SGPT and SGOT analysis in the wistar rats force feeding white turmeric (Curcuma mangga Val.)

Abstract

Rhizome plants, such as white turmeric, are trusted by people to improve body immunity. Steam blanching is a preliminary treatment using water steam. This study aims to determine the effect of steam blanching on antioxidation properties, SGPT, and SGOT levels of white turmeric. This study was conducted with several variations, namely the type of white turmeric rhizomes (main and branch) and steam blanching time (0; 2.5; 5; 7.5; and 10 minutes). Analysis of the antioxidant properties of white turmeric includes the antioxidant activity of the FRAP method, flavonoid levels, and tannins. White turmeric powder is also analyzed SGPT and SGOT in vivo on Wistar rats infected with Staphylococcus aureus. The data obtained were tested by statistics using ANOVA, and if there was a significant difference, the Duncan Multiple Range Test was carried out. The results of the selected white turmeric (main rhizome with a 5-minute steam blanching time) antioxidation properties are the antioxidant activity of the FRAP method, which is 8.12 mg Ferro E/g, Flavonoid levels 2.84 mg QE/g, and Tannin 0.19 mg CE/g. The results showed that Wistar rats given white turmeric had the value of SGPT 22.17 U/I, and SGOT 38.60 U/I approached the normal rats with SGPT 18.61 U/I and SGOT 38.19 U/I. This study concludes that white turmeric can reduce levels of SGPT and SGOT rats.