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All Journal Jurnal Kedokteran Brawijaya Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya Jurnal Teknologi Pangan Jurnal Kesehatan Andalas Folia Medica Indonesiana Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition SRIWIJAYA JOURNAL OF MEDICINE Jurnal Ilmu Kefarmasian Indonesia Media Karya Kesehatan JURNAL ILKES (Jurnal Ilmu Kesehatan) Prosiding Conference on Research and Community Services Journal SAGO Gizi dan Kesehatan Jurnal Kesehatan Tambusai Journal of Food Technology and Health JOURNAL OF COMMUNITY ENGAGEMENT AND EMPOWERMENT Jurnal Sains dan Teknologi Journal of Tropical Food and Agroindustrial Technology Jurnal Pengabdian Masyarakat Bhinneka Jurnal PADE: Pengabdian & Edukasi Health Dynamics Natural: Jurnal Pelaksanaan Pengabdian Bergerak Bersama Masyarakat Jurnal Pengabdian Kepada Masyarakat

Arya Ulilalbab

Institut Ilmu Kesehatan Bhakti Wiyata Kediri

Author-ID : 407501

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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PENGARUH PENAMBAHAN EKSTRAK CINCAU HIJAU (Cyclea barbata Miers) TERHADAP OVERRUN DAN DAYA TERIMA ES KRIM Zella, Zella Widaronia; Cucuk, Cucuk Suprihartini; Arya, Arya Ulilalbab; Enggar, Enggar Anggraeni
REKAPANGAN Vol 11, No 1 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

Cincau hijau merupakan salah satu jenis tanaman yang banyak dimanfaatkan untuk kesehatan. Kandunganpolifenol dan flavonoid yang terkandung di dalam daun cincau hijau berfungsi sebagai antioksidan. Es krimmerupakan makanan yang sangat popular dan digemari berbagai kalangan. Penambahan ekstrak cincau hijaupada adonan es krim diharapkan dapat meningkatkan manfaat dalam segi kesehatan serta penganekaragamanolahan berbahan dasar ekstrak cincau hijau. Tujuan dari penelitian ini adalah menganalisis pengaruhpenambahan ekstrak cincau hijau terhadap overrun dan daya terima pada es krim. Hipotesis dari penelitian iniadalah ada pengaruh penambahan ekstrak cincau hijau terhadap overrun dan daya terima pada es krim. Jenispenelitian yang digunakan adalah eksperimental laboratorium dimana menggunakan desain penelitianRancangan Acak Lengkap dengan 3 perlakuan dan 3 replikasi serta 1 kontrol. Perlakuan yang digunakan yaituperbandingan ekstrak cincau hijau dengan adonan es krim (55% : 45%), (65% : 35%) dan (75% : 25%). Dataakan dianalisis menggunakan program SPSS 17. Untuk mengetahui pengaruh penambahan ekstrak cincau hijauterhadap overrun menggunakan uji statistik One Way Anova, serta daya terima es krim dianalisis menggunakanuji statistik Friedman Rank dan uji Duncan diperlukan jika ada perbedaan. Berdasarkan uji One Way Anova adapengaruh terhadap overrun (0,009 < Î± = 0,01), sedangkan pada uji Friedman Rank ada pengaruh terhadapwarna (0,00 < Î± = 0,05), aroma (0,00 < Î± = 0,05), tekstur (0,00 < Î± = 0,05), dan rasa (0,00 < Î± = 0,05). Nilaitertinggi overrun terdapat pada perlakuan kontrol namun belum memenuhi standar overrun rumah tangga. Dayaterima tertinggi terdapat pada perlakuan kontrol.Kata kunci : Ekstrak cincau hijau, es krim, daya terima, overrun

Gambaran Perilaku Jajan pada Siswa Kelas IV-V di SDN Ngadirejo 3 Kota Kediri Ulilalbab, Arya; Suprihartini, Cucuk
Sriwijaya Journal of Medicine Vol. 1 No. 1 (2018): Sriwijaya Journal of Medicine
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.875 KB)

