Pengaruh Proses Pembuatan Virgin Coconut Oil (VCO) Terhadap Aktivitasnya sebagai Penurun Kadar Glukosa Darah pada Tikus Diabetes Melitus

Abstract

Virgin Coconut Oil (VCO) has been produced nationally or internationally in various processing methods. Each of the processing method has claimed its own excellence, especially on its lauric acid content that found highest in VCO product. Based on that point of view, the research was conducted with the objective to study the effect of various processing methods in producing VCO on the bioactive compound of saturated medium chain fatty acids (MCFA, C8-C12) activities in reducing blood glucose of the diabetes mellitus (DM) rats. On the research used the Sprague Dawley white male rats. The rats were cared and grouped into healthy rats and DM rats. The DM rats achieved by adapting the rats for six days, followed for one night without giving any feeding prior to intraperitoneal way induction by using 110 mg alloxan solution per kg rats’ weight. After two days the content of rats blood glucose were then to be checked. The rats suffered DM if they had glucose content more than 200mg/dL. VCO produced without applying heat, VCO produced by applying controlled heat, also coconut cooking oil as a coconut oil which applied severe heat and chemically produced, were then given forcibly as medicine to each 5 DM rats. Meanwhile as a control, we made a group of positive control that suffered DM and a negative control as another health group (did not suffer DM). The two groups of control were not given the VCO or coconut cooking oil, but they were given drinking water. Each of the 5 groups of the rats were then observed during 28 days on the developing of the body’s rats weight at every two days, the amount of feed consumed at every day, blood glucose content at every 4 days, and at the end of the observing on the 29th day all of the rats were then terminated to be analyzed of theirs cholesterol level. Based on chemical analysis it was recognized that the content of fatty acid on two kinds of VCOs and coconut cooking oil is relatively no different. The content of lauric acid on VCO without heating was 51.5%, and on controlled heating VCO was 51.0% while on coconut cooking oil was 49.8%. Method of VCO processing, did not give significantly difference on the panelist preferences. It was statistically measured that either coconut cooking oil or VCO gave no significantly difference impact on the increasing of weight rats being experimented. The method of processing VCO and coconut cooking oil did not have significant impact on level 5% toward the percentage of blood glucose value on rats suffering DM. VCO without heating has tightly negative correlation on reducing glucose content. VCO did not give any impact at level 5% on total cholesterol content, HDL, LDL and triglyceride on rats’ blood serum suffering from DM.