Efektifitas Antioksidan Rimbang (Solanum torvum Swartz) dalam Makanan Tradisional Khas Batak Dali Ni Horbo terhadap Penurunan Kadar Kolesterol Darah Mencit

Abstract

This research was conducted to determine the effect of the addition of rimbang juice in batak traditional food of dali ni horbo on the quality and consumer acceptance and also to know its effect to the decrease of blood cholesterol level of hypercholesterolemia mice. This research was consisted of six steps i.e: phytochemical and chemical test of characteristics of rimbang, rote fruit extract and alo-alo leaf extract, dali ni horbo making, dosage of test determination and preparation of test, experimental mice preparation, and in vivo test of mice. The group of mice were given 5 treatments, namely: distilled water, dali ni horbo with addition of rimbang juice of 200, 400, 800 mg, and control of gemfibrozil dose of 3.12 mg/20 g bw mice. The results showed that the addition of rimbang juice in traditional food of batak dali ni horbo had highly significant effect (P <0.01) on antioxidant activity, water content, ash content, fat content, protein content, crude fiber content, coarse carbohydrate, vitamin C levels, total microbes, hedonic color values, color index, and decreasing levels of mice blood cholesterol. However, the effect was not significant (P> 0.05) on pH, hedonic value of aroma, hedonic value of taste, and hedonic value of texture. Formulation of addition of rimbang juice in traditional food of batak dali ni horbo with best quality and consumer acceptance was the addition of rimbang juice of 15% from buffalo milk volume used.

Penelitian ini dilakukan untuk mengetahui pengaruh penambahan sari buah rimbang dalam makanan tradisional khas batak dali ni horbo terhadap mutu dan penerimaan konsumen yang terbaik serta mengetahui pengaruhnya terhadap penurunan kadar kolesterol darah mencit hiperkolesterolemia. Penelitian ini terdiri dari enam tahap yaitu pengujian fitokimia dan karakteristik kimia buah rimbang, pembuatan sari buah rimbang dan sari daun aloalo, pembuatan dali ni horbo, penentuan dosis uji serta persiapan sediaan uji, persiapan hewan percobaan, dan pengujian in vivo pada mencit percobaan. Kelompok mencit diberikan 5 perlakuan yaitu pemberian akuades, pemberian dali ni horbo dengan penambahan sari buah rimbang 200, 400, 800 mg, dan pemberian sediaan pembanding gemfibrozil dosis 3,12 mg/20 g bb mencit. Hasil penelitian menunjukkan bahwa penambahan sari buah rimbang dalam makanan tradisional khas batak dali ni horbo memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap aktivitas antioksidan, kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, kadar karbohidrat kasar, kadar vitamin C, total mikroba, nilai hedonik warna, indeks warna, penurunan berat badan mencit dan penurunan kadar kolesterol darah mencit. Namun memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap pH, nilai hedonik aroma, nilai hedonik rasa, dan nilai hedonik tekstur. Formulasi penambahan sari buah rimbang dalam makanan tradisional khas batak dali ni horbo dengan mutu dan penerimaan konsumen yang terbaik adalah penambahan sari buah rimbang sebesar 15% dari volume susu kerbau yang digunakan.