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Effervescent Rosela Ungu Mencegah Penurunan Nilai SOD dan Mencegah Nekrosis Hepar Tikus Wistar yang Diberi Minyak Jelantah(Purple Rosela Effervescent Prevents the Decrease of SOD Value and Prevents Liver Necrosis of Wistar which Exposed by Waste Cooking Oil

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ABSTRACT

Purple rosette effervescent is one diversification forms of local food which containing high antioxidant. Antioxidant has an effect to prevent oxidation reaction, thus it can prevent oxidative stress. The objective of this research is to find out antioxidant effect of purple rosela effervescent in preventing the decrease of SOD value and in preventing the damage of hepar's cell of wistar

This research was composed by using Post-test Only Control Group Design with Complete Randomized Design, using 16 male wistar rats,and 4 week treatment time. There were 4 groups, namely negative control (standard food + 3ml distilled water), positive control (standard food + 1ml 118mek/kg waste cooking oil + 2ml distilled water), dose I treatment (standard food + 1m1118mek/kg waste making oil + 3g/2ml purple rosela effervescent), and dose II treatment (standard food +1ml 118mek/kg waste cooking oil + 6g/2ml purple rosela effervescent).

The result of the observation was analysed by using ANOVA and continued by BNT test with 5% degree. The result shows that the treatment of in vivo test has significant effect (α=0,05) towards SOD serum value. The histopathologically observation of hepar's cell of wistar shows both treatment groups of dose land dose can prevent oxidative stress with little indication of hepar cells experiencing necrosis.

Keywords:Antioxidant, effervescent, liver necrosis, purple roselia, SOD, waste cooking

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Jurnal Kedokteran Brawijaya 28 (2) 2014 : 85-90

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: .,

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6p

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