Abstrak

Tin (Ficus carica) merupakan tanaman yang memiliki aktivitas antioksidan sehingga dapat digunakan sebagai alternatif pengobatan penyakit degeneratif salah satunya yaitu hiperurisemia. Aktivitas antioksidan tersebut dapat ditingkatkan melalui proses fermentasi. Hasil dari proses fermentasi tersebut berupa teh asam. Tujuan penelitian ini adalah untuk mengetahui aktivitas antihiperurisemia teh asam daun tin pada tikus putih (Rattus norvegicus). Pengujian dilakukan terhadap 5 kelompok kontrol negatif (Pakan tinggi purin 10,8 ml/kgBB), kontrol positif (Allopurinol 9 ml/kgBB), teh asam daun tin dosis 20, 25 dan 30 ml/kgBB. Pemberian sediaan uji setiap hari selama 8 hari. Pengukuran kadar asam urat dengan menggunakan metode fotometrik enzimatis. Pengambilan sampel darah melalui vena jantung pada hari ke 22. Hasil pengukuran kadar asam urat dengan pemberian teh asam daun tin dengan dosis 30 ml/kgBB menunjukkan kadar asam urat paling rendah dibandingkan dengan kontrol positif. Dapat disimpulkan bahwa teh asam daun tin dengan dosis 30 mL/kgBB memiliki aktivitas antihiperurisemia terhadap hewan uji.

Kata Kunci: antihiperurisemia, fermentasi kombucha, teh asam daun tin.

Antihyperuricemic activity of fig (Ficus carica) sour tea on male rat

(Rattus norvegicus)

Abstract

Fig (Ficus carica) are known to have antioxidant activity, thus it can be used as an alternative treatment of degenerative diseases, such as hyperuricemia. The antioxidant activity of Fig can be increased by the fermentation process. The result of the fermentation process is sour tea. This study aimed to investigate the antihyperuricemic activity of Fig (Ficus carica) sour tea on male rat (Rattus norvegicus). This research was a True experiment study with the design of Post Test Control Group. Research samples were divided into 5 groups, in which there were 3 rat in each group. Group 1 was the positive control (Allopurinol 1,8 ml/200grBW), and Group II was the negative control (High purin diet 2,16 ml/grBW). In addition, the Group III, IV, and V were the experimental group with different dose of sour tea of Fig; 4ml/200grBW/day, 5ml/200grBW/day, and 6ml/200grBW/day for 8 days. Identification of uric acid levels was performed using enzymatic photometric method. Meanwhile, the serum samples were taken from the heart vein on the 22^nd day of experiment. The results the best dose of sour tea of Fig in lowering the level of uric acid in male rat (Rattus norvegicus) was 6 ml/200grBW/day (3,87 mg/dl) compared to the positive controls which had the average level of 4,2 mg/dl. In addition, the result of One Way ANOVA demonstrated the significant difference in the probability value of 0,05. Therefore, it can be concluded that sour tea of Fig (Ficus carica) can effectively lower the uric acid level of male (Rattus norvegicus).

Keywords: antihyperuricemic, kombucha fermentation, sour tea of Fig leaves.