By: Monika Olvi, Naufal Fadhlurrahman, Trian Iswanty, Cico Jhon Karunia Simamora
Abstract
Obesity is a condition of excess body fat due to increased activity of the pancreatic lipase enzyme. Cases of obesity in the world, including in Indonesia, continue to increase every year, especially during the pandemic, patients are vulnerable to being infected with COVID-19. Treatment of obesity such as consuming synthetic fat diet drugs (sibutramine and orlistat) in the long term has dangerous side effects. Nipah (Nypa fruticans) plants, especially their fermented leaves, contain high levels of bioactive compounds (saponins, flavonoids and tannins). The purpose of this study was to determine the best dose of fermented nipah leaf powder in a jelly candy formulation that can effectively reduce blood triglyceride levels and remain delicious for consumption. This study used a Completely Randomized Design with 4 jelly candy formulations, namely fermented nipah leaf powder, sorbitol and carrageenan, including F1 (1% : 75% : 8%), F2 (8% : 75% : 8%), F3 (16% : 75% : 8%) and F4 (0% : 75% : 8%). The results of this study showed that the fermented nipah leaf of Lactobacillus plantarum had a phenol value of 32.94 mg/g; flavonoids 1974.84 mg GAE/g; tannins 44.66 mg/g; toxicity with an LC50 value of 130.81 mg/mL, and an antioxidant 34.76%. Jelly candy formulation with the addition of fermented nipah leaf powder as much as 16% (F3) was able to reduce body weight of obese rats by 1.91 g from 29.03 g to 27.12 g, and triglyceride levels by 39.8 mg/dL from 240 mg/dL to 200.2 mg/dL.
Keywords : Obesity, nipah palm (Nypa fruticans), fermentation, jelly candy, lower blood triglycerides
*This poster was presented in The 6th International Conference of Indonesian Society for Lactic Acid Bacteria and Gut Microbiota (6th ISLAB) on 13th August 2021
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