PENGARUH VARIASI LAMA PEREBUSAN DAN KADAR ASAM KLOROGENAT DAUN YAKON TERHADAP PENURUNAN KADAR GLUKOSA DARAHRATTUS NORVEGICUS

Abstract

Abstrak. Tujuan dari penelitian ini adalah mengetahui pengaruh variasi lama perebusan dan kadar asam klorogenat daun yakon terhadap kadar glukosa darah Rattus norvegicus. Desain penelitian yang digunakan adalah only posttest factorial design. Analisis data menggunakan ANAVA dua arah. Variasi lama perebusan yang digunakan dalam penelitian ini adalah 0 menit, 5 menit, 10 menit, dan 15 menit. Variasi kadar asam klorogenat daun yakon sebesar 1 mM, 2,5 mM, dan 4 mM. Hasil penelitian menunjukkan bahwa semakin banyak daun yakon yang direbus maka semakin besar kadar asam klorogenat yang terlarut dalam air. Pada lama perebusan yang berbeda, perebusan akan melarutkan asam klorogenat lebih banyak, akan tetapi semakin lama waktu yang digunakan dalam perebusan, rata-rata penurunan kadar glukosa darah semakin menurun yang dikarenakan terdekomposisinya asam klorogenat. Berdasarkan hasil uji ANAVA dua arah (α = 0,05), terdapat perbedaan yang signifikan antar variasi lama perebusan dan antar variasi kadar asam klorogenat, serta terdapat interaksi antara variasi lama perebusan dengan kadar asam klorogenat dalam menurunkan kadar glukosa darah

Kata Kunci: lama perebusan, kadar asam klorogenat, daun yakon.

Abstract. The main of this research is to know the effect of variation boiling time and chlorogenic acid levels of yacon leaves towards decrease blood glucose levels of rattus norvegicus. Research design was used only posttest factorial design. Data analysis used in this research was two way ANAVA. Variation of boiling time in this research was 0 minute, 5 minute, 10 minute, and 15 minute. Variation of chlorogenic acid levels of yacon leaves was 1 mM 2,5 mM, and 4 mM. The results showed that the more yacon leaves are boiled, the greater levels of chlorogenic acid are dissolved in water. On a different boiling time, boiling will dissolved more chlorogenic acid, but the longer it is used in boiling, the average of reduction in blood glucose levels decrease because chlorogenic acid decomposes. Based on the results of the two way ANAVA (α = 0,05), there are significant differences between boiling time variation and between variation of chlorogenic acid levels, and there is interaction between boiling time and chlorogenic acid levels to decrease blood glucose levels.
Keywords: boiling time, chlorogenic acid levels, yacon leaves