THE EFFECTS OF GIVING CURCUMA COOKIES ON BLOOD SUGAR LEVELS, MALONDIALDEHYDE, HEMOGLOBIN, AND BODY WEIGHT OF TYPE 2 DIABETES MELLITUS RATS

Isti Handayani; Puspita Amaliyah Dewi; Nur Aini; Aisyah Tri Septiana

Isti Handayani Food Tecnology/Faculty of Agriculture, Universitas Jenderal Soedirman, Banyumas, Indonesia.
Puspita Amaliyah Dewi Food Tecnology/Faculty of Agriculture, Universitas Jenderal Soedirman, Banyumas, Indonesia.
Nur Aini Food Tecnology/Faculty of Agriculture, Universitas Jenderal Soedirman, Banyumas, Indonesia.
Aisyah Tri Septiana Food Tecnology/Faculty of Agriculture, Universitas Jenderal Soedirman, Banyumas, Indonesia.

Abstract

Type 2 diabetes mellitus is a metabolic disease characterized by high blood sugar levels, leading to oxidative stress. This condition may result in abnormal levels of malondialdehyde, hemoglobin, and body weight. The antioxidants in curcuma cookies can be beneficial for individuals with type 2 diabetes mellitus by aiding in the prevention of oxidative damage. The study aimed to assess the chemical properties and effects of giving cookies with added curcuma microcapsules, using 20% curcuma extract comprising 6% of the total cookie ingredients and 10% curcuma extract comprising 12% of the total cookie ingredients, on blood sugar levels, malondialdehyde, hemoglobin, and body weight in type 2 diabetes mellitus rats. In vitro testing of the cookies included the observation of curcumin, total phenolic content, and free radical scavenging capacity. In vivo testing involved observing blood sugar levels, malondialdehyde, hemoglobin, and body weight of the rats. The results showed that cookies with the addition of curcuma microcapsules from 20% curcuma extract as much as 6% led to a decrease in blood sugar and malondialdehyde levels by 96.59 mg/dL and 3.23 nmol/g, respectively, as well as an increase in hemoglobin and rat body weight by 4.66 g/dL and 26.83 grams.