Potensi Sari Buah Murbei (Morus alba L.) sebagai Minuman Berantioksidan serta Pengaruhnya terhadap Kadar Kolesterol dan Trigliserida Serum Tikus Percobaan
POTENSI SARI BUAH MURBEI (Morus alba L.)
SEBAGAI MINUMAN BERANTIOKSIDAN
SERTA PENGARUHNYA TERHADAP
KADAR KOLESTEROL DAN TRIGLISERIDA
SERUM TIKUS PERCOBAAN
MERYNDA INDRIYANI SYAFUTRI
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2008
PERNYATAAN MENGENAI TESIS DAN
SUMBER INFORMASI
Dengan ini saya menyatakan bahwa tesis Potensi Sari Buah Murbei (Morus
alba L.) sebagai Minuman Berantioksidan serta Pengaruhnya terhadap Kadar
Kolesterol dan Trigliserida Serum Tikus Percobaan adalah karya saya dengan
arahan dari komisi pembimbing dan belum diajukan dalam bentuk apa pun kepada
perguruan tinggi mana pun. 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 tesis ini.
Bogor, Agustus 2008
Merynda Indriyani Syafutri
NRP I 051060041
ABSTRACT
MERYNDA INDRIYANI SYAFUTRI. Potency of Mulberry (Morus alba L.)
Fruit Juice as Antioxidant Beverage and Its Effects on Serum Cholesterol
and Triglyceride Levels in Mice. Under direction of CLARA M. KUSHARTO
and BUDI SETIAWAN.
Coronary Heart Disease is leading cause of mortality in Indonesia that is
caused by atherosclerosis. LDL oxidation is one of initial steps of atherosclerosis.
Antioxidants have been known to prevent oxidation of LDL cholesterol.
Mulberry fruit (Morus alba L.) is one of the silkworm industry byproducts that
contain antioxidants. In Indonesia, mulberry fruit have not get processing
treatments yet. In this research, mulberry were processed as fruit juice. This
research was aimed to learn and analysis the potency of mulberry fruit juice as
antioxidant beverage and its effects on serum cholesterol, LDL, HDL, and
triglyceride levels in mice.
Completely Randomized Design with four levels of treatment and three
replications was applied to study chemical and microbiology characteristics of
mulberry fruit juice. The levels treatment (storage time) were 0, 5, 10, and 15
days. Friedman-Conover was used to analyze organoleptic characteristics. 15
Male Sprague Dawley mice aged 2 months were randomly assigned to 3
treatments ; (A) a standard diet, (B) a standard diet added cholesterol (1%), and
(C) a standard diet added cholesterol (1%) and received orally mulberry fruit juice
(10 ml/kg/day) for 40 days. This biological variable analyzed with ANOVA.
The treatments were significantly decreased vitamin C, and increased total
microbe. The total sugars of mulberry fruit juice increased on day 10th and
decreased on day 15th, where as total acids decreased on day 10th and increased on
day 15th. During storage, pH values were 3,2-3,6. On day 15th, mulberry fruit
juice had 22,69 mg/100 g; 8,23% total sugars; 28,15% total acids; and 1,1 x 102
col/ml total microbe. The value of total microbe indicated that the mulberry fruit
juice was safe to be consumed. Hedonic test showed that most of panelists
accepted the taste, color, and aroma of mulberry fruit juice until day 15 of storage.
The results of serum analysis showed that total cholesterol, triglyceride, and
LDL cholesterol level of treatment C decreased on day 40th, and HDL cholesterol
level of treatment C were higher than others on day 40th. Mulberry fruit juice was
significantly (p
SEBAGAI MINUMAN BERANTIOKSIDAN
SERTA PENGARUHNYA TERHADAP
KADAR KOLESTEROL DAN TRIGLISERIDA
SERUM TIKUS PERCOBAAN
MERYNDA INDRIYANI SYAFUTRI
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2008
PERNYATAAN MENGENAI TESIS DAN
SUMBER INFORMASI
Dengan ini saya menyatakan bahwa tesis Potensi Sari Buah Murbei (Morus
alba L.) sebagai Minuman Berantioksidan serta Pengaruhnya terhadap Kadar
Kolesterol dan Trigliserida Serum Tikus Percobaan adalah karya saya dengan
arahan dari komisi pembimbing dan belum diajukan dalam bentuk apa pun kepada
perguruan tinggi mana pun. 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 tesis ini.
Bogor, Agustus 2008
Merynda Indriyani Syafutri
NRP I 051060041
ABSTRACT
MERYNDA INDRIYANI SYAFUTRI. Potency of Mulberry (Morus alba L.)
Fruit Juice as Antioxidant Beverage and Its Effects on Serum Cholesterol
and Triglyceride Levels in Mice. Under direction of CLARA M. KUSHARTO
and BUDI SETIAWAN.
Coronary Heart Disease is leading cause of mortality in Indonesia that is
caused by atherosclerosis. LDL oxidation is one of initial steps of atherosclerosis.
Antioxidants have been known to prevent oxidation of LDL cholesterol.
Mulberry fruit (Morus alba L.) is one of the silkworm industry byproducts that
contain antioxidants. In Indonesia, mulberry fruit have not get processing
treatments yet. In this research, mulberry were processed as fruit juice. This
research was aimed to learn and analysis the potency of mulberry fruit juice as
antioxidant beverage and its effects on serum cholesterol, LDL, HDL, and
triglyceride levels in mice.
Completely Randomized Design with four levels of treatment and three
replications was applied to study chemical and microbiology characteristics of
mulberry fruit juice. The levels treatment (storage time) were 0, 5, 10, and 15
days. Friedman-Conover was used to analyze organoleptic characteristics. 15
Male Sprague Dawley mice aged 2 months were randomly assigned to 3
treatments ; (A) a standard diet, (B) a standard diet added cholesterol (1%), and
(C) a standard diet added cholesterol (1%) and received orally mulberry fruit juice
(10 ml/kg/day) for 40 days. This biological variable analyzed with ANOVA.
The treatments were significantly decreased vitamin C, and increased total
microbe. The total sugars of mulberry fruit juice increased on day 10th and
decreased on day 15th, where as total acids decreased on day 10th and increased on
day 15th. During storage, pH values were 3,2-3,6. On day 15th, mulberry fruit
juice had 22,69 mg/100 g; 8,23% total sugars; 28,15% total acids; and 1,1 x 102
col/ml total microbe. The value of total microbe indicated that the mulberry fruit
juice was safe to be consumed. Hedonic test showed that most of panelists
accepted the taste, color, and aroma of mulberry fruit juice until day 15 of storage.
The results of serum analysis showed that total cholesterol, triglyceride, and
LDL cholesterol level of treatment C decreased on day 40th, and HDL cholesterol
level of treatment C were higher than others on day 40th. Mulberry fruit juice was
significantly (p