EFEK KARDIOPROTEKTIF EKSTRAK AIR BIJI KOPI ARABIKA DAN ROBUSTA PADA MODEL TIKUS INFARK MIOKARD YANG DIINDUKSI ISOPROTERENOL

• Main Author: Serina Kamila Sari, Eka
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/65084
• Institution: Institut Teknologi Bandung

Myocardial infarction or known as "heart attack" is one of the leading causes of death in the world and it is a disruption of blood flow to the heart that causes necrosis of the myocardium. Consumption of products that are considered to have a cardioprotective effect can reduce the risk of myocardial infarction, one of which is coffee consumption. Coffee contains antioxidants, such as chlorogenic acid and caffeine. However, the roasting process can affect the content of these two antioxidants. The aim of this study was to evalueate the cardioprotective effect of arabica and robusta coffee bean extracts on male rats of Wistar strain induced by isoproterenol. The study was carried out with seven test groups (1) negative control (CMC-Na 0.05%), (2) positive control (CMC-Na 0.05% and induction of isoproterenol), (3) atenolol 9 mg/kgBW and induction of isoproterenol, (4) green arabica coffee bean extract 1188 mg/kgBB and induction of isoproterenol, (5) roasted arabica coffee bean extract 1188 mg/kgBB and induction of isoproterenol, (6) green robusta coffee bean extract 1188 mg/kgBW and induction of isoproterenol, and (7) roasted robusta coffee bean extract 1188 mg/kgBW and induction of isoproterenol. The results of testing of the cardioprotective effect showed that green arabica coffee bean, roasted arabica coffee bean, green robusta coffee bean, and roasted robusta coffee bean have a cardioprotective effect. Green robusta coffee bean and roasted robusta coffee bean have the same and the highest cardioprotective effects as indicated by the percentage of inhibition of ALT, CK, and CK-MB biomarkers increases by 86,43%; 76,74%; and 90,66% respectively by roasted robusta coffee and the percentage of inhibition AST and LDH biomarkers increases by 29,52% and 65,81% respectively by green robusta coffee.