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EFFECT OF YOGURT-FERMENTED RAMBUTAN SEED INFUSION ON SUPEROXIDE DISMUTASE LEVELS IN WISTAR RATS
Abstrak (Bhs. Indonesia)
Background: Oxidative stress caused by excessive free radicals contributes to degenerative diseases and is associated with decreased endogenous antioxidant activity, including superoxide dismutase (SOD). Rambutan seeds have potential as a natural source of exogenous antioxidants. This study aimed to evaluate the effect of yogurt-fermented rambutan seed infusion on SOD levels in streptozotocin (STZ)-induced Wistar rats. Methodology: A true experimental study with a pre-test post-test control group design was conducted using 35 Wistar rats randomly divided into seven groups: healthy control, negative control, positive control, and four treatment groups receiving fermented rambutan seed infusion with fermentation periods of 0, 3, 5, and 7 days. The treatment was administered for 14 days. SOD levels were measured using a spectrophotometer at 520 nm and analyzed using One Way ANOVA followed by Duncan’s post hoc test. Result: The results showed significant differences in SOD levels at pre-test (p<0.05), while post-test and difference analyses revealed no significant differences among groups (p>0.05). However, a descriptive increase in SOD levels was observed, particularly in the 7-day fermentation group. Conclusion: Fermented rambutan seed infusion did not significantly affect SOD levels but demonstrated potential for further investigation with optimized dosage, duration, and additional parameters.
Abtrak (Bhs. Inggris)
Background: Oxidative stress caused by excessive free radicals contributes to degenerative diseases and is associated with decreased endogenous antioxidant activity, including superoxide dismutase (SOD). Rambutan seeds have potential as a natural source of exogenous antioxidants. This study aimed to evaluate the effect of yogurt-fermented rambutan seed infusion on SOD levels in streptozotocin (STZ)-induced Wistar rats. Methodology: A true experimental study with a pre-test post-test control group design was conducted using 35 Wistar rats randomly divided into seven groups: healthy control, negative control, positive control, and four treatment groups receiving fermented rambutan seed infusion with fermentation periods of 0, 3, 5, and 7 days. The treatment was administered for 14 days. SOD levels were measured using a spectrophotometer at 520 nm and analyzed using One Way ANOVA followed by Duncan’s post hoc test. Result: The results showed significant differences in SOD levels at pre-test (p<0.05), while post-test and difference analyses revealed no significant differences among groups (p>0.05). However, a descriptive increase in SOD levels was observed, particularly in the 7-day fermentation group. Conclusion: Fermented rambutan seed infusion did not significantly affect SOD levels but demonstrated potential for further investigation with optimized dosage, duration, and additional parameters.
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