Kesehatan dan gizi anak tidak terlepas dari konsumsi jajanan siswa di sekolah. Masih ada faktor yang belum menjadi prioritas siswa diantaranya higienitas diri, mutu gizi dan aspek keamanan makanan. Penelitian ini bertujuan untuk mendeskripsikan perilaku jajan siswa SD. Metode penelitian berupa deskriptif. Sampel penelitian yaitu siswa kelas IV-V SDN Ngadirejo 3 Kota Kediri. Jumlah sampel sebanyak 40 siswa. Data diperoleh dengan bantuan kuisioner. Data dianalisis menggunakan distribusi frekuensi. Sebanyak 85% siswa membeli jajanan di kantin dan terkadang membeli di luar pagar. Jajanan yang paling disukai yaitu pentol, es teh dan makaroni telur. Mayoritas siswa (72,5%) memilih jajanan karena rasanya enak. Sebanyak 50% siswa menyukai makanan yang berwarna coklat, 27,5% siswa yang lain menyukai warna merah. Sebanyak 87,5% siswa menyukai sedangkan 12,5% siswa tidak menyukai minuman sachet aneka rasa. Dalam hal higienitas diri, sebanyak 42,5% siswa selalu mencuci tangan, 30% sering, dan 27,5% siswa jarang mencuci tangan sebelum makan. Setelah mengetahui perilaku jajan siswa kelas IV-V di SDN Ngadirejo 3 Kota Kediri, maka selanjutnya perlu dilakukan edukasi gizi dan kesehatan. Hal ini bertujuan untuk meningkatkan pengetahuan dan perilaku siswa dalam mengelola uang saku, cara milih serta mengkonsumsi jajanan sehat.

Effervescent Rosela Ungu Mencegah Penurunan Nilai SOD dan Mencegah Nekrosis Hepar Tikus Wistar yang Diberi Minyak Jelantah Maulana, Hafiz Iqbal; Ulilalbab, Arya; Priyanto, Anugerah Dani; Estiasih, Teti
Jurnal Kedokteran Brawijaya Vol 28, No 2 (2014)
Publisher : Fakultas Kedokteran Universitas Brawijaya

Effervescent rosela ungu merupakan salah satu bentuk diversifikasi pangan lokal yang tinggi antioksidan. Antioksidan memiliki efek mencegah reaksi oksidasi sehingga tidak sampai terjadi stres oksidatif. Tujuan penelitian ini yaitu untuk mengetahui efek antioksidan effervescent rosella ungu dalam mencegah penurunan SOD dan mencegah kerusakan sel hepar tikus wistar. Penelitian ini disusun menggunakan Post-test Only Control Group Design dengan Rancangan Acak lengkap (RAL), menggunakan tikus wistar jantan sebanyak 16 ekor dan lama perlakuan selama 4 minggu. Terdapat 4 kelompok, kontrol negatif (pakan standar + 3ml aquadest), kontrol positif (pakan standar + minyak jelantah 1ml 118mek/kg + 2ml aquadest), perlakuan dosis I (pakan standar + minyak jelantah 1ml 118mek/kg + effervescent rosela ungu 3g/2ml), dan perlakuan dosis II (pakan standar + minyak jelantah 1ml 118mek/kg + effervescent rosella ungu 6 g/2 ml). Hasil pengamatan dianalisa dengan ANOVA dan dilanjutkan uji BNT dengan taraf 5%. Hasil penelitian menunjukkan perlakuan uji in vivo berpengaruh nyata (Î±=0,05) terhadap nilai SOD serum. Pengamatan sel hepar tikus wistar secara histopatologi menunjukkan kelompok perlakuan dosis I maupun dosis II mampu mencegah terjadinya stres oksidatif dengan indikasi sangat sedikit sel hepar yang mengalami nekrosis.Kata Kunci: Antioksidan, effervescent, minyak jelantah, SOD, nekrosis hepar, rosela ungu

Efek Penambahan Tepung Daun Kelor Pada Fermentasi Tempe Terhadap Kadar Vitamin C Dan N-Amino Tempe Kelor (PELOR) Cucuk Suprihartini; Arya Ulilalbab; Frenky Arif Budiman
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 12 No 1 (2021): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v12i1.204

