EFEK ANTIINFLAMSI GEL KACANG HIJAU PADA MENCIT PUTIH (Mus musculus)
DOI:
https://doi.org/10.33143/jhtm.v5i2.422Abstrak
Abstrak
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Kacang hijau sebagai bahan makanan manusia cukup baik dikonsumsi untuk memenuhi kebutuhan gizi dan kesehatan tubuh, karena di samping kaya protein, juga mengandung zat-zat gizi lainnya yang cukup lengkap. Penelitian mengenai kacang hijau sebelumnya menyatakan bahwa kacang hijau mengandung senyawa metabolit sekunder diantaranya, flavonoid, tanin, steroid/triterpenoid, dan saponin yang berpotensi sebagai antioksidan. Metode yang digunakan dalam penelitian ini ialah metode eksperimental, meliputi pengumpulan tumbuhan, pengolahan dan pengujian sampel, pembuatan dan pengujian sediaan terhadap hewan coba sampai dengan analisis data statistik. Hasil persentase perhitungan dari pengurangan perubahan diameter pada luka sayat diperoleh efektivitas penyembuhan luka yang sangat baik pada betadin salep sebagai kontrol positif, sediaan gel ekstrak 10%, ekstrak 7.5% dan tanpa ekstrak (kontrol negatif), dan ekstrak 5%. Penyembuhan luka di mulai pada hari ke- 8 sampai ke-21 untuk kontrol gel ekstrak 10%. Penyembuhan luka pada hari ke-13 sampai ke-23 untuk gel ekstrak 7.5% dan tanpa ekstrak. Penyembuhan luka pada hari ke-13 sampai ke-24 untuk betadin salep. Penyembuhan luka pada hari ke-13 sampai ke-25 untuk gel ekstrak 5%. Berdasarkan hasil pengamatan selama penelitian hewan uji, bahwa pada ekstrak 10% lebih cepat mengalami masa penyembuhan dibanding dengan sampel pembanding yaitu betadin salep sebagai kontrol positif.
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