EFFECT OF BANANA PEEL FLOUR INFUSION ON SERUM LDL LEVELS OF MALE WISTAR RAT GIVEN HEATED COOKING OIL

Atherosclerosis is a progressive disease causing a coronary heart disease (CHD). Atherosclerosis is related to the levels of LDL in the blood. An increased LDL in the blood can be prevented by consuming soluble fiber and antioxidants from such Kepok banana peels. The aim of this study is to know the effects of Kepok banana peel flour infusion in various dosage on LDL serum level of male wistar rats which were treated with a repeatedly heated cooking oil. This study used post test control group as experimental design in which 24 male rats were randomly categorized in five groups,  namely (1) a negative control group, (2) a positive control group treated with a repeatedly heated cooking oil and distilled water, as well as the groups treated with a repeatedly heated cooking oil and 0.5, 1, and 2 ml/rats of Kepok banana peel flour solution, for group (3), (4), and (5) respectively. LDL level were measured by using calorimetric method . The result of this study showed that the highest average levels of LDL obtained in control positive group K(+) was 14,25 mg/dl and the lowest average level of LDL obtained in the group treated with a repeatedly heated cooking oil and 0.5 ml/rat  was 11,2 mg/dl. It can be concluded that Kepok banana peel flour can not significantly reduce the mean of LDL serum level of male Wistar rats treated with repeatedly heated cooking oil (p>0,05

Free radical scavenging and cytotoxic assay of soursop fruit juice (Annona muricata Linn.) on cervical cancer cell lines (HeLa)

ABSTRAKLatar belakang: Kanker serviks merupakan penyakit yang menduduki posisi kedua penyebab kematian pada wanita. Berbagai terapi pendukung mulai dikembangkan, seperti melalui bahan makanan yang dipercaya memiliki efek anti-kanker. Buah sirsak disebut memiliki kandungan fitokimia seperti Annonaceous acetogenin, flavonoid dan fenol yang bermanfaat sebagai anti-kanker. Tujuan: Penelitian ini dilakukan untuk mengetahui potensi anti-oksidan dan sitotoksisitas dari sari buah sirsak pada sel HeLa secara in vitro. Metode: Penelitian ini dilakukan dengan membuat sari buah sirsak dengan cara diblender kemudian dikeringkan dengan metode freeze-drying, yang kemudian dilanjutkan dengan uji 2,2-diphenyl-1-picrylhydrazyl (DPPH) untuk mengetahui potensi penghambatan radikal bebas, dan potensi sitotoksisitas melalui uji MTT (3-(4,5-dimetiltiazol-2-il)-2,5-difenitetrazolium bromide) assay pada sel kanker serviks HeLa. Hasil: Hasil uji aktivitas anti-oksidan menunjukkan persamaan regresi linier (y=0,0149x – 2,8812) dan nilai perhitungan IC50 sari buah sirsak sebesar 3549 μg/mL dan hasil uji sitotoksisitas menunjukkan persamaan regresi linier (y=0,0197x + 0,3101) dan nilai perhitungan IC50 sari buah sirsak pada sel HeLa sebesar 2522,33 μg/mL.Kesimpulan: Sari buah sirsak memiliki aktivitas anti-oksidan yang sangat rendah dan tidak berpotensi sebagai anti-kanker terhadap sel HeLa secara in vitro. KATA KUNCI : Annona muricata Linn, anti-oksidan, kanker, sitotoksisitas ABSTRACTBackground: Cervical cancer is the second leading cause of death in women. Various supporting therapies have been developed, such as through food ingredients which are believed to have anti-cancer effects. Soursop is known to be high phytochemical content such as Annonaceous acetogenin, flavonoid and phenols which are useful as anti-cancer. Objectives: This research was conducted to determine the antioxidant and cytotoxic activity of soursop juice on HeLa cell lines.Methods: This study started by making the soursop fruit extract by blending then dried with freeze-drying method, and then proceed with 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay to determine the potential free radical scavenging activity, cytotoxic potential activity in vitro through MTT (3-(4,5-dimethylthiazol-2-il)-2,5-difenitetrazolium bromide) assay on HeLa cell lines.Results: The IC50 antioxidant activity of soursop fruit extract is 3549 μg/mL with linear regression equation (y=0.0149x – 2.8812) and the IC50 cytotoxicity test of soursop fruit extracton HeLa was 2522,33 μg/mL with linier regression equation (y=0.0197x + 0.3101). Conclusion: The conclusion in this study is that soursop fruit extract has very low antioxidant activity and has no in vitro potential effect as an anti-cancer on HeLa cell lines. KEYWORDS : Annona muricata Linn, antioxidant, cancer, cytotoxic

Standardized Nutritional Care Process in Type 2 Diabetes Mellitus Patients with Stroke: Low Carbohydrate, Fat and Salt Diet

