PENGARUH PATI AUTOCLAVING � COOLING KORO PEDANG PUTIH (Canavalia ensiformis ( L.) DC.) TINGGI RS-4 TERHADAP PENURUNAN GLUKOSA DAN KARAKTERISTIK DIGESTA TIKUS DIABETES MELLITUS TIPE-2 INDUKSI STZ-NA

AZKIA NASTITI, Prof. Dr. Ir. Agnes Murdiati, M.S ; Prof. Dr. Ir. Y. Marsono, M.S

2017 | Tesis | S2 Ilmu dan Teknologi Pangan

Indonesia merupakan Negara tropis yang kaya akan tanaman polong- polongan diantaranya koro pedang putih. Koro pedang putih merupakan jenis tanaman yang mudah dibudidayakan, memiliki produktifitas tinggi, serta diketahui memiliki kandungan pati resisten (RS) alami. Bahan pangan yang mengandung RS dapat mencegah atau mengendalikan penyakit Diabetes Mellitus tipe-2 (DM-2). RS memiliki peranan menurunkan kadar glukosa darah penderita DM-2 sehingga kadar RS perlu ditingkatkan. Kadar RS koro pedang putih dapat ditingkatkan dengan teknik autoclaving-cooling sebanyak 4 siklus dan menghasilkan RS tipe-4. RS-4 merupakan tipe pati resisten yang terbentuk akibat modifikasi proses perlakuan untuk meningkatkan kadar RS, dengan cara seperti autoclaving-cooling, eterifikasi, esterifikasi dan ikatan silang untuk menghasilkan pati yang resisten terhadap ezim amilase. Penelitian ini bertujuan untuk mengetahui efek pemberian pati AC koro pedang putih terhadap penurunan kadar glukosa darah tikus Sprague Dawley DM tipe 2. Pembuatan pati autoclaving � cooling (pati AC) koro pedang putih tinggi RS 4 diawali dengan pembuatan tepung koro pedang putih, ekstraksi pati koro pedang putih, deproteinasi pati koro pedang putih, dan perlakuan autoclaving- cooling 4 siklus. Karakterisasi sifat fisik, kimia pati AC koro pedang putih tinggi RS 4, serta efek penurunan kadar glukosa darah pada Sprague Dawley (SD) DM tipe-2 diamati dalam penelitian ini. Digunakan SD jantan sebanyak tiga puluh ekor berusia 8 minggu dan berat tubuh 180 � 200 g. Pengujian kadar absorbsi glukosa dilakukan secara in vitro dengan metode kantong usus terbalik. Hasil penelitian menunjukkan bahwa kandungan RS pati AC koro pedang putih tinggi RS 4 sebesar 12.41%. Hasil pengujian bioassay menunjukkan bahwa konsumsi pati AC koro pedang putih tinggi RS 4 efektif dalam menurunkan glukosa darah pada kisaran 96.05mg/dl-105.38mg/dl. Konsumsi pati AC koro pedang putih tinggi RS 4 juga dapat meningkatkan produksi asam lemak rantai pendek (SCFA) yang didominasi oleh asam asetat, asam propionat, asam butirat, menurunkan pH digesta, dan menghambat absorbsi glukosa. Diet pati AC koro pedang putih tinggi RS 4 dengan konsentrasi 50% (DM-KPPA50) menunjukkan hasil keseluruhan yang paling baik dalam memperbaiki metabolisme glukosa pada penderita DM tipe 2.

Indonesia is a tropical country rich in plant legumes including jack bean. Jack bean is easily cultivated and highly production. In addition, jack bean has native resistant starch. Food containing RS exhibited prevention or control to type 2 Diabetes Mellitus. RS has a role in lowering blood glucose levels for patients type-2 Diabetes Mellitus so that the levels needs to be improved. Modification of process treatment to increase the jack bean RS level can be improved in several ways, one of which by pressurized heating and cooling (autoclaving-cooling) for 4 cycles and produce RS 4. RS 4 is a type of starch that is formed due to the modification of process treatment resulting in increasing levels of RS such as autoclaving-cooling, eterification, esterification and crosslinking bonds to produce starch that is resistant to amylase enzyme. The objective of this research was to investigate the effects of intervention autoclaving � cooling jack bean starch in decreasing blood glucose level of type 2 DM Sprague Dawley rats. The production of autoclaving � cooling jack bean starch was performed by making jack bean flour, extraction of jack bean starch, protein removal of jack bean starch, and 4-cycle autoclaving-cooling. The physical and chemical properties of autoclaving � cooling jack bean starch, blood glucose-lowering effect and characterization of digesta were investigated on type-2 DM Sprague- Dawley (SD) rats. Thirty male SD rats age 8-week and body weight of 180 � 200 g. Absorption rate of glucose was carried out with in vitro reverted intestine sack. The results showed that the content of autoclaving � cooling jack bean starch is 12.41%db respectively. Bioassay test results show that the consumption of the autoclaving � cooling jack bean starch was effective in lowering blood glucose by 96.05mg/dl - 105.38mg/dl range. In addition, consumption of autoclaving � cooling jack bean starch can also increase the production of short- chain fatty acids (SCFA) in the form of acetic acid, propionic acid, and butyric acid, lowering the pH content of the cecum, and inhibit the absorption of glucose. The diet of the autoclaving � cooling jack bean starch with a consentration of 50% (DM-KPPA50) showed the best overall result in improving glucose metabolism in type-2 DM subject.

Kata Kunci : Koro pedang putih, Pati koro pedang putih, Pati resisten (RS), RS 4, Autoclaving � cooling, Diabetes Mellitus tipe-2, Glukosa darah, Asam lemak ra