ABSTRAK EFEK BUBUK BIJI KOPI ROBUSTA (Coffea robusta Lindl

ABSTRAK
EFEK BUBUK BIJI KOPI ROBUSTA
(Coffea robusta Lindl. ex de Willd)
TERHADAP WAKTU PENUTUPAN LUKA PADA
MENCIT JANTAN YANG DIINDUKSI ALOKSAN
Yulia Susanto, 2007. Pembimbing I : Sugiarto Puradisastra, dr., M.Kes
Pembimbing II: July Ivone, dr., M.S.
Luka pada keadaan Diabetes melitus (DM) yang tidak
terkontrol sering menyebabkan gangren dan menimbulkan bahaya
amputasi. Radikal bebas pada DM lebih tinggi dari normal.
Kandungan
antioksidan
asam
chlorogenic
dan
antibakteri
Methicillin Resistant Staphylococcus Aureus (MRSA) dalam kopi
Robusta mampu mengurangi radikal bebas serta membunuh bakteri
Staphylococcus, sehingga mempercepat penyembuhan luka.
Tujuan penelitian adalah mengetahui efek bubuk biji kopi
Robusta terhadap waktu penutupan luka pada mencit jantan yang
diinduksi Aloksan. Desain penelitian: prospektif eksperimental
sungguhan, menggunakan Rancangan Acak Lengkap (RAL) bersifat
komparatif.
Penelitian menggunakan 27 ekor mencit yang dibuat DM.
Pada hari ke-17 mencit diperiksa kadar glukosa darah, kemudian
dibagi dalam tiga kelompok dengan jumlah setiap kelompok 9 ekor
(n=9). Setelah itu dilakukan perlukaan di paha sepanjang 8mm.
Perlakuan kelompok I diberi bubuk biji kopi Robusta, kelompok II
(pembanding) diberi Povidone Iodine 10% secara topikal setiap hari
dan kelompok III tidak diberi apa – apa (kontrol).
Data yang diukur adalah waktu penutupan luka sampai luka
menutup sempurna (dalam hari). Analisis data menggunakan ANOVA
one way dilanjutkan uji Tukey HSD, dengan α=0.05. Hasil
menunjukkan rata – rata waktu penutupan luka kelompok I, II, III
berturut – turut: 4,67; 3,78; 6,22 hari. Waktu penutupan luka
kelompok I lebih cepat secara bermakna dibandingkan kelompok
kontrol (p<0.05) dan tidak berbeda bermakna dibandingkan
kelompok pembanding (p=0.131).
Kesimpulan: bubuk biji kopi Robusta mempercepat waktu penutupan
luka pada mencit jantan yang diinduksi Aloksan.
Kata kunci : Aloksan, Bubuk Biji Kopi Robusta, Antioksidan,
Antibakteri
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ABSTRACT
THE EFFECT OF ROBUSTA COFFEE
(Coffea robusta Lindl. ex de Willd) SEED POWDER
ON WOUND’S CLOSING TIME OF ALLOXAN INDUCED MALE MICE
Yulia Susanto, 2007. 1st Tutor
2nd Tutor
: Sugiarto Puradisastra, dr., M.Kes
: July Ivone, dr., M.S.
Wound that occurs in uncontrolled DM results gangrene with amputation danger.
Free radical in DM is higher than normal. Robusta coffee that contains antioxidant
chlorogenic acid and antibacterial Methicillin Resistant Staphylococcus Aureus
(MRSA) can reduce free radical and kill bacteria Staphylococcus, so that healing’s
time becomes faster.
The objective of this research is to know the effect of Robusta coffee seed powder
on wound’s closing time of Alloxan induced male mice. The desaign of research is
true experimental prospective method, use Random Complete Desaign with
comparative characteristic.
The experimental animals were 27 mice that became DM because of Alloxan. At
day 17th, the glucose level of mice were checked. Mice were divided into three groups
with 9 mice for each group (n=9). And then for each group were given an 8 mm slice
on thigh skin. The first group was threated with Robusta coffee seed powder, second
group with Povidone Iodine 10% (compared group) topically everyday and the third
group wasn’t threated (control).
