DAFTAR ISI

RINGKASAN .................................................................................................... i

SUMMARY ....................................................................................................... ii

KATA PENGANTAR ....................................................................................... iii

DAFTAR ISI ..................................................................................................... iv

DAFTAR TABEL ............................................................................................. vii

DAFTAR GAMBAR ......................................................................................... viii

DAFTAR LAMPIRAN ..................................................................................... ix

I. PENDAHULUAN .......................................................................................... 1

1.1 Latar Belakang .......................................................................................... 1

1.2 Tujuan Penelitian ...................................................................................... 3

1.3 Manfaat Penelitian .................................................................................... 3

1.4 Hipotesis ................................................................................................... 3

II. TINJAUAN PUSTAKA ............................................................................... 4

2.1 Rosella Ungu……………………………………………………………... .. 4

2.1.2 Kandungan Antosianin..........................................………..................

7

2.1.3 Stabilitas Antosianin............................................................................ 10

2.2 Serbuk Effervescent……………………………………………………….. 12

2.3 Bahan Tambahan….……………………………………………………..... 13

2.3.1 Bahan Pengisi Dekstrin……..……………………………................. 13

2.3.2 Sukrosa..................................................................….………………. 15

2.3.3 Asam Sitrat............................................................….……………….

17

2.3.4 Natrium Bikarbonat...............................................….………………. 18

2.4 Pengering Vakum (Vacuum Drying)….…………………………………... 19

2.5 Stres Oksidatif............................................................................................... 20

2.5.1 Superoxide Dismutase (SOD) sebagai Antioksidan Intraseluler..…. . 19

2.5.2 Malondialdehyde (MDA) sebagai Produk Peroksidasi Lipid.............. 24

2.6 Antioksidan.........................................…………………………………….. 27

2.6.1 Mekanisme Kerja Antioksidan....................……………………….... 30

2.6.2 Pengujian Aktivitas Antioksidan Metode DPPH (α, α diphenyl picryl

Hidrazil).......................................................………………………... 32

2.7 Minyak Jelantah sebagai Sumber Radikal dari Luar (Eksogen)................... 33

2.7.1 Kerusakan Minyak Selama Penggorengan....….................................. 36

2.7.1.1 Hidrolisa.................................. ...................………................. 36

2.7.1.2 Oksidasi Termal...................... ...................………................. 36

2.7.1.3 Polimerisasi............................. ...................………................. 36

2.7.2 Radikal Bebas.........................................................................………. 37

2.8 Pengujian In Vivo..............………………………………………………… 39

2.8.1 Tikus Putih.........................………………………………………….. 40

2.8.2 Histopatologi dan Mekanisme Kerusakan Hepar................................ 42

III. METODE PENELITIAN ........................................................................... 49

3.1 Tempat dan Waktu Penelitian .................................................................... 49

3.2 Alat dan Bahan .......................................................................................... 49

3.2.1 Alat .................................................................................................. 49

3.2.2 Bahan ............................................................................................... 50

3.3 Metode Penelitian ..................................................................................... 51

3.4 Pelaksanaan Penelitian .............................................................................. 52

3.5 Analisa Data .............................................................................................. 59

3.6 Diagram Alir ............................................................................................. 59

3.6.1 Pembuatan Filtrat Rosella Ungu ....................................................... 59

3.6.2 Pembuatan Tablet Effervescent Rosella Ungu ................................... 60

3.6.3 Tahap Uji In Vivo ............................................................................. 61

IV. HASIL DAN PEMBAHASAN ................................................................... 62

4.1 Analisa Bahan Baku .................................................................................. 62

4.1.1 Filtrat Kelopak Bunga Rosella Ungu ................................................ 62

4.1.2 Effervescent Rosella Ungu ............................................................... 64

4.1.3 Bilangan Peroksida Minyak Jelantah ................................................ 68

4.2 Uji In Vivo ................................................................................................ 70

4.2.1 Kadar Superoxide Dismutase (SOD) ................................................ 71

4.2.2 Kadar Malondialdehyde (MDA) ....................................................... 78

4.2.3 Hubungan antara SOD dengan MDA ............................................... 84

4.2.4 Gambaran Histopatologi Sel Hepar .................................................. 86

V. KESIMPULAN DAN SARAN ..................................................................... 95

5.1 Kesimpulan ............................................................................................... 95

5.2 Saran ......................................................................................................... 96

DAFTAR PUSTAKA ............................................................................................. 97

LAMPIRAN............................................................................................................ 105

DAFTAR TABEL

Nomor Judul Halaman

1. Kandungan Kelopak Rosella Merah Segar per 100 gram ............. 7

2. Gugus Pengganti pada Struktur Kation Flavium pada Antosianin

Utama............................................................................................ . 8

