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Hom e > Vol 1, No 2 ( 2 01 2 ) > W ij n a pu t ri
Efek Perlindungan Susu Kedelai (Glycine max) Ultra
High Temperature (UHT) Terhadap Lambung
M encit
Ginon g Pr at idina Wij n ap u t ri, En d an g List y aning sih , Jarot Sub and ono
Abstract
Back g rou n d: Wh it e Soy bean ( Gly cin e m ax) Milk Ult ra Hig h Tem p erat ure ( UHT) is p ot en t ial t o p rot ect gast er b ecau se it con t ains flav on oid . Th is st u dy aim ed t o in v est ig at e t he p rot ect iv e ef fect of wh it e soy b ean m ilk UHT on m ice’s g ast er d ue t o aspirin . Hig her d ose of t h e m ilk red uces t h e d am ag ed on gast ric m ucou s in du ced by aspirin
Met h ods: Th is was a lab rorat ory exp erim ent al research wit h post t est on ly cont rolled g rou p d esign cond u ct ed in in Hist olog y Laborat ory of Seb elas Maret Univ ersit y . Th e sam p les w er e t hirt y five m ice d iv ided in t o 5 gr ou p s. Neg at iv e con t rol grou p ( KN) was g iv en norm al f ood and aq uad est , posit iv e con t rol grou p ( KP) was g iv en asp irin d ose 2 ,2 75 m g / 20 g Bod y weig ht ( W) , d an f irst t reat m en t g rou p ( P1) was given cim et id in e d ose 0 ,7 8 m g/ 2 0g W second t reat m ent grou p ( P2 ) an d t hird t reat m en t g rou p ( P3) was giv en soy bean m ilk UHT d ose 0 ,7 m l/ 2 0 g W an d 1, 4 m l/ 20 g W. All t reat m ent s f or KN, KP, P1 , P2, P3 was given in 1 0 day s. Aspirin was g iv en t o KP, P1 , P2 , P3 wit h dose 2 ,27 5 m g/ 2 0 g weig ht of m ice on day 8 , 9 and 1 0. t o ev aluat e t h e lev el of dam age b ased on hist ologic ap p earan ce, gast ric st ain in g w as p erf or m ed u sin g Haem eos.
Resu lt s: Kru skal- Wallis t est r esu lt sh owed sig nificant result am on g four gr ou p s. Man n- Wh it n ey showed sig nifican t result for KN com p ar ed t o KP,P1,P2 , P3 an d KP com p ared t o P1, P2 an d P3 ; w hile P1 com p ared t o P2 , P3 and P2 com p ared t o P3 h ad n o sig nifican t result .
Con clu sion: Whit e Soy bean ( Gly cin e m ax) Milk Ult ra High Tem p erat ur e( UHT) p rot ect m ice’s g ast ric f rom gast rit is. However, high er d ose of Wh it e Soy bean ( Gly cin e m ax) Milk Ult ra Hig h Tem perat u re( UHT) does not in cr ease t h e prot ect iv e effect of wh it e soyb ean m ilk UHT on m ice’s g ast er d u e t o asp ir in .
Ke y w ord s: Whit e Soy bean ( Gly cin e m ax) Milk Ult ra High Tem p erat ur e( UHT) , g ast ric p rot ect ion, gast rit is, asp irin.
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