Perubahan Kadar Hormon Estrogen pada Tikus yang Diberi Tepung Kedelai dan Tepung Tempe

Abstract

soybean and tempeh contains isoflavon compound. the isoflavon molecule structure is similar with endogen estrogen. Hence,issoflavin is able to bond with estrogen reseptor so it can replace estrogen function. Estrogen Hormone level have a large variation depend on estrus cycle phase. The objective of the reserach was to prove exogenous estrogen that produced by soybean flour and tempeh flour increases estrogen hormone level of ovariectomy rat, and compare the ovariectomy rat estrogen hormone level that given soybean flour and tempeh flour. the experimental method used in this rsearch is Randomized complete design with 6 block of treatments and 5 times repitition. The Block of treatments are non-ovariectomy rat fed by pelet/control (Non-ov-K), non-ovariectomy rat fed by 10g dry weight/100g body weight/day soybean flour (Non-ov Kd), non-ovariectomy rat fed by 10 g dry weight/100g body weight/day tempeh flour (Non-ov T), ovriectomy rat fed by pelet/control (Ov Kd), ovariectomy rat fed by 10 g dry weight/100 g body weight.day soybean flour (Ov T). The data of estrogen level is analyzed by Analysis of Variance (ANOVA) and then continued by Duncan Multiple Range Test at 95% confidence interval (5% significance level). Non-ovariectomy rat that given tempeh flour have longer estrus cycle than the non ovariectomy rat that given soybean flour. The isoflavon contained on the tempeh flour and soybean flour have an effect on vagina epitel, that is the proliferation and cornifaction on vagina epitel cell. estrogen hormone level on non-ovariectomy rat fed by soybean flour. The length of the setrus phse between the ovariectomy rat fed by tempeh flour and ovariectomy rat fed by soybean flour equal to non ovariectomy rat estrogen hormone in order to happening the estrus phase. yhe added of tempeh flour to non ovariectomy and ovariectomy rat is better than the soybean flour