Abstract Tempe is nicknamed the miracle food, this is due to the processing of soybeans into tempe through the fermentation process of rhizopus sp. The fermentation process increases protein digestibility, because it breaks down protein into simple amino acids. In addition, there is a synthesis of vitamin B12, unsaturated fatty acids, and antioxidant compounds. While the moringa leaves are nicknamed the miracle leaves, they have a high nutritional content. Moringa leaves actually contain very high amounts of vitamin A, vitamin C, vitamin B, calcium, potassium, iron and protein, which are easily digested and assimilated by the human body. Vitamin C reduces ferric iron to ferrous in the small intestine so that it is easily absorbed. By combining these two miraculous ingredients, it aims to increase the vitamin C levels in tempeh and study whether there is an effect of adding Moringa leaf flour to the n-amino levels of Moringa leaf tempe. This research is an experimental research with a completely randomized design. Treatment by adding Moringa leaf flour to soybean tempe and the dependent variables were levels of vitamin C and levels of N-Amino in tempe moringa. The concentrations of adding Moringa flour in this study were 0%, 2% and 4%. Analysis of vitamin C using iodimetric method and n-amino test using formol titration method. The average results of the vitamin C test on tempeh with the addition of Moringa leaf flour were as follows: 0% of 0.38%, 2% of 0.69% and 4% of 0.84%, the results of statistical tests with ANOVA showed a statistically significant effect. Significantly, there was a significant increase in vitamin C levels, while the results of the n-amino test were on average 0% of 0.56%, 2% of 0.72% and 4% of 0.78%, the results of statistical tests with ANOVA did not exist significant effect, but there was a tendency to increase levels of n-amino with the addition of Moringa leaf flour. The addition of Moringa leaf flour to the process of making tempeh can be another alternative to meet the needs of vitamin C. Keywords: vitamin C, N-amino, moringa leaves, tempeh

PENGARUH PENAMBAHAN TEPUNG BIJI ALPUKAT (Persea americana Mill) DALAM PEMBUATAN ROTI TAWAR TERHADAP KADAR AIR DAN DAYA TERIMA Inggrid Ika Oktaviani; Arya Ulilalbab
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 2, No 1 (2020): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.499

ABSTRAK: Penyakit degeneratif salah satu masalah utama di negara maju maupun berkembang. Penyakit ini disebabkan oleh gaya hidup masa kini dengan pola makan yang tidak sehat. Penyakit degeneratif dapat diobati atau dicegah dengan makanan yang mengandung senyawa bioaktif. Tujuan dari penelitian ini yaitu mengetahui pengaruh proporsi tepung biji alpukat terhadap kadar air dan sifat organoleptik roti tawar. jenis penelitian ini eksperimental. Ada 3 perlakuan P1 (Tepung terigu 62%:Tepung biji alpukat 0%), P2 (Tepung terigu 60%:Tepung biji alpukat 2%) dan P3 (Tepung terigu 58%:Tepung biji alpukat 4%). Berdasarkan uji statistik, substitusi tepung biji alpukat berpengaruh signifikan (P 0.01) terhadap organoleptik roti tawar. proporsi tepung biji alpukat 2% (P2) merupakan proporsi dengan daya terima yang paling tinggi dibandingkan dengan proporsi lain. Kadar air dari produk P2 sejumlah 34%. Kesimpulanya adalah terdapat pengaruh proporsi penambahan tepung biji alpukat terhadap daya kadar air dan daya terima organoleptik roti tawar. Saran untuk peneliti selanjutnya dapat melengkapi kandungan gizi lain pada roti tawar dapat ditambahkan sumber zat gizi lain seperti protein, kalsium yang terdapat pada bahan makanan seperti pada kacang-kacangan. ABSTRACT: Degenerative diseases are one of the main problems that occur in both developed and developing countries. This disease is caused by the current lifestyle accompanied by excessive and unhealthy dietary habit. degenerative diseases can be treated or prevented by food containing bioactive compound. This study aims to find out the effect of avocado seed flour proportion on water content and organoleptic properties of white bread. This research was an experimental research in which the proportion level of wheat flour with avocado seed as a treatment. There were 3 treatments P1 (Wheat flour 62%:Avocado seed flour 0%), P2 (Wheat flour 60%: Avocado seed flour 2%) and P3 (Wheat flour 58%:Avocado seed flour 4%). Based on the results of statistical test, avocado seed flour substitution had a significant effect (P 0.01) on organoleptic result of white bread products with the avocado seed flour proportion as much as 2% (P2) was the proportion with the highest acceptance in terms to other proportions. Water content of P2 product was 34%. The maximum amount of avocado seed flours used in white bread products were 2%. The conclusion is that there is an effect of the proportion of avocado seed flour addition to organoleptic acceptance and the water content of white bread. Suggestions for further researchers, should be able to completing other nutritional content in white bread can be added to other sources of nutrients such as protein, calcium that can be found such as legumes.

