Determination of quality parameters in nata de cocolawak as hepatoprotector functional food

Abstract

One of the hepatotoxic condition is caused when consuming large amounts of drugs induced liver injury for a long period of time, such as in TB (tuberculosis) treatment [1]. One of the solutions to prevent the occurrence of hepatotoxicity symptoms in TB patients is by consuming temulawak (Curcuma xanthorriza Roxb.) supplements [2]. Temulawak supplement was given in the form of dessert nata de cocolawak to increase patient interest in consuming it because it is served in a better taste. Parameters product quality of food was determined based on SNI (Indonesian National Standard). This research was conducted in order to increase the economics and environment value of nata de coco products as a functional food. Based on the measurement results, the quality of nata de cocolawak products meets most of the SNI parameters for nata de coco products. Nata de cocolawak products have 9.56% of sugar, 2.11% of crude fiber, level of mineral content are 3.63 mg/Kg of iron, 58.25 mg/Kg of calcium, and 25.73 mg/Kg of zinc, level of metal contaminant are 0.005 ppm of Pb, 0.212 ppm of Cu, and negative levels for As. The Total plate count (TPC) on the product to measure microbial contamination is 5.5.102 CFU/g. Curcumin content as an active compound in the product is 1.306mg/g of sample. The treatment group had smaller ALT, AST, and ALP values than the placebo group. But statistically, these values did not differ significantly (p> 0.05).