CD Skripsi

Perbandingan Efek Pemberian Suspensi Kedelai Dengan Suspensi Tempe Pada Tes Toleransi Glukosa Oral (Ttgo) Tikus Diabetik

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Isoflavones which have been known having anti diabetic effect. Fermentation process of soybean can lead to formation aglycan isoflavones which have higher bioavailability than unfermented-soybean. The aim of this research was to know the effect of soybean and tempeh (fermented-soybean) administration to oral glucose tolerance test (OGTT) in diabetic rats. This research was experimental by using Pretest-Postest with Control Group Design. Twenty male Rattus novergicus wistar strains were used in this experiment, divided into 4 groups: standard (S), negative control (KN), soybean (K1) and tempeh (K2) group. Type 2 diabetes in rats was induced by giving streptozotocin (50 mg/kgBW) and nicotinamide (110 mg/kgBW) intraperitoneally. Blood glucose were measured by using blood glucose test meter and classified into diabetes if its level above 200 mg/dL. Soybean (200 mg/kgBW/day) and tempeh (200 mg/kgBW/day) suspension were given by using sondage for 30 days. The datas were analyzed using dependent T test and One Way Anova. The results showed that there was a significant decrease (p 0.05). In conclusion, isoflavones in soybean can decrease blood glucose levels. Even though, no significant difference was found in reducing blood glucose levels between groups given soybean suspension with tempeh suspension..
Keyword: Oral glucose tolerance test,soybean, tempeh

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

08 01. 118 (0026)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Kedokteran – Pendidikan Kedokteran., 2018

Deskripsi Fisik

xv, 64 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

08 01. 118 (0026)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

PENDIDIKAN KEDOKTERAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

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