PENGARUH PROPORSI TEPUNG GARUT DAN KACANG HIJAU TERHADAP DAYA TERIMA DAN KADAR AIR COOKIES Delisa Tri Pradyana; Arya Ulilalbab; Cucuk Suprihartini; Enggar Anggraeni
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 1 (2021): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i1.536

ABSTRAK: Garut adalah salah satu bahan makanan lokal yang berpotensi untuk menggantikan tepung terigu. Tepung garut mempunyai kandungan protein yang rendah, sehingga perlu penambahan sumber protein untuk meningkatkan nilai gizi protein pada cookies. Tujuan penelitian ini adalah untuk mengetahui daya terima organoleptik dan kadar air cookies. Penelitian ini menerapkan Rancangan Acak Lengkap (RAL) dan bersifat eksperimental laboratorium. Dalam penelitian ini menggunakan 3 kelompok yaitu proporsi tepung garut dan kacang hijau : P0 (31,47% : 0%), P1 (24,47% : 7%) , dan P2 (7% : 24,47%), selajutnya diujikan kepada 30 panelis semi terlatih. One ways anova digunakan untuk analisis statistik kadar air dan uji Friedman rank untuk analisa organoleptik. Kadar air cookies kelompok P0dan P1yaitu5% sehingga kedua kelompok tersebut sudah sesuai dengan SNI, namun pada kelompok P25,5% sehingga tidak sesuai SNI. Hasil uji daya terima memiliki pengaruh yang signifikan (0,00 α 0,05) pada warna (96%), aroma (96%), rasa (94%) dan tekstur (93%). Kelompok penelitian yang paling disukai adalah P2. Ada pengaruh penambahan proporsi tepung garut dan tepung kacang hijau terhadap daya terima organoleptik dan kadar air cookies. Untuk penelitian selanjutnya perlu dilakukan uji proksimat pada cookies. ABSTRACT: Arrowroot is one of the local food ingredients that have the potential to substitute wheat flour. Arrowroot flour has low protein content, so it is necessary to add protein sources to increase the nutritional value of protein in cookies. This study aims to determine the organoleptic acceptability and moisture content of cookies. This study is a laboratory experimental and applied a Completely Randomized Design. There were 3 groups in this study, namely the proportion of arrowroot flour and green bean flour: P0 (31.47%: 0%), P1 (24.47%: 7%), and P2 (7%: 24.47%), then tested on 30 semi-trained panelists. One-way ANOVA is used for statistical analysis of moisture content and Friedman rank test for organoleptic analysis. The moisture content of cookies in groups P0 and P1was 5% so that both groups were following SNI, but in group P2 was 5.5% so it was not following SNI. Acceptability test results have a significant effect (0.00 α 0.05) on color (96%), aroma (96%), taste (94%) and texture (93%). The most preferred study group is P2. There is an effect of increasing the proportion of arrowroot flour and flour of green bean on the organoleptic acceptability and moisture content of cookies. For further studies, it is necessary to do a proximate test on cookies.