3. pH dan Warna Antosianin............................................................ 11

4. Sifat-sifat Kristal Sukrosa ............................................................ 16

5. Karakteristik Asam Sitrat Secara Umum ...................................... 17

6. Mekanisme Aktivitas Antioksidan ............................................... 31

7. Komposisi Pakan Standar Comfeed PARS-S ............................... 56

8. Hasil Analisa Filtrat Kelopak Bunga Rosella Ungu ...................... 62

9. Hasil Analisa Effervescent Rosella Ungu ..................................... 64

10. Rerata Kadar SOD pada Berbagai Kelompok Perlakuan .............. 73

11. Rerata Kadar MDA pada Berbagai Kelompok Perlakuan.............. 80

12. Uji Korelasi Pearson....................................................................... 84

DAFTAR GAMBAR

Nomor Judul Halaman

1. Jenis kelopak bunga Hibiscus sabdariffa ..................................... 4

2. Rosella Merah dan Rosella Ungu ................................................. 5

3. Struktur Dasar (Inti Kation Flavium) dari Pigmen Anthocyanin

(Rx : H, OH, OCH3) dan Penomoran Atom Karbon .................... 7

4. Enam Struktur Umum Antosianidin ............................................ 8

5. Perubahan Warna Antosianin Berdasarkan pH ............................. 12

6 Reaksi Antara Asam Sitrat dengan Natrium Bikarbonat............. .. 13

7 Dekstrin....................................................................................... 14

8. Jalur Enzimatik Detoksifikasi dari ROS ....................................... 23

9. Kombinasi SOD dan Katalase Meredam Radikal Superoksida ..... 23

10. Skema Pembentukan MDA.......................................................... 25

11. Reaksi Antioksidan Primer dengan Radikal Bebas ....................... 28

12. Tingkatan Antioksidan dalam Tubuh ........................................... 30

13. Penghambatan Antioksidan Primer terhadap Radikal Lipida ........ 32

14. Antioksidan bertindak Sebagai Prooksidan .................................. 32

15. Minyak Goreng dan Minyak Jelantah .......................................... 34

16. Reaksi Oksidasi ........................................................................... 37

17. Sumber Radikal Bebas................................................................. 38

18. Proses Perubahan dari Normal Sel menjadi Fatty Liver................ 44

19. Mekanisme Kerusakan Hepar akibat Peroksidasi Lipid ................ 45

20. Gambaran Skematik Perubahan Sel dalam Proses Nekrosis ......... 47

21. Mekanisme kerusakan Sel Oleh Radikal Bebas............................ . 47

22. Proses Pembuatan Filtrat Rosella Ungu........................................ . 59

23. Proses Pembuatan Effervescent Rosella Ungu............................ ... 60

24. Tahap Uji In Vivo............................ ............................................. 61

25. Grafik Kadar SOD Serum Darah Tikus Tiap Kelompok................ 72

26. Grafik Kadar MDA Serum Darah Tikus Tiap Kelompok............. . 78

27. Gambaran Histopatologi Sel Hepar Tikus Perbesaran 1000x......... 87

28. Gambar Histopatologi Sel Hepar Tikus yang Mengalami Nekrosis 89

DAFTAR LAMPIRAN

Nomor Judul Halaman

1. Dokumentasi Kegiatan Penelitian ................................................ 105

2. Prosedur Penelitian dan Analisa................................................... 109

3. Penentuan Dosis Tablet Effervescent dan Minyak Jelantah yang

diberikan......................................................................................... 116

4. Penentuan Jumlah Ulangan pada Kelompok Perlakuan Hewan

Uji................................................................................................... 118

5. Komposisi Pakan Standar ............................................................ 119

6. Uji Korelasi Pearson Antara Kadar SOD dan MDA .................... 119

7. Data dan Analisa Statistik Kadar SOD ......................................... 120

8. Data dan Analisa Statistik Kadar MDA ....................................... 121

9. Dokumentasi Kegiatan Penelitian ................................................ 122