Diabetes Melitus merupakan salah satu penyakit tidak menular dengan proporsi tertinggi di Indonesia. Menurut data Riskesdas 2018, preval__ensi diabetes mellitus terus mengalami peningkatan. Pengaturan  Peningkatan kadar glukosa dapat menimbulkan risiko kerusakan mikrovaskular (retinopati, nefropati, dan neuropati) serta dapat menimbulkan penyakit kardiovaskular, stroke, pembuluh darah perifer dan penurunan kualitas hidup. Empat pilar utama penatalaksanaan diabetes melitus meliputi edukasi, diet, latihan jasmani/aktivitas fisik dan obat. Penatalaksanaan diet pasien diabetes melitus dilakukan melalui serangkaian proses asuhan gizi dan intervensi menganut prinsip 3J (Jenis, Jumlah, Jadwal). Penatalaksanaan diet diharapkan dapat membantu proses penyembuhan penyakit pasien dan mencegah komplikasi. 3 pasien menderita  penyakit Diabetes mellitus dengan komplikasi stroke  mengalami masalah gizi asupan makanan peroral kurang dari  kebutuhan  dan kurang pengetahuan selama rawat inap dengan diagnosis DM type 2 dan  stroke. Pemberian diet Rendah Karbohidrat , Rendah lemak serta Rendah garam dalam bentuk bervariasi baik jenis maupun bentuk makanannya sesuai dengan kemampuan dan daya terima pasien dilakukan agar terjadi peningkatan asupan. Kolaborasi dilakukan bersama dokter penanggungjawab untuk setiap tindakan yang dilakukan . Edukasi dilakukan untuk meningkatkan pemahaman keluarga  dan pasien dan memberikan motivasi kepada keluarga pasien agar setelah di rawat di rumah sakit  dapat mempertahankan kesehatannya. Hasil :  Intervensi yang diberikan dapat memperbaiki masalah gizi pada pasien Diabetes mellitus dengan komplikasi stroke dan hipertens

STATUSGIZISEBAGAIPREDIKTORKUALITASHIDUPPASIENKANKERKEPALADANLEHER

Background: In Indonesia cancer is the seventh cause of mortality. The prevalence of the Head and Neck Cancer (HNC) in Indonesia is high (4,7/100.000), which is the fourth in all cancer types in male and female and the second in male. Cancer patients have high risk for weight loss and malnutrition, thus early identification and study of weight loss are very essential. Nutritional status affected quality of life and comfortable feeling in cancer patients. Objective: To determine association between various indicators of nutrition status and quality of life of head and neck cancer patients. Method: The study was observational with cross sectional design in Saiful Anwar Hospital, Malang in November 2010 � January 2011 . Subjects were head and neck cancer patients that met inclusion criteria (n=45). Nutritional status was determined with 3 methods, there are body mass index (BMI), subjective global assessment (SGA), and dietary intake assessment. Interview, weight and height measurement and physical examination were held to collected data. Chi square and linier regression analysis were use to data analysis. Result: There was significant association between SGA of category A (β1=30,63

Kandungan protein pada minuman fungsional berbasis jahe (Zingiber offinale) dan kacang-kacangan sebagai antiemetik

Mual dan muntah banyak terjadi pada pasien kanker, ibu hamil trimester 1, pasca pembedahan, atau motion sickness. Protein merupakan salah satu alternatif pereda rasa mual dan muntah. Konsumsi makanan yang mengandung protein tinggi memiliki kemampuan untuk mengurangi mual muntah, misalkan pada kacang-kacangan yang dikombinasikan dengan jahe yang juga mempunyai zat aktif seperti gingerol. Tujuan dari penelitian ini adalah untuk mengetahui kandungan protein tertinggi diantara formulasi minuman fungsional berbasis jahe dan kacang-kacangan untuk membantu mengatasi mual dan muntah. Penelitian ini menggunakan metode mixture design D-optimal dengan bantuan aplikasi software design expert. Pada penelitian awal dilakukan trial and error untuk mengetahui batas atas dan bawah pada setiap komponen bahan. Hasil keluaran design expert didapatkan 16 formula yang akan diuji. Pengujian kandungan protein menggunakan metode Kjeldahl. Perbedaan kandungan protein dari 16 formula tersebut dianalisa dengan bantuan software Design Expert. Hasil penelitian ini menunjukkan minuman fungsional ini mempunyai kandungan protein tertinggi sebesar 3,43% pada formula 3 dengan kombinasi 30,5% sari jahe, 33,5% sari kacang kedelai dan 36,0% sari kacang hijau, namun tidak terdapat perbedaan kandungan protein dari semua kelompok (p=0,1298),. Kesimpulan dari penelitian ini adalah tidak ada perbedaan kandungan protein yang signifikan pada 16 formula minuman fungsional berbasis jahe dan kacang-kacangan, tetapi didapatkan kandungan protein tertinggi sebesar 3,43%. Kata kunci:    Minuman fungsional, jahe, kacang-kacangan, antiemetik     Nausea and vomiting occur in cancer patients, first trimester on pregnancy, postoperative, or motion sickness. Protein is one of the alternatives treatment of nausea and vomiting. Consumption of foods containing high protein has the ability to reduce nausea, vomiting, for example in beans that are combined with ginger which also has an active substance such as gingerol. The purpose of this study was to determine the highest protein content among ginger and nuts-based functional drinks formulations to overcome nausea and vomiting. This research uses D-optimized mixture design method with software design expert application. In the initial study conducted trial and error to determine the upper and lower limits on each component of the material. The results of the design expert's output obtained 16 formulas to be tested. Testing of protein content using a Kjeldahl method. Differences in protein content of the 16 formulas were analyzed with the help of Design-Expert software. The results of this study indicate that this functional beverage has the highest protein content of 3.43% in formula 3 with a combination of 30.5% ginger extract, 33.5% soybean extract and 36.0% green bean extract, but no differences in protein content of all groups (p = 0.1298). The conclusion of this study was that there was no significant difference in protein content in 16 ginger and bean-based functional beverage formulas, but the highest protein content was 3.43%.   Keywords: Functional drinks, ginger, beans, antiemetic