Ekstrak Kelopak Rosella Merah (Hibiscus sabdariffa Linn.) Mampu Memperbaiki Histopatologi Hepar Tikus Wistar yang Diberi Paparan Asap Rokok Arya Ulilalbab; Bambang Wirjadmadi; Merryana Adriani
Jurnal Kesehatan Andalas Vol 6, No 3 (2017)
Publisher : Fakultas Kedokteran, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jka.v6i3.760

Prevalensi penduduk di Indonesia usia ≥ 15 tahun yang merokok mengalami peningkatan. Asap rokok merupakan salah satu sumber radikal bebas. Tujuan penelitian ini adalah menganalisis pengaruh ekstrak kelopak rosella merah terhadap degenerasi hepatosit tikus wistar yang diberi paparan asap rokok. Total sampel 20 tikus jantan dan dibagi menjadi empat kelompok: perlakuan ekstrak kelopak rosella merah dosis 540 mg/bw, ekstrak kelopak rosella merah dosis 270 mg/bw, kontrol positif dan kontrol negatif. Kelompok perlakuan diberi pakan standar + ekstrak rosella dipagi hari dan setelah itu dipapar 2 rokok per hari. Kontrol positif diberi pakan standar + dipapar 2 rokok per hari. Kontrol negatif hanya diberi pakan standar. Penelitian dilakukan selama 28 hari. Diakhir penelitian, diamati gambaran histopatologi hepar. Pemberian ekstrak kelopak rosella merah dosis 270 mg/kg bb dan dosis 540 mg/kg bb dapat mencegah degenerasi hepatosit. Analisis degenerasi hepatosit dengan uji Kruska Wallis pada p<0,05 dan dilakukan uji lanjut Mann-Whitney. Simpulan studi ini ialah semua perlakuan dapat mencegah, bahkan bisa memperbaiki degenerasi hepatosit tikus wistar yang diberi paparan asap rokok.

Pengaruh Pemberian Seduhan Serbuk Kelopak Rosella Merah Terhadap LDL Serum Tikus Sprague Dawley yang Diberi Minyak Jelantah Arya Ulilalbab; Eni Maskanah
JURNAL KEDOKTERAN DAN KESEHATAN Vol 8, No 1 (2021)
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/V8I1.12344

Minyak jelantah merupakan sumber lemak yang dapat mengganggu metabolisme lipid dalam tubuh. Untuk mencegah hal tersebut diperlukan cukup asupan antioksidan yang bisa didapatkan dari rosella merah. Tujuan penelitian ini adalah untuk menganalisis pengaruh pemberian seduhan kelopak rosella merah terhadap gangguan metabolisme lipid pada tikus Sprague dawley yang diberi minyak jelantah dengan pengujian LDL. Penelitian ini menggunakan Rancangan Acak Lengkap. Sampel terdiri dari 24 tikus jantan yang diambil secara acak dan dibagi menjadi 4 kelompok, diantaranya yaitu kelompok kontrol negatif, kelompok kontrol positif, perlakuan 1 (pemberian minyak jelantah 8,92 meq/kg sebanyak 2 ml/kgBB per hari dan pemberian seduhan kelopak rosella merah sebanyak 540 mg/kgBB per hari), dan perlakuan 2 (pemberian minyak jelantah 8,92 meq/kg sebanyak 2 ml/kgBB per hari dan pemberian seduhan kelopak rosella merah 810 mg/kgBB per hari). Hasil analisa one way anova (? = 1%) dan uji lanjut Tukey HSD nilai LDL = 0.00, hal ini menunjukkan bahwa semua perlakuan memberikan pengaruh secara signifikan terhadap LDL. Pada uji lanjut, ditemukan bahwa terdapat perbedaan nilai LDL. Pemberian seduhan kelopak rosella merah dosis 540 mg/kgBB per hari dan seduhan kelopak rosella merah dosis 810 mg/kgBB per hari mampu mencegah kenaikan LDL. Nilai terbaik pada perlakuan dengan dosis sebesar 810 mg/kgBB per hari, dengan nilai LDL sebesar 41,02 mg/dl. Dapat disimpulkan bahwa kelopak rosella merah dapat mencegah kenaikan LDL tikus Sprague dawley yang diberi minyak jelantah.

