras merah, tepung ikan gabus

KARAKTERISTIK FISIKOKIMIA TEPUNG TEMPE KECAMBAH KEDELAI Astawan, Made; Wresdiyati, Tutik; Ichsan, Muhammad
Jurnal Gizi dan Pangan Vol. 11 No. 1 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This research was conducted to compare physicochemical characteristics of germinated soybean tempe flour (GST flour) and soybean tempe flour (ST flour). Soybean was germinated within 28 hours and then processed into tempe. Germinated soybean tempe and soybean tempe were freeze-dried for 26 hours, and then milled into GST flour and ST flour. The GST flour and ST flour were used for physical and chemical analysis. The used of germinated soybean was proven to affect the quality of flour. GST flour had 53.37 % db protein, 24.97 mg AEAC antioxidant capacity/100 g tempe, 5.08 mg tocopherol/100 g db, 81.75 mg isoflavone/100 g db, and minerals (Ca, P, Fe, Zn) which were higher than that of the ST flour. GST flour also had better quality than that of ST flour, in term of: higher bulk density (0.42 g/ml), lower water activity (0.63), and lower repose angle (39.94o).Keywords: chemical characteristic, germinated soybean tempe, physical characteristic, soybean tempe

Instant Porridge Formulation Based on Cassava Flour and Tempe Flour Composite for Children Utami, Sri Inten; Astawan, Made; Muhandri, Tjahja
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): 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 | DOI: 10.29244/jmpi.2025.12.1.66

Improving the nutrition of affordable and economically weaning food is an effective strategy to prevent stunting in children. Cassava, as a source of carbohydrates, and tempe, as a source of protein, when processed into composite flour, have the potential to serve as key ingredients in instant weaning food. This study was conducted in two stages. The first stage involved preparing the raw materials by making composite flour. The formula optimization process was carried out using a mixed experiment optimization method and D-optimal design to identify the best formula. The formula was selected based on predetermined response measurements, including maximum protein content, viscosity within the desired range, rehydration power within range, and appropriate density. In the second stage, the selected formula was evaluated through analysis of its physicochemical properties, sensory attributes, and in vitro protein and starch quality. The optimization results indicated that the best cassava-tempe porridge (CTP) formula consisted of 24.58% tempe flour and 43.42% cassava flour (based on the total material). The nutritional composition (moisture, ash, fat, protein, and carbohydrate content) and microbiological count (total plate count) were as follows: 3.27%, 3.39%, 8.29%, 18.74%, 66.31%, and 7.5×101 CFU/g, respectively. In terms of physical properties, CTP exhibited a viscosity of 2306.67 cP, rehydration power of 3.67 mL/g, density of 0.45 g/mL, and a color (L*) of 83.06. The starch and protein digestibility were 74.60% and 81.25%, respectively. The optimized CTP formula met the quality standards outlined in SNI 7111:2005 for instant powdered complementary foods for infants. The sensory evaluation revealed a hedonic score for the attributes of color (6.31), aroma (6.24), viscosity (6.46), taste (6.06), and overall acceptability (6.06), indicating that the product was well-liked.

KESESUAIAN KOMPOSISI GIZI DAN KLAIM KANDUNGAN GIZI PADA PRODUK MP-ASI BUBUK INSTAN DAN BISKUIT Agata Tantri Atmaja; Made Astawan; Nurheni Sri Palupi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 40 No. 2 (2017)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v40i2.7926.77-86

