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All Journal Poltekita : Jurnal Ilmu Kesehatan Journal of Tropical AgriFood Jurnal Promotif Preventif Jurnal Abdi Mas Adzkia Jurnal EduHealth Batara Wisnu : Indonesian Journal of Community Services Jurnal Kesehatan Mahardika Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Titik Dwi Noviati
ITSK Sugeng Hartono
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Pengaruh pemberian tepung Yakon (Smallanthus sonchifolius) terhadap profil glukosa darah pada tikus model diabetes Renowening, Yuniars; Noviati, Titik Dwi; Ridho, Muhammad Rosyid
Journal of Tropical AgriFood Volume 7 Nomor 2, Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.2.2025.23845.142-147

Abstract

Diabetes melitus merupakan penyakit metabolik dengan prevalensi meningkat dan menimbulkan komplikasi serius. Pengelolaan diabetes tidak hanya mengandalkan terapi farmakologis, tetapi memerlukan pendekatan pangan fungsional. Yakon (Smallanthus sonchifolius) merupakan sumber fruktooligosakarida (FOS), inulin, dan polifenol yang berperan dalam modulasi metabolisme glukosa, sensitivitas insulin, serta perlindungan terhadap stres oksidatif. Penelitian ini bertujuan mengevaluasi pengaruh tepung yakon terhadap profil glukosa darah pada tikus model diabetes. Desain penelitian menggunakan pre-test and post-test control group dengan 30 tikus Wistar yang dibagi dalam enam kelompok: normal, kontrol negatif, kontrol positif (glibenklamid), dan tiga kelompok perlakuan dengan dosis tepung yakon berbeda. Induksi diabetes dilakukan dengan streptozotocin dan nikotinamid, dilanjutkan intervensi tepung yakon selama 14 hari. Hasil menunjukkan kelompok perlakuan mengalami penurunan nyata kadar glukosa darah puasa dibandingkan kontrol negatif (p<0,05), dengan efek terbesar pada dosis 2 g / kg BB. Pemberian tepung yakon membantu mempertahankan berat badan tikus lebih stabil dibandingkan kontrol negatif. Mekanisme yang mendasari adalah fermentasi FOS menghasilkan short-chain fatty acids (SCFA) serta meningkatkan sekresi GLP-1. Simpulan penelitian ini adalah tepung yakon berpotensi sebagai intervensi nutraseutikal dalam pengelolaan diabetes melitus.
Analisis Kadar Protein dengan Metode Lowry pada Berbagai Jenis Produk Susu yang Beredar di Lingkungan Universitas Muhammadiyah Surakarta Sudrajah Warajati Kisnawaty; Sudana Fatahillah Pasaribu; Titik Dwi Noviati; Muhammad Masykuri Abdillah
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 2 No. 3 (2024): Agustus : Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v2i3.277

Abstract

The milk contains bioactive compounds that are beneficial for health. One of bioactive compounds contained in the milk is protein nutrient. Examination of protein levels in foodstuffs can be tested using the Lowry method that considered more sensitive. The purpose of this study was to analyzed the protein levels of various types of dairy products. This research included laboratory research with samples of 5 types of dairy products were sweetened condensed milk with vanilla flavor, fresh cow's milk, vanilla flavored skim milk flour, vanilla flavored full cream milk flour, and plain goat's milk flour. Protein content of samples were tested using the Lowry method with 3 repetitions each. The collected data were tested using One way Anova and Tukey HSD. The results of the examination of protein levels in the sample showed that the highest protein content was vanilla flavored full cream milk flour (8.43%). Meanwhile, the lowest protein content were fresh cow's milk and vanilla flavored sweetened condensed milk, which were 2.86 and 2.87%, respectively. The average protein content in dairy products in the Universitas Muhammadiyah Surakarta was 5.39%. There are significant differences between various types of dairy products on protein content.
Co-Authors Ahmad Aufar Ribhi Alfan Ridha Amirah, Asriwati Etik Sulistyorini Etik Sulistyorini, Etik Himmatunisa Mahmudah Himmatunnisak Mahmudah Himmatunnisak Mahmudah Ma'arif, Mohammad Zainul Maharani, Puan Mahmudah, Himmatunnisak Ma’arif, Mohammad Zainul Mohammad Zainul Ma'arif Mohammad Zainul Ma'arif Mohammad Zainul Maarif Mohammad Zainul Maarif Muhammad Masykuri Abdillah Muhammad Rosyid Ridho Muhammad Zainul Maarif Palupi, Fitria Hayu Renowening, Yuniars Ridha, Alfan Rosmauli Jerimia Fitriani1 Jerimia Fitriani Sudana Fatahillah Pasaribu Sudrajah Warajati Kisnawaty Suharto, Teguh Ulaa, Mar'atun Yuniars Renowening