Purple Rosella (Hibiscus sabdariffa Linn.) Petal Extract Prevents Hepatocyte Degeneration in Wistar Rats Exposed to Cigarette Smoke Arya Ulilalbab; Bambang Wiratmadi; Merryana Adriani
Folia Medica Indonesiana Vol. 54 No. 2 (2018): June
Publisher : Faculty of Medicine, Universitas Airlangga

Currently, the number of smokers in Indonesia is still high. Cigarette smoke contains free radicals. This study aimed to analyze the effects of purple rosella petal extract on the prevention of hepatocyte degeneration in Wistar rats exposed to cigarette smoke. Twenty male rats were divided into four groups: negative control, positive control, treatment group receiving 270 mg/kg BW purple rosella petal extract, and treatment group receiving 540 mg/kg BW purple rosella calyx extract. Negative control was only given with standard feed. Positive control was given with standard feed and exposed to 2 cigarettes a day. Treatment groups were fed with standard feed and administered with rosella extract in the morning then exposed to 2 cigarettes every day. This study was conducted for 28 days. At the end of the study, hepatocyte degeneration was observed in liver histopathology stained with hematoxilin eosin. The administration of purple rosella petal extracts in the doses of 540 mg/kgBW and 270 mg/kgBW significantly (p<0.05) prevented hepatocyte degeneration. Purple rosella petal extract is able to prevent hepatocyte degeneration in Wistar rats exposed to cigarette smoke.

Red Rosella (Hibiscus sabdariffa Linn.) Petal Brew is Able to Reduce the Sprague Dawley MDA Rate in Rats Exposed to Waste Cooking Oil Arya Ulilalbab; Eni Maskanah
Folia Medica Indonesiana Vol. 54 No. 3 (2018): September
Publisher : Faculty of Medicine, Universitas Airlangga

Food and snacks sold are usually fried using oil that has been used for frying repeatedly. Oil that is repeatedly used for frying is often called waste cooking oil. Waste cooking oil is a source of exogenous free radicals that can trigger oxidative stress. To prevent this, sufficient antioxidant intake is needed. One source of antioxidants is red rosella. The purpose of this study was to analyze the effect of giving red rosella petals on the conditions of oxidative stress in Sprague dawley rats exposed to waste cooking oil through MDA testing. The research method used was Completely Randomized Design (CRD). The sample consisted of 24 male rats which were randomly selected and divided into 4 groups: negative control (no treatment), positive control (administered with waste cooking oil of 8.92 meq/kg as much as 2 ml/kgBW), treatment 1 (administered with waste cooking oil of 8.92 meq/kg as much as 2 ml/kgBW and red rosella petal brew dosed of 540 mg/kgBW, and treatment 2 (administered with waste cooking oil of 8.92 meq/kg as much as 2 ml/kgBW and red rosella petals brew dosed of 810 mg/kgBW). The results of the one way ANOVA analysis (a=1%) and the Tukey HSD test showed the p value of MDA=0.00, indicating that all treatments had significant effect. In further tests, it was found that all treatments contained differences in MDA values. The best value in the treatment was by giving a dose of 810 mg/kgBW (serum MDA of 2.22 nmol/ml). It can be concluded that the administration of red rosella petal in doses of 540 mg/kgBW (EC50=407.52 ppm) and 810 mg/kgBW (EC50=247.82 ppm) can improve the oxidative stress of Sprague dawley rats.Food and snacks sold are usually fried using oil that has been used for frying repeatedly. Oil that is repeatedly used for frying is often called waste cooking oil. Waste cooking oil is a source of exogenous free radicals that can trigger oxidative stress. To prevent this, sufficient antioxidant intake is needed. One source of antioxidants is red rosella. The purpose of this study was to analyze the effect of giving red rosella petals on the conditions of oxidative stress in Sprague dawley rats exposed to waste cooking oil through MDA testing. The research method used was Completely Randomized Design (CRD). The sample consisted of 24 male rats which were randomly selected and divided into 4 groups: negative control (no treatment), positive control (administered with waste cooking oil of 8.92 meq/kg as much as 2 ml/kgBW), treatment 1 (administered with waste cooking oil of 8.92 meq/kg as much as 2 ml/kgBW and red rosella petal brew dosed of 540 mg/kgBW, and treatment 2 (administered with waste cooking oil of 8.92 meq/kg as much as 2 ml/kgBW and red rosella petals brew dosed of 810 mg/kgBW). The results of the one way ANOVA analysis (a=1%) and the Tukey HSD test showed the p value of MDA=0.00, indicating that all treatments had significant effect. In further tests, it was found that all treatments contained differences in MDA values. The best value in the treatment was by giving a dose of 810 mg/kgBW (serum MDA of 2.22 nmol/ml). It can be concluded that the administration of red rosella petal in doses of 540 mg/kgBW (EC50=407.52 ppm) and 810 mg/kgBW (EC50=247.82 ppm) can improve the oxidative stress of Sprague dawley rats.

