STUDI LITERATUR POTENSI BAKTERI ASAM LAKTAT TERHADAP PENURUNAN KADAR GLUKOSA DARAH

Yolanda, Firda (2020) STUDI LITERATUR POTENSI BAKTERI ASAM LAKTAT TERHADAP PENURUNAN KADAR GLUKOSA DARAH. Skripsi thesis, Universitas Setia Budi Surakarta.

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Abstract

Gaya hidup di Era baru ini pergeseran penyakit infeksi ke penyakit degeneratif semakin meningkat. Gaya hidup dengan kurang beraktivitas, pola makan yang tidak teratur, banyak mengkonsumsi makanan yang mengandung karbohidrat dan berkadar lemak tinggi dapat memicu penyakit degeneratif seperti diabetes melitus. Pengendalian diabetes dan penurunan kadar glukosa darah bisa dengan menggunakan probiotik Bakteri asam laktat (BAL). Strain Lactobacillus merupakan salah satu bakteri asam laktat yang mempunyai potensi sebagai agensi probiotik. Penelitian ini bertujuan untuk mengetahui pengaruh waktu fermentasi terhadap pertumbuhan BAL dan potensi bakteri asam laktat terhadap penurunan kadar glukosa darah. Penelitian ini diawali dengan identifikasi bakteri Lactobacillus acidophilus sebagai salah satu strain Lactobacillus sp. Kajian aktivitas antidiabetes dilakukan dengan metode study literature review untuk mengetahui potensi BAL terhadap penurunan kadar glukosa darah dan pengearuh lama waktu fermentasi terhaap pertumbuhan BAL. Hasil kajian aktivitas antidiabetes menunjukan bahwa BAL strain Lactobacillus sp. mampu menurunkan kadar glukosa darah. BAL menurunkan kadar glukosa darah dengan berperan sebagai enzim alpha-glukosidase inhibitor yang terdapat pada mikrofili usus yang menghambat pemecahan karbohidrat dan penyerapan glukosa. Disimpulkan bahwa lama waktu fermentasi berpengaruh terhadap pertumbuhan BAL. Kata kunci : Lactobacillus sp , waktu fermentasi, glukosa darah, antidiabetes Lifestyle In this new era the shift of infectious diseases to degenerative diseases is increasing. A lifestyle with a lack of activity, irregular eating patterns, consuming lots of foods that contain carbohydrates and high fat content can trigger degenerative diseases such as diabetes mellitus. Diabetes control and decreased blood glucose levels can use probiotics Lactic acid bacteria (LAB). Lactobacillus strain is a lactic acid bacteria that has potential as a probiotic agent. This study aims to determine the effect of fermentation time on the growth of BAL and the potential of lactic acid bacteria to decrease blood glucose levels based on a journal review literature study. This research begins with the identification of Lactobacillus acidophilus bacteria as one of the Lactobacillus sp. strains. The study of antidiabetic activity was carried out using the study literature review method to determine the potential of LAB for decreasing blood glucose levels and the effect of fermentation time on LAB growth. The results of the study of antidiabetic activity showed that LAB strain Lactobacillus sp. able to reduce blood glucose levels. LAB decreases blood glucose levels by acting as an alpha-glucosidase inhibitor enzyme found in intestinal microphiles which inhibits carbohydrate breakdown and glucose absorption. It was concluded that the length of fermentation affected the growth of LAB. Key words : Lactobacillus acidophilus, fermented time, blood glucose, antidiabetic

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Lactobacillus acidophilus, fermented time, blood glucose, antidiabetic Lactobacillus sp , waktu fermentasi, glukosa darah, antidiabetes
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi S1 Farmasi
Depositing User:	Mrs NOVI HANDAYANI
Date Deposited:	17 Mar 2022 07:50
Last Modified:	17 Mar 2022 07:50
URI:	http://repo.setiabudi.ac.id/id/eprint/4524

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