PENGARUH VARIASI PEMBERIAN SNACK BAR UBI JALAR KEDELAI HITAM TERHADAP KADAR SUPEROKSIDA DISMUTASE (SOD) DARAH
ABSTRACT: Snack bar from sweet
potatoes and black soybeans is low GI, fat and calorie snack which
haveantioxidant content, such as β-carotene, anthocyanin, isoflavone, and
antioxidant activity, so can be an alternativesnack for patients with DM type
2. Antioxidants intake can prevent the oxidative stress that lead micro- and
macrovascularcomplications in DM type 2. Antioxidant intake may preserve
endogen antioxidant capacity, which is can bedetermined by analyzing SOD
concentration.Objective: analyze effect variety of Snack bar from sweet
potatoes and black soybeans consume to SOD concentration.Methods: experimental
post-pretest research used 3 varieties of sweet potato’s color (red, yellow,
and purple)interventions. SOD concentration was analyzed by colorimetric.
Statistic data was analyzed by dependent t-test andOne Way Anova.Results: No different
between groups interventions Snack bar from purple, yellow or red sweet
potatoes (p=0,122).Group with snack bar from purple sweet potatoes intervention
has lowest SOD decreasing percentage among otherintervention groups.Conclusion:
Consume snack bar form purple sweet potatoes and black soybeans can preserve
SOD concentrationbetter than consume snack bar form yellow or red sweet
potatoes and black soybeans
Penulis: Fitriyono
Ayustaningwarno, Novita Sabuluntika
Kode Jurnal: jpkesmasdd140410
