Open AccessEffect of Goat Milk Yogurt Fortified with Red Rice Bran Flour on SGPT Levels of Rats (Rattus norvegicus) Model Diabetes Mellitus Induced Streptozotocin
Author(s) -
Istiani Ratna Putri,
Ajeng Erika Prihastuti Haskito,
Dede Permana
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1430/1/012008
Subject(s) - streptozotocin , bran , diabetes mellitus , food science , insulin , medicine , blood sugar , chemistry , endocrinology , raw material , organic chemistry
Diabetes mellitus is a metabolic disease characterized by an increase in high blood sugar levels caused by a lack of insulin secretion or impaired insulin work or both. Goat milk yogurt with fortified red rice bran flour can be used as a therapy for diabetes mellitus because it contains high fiber and antioxidants. This study was aimed to determine the effect of giving goat milk yogurt with fortification of red rice bran flour on the levels of SGPT in rats diabetes mellitus induced by streptozotocin. This study used RAL with 20 male Wistar rats divided into 5 groups, namely K1 (negative control), K2 (positive control), P1, P2, and P3. Streptozotocin induction of 45 mg/kgBW at K2, P1, P2, and P3. In therapeutic group used volume of 1 ml/kgBW, 2 ml/kgBW, and 3 ml/kgBW. The data of this study were analyzed quantitatively using the oneway ANOVA statistical test followed by Tukey test α = 0.05. The results showed that the administration of goat milk yogurt fortified with red rice bran flour could reduce SGPT levels in rats. The conclusion that the volume of administration of 2 ml/kgBW is an effective volume of administration to reduce SGPT levels by 50.50 ± 7.59.