Difference effects of tempe and tofu flours on serum estrogen, serum amyloid beta as well as on cognitive function of ovariectomized female rats
PERBEDAAN PENGARUH TEPUNG TEMPE DAN
TEPUNG TAHU TERHADAP ESTROGEN SERUM, BETA
AMILOID SERUM DAN FUNGSI KOGNITIF PADA TIKUS
BETINA DENGAN OVARIEKTOMI
ATIK KRIDAWATI
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2013
PERNYATAAN MENGENAI DISERTASI DAN
SUMBER INFORMASI SERTA PELIMPAHAN HAK CIPTA
Dengan ini saya menyatakan bahwa disertasi berjudul Pengaruh Tepung
Tempe dan Tepung Tahu terhadap Estrogen Serum, Beta Amiloid Serum, dan
Fungsi Kognitif pada Tikus Betina dengan Ovariektomi adalah benar karya saya
dengan arahan dari komisi pembimbing dan belum diajukan dalam bentuk apapun
kepada perguruan tinggi manapun. Sumber informasi yang berasal atau dikutip
dari karya yang diterbitkan maupun tidak diterbitkan dari penulis lain telah
disebutkan dalam teks dan dicantumkan dalam Daftar Pustaka di bagian akhir
disertasi ini.
Dengan ini saya melimpahkan hak cipta dari karya tulis saya kepada Institut
Pertanian Bogor.
Bogor, Agustus 2013
Atik Kridawati
NIM I 162080021
ABSTRACT
ATIK KRIDAWATI. Difference Effects of Tempe and Tofu Flours on Serum
Estrogen, Serum Amyloid Beta as well as on Cognitive Function of
Ovariectomized Female Rats. Supervised by HARDINSYAH, AHMAD
SULAEMAN, M. RIZAL M. DAMANIK, TRI BUDI W. RAHARDJO, EEF
HOGERVORST.
The aims of this study were to measure the content of isoflavone, vitamin
B6, vitamin B12, folic acid, and protein in tempe and tofu flours, to analized the
effect of tempe and tofu flours on serum estrogen and amyloid beta level, and
cognitive function in ovariectomized female rats. Seventy two (72) white female
Sprague Dawley strain rats, aged 12 months use for this study. Before the
intervention all rats had ovariectomy (OVx) surgical treatments and were grouped
into 5 intervention groups (each 4 rats): tempe flour, tofu flour, estradiol, casein;
and non ovariectomy. Analysis of estrogen serum is using Elisa Reagents
Estradiol/ ELISA EIA-2693. Analysis of serum beta amyloid by Elisa Reagent
Amyloid Beta Peptide 1-40 (AB1-40) (E90864Ra). Cognitive function was
measured using a labyrin. Processing and data analysis, to see the average and the
average difference between the treatment groups used One-Way ANOVA with
Polynomial Contrass Post Hoc LSD. Analysis of the correlation between variables
is done using correlation test. Analysis of the variables that influence cognitive
function by Multiple Linear Regression. The results showed that isoflavone
content (genestein) in tempe flour (50.558 mg/100 g) two times higher than tofu
flour (19.923 mg/100 g). Nutrient content (vitamin B6, vitamin B12, folic acid,
and protein) of tempe flour more higher than tofu flour. Nutrient content in
soybean flour as follows: vitamin B6 (0.28 mg/100 g), vitamin B12 (0.97
mcg/100 g), folic acid (0.0251 mg/100 g). Nutrient content of tofu flour is vitamin
B6 (0.19 mg/100g). Tofu flour not contains vitamin B12 and folic acid. Protein of
tempe flour content (41.5%) lower than the tofu (47.4%). Tempe flour group had
a significant (P0.05).