Wound’s closing time were measured until the wound perfectly closed (in days).
Data analize use ANOVA one way continue with Tukey HSD Test with α=0.05. The
result showed average of wound’s closing time of first, second, third group were
4.67, 3.78, 6.22 days. The closing time of first group is faster significantly than the
control group (p<0.05) and not different significantly with compared group
(p=0.131).
At the end, Robusta coffee seed powder is concluded can make the wound’s
closing time of Alloxan induced male mice becomes faster.
Keywords :Alloxan, Robusta coffee seed powder, Antioxidant, Antibacterial.
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DAFTAR ISI
Halaman
LEMBAR PERSETUJUAN .................................................................................. ii
SURAT PERNYATAAN ...................................................................................... iii
ABSTRAK .............................................................................................................. iv
ABSTRACT............................................................................................................ v
PRAKATA ............................................................................................................. vi
DAFTAR ISI...........................................................................................................viii
DAFTAR TABEL................................................................................................... xii
DAFTAR GAMBAR ..............................................................................................xiii
DAFTAR DIAGRAM ............................................................................................xiv
DAFTAR LAMPIRAN........................................................................................... xv
BAB I PENDAHULUAN
1.1 Latar Belakang .................................................................................................1
1.2 Identifikasi Masalah ......................................................................................... 2
1.3 Maksud dan Tujuan ..........................................................................................2
1.3.1 Maksud
.............................................................................................2
1.3.2 Tujuan
.............................................................................................2
1.4 Manfaat Karya Tulis Ilmiah ............................................................................. 2
1.4.1 Manfaat Akademis .................................................................................. 2
1.4.2 Manfaat Praktis ....................................................................................... 3
1.5 Kerangka Pemikiran dan Hipotesis .................................................................. 3
1.5.1 Kerangka Pemikiran ................................................................................ 3
1.5.2 Hipotesis
.............................................................................................4
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1.6 Metodologi ........................................................................................................4
1.7 Lokasi dan Waktu Penelitian ........................................................................... 5
BAB II TINJAUAN PUSTAKA
2.1 Pankreas .........................................................................................................6
2.1.1 Anatomi Pankreas ................................................................................. 6
2.1.2 Histologi dan Fisiologi Pankreas .........................................................8
2.1.2.1Insulin dan Efek Metaboliknya ...........................................................9
2.1.2.1.1 Fisiologi Sintesis dan Sekresi Insulin ................................... 10
2.1.2.2 Glukagon dan Efek Metaboliknya ...........................................12
2.1.2.3 Pengaturan Kadar Glukosa Darah ........................................... 14
2.2 Diabetes Melitus (DM) .................................................................................. 15
2.2.1 Etiologi dan Klasifikasi DM ................................................................15
2.2.2 Manifestasi Klinik ................................................................................19
2.2.3 Diagnosis DM ......................................................................................19
2.2.4 Komplikasi / Penyulit DM ................................................................... 22
2.2.4.1 Penyulit Akut ........................................................................... 22
2.2.4.2 Penyulit Menahun .................................................................... 22
2.2.5 Penatalaksanaan ...................................................................................23
2.2.6 Pencegahan ...........................................................................................25
2.2.7 Gangren / Kaki Diabetik ...................................................................... 28
2.3 Kulit ............................................................................................................... 30
2.3.1 Anatomi – Histologi Kulit .................................................................... 30
2.3.2 Faal Kulit .............................................................................................. 33
2.4 Luka ...............................................................................................................34
2.4.1 Proses / Mekanisme Penyembuhan Luka ............................................. 35
2.4.2 Mekanisme Yang Berperan Pada Penyembuhan Luka ........................ 38
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2.5 Radikal Bebas dan Antioksidan .....................................................................41
2.5.1 Radikal Bebas .......................................................................................41
2.5.2 Aloksan ................................................................................................42
2.5.3 Antioksidan .......................................................................................... 43
