Pengaruh Konsumsi Tepung Tempe Dari Kedelai PRG (Produk Rekayasa Genetik) Dan Non-PRG Terhadap Fisiologis Tikus Percobaan

Abstract

Tempe is a derived product from soybean fermentation, which relatively had 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 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 levels, intracellular antioxidant superoxide dismutase activity in the liver and kidneys of experimental rats, as well as hematological profile. The results showed that rats fed with 10% protein drived 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. In hematology, the results showed that the values obtained were within normal limits. However, the amount of rat’s thrombocyte measured in each treatment had a value that exceeds normal limits. It was caused by several factors, which were the activity of rat, rat’s metabolism, and amount of feed intake by rats. Results of MDA, SOD, and hematology examination showed that consuming non-GMO and GMO tempe flour were safe for consumption.