Original paper-INFLUENCE VARIATION OF TEMPE GEMBUS (AN INDONESIAN FERMENTED FOOD) ON HOMOCYSTEINE AND MALONDIALDEHYDE OF RATS FED AN ATHEROGENIC DIET - ABSTRACT
Authors: Ratih Kurniasari 1, Muhammad Sulchan 2, Diana Nur Afifah 2, Gemala Anjani 2, Ninik Rustanti 2
1 Post Graduate Department of Nutrition Science Diponegoro University, Semarang, Indonesia.
2 Lecturers of Nutrition Science Department Medical Faculty of Diponegoro University, Semarang Indonesia
Background and Aims: Atherosclerosis has become a prominent health problem in Indonesia. Based on food as medicine concept, tempe gembus (a fermented food from Indonesia) is well known having the content of nutrient that influences atherosclerosis parameter. Research aimed to prove the influence of different variation of tempe gembus that was given without additional treatment (X1), with the steam blanching heating (X2), and was added the bromelain enzyme (X3) to the level of serum Homocysteine (Hcy) and Malondialdehyde (MDA)of rat’s blood that was given the atherogenic diet. Material and Methods: The research of posttest randomized controlled group design on 35 Sprague dawley rats were divided into two main groups as follow; they were 2 control groups (called K– and K+) and 3 treatment groups. All of the treatment groups were given tempe gembus of 25 gram/ kg rat body weight. Results: The results showed that group variation of tempe gembus had a lower mean of Hcy and MDA levels than disease group (K+). However, a significant effect of tempe gembus was only decrease in MDA level (ANOVA test p = 0.001). Treatment X1 and X3 had meaningful differences to decrease MDA levels. Conclusion: Tempe gembus variation can decrease the MDA level significantly and decrease the Hcy level however, without statistical significance.
Key words: Tempe gembus, fermented food, atherogenic diet, homocysteine (Hcy), malondiadehyde (MDA)