ABSTRACTComplementary food for breastfeeding period is known as one of the nutrition source for children aged 6 – 24 months old. However, nutritional content of complementary good has not been confirmed with international and national standard, yet, nutrition problems in Indonesia. This research on processed complementary food, aimed to confirmnutritional content with standard and identify the most frequently-appeared nutritional claims. There were nine samples of processed complementary food in a format of instant powder and five samples in a format of biscuit representing mereks and categories were in scope of this research. Conformity of nutritional content obtained from information on the label, were compared with international standard (Codex Alimentarius- CAC/GL 8-1991) and Indonesian National Standard (SNI 2005). According to this research, 88 percent of nutritional compositions in instant powder were conformed to Codex Alimentarius standard, however only 31 percent in biscuit were conformed to this international standard. On the comparison with Indonesian National Standard, 94 percent of nutritional content in instant powder were conformed to the standard and 86 percent of nutritional compositions in biscuit were also conformed to standard. The most frequently-apperead nutritional claims in the processed complementary food in scope were iron, calcium, protein, dietary fibre, and vitamin A. Three from five nutrients were closely relevant with current nutrition problem in Indonesia namely aenemia, protein/chronic energy deficiency, and vitamin A deficiency. ABSTRAKMakanan pendamping air susu ibu (MP-ASI) merupakan salah satu sumber zat gizi pada anak usia 6 – 24 bulan. Namun demikian, kandungan zat gizi pada MP-ASI belum dikonfirmasi dengan standar internasional serta nasional, serta permasalahan gizi di Indonesia.Penelitian produk MP-ASI pabrikan bertujuan untuk mengkonfirmasi kesesuaian kandungan gizi dengan standar dan mengidentifikasi klaim kandungan gizi yang paling banyak muncul. Sampel penelitian ini adalah sembilan sampel MP-ASI bubuk instan dan lima sampel biskuit yang dipilih secara purposif dan mewakili merek dagang dan jenisnya. Kesesuaian kandungan gizi diukur menggunakan informasi kandungan gizi yang terdapat pada label produk dan dibandingkan dengan standar internasional dari Codex Alimentarius (CAC/GL 8-1991) serta Standar Nasional Indonesia (SNI MP-ASI 2005). Tingkat kesesuaian zat gizi pada MP-ASI bubuk instan dengan Codex Alimentarius mencapai 88 persen Sedangkan kesesuaian kandungan zat gizi pada MP-ASI biskuit dengan Codex Alimentarius hanya sekitar 31 persen. Jika dibandingkan dengan SNI baik untuk bubuk instan maupun biskuit, sebanyak 94 persen zat gizi pada MP-ASI bubuk instan dan 86 persen pada MP-ASI biskuit sudah memenuhi SNI. Klaim kandungan gizi dengan frekuensi kemunculan tertinggi berturut-turut pada MP-ASI bubuk instan dan biskuit adalah zat besi, kalsium, protein, serat pangan, dan vitamin A. Tiga dari lima zat gizi ini merupakan zat gizi yang berkaitan erat dengan masalah gizi yang ada di Indonesia yaitu Anemia, Kekurangan Energi Protein (KEP), dan Kekurangan Vitamin A (KVA).

Exploring the hypoglycemic potential of fresh, semangit, and bosok tempe: A comparative metabolite profile Astawan, Made; Adurrasyid, Zaid; Novita, Rias R.; Damayanti, Aprilia F.; Saraswati, Saraswati; Wresdiyati, Tutik; Saithong, Pramuan; Chitisankul, Wanida T.; Putri, Sastia P.
Narra J Vol. 5 No. 2 (2025): August 2025
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v5i2.2327

Tempe, a traditional Indonesian fermented soybean product made with Rhizopus spp., is classified based on fermentation duration into fresh (two days), semangit (five days), and bosok (seven days) varieties, fermented at room temperature (28–30°C). Longer fermentation is believed to enhance its antidiabetic properties. The aim of this study was to compare the metabolite profiles and hypoglycemic activities of fresh, semangit, and bosok tempe made from germinated and non-germinated soybeans. Diabetic rat models were used to assess the effects of these tempe types on body weight, blood glucose levels, serum insulin, pancreatic β-cell count, and glycogen content in liver and muscle tissues. Metabolomic profiling was conducted using gas chromatography-mass spectrometry (GC-MS), followed by principal component analysis (PCA) to assess the influence of fermentation stage and germination. Fresh tempe, especially from germinated soybeans, had the highest moisture content. Fermentation duration significantly influenced color, texture, and pH, with bosok tempe showing the most notable changes. Tempe and gliclazide significantly reduced blood glucose in diabetic rats in vivo, with semangit and bosok tempe restoring levels close to normal. However, weight loss was not reversed. Bosok non-germinated tempe induced the highest insulin levels among tempe treatments and improved β-cell count and density to levels comparable with gliclazide. Glycogen stores in the liver and muscle were significantly restored by tempe, with bosok non-germinated tempe showing the greatest effect. GC-MS profiling identified 154 metabolites, of which 63 were annotated. Fermentation and germination shifted the metabolite profile, with bosok non-germinated tempe showing the highest diversity, including amino acids, sugars, and amines. PCA separated samples by fermentation stage, highlighting metabolite accumulation with prolonged fermentation. The findings revealed that bosok tempe from non-germinated soybeans had the highest abundance of bioactive metabolites, including isoflavones, which likely contributed to its superior antioxidant and hypoglycemic potential compared to other tempe types.

