Pengaruh pemberian tepung Yakon (Smallanthus sonchifolius) terhadap profil glukosa darah pada tikus model diabetes
DOI:
https://doi.org/10.35941/jtaf.7.2.2025.23845.142-147Keywords:
Blood Glucose, Diabetes Mellitus, Functional Food, Metabolic Syndrome, Yacon Flour.Abstract
Diabetes melitus merupakan penyakit metabolik dengan prevalensi meningkat dan menimbulkan komplikasi serius. Pengelolaan diabetes tidak hanya mengandalkan terapi farmakologis, tetapi memerlukan pendekatan pangan fungsional. Yakon (Smallanthus sonchifolius) merupakan sumber fruktooligosakarida (FOS), inulin, dan polifenol yang berperan dalam modulasi metabolisme glukosa, sensitivitas insulin, serta perlindungan terhadap stres oksidatif. Penelitian ini bertujuan mengevaluasi pengaruh tepung yakon terhadap profil glukosa darah pada tikus model diabetes. Desain penelitian menggunakan pre-test and post-test control group dengan 30 tikus Wistar yang dibagi dalam enam kelompok: normal, kontrol negatif, kontrol positif (glibenklamid), dan tiga kelompok perlakuan dengan dosis tepung yakon berbeda. Induksi diabetes dilakukan dengan streptozotocin dan nikotinamid, dilanjutkan intervensi tepung yakon selama 14 hari. Hasil menunjukkan kelompok perlakuan mengalami penurunan nyata kadar glukosa darah puasa dibandingkan kontrol negatif (p<0,05), dengan efek terbesar pada dosis 2 g / kg BB. Pemberian tepung yakon membantu mempertahankan berat badan tikus lebih stabil dibandingkan kontrol negatif. Mekanisme yang mendasari adalah fermentasi FOS menghasilkan short-chain fatty acids (SCFA) serta meningkatkan sekresi GLP-1. Simpulan penelitian ini adalah tepung yakon berpotensi sebagai intervensi nutraseutikal dalam pengelolaan diabetes melitus.
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