Electronic Theses and Dissertation

Pengaruh ekstrak etanol black garlic (allium sativum l.) terhadap gambaran histopatologi lambung tikus putih (rattus novergicus) yang diinduksi monosodium glutamat

ABSTRACT Monosodium glutamate is a food additive that can generate free radicals, trigger oxidative stress, and damage the stomach. Black garlic contains high levels of antioxidants that are believed to counteract free radicals. This study aims to investigate the effect of ethanol extract of black garlic on the histopathological features of the stomach in rats induced with monosodium glutamate. The study used a completely randomized design (CRD) with a one-way pattern involving 15 male Wistar rats, divided into five groups: negative control (P0), positive control (P1) induced with monosodium glutamate at 8 mg/kg BW, and three treatment groups (P2, P3, and P4) administered ethanol extract of black garlic at doses of 200, 400, and 600 mg/kg BW after induction with monosodium glutamate at 8 mg/kg BW. The data obtained were analyzed descriptively and using One-Way ANOVA followed by Duncan's test. The parameters used in this study were hyperemia, hemorrhage, villi erosion, edema, inflammatory cell infiltration, villi length, and the number of necrotic cells. The results showed that the stomachs of rats induced with monosodium glutamate experienced more severe hyperemia, hemorrhage, edema, villi erosion, and inflammatory cell infiltration compared to the negative control. Treatment with ethanol extract of black garlic at a dose of 200 mg/kg BW did not significantly improve the damage; however, significant improvements were observed at doses of 400 mg/kg BW and 600 mg/kg BW. Villi length and the number of necrotic cells also showed significant differences (P