ABSTRAK EFEK SEDUHAN TEH OOLONG TERHADAP KADAR TRIGLISERIDA PADA MAHASISWA FAKULTAS KEDOKTERAN UNIVERISTAS KRISTEN MARANATHA Herdayanti Sukma Ningrum, 2016, Pembimbing 1 : Edwin Setiabudhi, dr., SpPD, KKV, FINASIM Pembimbing 2 : Dr. Meilinah Hidayat, dr., M.Kes. Latar Belakang Dislipidemia merupakan gangguan metabolisme lipid yang ditandai dengan peningkatan trigliserida atau yang disebut dengan hipertrigliseridemia, LDL, dan kolesterol total dalam darah, serta penurunan HDL. Kadar abnormal ini akan menyebabkan peningkatan risiko terjadinya berbagai penyakit, seperti obesitas dan penyakit kardiovaskuler. Terapi hipertrigliseridemia dapat menggunakan obat-obatan seperti golongan fibrat atau dengan mengonsumsi herbal seperti teh oolong. Tujuan Penelitian untuk menilai efek seduhan teh oolong terhadap kadar trigliserida pada manusia. Metode Penelitian kuasi eksperimental dengan desain penelitian pre dan post test. Pada penelitian ini dilakukan pemberian teh oolong pada mahasiswa FK-UKM. Data yang diukur adalah kadar trigliserida. Analisis data menggunakan uji T-berpasangan dengan kemaknaan ditentukan berdasarkan nilai p. Hasil Penelitian menunjukkan rata-rata kadar trigliserida sebelum konsumsi teh oolong sebesar 122,03 mg/dL dan sesudah konsumsi sebesar 115,03 mg/dL. Hasil uji Tberpasangan menunjukkan nilai p<0,01. Simpulan eduhan teh oolong dapat menurunkan kadar trigliserida darah pada manusia. Kata kunci
: dislipidemia, teh oolong, kadar trigliserida, mahasiswa fakultas kedokteran
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ABSTRACT THE EFFECT OF OOLONG TEA ON LOWERING TRIGLYCERIDE LEVEL IN STUDENTS OF MEDICAL FACULTY MARANATHA CHRISTIAN UNIVERSITY Herdayanti Sukma Ningrum, 2016, 1st tutor : Edwin Setiabudhi, dr., SpPD, KKV, FINASIM 2nd tutor : Dr. Meilinah Hidayat, dr., M.Kes. Background Dyslipidemia is a disorder of lipid metabolism characterized by increased triglycerides or called hypertriglyceridemia, LDL, and total cholesterol in the blood, as well as a decrease in HDL. These abnormal levels will lead to increased risk of various diseases, such as obesity and cardiovascular disease. Treatment of hypertriglyceridemia can use medications such as fibrates group or by consuming herbal teas like oolong. Objective to assess the effect of oolong tea on lowering triglycerides level in humans. Methods quasi-experimental research design with pre and post test. In this research, oolong tea were given to students of MF-MCU. The data measured was triglyceride levels. Data analysis using paired T-test with significance determined based on the value of p. Result the average levels of triglycerides before oolong tea consumption is 122.03 mg / dL and after consumption is 115.03 mg / dL. T-paired test results demonstrate the value of p <0.01. Conclusion oolong tea can lower triglycerides level in human. Keywords
: dyslipidemia, oolong tea, triglycerides level, students of medical faculty
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DAFTAR ISI
JUDUL ...............................................................................................................i LEMBAR PERSETUJUAN .............................................................................ii SURAT PERNYATAAN ..................................................................................iii ABSTRAK .........................................................................................................iv ABSTRACT ........................................................................................................v DAFTAR ISI ......................................................................................................vi DAFTAR TABEL .............................................................................................viii DAFTAR GAMBAR .........................................................................................ix DAFTAR LAMPIRAN .....................................................................................x BAB I PENDAHULUAN 1.1 Latar Belakang ..............................................................................................1 1.2 Identifikasi Masalah ......................................................................................2 1.3 Maksud dan Tujuan Penelitian ......................................................................2 1.4 Manfaat Karya Tulis Ilmiah ..........................................................................2 1.5 Kerangka Pemikiran ......................................................................................2 1.6 Hipotesis Penelitian.......................................................................................3 BAB II TINJAUAN PUSTAKA 2.1 Lipid ..............................................................................................................4 2.1.1 Definisi dan Fungsi Lipid ...................................................................4 2.1.2 Klasifikasi Lipid ..................................................................................4 2.1.3 Metabolisme Lipid ..............................................................................5 2.2 Kolesterol ......................................................................................................6 2.3 Lipoprotein ....................................................................................................8 2.3.1 Metabolisme Lipoprotein ....................................................................9 2.3.1.1 Jalur Metabolisme Eksogen ....................................................9 2.3.1.2 Jalur Metabolisme Endogen ...................................................10 2.3.1.3 Jalur Reverse Cholesterol Transport ......................................11 2.4 Trigliserida ....................................................................................................13 2.4.1 Biosintesis Trigliserida .......................................................................13 2.4.2 Metabolisme dan Absorbsi Trigliserida ..............................................14 2.5 Dislipidemia ..................................................................................................15 2.6 Hipertrigliseridemia dan Terapinya ..............................................................18 2.7 Teh (Camellia sinensis).................................................................................19 2.7.1 Klasifikasi Teh ....................................................................................20 2.7.2 Jenis-jenis Teh ....................................................................................21 2.7.2.1 Teh Hitam ...............................................................................21 vi
