Pengaruh Pemberian Biskuit Subtitusi Tepung Porang terhadap Kadar Trigliserida Tikus Wistar Jantan Induksi Diabetes Melitus
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Institusion
Politeknik Negeri Jember
Author
Salsabella, Dhea Fitria
Subject
354 - Ilmu Gizi
Datestamp
2022-04-11 01:57:31
Abstract :
Diabetes Mellitus is a group of metabolic diseases that can cause various complications such as Cardio Vascular Disease. Triglycerides are one of the lipid profiles used to screen for complications in Diabetes Mellitus. Tests on the provision of biscuits substituted with porang need flour were carried out to determine its effect in controlling triglyceride levels. This research was conducted using a True Experimental type of research. The design that will be used is the Pretest-Posttest with Control Group. The number of samples consisted of 15 rats which were divided into 3 groups, namely 5 negative control groups, 5 treatment groups, 5 positive control groups. The sample was adapted for 42 days, the Treatment and Positive Control groups were induced by high cholesterol feed and 0,01% PTU solution for 28 days and induced by streptozotocin at the end of the induction, then the treatment group was induced by porang flour substituted biscuit 1.38 grams and standard diet for 35 days. The analysis was carried out with parametric and non-parametric tests using the SPSS v.26 application. There was a change in triglyceride levels in the sample of the treatment group that was given the intervention of porang flour substitute biscuits (p<0.005). The reduction in triglyceride levels in the Treatment group was seen significantly, as did the Positive Control group. The difference in triglyceride levels before and after giving biscuits in the treatment group did not show a significant difference to the Positive Control group.
Diabetes Mellitus is a group of metabolic diseases that can cause various complications such as Cardio Vascular Disease. Triglycerides are one of the lipid profiles used to screen for complications in Diabetes Mellitus. Tests on the provision of biscuits substituted with porang need flour were carried out to determine its effect in controlling triglyceride levels. This research was conducted using a True Experimental type of research. The design that will be used is the Pretest-Posttest with Control Group. The number of samples consisted of 15 rats which were divided into 3 groups, namely 5 negative control groups, 5 treatment groups, 5 positive control groups. The sample was adapted for 42 days, the Treatment and Positive Control groups were induced by high cholesterol feed and 0,01% PTU solution for 28 days and induced by streptozotocin at the end of the induction, then the treatment group was induced by porang flour substituted biscuit 1.38 grams and standard diet for 35 days. The analysis was carried out with parametric and non-parametric tests using the SPSS v.26 application. There was a change in triglyceride levels in the sample of the treatment group that was given the intervention of porang flour substitute biscuits (p<0.005). The reduction in triglyceride levels in the Treatment group was seen significantly, as did the Positive Control group. The difference in triglyceride levels before and after giving biscuits in the treatment group did not show a significant difference to the Positive Control group.
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