Persepsi Konsumen terhadap Serbuk Minuman Tempeuntuk Kesehatan (Consumer Perceptions of Tempe Drink Powder for Health) Astawan, Made; Laut, Bimaris Tranoya; Aries, Muhammad
JURNAL PANGAN Vol. 34 No. 1 (2025): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v34i1.844

Meningkatnya angka kematian akibat penyakit kardiovaskular telah meningkatkan kesadaran masyarakat akan pentingnya menjalani gaya hidup sehat. Tren ini mendorong industri pangan untuk memproduksi makanan maupun minuman yang lebih sehat. Serbuk Minuman Tempe (SMT) merupakan salah satu produk olahan tempe yang berpotensi menurunkan kadar kolesterol dan menjaga tekanan darah tetap normal. Akan tetapi, studi terkait persepsi konsumen terhadap manfaat kesehatan SMT masih terbatas. Penelitian ini bertujuan untuk mengevaluasi persepsi konsumen terhadap SMT dengan metode survei menggunakan instrumen kuesioner. Data dianalisis secara kuantitatif menggunakan statistik deskriptif untuk menggambarkan karakteristik dan persepsi konsumen. Analisis chi-kuadrat dan korelasi Rank Spearman digunakan untuk mengidentifikasi hubungan antara karakteristik responden dan variabel penelitian. Hasil penelitian menunjukkan persepsi konsumen terhadap SMT sangat positif, ditandai dengantingginya minat konsumen untuk mencoba serta kesediaan mereka membayar lebih mahal untuk produk tersebut. Responden juga menyukai atribut rasa, aroma, tekstur, dan warna SMT, serta menilai sertifikasi produk sebagai aspek yang sangat penting. Karakteristik umur memiliki hubungan positif dengan minat mencoba produk SMT (Rs=0,171). Tingkat pendidikan berhubungan positif dengan preferensi tempat pembelian (Rs=0,171), sementara tingkat pengetahuan berhubungan positif dengan manfaat SMT (Rs=0,208). Selain itu, rentang pendapatan memiliki hubungan signifikan terhadap harga produk per kemasan (Rs=0,256). Hasil ini menunjukkan bahwa potensi pasar SMT yang menjanjikan sebagai produk kesehatan. The increasing mortality rate due to cardiovascular disease has raised public awareness of the importance of living a healthy lifestyle. This trend has encouraged the food industry to produce healthier food and beverages. Tempe Drink Powder (TDP) is a processed tempe product that can potentially lower cholesterol levels and maintain normal blood pressure. However, studies on consumer perceptions of TDP’s health benefits remain limited. This study aimed to evaluate consumer perceptions of TDP using a survey method with a questionnaire instrument. Data were analyzed quantitatively using descriptive statistics to describe consumer characteristics and perceptions. Chi-square analysis and Spearman’s Rank correlation were used to identify relationships between respondent characteristics and research variables. The results showed that consumer perception of TDP were positive, marked by high consumer interest and willingness to pay more for the product. Respondents also liked TDP’s taste, aroma, texture, and color attributes and considered product certification a highly important aspect. Age characteristics positively correlated with interest in trying TDP products (Rs = 0.171). Educational level was positively related to purchase place preference (Rs=0.171), while knowledge level was positively related to perceived benefits of TDP (Rs=0.208). In addition, income range had a significant relationship with product price per pack (Rs=0.256). These results indicated that the TDP market potential is promising as a health product.

Comparative metabolomic analysis of Tempe from velvet bean, soybean, and their combination Ramdhani, Rizal Pauzan; Tryas, Anisha Ayuning; Astawan, Made; Wresdiyati, Tutik; Sardjono, Ratnaningsih Eko; Rafidha Irdiani; Putri, Sastia Prama
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1487