2.7.2.2 Teh Oolong .............................................................................21 2.7.2.3 Teh Hijau ................................................................................22 2.7.2.4 Teh Putih ................................................................................22 2.7.3 Kandungan Teh dan Manfaatnya ........................................................23 2.7.3.1 Golongan Fenol ......................................................................24 2.7.3.2 Golongan Bukan Fenol ...........................................................26 2.7.3.3 Senyawa Aromatis ..................................................................30 2.7.3.4 Enzim-enzim...........................................................................30 2.7.4 Mekanisme Teh terhadap Penurunan Kadar Trigliserida ...................30 BAB III BAHAN DAN METODE PENELITIAN 3.1 Alat dan Bahan Penelitian .............................................................................31 3.1.1 Alat-alat Penelitian ..............................................................................31 3.1.2 Bahan-bahan Penelitian ......................................................................31 3.1.3 Subjek Penelitian ................................................................................31 3.2 Tempat dan Waktu Penelitian .......................................................................32 3.3 Metode Penelitian..........................................................................................32 3.3.1 Desain Penelitian ................................................................................32 3.3.2 Variabel Penelitian ..............................................................................32 3.3.3 Definisi Operasional Variabel .............................................................33 3.3.4 Perhitungan Jumlah Sampel ................................................................33 3.4 Prosedur Penelitian........................................................................................34 3.4.1 Persiapan Bahan Uji ............................................................................34 3.4.2 Prosedur Penelitian .............................................................................34 3.5 Metode Analisis ............................................................................................35 3.6 Hipotesis Statistik .........................................................................................36 3.6.1 Hipotesis Statistik ...............................................................................36 3.6.2 Kriteria Uji ..........................................................................................36 3.7 Aspek Etik Penelitian ....................................................................................36 BAB IV HASIL PENELITIAN DAN PEMBAHASAN 4.1 Hasil Percobaan dan Pembahasan .................................................................37 4.2 Pengujian Hipotesis Penelitian......................................................................41 BAB V SIMPULAN DAN SARAN 5.1 Simpulan .......................................................................................................42 5.2 Saran ..............................................................................................................42 DAFTAR PUSTAKA ........................................................................................43 LAMPIRAN .......................................................................................................46 RIWAYAT HIDUP ...........................................................................................53
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DAFTAR TABEL
Tabel 2.1 Klasifikasi Fredrickson .......................................................................16 Tabel 2.2 Klasifikasi EAS ...................................................................................17 Tabel 2.3 Klasifikasi NCEP ATP III ..................................................................17 Tabel 2.4 Senyawa katekin yang terdegradasi pada berbagai jenis teh ..............25 Tabel 2.5 Komponen Kafein dan Katekin Dalam Teh Oolong ...........................25 Tabel 2.6 Kandungan Kafein dalam Berbagai Jenis Teh ....................................28 Tabel 4.1 Hasil Kadar Trigliserida Sebelum dan Sesudah Konsumsi Teh Oolong ........................................................................38 Tabel 4.2 Hasil Uji t-berpasangan Kadar Trigliserida Sebelum dan Sesudah Konsumsi Teh Oolong ....................................39
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DAFTAR GAMBAR
Gambar 2.1 Metabolisme Lipid .......................................................................... 6 Gambar 2.2 Biosintesis Kolesterol ...................................................................... 7 Gambar 2.3 Jalur Metabolisme Eksogen dan Endogen Lipoprotein .................. 11 Gambar 2.4 Jalur Reverse Cholesterol Transport ............................................... 12 Gambar 2.5 Biosintesis Trigliserida .................................................................... 14 Gambar 2.6 Metabolisme dan Absorbsi Trigliserida .......................................... 14 Gambar 2.7 Tanaman Teh ................................................................................... 20 Gambar 2.8 Skema Representasi Pemrosesan Teh ............................................. 23 Gambar 4.1 Diagram Batang Perbandingan Rata-rata Kadar Trigliserida Sebelum dan Sesudah Konsumsi Teh Oolong ............................... 39
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DAFTAR LAMPIRAN
Lampiran 1 .......................................................................................................... 46 Lampiran 2 .......................................................................................................... 47 Lampiran 3 .......................................................................................................... 48 Lampiran 4 .......................................................................................................... 49
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