ABSTRAK

PENGARUH PERBEDAAN LAMA FERMENTASI BAWANG PUTIH (Allium

sativum L.) ASAL SEMBALUN TERHADAP ENZIM α- GLUKOSIDASE

Oleh

NORMA BUDIYANTI

A 163 010

Diabetes melitus merupakan penyakit akibat penurunan fungsi pankreas dalam

memproduksi hormon insulin sehingga menyebabkan kondisi hiperglikemia. Salah
satu mekanisme pengobatan diabetes melitus melalui penghambatan kerja enzim α-
glukosidase. Tanaman tradisional dari bahan alam bawang putih (Allium sativum
L.)dapat digunakan sebagai inhibitor alami. Tujuan dari penelitian ini adalah
mengetahui pengaruh perbedaan lama fermentasi bawang putih terhadap enzim α-
glukosidase dan menetukan nilai IC50. Bawang putih difermentasi dengan pemanasan
suhu 75ºC selama 7, 14, 21, 28 dab 35 hari serta diekstraksi dengan metode refluks
menggunakan etanol 50%. Aktivitas penghambatan enzim α-glukosidase diukur
melalui absorbansi p-nitrofenol sebagai produk dari reaksi enzimatis dengan panjang
gelombang 405 nm. Hasil penelitian menunjukkan rendemen tertinggi pada
fermentasi 7 hari sebesar 60,49%. Nilai IC50 ekstrak etanol bawang putih dan bawang
hitam fermentasi 7, 14, 21, 28 dan 35 hari yaitu 11,04%, 2,29%, 4,43%, 4,51%,
2,88% dan 3,19%. Nilai tertinggi aktivitas penghambatan enzim α-glukosidase pada
bawang hitam fermentasi 7 hari dengan nilai IC50 2,29%.

Kata kunci : Diabetes melitus, bawang putih, α-glukosidase dan fermentasi .

 ABSTRACT

Diabetes mellitus is a disease due to decreased function of the pancreas in producing

the insulin hormone, so that causing condition of hyperglycemia. One of the
mechanisms for diabetes mellitus treatment through inhibition the α-glucosidase
enzyme activity. Traditional plants from natural substances that is garlic (Allium
sativum L.) which can be used as natural inhibitors. The purpose of this study was to
know the influence of the difference old fermentation garlic against to enzyme α-
glucosidase and determine of the IC50 value. Garlic is fermentated through heated at
a temperature of 75°C for 7, 14, 21, 28 dan 35 days. Extraction were obtained by
reflux method used ethanol concentration 50%. The α-glucosidase enzyme inhibiting
was by measuring the absorbance of p-nitrophenol as the product of enzymatic
reaction at a wavelength 405 nm. The results showed the highest yield results on the
7 day fermentation of 60.49%. IC50 value ethanol extract of garlic and fermented
black garlic 7, 14, 21, 28 and 35 day that is 11.04 %, 2.29 %, 4.43 %, 4.51 %, 2.88%
and 3.19%. The highest value Inhibition of the activity enzyme α-glucosidase that is
fermented black garlic 7 days IC50 value of 2.29%

Keyword: Diabetes mellitus, garlic, α-glucosidase and fermentation.