Tempe, an Indonesian fermented soybean product, is a popular choice as a source of protein. Currently, Indonesia is very dependent on imported soybeans. Therefore, using local beans as raw material for tempe is necessary to reduce import dependence. Velvet beans (Mucuna pruriens) are legumes that have not been well utilized because they have many anti-nutritional compounds. Velvet beans have high carbohydrate and protein contents and other metabolites that can be utilized as antioxidant functional foods.Therefore, this research aims to analyzed the metabolites profile and explore the potential of velvet beans to partially replace soybeans in making tempe. Velvet bean seeds (VBS) and the tempe made from soybeans (SBT), velvet beans (VBT), and their combination (CSVT) were analyzed for metabolites profile by Gas Chromatography-Mass Spectrometry (GC-MS), and antioxidant activity by DPPH test (IC50). Multivariate Principal Component Analysis (PCA) of the metabolomics study showed that all samples were separated based onPrincipal Component (PC) 1 with 58.3% variation caused by fermentation process. It was shown that organic acids and sugar derivatives were on the positive axis, while amino acids were on the negative axis. In addition, the samples were separated based on PC2 with a variation of 35.8%, which was caused by differences in its bioactive components. Allantoin and DOPA compounds were on the negative axis, while genistein and daidzein were on the positive axis. The lowest IC50 value for tempe was found in VBT (361 ppm),then followed by CSVT (2,216 ppm) and SBT (15,704 ppm). These results indicate that adding velvet beans to make tempe can increase its antioxidant capacity. CSVT had more diverse metabolites, which could increase their antioxidant activity. Furthermore, CSVT presents a promising avenue for local functional food diversification, particularly in supporting efforts to reduce the consumption of imported soybeans.

Study of Fermented Food Intervention on the Serum Lipid Profile of Hypercholesterolemia Animals Trial (Meta-analysis) Tryas, Anisha Ayuning; Astawan, Made; Saraswati, Saraswati
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.36353

Abstract— Individuals with hypercholesterolemia (HC) require specific therapy, such as statin medication, to maintain their blood lipid profile (total cholesterol, triglycerides, HDL-C, LDL-C) within the normal range. In vivo, studies have shown that consuming fermented foods for a particular duration can help improve the blood lipid profile of HC animal models. However, meta-analysis studies have not investigated which type of fermented food has the most significant effect on improving the blood lipid profile. The studies included were in vivo research that examined the effects of fermented food interventions on improving the blood lipid profile in HC animal models. The results of this study indicate that fermented food interventions (both plant-based and animal-based) have a highly significant effect (p-value <0.001) on improving the blood lipid profile compared to the HC animal model group without intervention. However, the plant-based fermented food source group tends to show a more significant effect on lipid profiles than those sourced from animals.

INSTANT GRANULES OF Zingiber officinale AND Cajanus cajan LEAVES IMPROVED LIVER HISTOLOGICAL PROFILE IN DIABETIC MODEL RATS Manalu, Johanes Marojahan; Sadiah, Siti; Aziz, Sandra Arifin; Astawan, Made; Ridwan, Taopik; Wresdiyati, Tutik
Jurnal Kedokteran Hewan Vol 19, No 3 (2025): September
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.ked.hewan.v19i3.47330

Diabetes mellitus can cause significant microstructural damage in liver tissue. This study evaluated the effectiveness of instant granules of Zingiber officinale and Cajanus cajan leaves on the liver histological profile in diabetic model rats. A total of 25 male Sprague Dawley rats were assigned into five groups. The group consist of negative control (NC), positive control (PC), metformin control group at a dose of 150 mg/kg BW (MET), and two treatment groups of instant granules of Z. officinale and C. cajan leaves at a dose of 300 mg/kg BW (T1) and 150 mg/kg BW (T2) for 28 days treatment. The diabetic condition was obtained by single induction of streptozotocin (35 mg/kg BW). The liver tissue was stained using hematoxylin-eosin staining to observe the cytoplasm intensity, central vein diameter, and nucleus intensity of liver cells in diabetic model rats. The results showed that administration of the instant granules significantly decrease liver microstructural damage (P0.01). The 150 mg/kg BW (T2) dose showed the most optimal effectiveness by successfully decreasing cytoplasmic intensity, reducing central vein dilation, and decreasing nuclear cell intensity. The research result indicate that instant granules have strong hepatoprotective properties that can repair liver microstructural damage caused by diabetes.

