Pengaruh Pemberian Vitamin E terhadap Gambaran Histologi dan Kadar SGOT/SGPT Hati Mencit (Mus musculus L.) Jantan yang Dipapari Tuak

Abstract

Vitamin E is one of the vitamins which are soluble in fat and plays a role as an antioxidant and even can keep the destructive biological membrane action from free radical and keep unsaturated fatty acids from phospolipids membrane. Intake antioxidant in vitmin E is suggested to be able of reducing the effect of free radical on body. The present study intends to know the effect of vitamin E on histological features and SGOT/SGPT contents of male mice (Mus musculus L) liver exposed to fermented palm wine. It is elaboratory experimental study using strain of 30 healthy adult male mice (Mus musculus L) aged 2-3 months with the weight ranging 25-35 gs divided into 6 groups of treatment. The group 1 (Po)= control consisting of 5 adult male mice given with 0.5 ml aquades for 30 days. The group 2 (P 1) is the treatment group 1 consisting of 5 adult male mice exposed to a commercial fermented palm wine (20 % alcohol) 0.5 ml /days I mice orally for 15 days, and then followed by 0.5 ml aquades for next 15 days. The group 3 (P2) is the treatment group 2 consisting of 5 adult male mice exposed to a commercial fermented palm wine (20 % alcohol) 0.5 ml /day/mice orally for 15 days, and then followed by 0.5 ml aquades 30 days. The group 4 (P3) is the treatment group 3 consisting of 5 adult male mice exposed to a commercial fennented palm wine (20% alcohol) 0.5 ml /day/mice orally for 15 days, and then followed by 0.5 ml aquades for first 15 days and for next 15 days, the expose of fermented palm wine is stopped and changed by vitamin E 0.33 mg/day/mice orally. The group 5 (P4) is the treatment group 4 consisting of 5 adult male mice exposed to a commercial fermented palm wine (20% alcohol) 0.5 ml/day/mice orally for 30 days, and then followed by vitamin E 0.33 mg/mice/day orally on the 16 th day for 30 days. The group 6 (PS) is the treatment group 4 consisting of 5 adult male mice exposed to a commercial fermented wine (20% alcohol) 0.5 ml and vitamin E 0.33 mg/mice/day for 30 days orally. The mice were divided into the randomized groups. The study has been accepted by the Ethical Committee of USU. The result of providing vitamin E 0.33 mg/mice/day was compliance with the exposed of fermented palm wine for 30 days that can improve the destructed liver cells and even can reduce SGOT/SGPT contents of mice