PENGARUH KEDELAI PRODUK REKAYASA GENETIK TERHADAP KADAR MALONALDEHID, AKTIVITAS SUPEROKSIDA DISMUTASE DAN PROFIL DARAH PADA TIKUS PERCOBAAN

Dadi Hidayat Maskar, Hardinsyah Hardinsyah, Evi Damayanti, Made Astawan, Tutik Wresdiyati, Joko Hermanianto, Tessa Winandita

Abstract


ABSTRACT
Tempe, a soybean fermentation, has a short shelf life. An effort to extend the shelf life of tempe has been done by making tempe flour. Difference of raw materials which were Genetically Modified Organism (GMO) and non-
GMO was pressured to cause different impact on human health. Thus, this study was conducted to evaluate the effect of tempe flour that were made from GMO and non-GMO soybean upon malonaldehida (MDA) levels,
intracellular antioxidant superoxide dismutase (SOD) activity in the liver and kidneys of experimental rats, as well as hematological profile. Twenty five Sprague Dawley rats divided into four treatment grups and one
control, feeded with tempe from GMO and non-GMO at 10% and 20% concentrations at the period of 90 days.The results showed that rats fed with 10% protein derived from non-GMO soybean flour had lower levels
of MDA in the liver and kidney compared to GMO tempe flour group consisting rations of 10% and 20% protein but, not significantly different from the group protein of 20% non-GMO soybean flour and 10% protein of casein. While the value of liver and kidney SOD activity were not significantly different (p>0,05) between the groups of rats. The results showed that the values obtained were within normal limits. However, the amount of thrombocytes in each treatment had a value that exceeds normal limits. The activity of rat, rat’s metabolism, and amount of feed intake by rats might influenced the result. This experimental study lead to conclude that consuming GMO and non-GMO tempe flour is safe.

Keywords: experimental rats, GMO tempe flour, non-GMO tempe flour, hematology, superoxide dismutase

ABSTRAK
Tempe merupakan produk fermentasi kedelai yang mempunyai masa simpan relatif pendek. Upaya untuk meningkatkan masa simpan diantaranya dengan dibuat tepung tempe. Perbedaan bahan baku dari kedelai pangan rekayasa genetik (PRG) dan non-PRG menimbulkan kehawatiran terhadap dampak kesehatan bagi manusia. Penelitian ini bertujuan untuk mengevaluasi pengaruh tepung tempe dari kedelai PRG dan non-PRG terhadap kadar malonaldehida (MDA), aktivitas superoksida dismutase (SOD), di hati dan ginjal serta profil hematologi tikus percobaan. Sebanyak 25 ekor tikus galur Sprague Dawley dibagi menjadi empat kelompok perlakuan dan satu kelompok kontrol (kasein) diberi ransum tempe PRG dan non-PRG dengan konsentrasi 10% dan 20% selama 90 hari. Hasil menunjukkan bahwa kelompok tikus yang diberi ransum tempe kedelai non-PRG 10 % memiliki kadar MDA lebih rendah di hati dan ginjal dibanding kelompok tikus yang diberi ransum tempe PRG 10% dan 20% persen, tetapi tidak berbeda nyata dengan kelompok non-PRG 20 % dan kelompok kontrol. Sedangkan aktivitas SOD tidak berbeda nyata (p>0,05) antar kelompok perlakuan. Hasil analisis hematologi menunjukkan semua kelompok perlakuan memiliki nilai pada rentang normal. Semua kelompok perlakuan memiliki nilai kadar trombosit, di atas normal. Hal ini dapat disebabkan oleh berbagai
faktor, diantaranya: aktivitas fisik dan metabolisme serta jumlah ransum yang dikonsumsi. Analisis kadar MDA, aktivitas SOD dan profil hematologi mengungkapkan bahwa tepung tempe kedelai PRG dan non-PRG aman
untuk dikonsumsi. [Penel Gizi Makan 2015, 38(1): 41-50]

Kata kunci: tikus percobaan, tepung tempe PRG, tepung tempe non-PRG, hematologi, superoxide dismutase


Keywords


tikus percobaan, tepung tempe PRG, tepung tempe non-PRG, hematologi, superoxide dismutase

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Penelitian Gizi dan Makanan ( p-ISSN: 0125-9717. e-ISSN: 2338-8358) is published by National Institute of Health Research and Development, Ministry of Health of Republic of Indonesia

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