PENGARUH WAKTU FERMENTASI TEH KOMBUCHA TERHADAP PENURUNAN KADAR GLUKOSA DARAH PADA TIKUS PUTIH JANTANGALUR WISTAR DENGAN INDUKSI ALOKSAN

KRISTIANINGTYAS, NILAM (2014) PENGARUH WAKTU FERMENTASI TEH KOMBUCHA TERHADAP PENURUNAN KADAR GLUKOSA DARAH PADA TIKUS PUTIH JANTANGALUR WISTAR DENGAN INDUKSI ALOKSAN. Skripsi thesis, Universitas Setia Budi Surakarta.

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Abstract

Diabetes mellitus is a group of metabolism disorders which is characteristic by the blood glucosa levels. Kombucha tea is a fermented product of sweet tea due o activity of yeast and bacteria.The research was aimed to determinethe influence of various kombuchafermentation time on the decrease of glucose level in white male rats wistar. The tested animal is were inducted with aloksan and arranged into groups. Each group consisted of 5 white male rats. Group I as negative control was treated by aquadest. Group II, III dan IV were treated by 5,5 ml of 4, 8and 12 daysfermentation kombucha tea, respectively. Group V, as positive control was treated by glibenclamide at 0,09 mg/200 g BB. The treatments were conducted for two weeks. Each group was observed for glucose levels an the first and second week. The results wereanalyzed using one way ANOVA. The result is showed that tea kombuca is able to decrease glucose levels and the 12 days fermented kombucha tea has ability to decrease glucose levels better than 4and 8 days fermented tea kombucha. Keywords:tea kombucha, alloxan, glibenclamide, antidiabetic.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	tea kombucha, alloxan, glibenclamide, antidiabetic.
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi S1 Farmasi
Depositing User:	Tifany Nur Arfiana
Date Deposited:	19 Feb 2020 07:46
Last Modified:	19 Feb 2020 07:46
URI:	http://repo.setiabudi.ac.id/id/eprint/2650

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