Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2020, 8(1), 21-25
DOI: 10.12691/jfnr-8-1-3
Open AccessArticle

The Alleviation Effect of Combination of Tempeh and Red Ginger Flour towards Insulin Sensitivity in High-Fat Diet Rats

Luthfia Dewi1, , Lara Ayu Lestari2, Azizah Nur Astiningrum1, Vita Fadhilah1, Nur Amala2, Muh. Abdal B1 and Nurul Hidayah1

1Department of Nutrition, Universitas Muhammadiyah Semarang, Semarang, Indonesia

2Department of Nutrition, Universitas Diponegoro, Semarang, Indonesia

Pub. Date: January 09, 2020

Cite this paper:
Luthfia Dewi, Lara Ayu Lestari, Azizah Nur Astiningrum, Vita Fadhilah, Nur Amala, Muh. Abdal B and Nurul Hidayah. The Alleviation Effect of Combination of Tempeh and Red Ginger Flour towards Insulin Sensitivity in High-Fat Diet Rats. Journal of Food and Nutrition Research. 2020; 8(1):21-25. doi: 10.12691/jfnr-8-1-3

Abstract

High-fat diet is considered as a factor reducing insulin sensitivity. The purpose of this study was to evaluate the alleviation effect of the combination of tempeh and red ginger flour towards the insulin sensitivity represented by triglyceride-high density lipoprotein ratio in rats treated high-fat diet. Sprague Dawley male rats (n=30; body weight 150-200 g) were randomly divided by 5 groups (n=6), consisted K(-) group: group fed by normal diet (laboratory standard diet) as a control; K(+) group: group fed by high-fat diet; P1 group: group fed by high-fat diet and treated by tempeh flour/200 g body weight 1.9 g; P2 group: group fed by high-fat diet and treated by red ginger flour/200 g body weight 0.036 g; and P3 group: group fed by high-fat diet and treated by a combination tempeh flour/200 g body weight 0.95 g and red ginger 0.018 g. The treatments were given for 21 days. There was a significantly difference of the blood glucose and triglyceride-high density lipoprotein ratio (P<0.001), and P3 group was also showed the lowest level of glucose (96.21 mg/dL) and triglyceride-high density lipoprotein ratio (1.41) compared to K(+) (158.552±6.02 mg/dL; 6.02±0.36), P1 (103.71±1.79 mg/dL; 1.66±0.08), and P2 (108.46±2.61 mg/dL; 2.2±0.07). The combination of tempeh and red ginger flour promoted the improvement of blood glucose level and triglyceride-high density lipoprotein ratio better than the sole treatment.

Keywords:
glucose level insulin sensitivity red ginger tempeh

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