Histopatologis Aorta Tikus Putih Setelah Pemberian Teh Kombucha Konsentrasi 75% Berdasarkan Waktu Fermentasi

Abstract

Tujuan penelitian ini untuk mengetahui histopatologis aorta tikus putih (Rattus norvegicus) setelah pemberian teh kombucha kadar 75% dengan variasi waktu fermentasi. Penelitian ini menggunakan tikus putih (Rattus norvegicus) jantan sebanyak 16 ekor umur 2 bulan, dengan perlakuan Teh kombucha yang difermentasi selama 6, 9 dan 12 hari pada suhu 25oC per oral. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 perlakuan  dan 4 ulangan, yaitu : P0 = kontrol, tanpa tambahan teh kombucha, P1 = air minum + 1,8 ml teh kombucha pagi dan sore fermentasi 6 hari, P2 = air minum + 1,8 ml teh kombucha pagi dan sore fermentasi 9 hari, P3 = air minum + 1,8 ml teh kombucha pagi dan sore fermentasi 12 hari. Penelitian dilakukan selama 28hari. Pada hari terakhir perlakuan, hewan dikorbankan dan diambil aorta serta jantung untuk pembuatan preparat histopatologi. Pengamatan preparat histopatologis aorta dengan pewarnaan hematoksilin-eosin dan dianalis secara deskriptif. Aorta tikus putih yang diberi teh kombucha yang difermentasi selama 6, 9 dan 12 hari menunjukkan gambaran normal. Berdasarkan hasil penelitian, maka dapat disimpulkan bahwa pemberian teh kombucha berdasarkan waktu fermentasi tidak mempengaruhi  struktur histologi aorta.The objective of this study was to analyze the aortic histology structure of rat (Rattus norvegicus) after treatment by 100% kombucha tea with variation of fermentation time. Sixteen male Rattus norvegicus, 2 months of age were used as experimental animals treated with kombucha tea that has been fermented for 6, 9 and 12 days at the temperature of 25oC per oral. The research design used to a completely randomized with 4 treatment (for 4 weeks) and 4 replications, namely: P0 = control, without of kombucha tea, P1 = water + 1,8 ml kombucha tea that has been fermented for 6 days in the morning and afternoon, P2 = water + 1,8 ml kombucha tea that has been fermented for 9 days in morning and afternoon, P3 = water + 1,8 ml kombucha tea that has been fermented for 12 days in morning and afternoon. The study was conducted for 28 days. On the last day of treatment, the animals were sacrificed and the aorta and heart were taken for making histopathological preparations. Observation of histopathological preparations of the aorta with hematoxylin-eosin staining and analyzed descriptively. Aorta of white rats fed with fermented kombucha tea for 6, 9 and 12 days showed normal appearance. Based on the results of the study, it can be concluded that administration of kombucha tea based on fermentation time does not affect the histological structure of the aorta.