PENGARUH EKSTRAK TAPE UBI UNGU (Ipomoea batatas L.) TERHADAP AKTIVITAS ANTIOKSIDAN TOTAL DARAH TIKUS SETELAH AKTIVITAS FISIK MAKSIMAL
Background: total antioxidant activity is parameters to determine antioxidant activity to neutralize free radicals in our body. Strenuous physical activity can induce free radicals which followed by oxidative stress state. antioxidant is suggested to prevent oxidative stress state. One of many effor...
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| Main Authors: | , |
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| Format: | Academic Paper |
| Published: |
2015.
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| Online Access: | http://eprints.undip.ac.id/46797/ |
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| Summary: | Background: total antioxidant activity is parameters to determine antioxidant activity to neutralize free radicals in our body. Strenuous physical activity can induce free radicals which followed by oxidative stress state. antioxidant is suggested to prevent oxidative stress state. One of many efforts to prevent oxidative stress is by consuming food which contains rich antioxidant, such as purple sweet potato purple sweet potato is one of the plant that contain antocyanin. Fermented purple sweet potato proved can stabilize the antocyanin Aim: to determine the effect of fermented purple sweet potatoes extracts to total antioxidant activity in rat blood after maximal physical activity. Methods:This research is true experimental with post test only control group design in rats. Results: Mann-Whitney test was observed there is significant difference (P=0,009) of total antioxidant activity between the group of rats were given maximal physical activity(total antioxidant activity K2=2.98%) with control group (total antioxidant activity K1=9,08%). Meanwhile, there was significant difference (P=0,009) of total antioxidant activity between the group of rats were given fermented purple sweet potatoes extract(total antioxidant activity K3=27,1%) with control group (total antioxidant activity K1=9,08%). There was significant difference (P=0,016) of total antioxidant activity between the group of rats were given maximal physical activity and fermented purple sweet potatoes extract (total antioxidant activity K4=12,52%) with the group of rats were givenmaximal physical activitywithout fermented purple sweet potatoes extract(total antioxidant activity K2=2,98%). Conclusions: There was significant differences of total antioxidant activity between the groups of rats were given the maximum physical activity and fermented purple sweet potatoes extract with the group of rats were given maximum physical activity without fermented purple sweet potatoes extract. Keyword: fermented purple sweet potatoes extract, maximum physical activity, total antioxidant activity. |
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| Item Description: | http://eprints.undip.ac.id/46797/1/Ragil_Parasmadhan_22010111130075_lap.KTI_Bab0.pdf http://eprints.undip.ac.id/46797/2/Ragil_Parasmadhan_22010111130075_lap.KTI_Bab1.pdf http://eprints.undip.ac.id/46797/3/Ragil_Parasmadhan_22010111130075_lap.KTI_Bab2.pdf http://eprints.undip.ac.id/46797/4/Ragil_Parasmadhan_22010111130075_lap.KTI_Bab3.pdf http://eprints.undip.ac.id/46797/5/Ragil_Parasmadhan_22010111130075_lap.KTI_Bab4.pdf http://eprints.undip.ac.id/46797/6/Ragil_Parasmadhan_22010111130075_lap.KTI_Bab5.pdf http://eprints.undip.ac.id/46797/7/Ragil_Parasmadhan_22010111130075_lap.KTI_Bab6.pdf http://eprints.undip.ac.id/46797/8/Ragil_Parasmadhan_22010111130075_lap.KTI_Bab7.pdf http://eprints.undip.ac.id/46797/9/Ragil_Parasmadhan_22010111130075_lap.KTI_Bab8.pdf |