Co-Authors Agung Nugraha Almahabbah, Fakihuddin Anggraeta Ayu Fernanda Anggraini, Dyah Ayu Putri Anshori, Zahwa Annisa Anugerah Dani Priyanto Apriliawan, Pinky Arnawa, Gini Driya Assyaukani, Luthfi Aura Chayana, Mayscavara Bambang Wiratmadi Bambang Wirjadmadi BAMBANG WIRJATMADI Celvine Ayu Reviana Cucuk, Cucuk Suprihartini Delisa Tri Pradyana Diana Loveitasari Dina Eka Wulandari Dwi Utami, Nuzul Eka Desy Karismawati Eka Wahyuningsih Endah Retnani Wismaningsih, Endah Retnani Enggar Anggraeni Enggar Anggraeni Enggar Anggraeni, Enggar Enggar, Enggar Anggraeni Eni Maskanah Eni Maskanah Eni Maskanah Eni Maskanah Fadella, Risty Fadhiila, Indah Tentamia Hanaa Farol Umara Lidya Puspitasari Fernanda, Aprilia Fitria Nur’Aini Indahsari Frenky Arif Budiman Galuh Sitatorik Hafiz Iqbal Maulana Hagarini, Pasha Aurischa Hari Untarto Swandono Ika Fitria Rahmawati Indah Susilowati Inggrid Ika Oktaviani Juniarda, Friska Junica Happy Dwi Ananda Budi Anggara Khofifatus Sa’adah Khoir, Ana Miftahul Khoirul Fikri Sofi Khusnul Nur Hidayah Kikiamyani Kikiamyani Kurniawati, Nurul Istiqomah Lovia Ayu Nenda Rizqy Putri Manik, Meintansari Marella Firsta Joansyah Merryana Adriani Miftachul Nur Jannah Mirthasari Palupi Mirthasari Palupi Mishael Raissa Putra Muhammad Fawzul Alif Nugroho Mukminati, Ana Zahratul Naimah, Siska Yulva Nelia Jose Ximenes Nelli Nafidatul Isfanah Nining Tyas Triatmaja Nisa', Ariqah Hidayatun Ni’matus Sofa, Ulin Novia Agustina Oktaviani, Inggrid Ika Oktovina Rizky Indrasari Pawarti, Rona Prabowo, Nyono Dedi Pradyana, Delisa Tri Prawesty, Fera Putri, Elvanda Helzalia Putri, Riska Nabela Andini Ratna Frenty Nurkhalim Ria Novita Sari Rizka Mar’atus Sholichah Rizka Mar’atus Sholichah Rokhima, Ainur Rosari, Gaizka Cahyani Widhi Rusdiyana, Mitha Faula Santi, Sherly Maureta Sativa, Oriza Aya Selvia, Ita Sony Andika Saputra Suci Magfira, Meutia Teti Estiasih Tri Dewanti Widyaningsih Triatmaja, Nining Utami, Nuzul Dwi Wieke Riswanda Syafitri Zahroh, Ummu Zella, Zella Widaronia Zuliana, Ni’matu Zurinah, Silva

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