2.6 Kopi Robusta ..................................................................................................44
2.6.1 Taksonomi ............................................................................................ 45
2.6.2 Susunan Kimia dan Kandungan Zat Aktif .......................................... 46
2.6.3 Efek Farmakologis Kopi ...................................................................... 46
BAB III BAHAN DAN METODE PENELITIAN
3.1 Alat – Alat dan Bahan Penelitian ..................................................................... 50
3.1.1 Alat – Alat .............................................................................................50
3.1.2 Bahan – Bahan ........................................................................................50
3.1.3 Hewan Coba ............................................................................................51
3.2 Metode Penelitian ............................................................................................ 51
3.2.1 Desain Penelitian .....................................................................................51
3.2.2 Metode Penarikan Sampel ....................................................................... 51
3.2.3 Variabel Penelitian ..................................................................................52
3.3 Prosedur Kerja ..................................................................................................53
3.3.1 Pengumpulan dan Persiapan Bahan Uji .................................................. 53
3.3.2 Persiapan Hewan Coba ........................................................................... 53
3.3.3 Prosedur Penelitian ................................................................................. 53
3.4 Metode Analisis ...............................................................................................55
3.5 Hipotesis Statistik ............................................................................................ 56
3.6 Kriteria Uji ....................................................................................................... 56
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BAB IV HASIL DAN PEMBAHASAN
4.1 Hasil Penelitian ................................................................................................ 57
4.2 Uji Hipotesis ....................................................................................................63
BAB V KESIMPULAN DAN SARAN
5.1 Kesimpulan ......................................................................................................64
5.2 Saran
.............................................................................................................64
DAFTAR PUSTAKA ............................................................................................65
LAMPIRAN 1 ........................................................................................................68
LAMPIRAN 2 ........................................................................................................69
LAMPIRAN 3 ........................................................................................................70
LAMPIRAN 4 ........................................................................................................72
RIWAYAT HIDUP.................................................................................................75
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DAFTAR TABEL
Halaman
Tabel 2.1 Kadar Glukosa Darah Sebagai Dianosis DM ......................................... .20
Tabel 4.1 Hasil Kadar Glukosa Darah Setelah Induksi Aloksan ............................ 57
Tabel 4.2 Hasil ANOVA Kadar Glukosa Darah Setelah Induksi Aloksan ............. .58
Tabel 4.3 Hasil Waktu Penutupan Luka Setelah Perlakuan.................................... .59
Tabel 4.4 Hasil ANOVA Waktu Penutupan Luka .................................................. .61
Tabel 4.5 Uji Beda Rata – Rata Tukey HSD Waktu Penutupan Luka ................... .62
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DAFTAR GAMBAR
Halaman
Gambar 2.1 Anatomi Pankreas .............................................................................. 7
Gambar 2.2 Histologi Pankreas .............................................................................. 8
Gambar 2.3 Struktur Kimia Insulin ........................................................................ 10
Gambar 2.4 Kaki Diabetik ......................................................................................28
Gambar 2.5 Lapisan Epidermis ..............................................................................32
Gambar 2.6 Fase Penyembuhan Luka.....................................................................35
Gambar 2.7 Proses Penyembuhan Luka ................................................................. 37
Gambar 2.8 Struktur Kimia Aloksan ..................................................................... 42
Gambar 2.9 Tanaman Kopi Robusta ...................................................................... 44
Gambar 2.10 Daun Kopi Robusta … ......................................................................45
Gambar 2.11 Biji Kopi Robusta.............................................................................. 45
Gambar 3.1 Pembuatan Luka Pada Mencit ............................................................ 54
Gambar 3.2 Perlakuan Pemberian Kopi Pada Mencit ............................................ 55
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DAFTAR DIAGRAM
Halaman
Diagram 4.1 Perbandingan Rata – Rata Waktu Penutupan Luka .......................... 60
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DAFTAR LAMPIRAN
Halaman
Lampiran 1 ............................................................................................................. 68
Lampiran 2 ............................................................................................................. 69
Lampiran 3 ............................................................................................................. 70
Lampiran 4 ............................................................................................................. 72
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