Tempe flour group compared with baseline 2 showed a significant decrease
(P0.05). Based on the
difference test between the tempe flour group with baseline 2 show an increase
score in cognitive function significantly (P0.05). Multiple Linear Regression test results showed
that the most variables associated with cognitive function is amyloid beta
(P
TEPUNG TAHU TERHADAP ESTROGEN SERUM, BETA
AMILOID SERUM DAN FUNGSI KOGNITIF PADA TIKUS
BETINA DENGAN OVARIEKTOMI
ATIK KRIDAWATI
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2013
PERNYATAAN MENGENAI DISERTASI DAN
SUMBER INFORMASI SERTA PELIMPAHAN HAK CIPTA
Dengan ini saya menyatakan bahwa disertasi berjudul Pengaruh Tepung
Tempe dan Tepung Tahu terhadap Estrogen Serum, Beta Amiloid Serum, dan
Fungsi Kognitif pada Tikus Betina dengan Ovariektomi adalah benar karya saya
dengan arahan dari komisi pembimbing dan belum diajukan dalam bentuk apapun
kepada perguruan tinggi manapun. Sumber informasi yang berasal atau dikutip
dari karya yang diterbitkan maupun tidak diterbitkan dari penulis lain telah
disebutkan dalam teks dan dicantumkan dalam Daftar Pustaka di bagian akhir
disertasi ini.
Dengan ini saya melimpahkan hak cipta dari karya tulis saya kepada Institut
Pertanian Bogor.
Bogor, Agustus 2013
Atik Kridawati
NIM I 162080021
ABSTRACT
ATIK KRIDAWATI. Difference Effects of Tempe and Tofu Flours on Serum
Estrogen, Serum Amyloid Beta as well as on Cognitive Function of
Ovariectomized Female Rats. Supervised by HARDINSYAH, AHMAD
SULAEMAN, M. RIZAL M. DAMANIK, TRI BUDI W. RAHARDJO, EEF
HOGERVORST.
The aims of this study were to measure the content of isoflavone, vitamin
B6, vitamin B12, folic acid, and protein in tempe and tofu flours, to analized the
effect of tempe and tofu flours on serum estrogen and amyloid beta level, and
cognitive function in ovariectomized female rats. Seventy two (72) white female
Sprague Dawley strain rats, aged 12 months use for this study. Before the
intervention all rats had ovariectomy (OVx) surgical treatments and were grouped
into 5 intervention groups (each 4 rats): tempe flour, tofu flour, estradiol, casein;
and non ovariectomy. Analysis of estrogen serum is using Elisa Reagents
Estradiol/ ELISA EIA-2693. Analysis of serum beta amyloid by Elisa Reagent
Amyloid Beta Peptide 1-40 (AB1-40) (E90864Ra). Cognitive function was
measured using a labyrin. Processing and data analysis, to see the average and the
average difference between the treatment groups used One-Way ANOVA with
Polynomial Contrass Post Hoc LSD. Analysis of the correlation between variables
is done using correlation test. Analysis of the variables that influence cognitive
function by Multiple Linear Regression. The results showed that isoflavone
content (genestein) in tempe flour (50.558 mg/100 g) two times higher than tofu
flour (19.923 mg/100 g). Nutrient content (vitamin B6, vitamin B12, folic acid,
and protein) of tempe flour more higher than tofu flour. Nutrient content in
soybean flour as follows: vitamin B6 (0.28 mg/100 g), vitamin B12 (0.97
mcg/100 g), folic acid (0.0251 mg/100 g). Nutrient content of tofu flour is vitamin
B6 (0.19 mg/100g). Tofu flour not contains vitamin B12 and folic acid. Protein of
tempe flour content (41.5%) lower than the tofu (47.4%). Tempe flour group had
a significant (P0.05).
Tempe flour group compared with baseline 2 showed a significant decrease
(P0.05). Based on the
difference test between the tempe flour group with baseline 2 show an increase
score in cognitive function significantly (P0.05). Multiple Linear Regression test results showed
that the most variables associated with cognitive function is amyloid beta
(P