PENGARUH LAMA PEREBUSAN DAUN YAKON (Smallanthus sonchifolia) TERHADAP KADAR KOLESTEROL MENCIT (Mus musculus)

  • RIZYA FITROTUN NISA

Abstract

Abstrak. Telah dilakukan penelitian untuk menentukan pengaruh lama perebusan daun yakon (Smallanthus sonchifolia) terhadap penurunan kolesterol mencit (Mus musculus). Penelitian ini mengguakan metode spektroskopi UV-Vis dengan reagen Pb(CH3COO)2.PbO.3H2O untuk menentukan Kadar asam klorogenat pada daun yakon. Uji aktifitas dilakukan secara in vivo melalui mencit yang dibuat hiperlipidemia, sedangkan uji kadar kolesterol dilakukan dengan metode CHOD-PAP sehingga diketahui nilai penurunan kolesterol total darah mencit. Semakin lama perebusan, kadar asam klorogenat yang larut dalam air semakin banyak, hal ini dibuktikan dengan ujikuantitatifmenggunakan spektroskopi UV-Vis dengan λ 324 nm. Semakin banyak asam klorogenat dalam larutan uji yang diinduksikan pada mencit hiperkolesterol menyebabkan nilai penurunan kolesterol semakin besar. Hal ini disebabkan karena asam klorogenat menghambat enzim HMG-KoA reduktase sehingga pembentukan mevalonat dan sintesis kolesterol menjadi berkurang.

Kata-kata kunci: Smallanthus sonchifolia, asam klorogenat, lama perebusan, kadar kolesterol

Abstract. Research was conducted to determine the effects of long boiling the leaves yakon (Smallanthus sonchifolia) to decrease cholesterol mice (Mus musculus). This study uses the UV-Vis spectroscopy method with reagent Pb(CH3COO)2.PbO.3H2O to determine the levels of chlorogenic acid in the leaves yakon. Test carried out in vivo activity in mice created through hyperlipidemia, while cholesterol tests conducted by CHOD-PAP method that is known the value decrease blood total cholesterol in mice. The longer boiling, the levels of chlorogenic acid which dissolves in water more and more, this is evidenced by quantitative assay using a UV-Vis spectroscopy with λ 324 nm. More and more of chlorogenic acid in a test solution which is induced in mice with hypercholesterol cause the value of the greater cholesterol reduction. This is due to chlorogenic acid inhibits the enzyme HMG-CoA reductase so that the formation of mevalonate and cholesterol synthesis is reduced.

 Keywords: Smallanthus sonchifolia, chlorogenic acid, long boiling,  cholesterol levels

Published
2017-05-08
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