Co-Authors A.A. Ketut Agung Cahyawan W Adurrasyid, Zaid Afifah, Diana N. Afrilia Sandra Ramadhani Agata Tantri Atmaja Ahmad Sulaeman Ahmad Syauqy Alamsah Firdaus Alfia Ansarullah Ali, Muhammad Saddam Amilia Dayatri Uray Anak Agung Istri Sri Wiadnyani Ananda Putri Cahyani Ananda Putri Cahyani Andi Early Febrinda Ani Karmila Anjani, Gemala Ans Budi Hartanta ANZS BUDY HARTANTA Arif - Hartoyo Armando M Saragih Ati Widya Perana Ayu P.G Prayudani Azka Lathifah Zahratu Azra B.A. Susila Santosa Bambang Purwantara Bella Dinar Fauqii Cahyani Bernadetha Beatrix Sibarani C Hanny Wijaya Cahyani, Ananda Putri Chitisankul, Wanida T. Dadang Supriatna Dadang Supriatna Dadang Supriatna Dadi Hidayat Maskar Dahrulsyah - - Damayanti, Aprilia F. Deddy - Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi Deddy Muchtadi DEDDY MUCHTADI Diana Nur Afifah, Diana Nur Diini Fithriani Dini Wulan Dari Dodik Briawan Dwi Febiyanti - Dwi Utami, Septi Eiichiro Fukusaki Elis Nurhayati Endang Mahati Endang Prangdimurti Evy Damayanthi Fanie Herdiani Fithriani, Diini Fransiska R Zakaria Hadi Riyadi Hadi Susilo Arifin Hadiningtias, Primanisa Hamzah Alfarisi Hardinsyah Hazmi, Khaidar Herpandi . Hidayati, Mustika I Komang Gede Wiryawan Ichsani, Nadya Ika Wirya Wirawanti Ikeu Tanziha Inas Suci Rahmawati Indira Saputra Intan Kusumawati Irma Isnafia Arief Isnafia Arief , Irma Jefriaman Sirait Karnila, Rahman Karnila Ketut Adnyane Mudite Khaidar Hazmi Komang G Wiryawan Komari Komari Komari Komari Lasmiati, Ni Nengah Laut, Bimaris Tranoya Leonita Maulidyanti LUSIA YUNI HASTANTI Manalu, Johanes Marojahan Mardhiyyah, Yunita Siti Maryani Suwarno Maryani Suwarno Maryani Suwarno Maulidyanti, Leonita Muchtadi, Deddy Muhamad Firdaus Muhamad Firdaus Muhamad Syukur Muhammad Agus Muljanto Muhammad Aries Muhammad Ichsan Mursyid . Mursyid Mursyid Mustika Hidayati Nadya Ichsani Nafisah Nancy Dewi Yuliana nFN Akhyar Ni Nengah Lasmiati Novita, Rias R. Nur Wulandari Nurani Istiqomah Nurhayati Arifin Nurhayati H.S. Arifin Nurhayati Nurhayati Nurhayati, Elis Nurina Rachma Adiningsih Palupi, Nurheni Sri Perana, Ati Widya Prasetyawati, Renny Candra Prayudani, Ayu P G Prayudani, Ayu Putri Gitanjali Prima Yaumil Fajri Putri, Sastia P. Putri, Sastia Prama Putty Anggi Lestari Rachma Adiningsih, Nurina Rafidha Irdiani Rahmawati, Irma Sarita Rahmawati, Siti Irma Ramadhani, Afrilia Sandra Ramdhani, Rizal Pauzan Ratnaningsih Eko S. Renny Candra Prasetyawati Rimbawan , Rini Kesenja Rita Khairina RR. Ella Evrita Hestiandari Rudy R Nitibaskara Saithong, Pramuan Salsabila Salsabila Sam Herodian Sandra Arifin Aziz Saputra, Indira Saragih, Armando M SARASWATI SARASWATI Sarwono Waspadji Sarwono Waspadji Sarwono Waspadji Sastia Prama Putri Septi Dwi Utami Setyawati S Karyono Setyawati S. K. Setyawati S. Karyono Setyawati, Amalia Rani Sibarani, Bernadetha Beatrix Siti Harnina Bintari Siti Sa'diah Siti Sadiah Slamet Widodo Soewarno S Soekarto Soewarno Soekarto Sri Anna Marliyati Sri Rahmatul Laila Sri Widowati Sri Widowati Sugeng Heri Suseno Sukarno Sukarno Suliantari . Sundari, Fitria Suci Suratno, Yuhlanny Dewi Sussi Astuti Sutrisno Koswara Taopik Ridwan TATI NURHAYATI Tika Pratiwi Khumairoh Tita Aviana Tjahja Muhandri Tryas, Anisha Ayuning Tuti Wresdiyati Tutik Wresdiyati Utami, Sri Inten V Prihananto Vera Di Nurwati Winiati P. Rahayu Winiati Pudji Rahayu Wresdiyati, Tuti Yana Nurdiana Yeni Setiorini Yeni Setiorini Yenni MS Nababan Yuhlanny Dewi Suratno Yuspihana Fitrial

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