Proceedings of the 5th International Conference on Sports, Health, and Physical Education, ISMINA 2021, 28-29 April 2021, Semarang, Central Java, Indonesia

Research Article

Effect Differences of Fermented and Non-Fermented Red Dragon Fruit Peel on Blood Glucose Levels of Hypercholestrolemic Wistar Rats

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  • @INPROCEEDINGS{10.4108/eai.28-4-2021.2312240,
        author={Natalia Desy Putriningtyas and Mardiana  Mardiana and Siti  Wahyuningsih},
        title={Effect Differences of Fermented and Non-Fermented Red Dragon Fruit Peel on Blood Glucose Levels of Hypercholestrolemic Wistar Rats},
        proceedings={Proceedings of the 5th International Conference on Sports, Health, and Physical Education, ISMINA 2021, 28-29 April 2021, Semarang, Central Java, Indonesia},
        publisher={EAI},
        proceedings_a={ISMINA},
        year={2021},
        month={10},
        keywords={blood glucose level marmalade red dragon fruit peel wistar yogurt},
        doi={10.4108/eai.28-4-2021.2312240}
    }
    
  • Natalia Desy Putriningtyas
    Mardiana Mardiana
    Siti Wahyuningsih
    Year: 2021
    Effect Differences of Fermented and Non-Fermented Red Dragon Fruit Peel on Blood Glucose Levels of Hypercholestrolemic Wistar Rats
    ISMINA
    EAI
    DOI: 10.4108/eai.28-4-2021.2312240
Natalia Desy Putriningtyas1,*, Mardiana Mardiana1, Siti Wahyuningsih2
  • 1: Universitas Negeri Semarang, Indonesia
  • 2: Universitas Respati Yogyakarta, Indonesia
*Contact email: nataliadesy@mail.unnes.ac.id

Abstract

Hypercholesterolemia is associated with oxidative stress. Antioxidant activity can found in red dragon fruit peel. This study aims to analyse the effect of fermented and non-fermented red dragon fruit peel on blood glucose levels of hypercholesterolemic Wistar rats. Twenty plasma Wistar rats were divided into four groups: P1 (negative); P2 (hypercholesterolemic group, not received any treatment); P3 (red dragon fruit peel yogurt 1.8g/200g BW); P4 (red dragon fruit peel marmalade 0.94g/200g BW). Hypercholesterolemic condition was induced using cholesterol and cholic acid powder. Blood glucose levels were measured using GOD-PAP. The paired t-test and One-Way ANOVA was used to determine the mean differences in blood glucose level before and after intervention. The reduction in blood glucose levels in P1; P2; P3 and P4 were 0.28 ±0.55 mg/dL; 2.66 ±1.92 mg/dL; -24.60 ±5.77 mg/dL; -18.66 ±2.23 mg/dL, respectively. We concluded that red dragon fruit peel yogurt lowers blood glucose more than dragon fruit peel marmalade.