Electronic Theses and Dissertation

Konsumsi berlebihan dari monosodium glutamate (MSG) dapat memicu produksi radikal bebas dan meningkatkan stres oksidatif dalam tubuh sehingga menyebabkan kerusakan intraseluler. Peningkatan stres oksidatif dapat diatasi dengan adanya antioksidan. Antioksidan dan antiinflamasi spesifik dari tanaman dapat mengurangi efek berbahaya dari MSG. Bawang putih (Allium sativum L.), yang dikenal dengan sifat antioksidan dan antiinflamasi, telah menjadi tanaman herbal yang popular. Bentuk alternatif bawang putih yang dikenal sebagai bawang putih hitam (black garlic) telah dikembangkan saat ini. Produksi black garlic melibatkan proses pemanasan dan penyimpanan bawang putih segar pada suhu dan kelembaban tinggi Proses ini secara
efektif menghilangkan aromanya yang kuat sekaligus meningkatkan kandungan nutrisi, bioaktivitas antioksidannya sampai 5 (lima) kali lipat. Penelitian ini bertujuan untuk mengevaluasi potensi ekstrak etanol black garlic terhadap hepatotoksisitas yang diinduksi oleh MSG. Pembuatan black garlic dengan kelembaban 70-80% dan pemanasan 60 °C dilakukan selama 16 hari. Kemudian dilanjutkan dengan pembuatan ekstrak etanol black garlic dan spesifikasi bahan aktif black garlic dianalisis dengan metode gas chromatography mass spectroscopy (GCMS). Pemeriksaan serum darah tikus untuk mengetahui kadar enzim hati (ALT dan AST); kadar sitoki interferon-γ (IFN-γ), kadar enzim cyclooxygenase-2 (COX-2) diperiksa dengan metode ELISA. Penilaian makroskopik berupa berat hati, warna dan konsistensi. Pewarnaan Hematoksilin-Eosin (HE) dilakukan untuk penilaian histopatologi hati. Analisis data dilakukan dengan uji One Way ANOVA dilanjutkan dengan uji post hoc Tukey. Ekstrak etanol black garlic mengandung kadar air simplisia sebesar 9,8%, kadar air ekstrak sebesar 16,6%, dan rendemen sebesar 2,6%. Analisis fitokimia menunjukkan ekstrak black garlic mengandung senyawa alkaloid, flavonoid, dan triterpenoid, tanin, saponin, dan steroid. Analisis GC-MS menunjukkan senyawa kimia ekstrak etanol black garlic yaitu flavonoid (7,4%), alkaloid (1,04%), sesquiterpenoid (12,77%), dan terpenoid (27,9%). Selain itu terdapat senyawa kimia lain yaitu furfural aldehid (0,53%), asam amino (5,03%), alkaloid (1,04%), asam lemak (17,86%), dan senyawa aromatik (27,46%). Hasil biokimia darah menunjukkan bahwa pemberian ekstrak etanol black garlic 200 mg/kg berat badan (bb) menurunkan kadar ALT, AST, COX-2, dan IFN-γ. Pemberian dosis 400 dan 600 mg/kg bb meningkatkan kadar ALT, AST, COX-2, dan IFN-γ. Ekstrak etanol black garlic menyebabkan terjadinya
perubahan berat hati yang signifikan. Pemberian ekstrak etanol black garlic berpengaruh pada pada makroskopik hati, dimana ditemukan perubahan warna hati menjadi warna normal merah kecoklatan setelah diinduksi ekstrak etanol black garlic. Terdapat perbedaan gambaran histopatologi sel hati pada kelompok yang diberikan ekstrak etanol black garlic dibandingkan kelompok kontrol. Penelitian ini menyimpulkan bahwa ekstrak etanol black garlic pada dosis 200 mg/kg bb mempunyai efek antioksidan dan antiinflamasi sehingga mampu menjadi hepatoprotektor, namun dosis tinggi tidak menunjukkan efek antioksidan dan antiinflamasi sehingga berpotensi hepatotoksik dan memerlukan penelitian lebih lanjut.

Kata kunci: Black garlic, Monosodium glutamate (MSG), Antioksidan, Antiinflamasi, Hepatoprotektif, Makroskopik hati, Histopatologi hati

The overconsumption of monosodium glutamate (MSG) can lead to the formation of free radicals within the body, resulting in increased oxidative stress and potential intracellular damage. However, antioxidants can mitigate the effects of oxidative stress. Plant-specific antioxidants and anti-inflammatory compounds can mitigate the deleterious effects of MSG. Garlic (Allium sativum L.), known for its antioxidant and anti-inflammatory properties, has gained popularity as a herbal remedy. Recently, a novel form of garlic known as black garlic has emerged. Its production involves the fermentation of fresh garlic at high temperatures and humidity, which effectively mitigates its pungent odor while increasing its nutritional content and antioxidant bioactivity up to five-fold. This study aimed to evaluate the effectiveness of the black garlic ethanol extract in alleviating MSG-induced hepatotoxicity. The garlic was heated at 70-80% humidity and 60 °C for 16 d to prepare black garlic. Subsequently, an ethanolic extract of black garlic was formulated and its active components were analyzed using gas chromatography-mass spectrometry (GC-MS). Serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels were analyzed using the kinetic method. Interferon-gamma (IFN-γ) cytokineand cyclooxygenase-2 (COX-2) enzyme levels were analyzed using enzyme-linked immunosorbent assay (ELISA). Macroscopic data, including liver weight, color, and consistency, were collected and evaluated. Histopathological examination of the liver was performed using hematoxylin and eosin (HE) staining, and the data were analyzed using one-way analysis of variance (ANOVA) followed by Tukey's post-hoc test. The black garlic ethanol extract had a moisture content of 9.8%, with an extract moisture content of 16.6%, yielding 2.6%. Phytochemical analysis revealed the presence of alkaloids, flavonoids, triterpenoid, tannins, saponins, and steroids compounds in the black garlic extract. Gas chromatography-mass spectrometry (GCMS) analysis of black garlic ethanol extract identified flavonoids (7.4%), alkaloids (1.04%), sesquiterpenoids (12.77%), and terpenoids (27.9%). Additionally, furfural aldehyde (0.53%), amino acids (5.03%), alkaloids (1.04%), fatty acids (17.86%), and aromatic compounds (27.46%) were detected in the extract. Administration of 200 mg/kg black garlic ethanol extract resulted in lower levels of ALT, AST, COX-2, and IFN-γ. However, when administered at doses of 400 mg/kg and 600 mg/kg, the levels of ALT, AST, COX-2, and IFN-γ increased. Black garlic ethanol extract at a dose of 200 mg/kg body weight has been found to exhibit significant hepatoprotective effects on the macroscopic appearance of the liver. Careful consideration should be given to the administration of high doses of black garlic ethanol extract. Furthermore, histopathological photomicrographs of the liver cells revealed differences between the treated and control groups. Black garlic ethanol extract at a dose of 200 mg/kg body weight exhibited both antioxidant and anti-inflammatory properties, indicating its potential use as a hepatoprotective agent. However, high doses of the extract did not exhibit these effects and therefore may be hepatotoxic. Further investigation is necessary to determine its safety and efficacy. Keywords: Black garlic, monosodium glutamate (MSG), antioxidant, antiinflammatory, hepatoprotective, macroscopic liver, liver histology