Effect of “Growol” on glucose levels and lipid profile of metabolic syndrome rats

<p><strong>ABSTRAK </strong><br /><strong>Latar Belakang:</strong> Growol merupakan makanan tradisional khas Kulon Progo, Yogyakarta yang terbuat dari singkong melalui proses fermentasi. Proses fermentasi ini melibatkan Bakteri Asam Laktat (BAL), khususnya Lactobacillus casei subsp. rhamnosus TGR2. Sifat sinbiotik pada growol menjadikannya pangan fungsional yang berpotensi memperbaiki profil lipid dan glukosa darah. <br /><strong>Tujuan:</strong> Penelitian ini bertujuan untuk mengetahui pengaruh pemberian growol terhadap kadar glukosa darah dan profil lipid pada hewan model sindrom metabolik.<br /><strong>Metode:</strong> Penelitian ini dilakukan di laboratorium pada 36 ekor tikus Wistar yang dibagi menjadi enam kelompok: dua kelompok kontrol dan empat kelompok perlakuan. Kelompok kontrol terdiri atas kontrol negatif yang diberi diet standar, dan kontrol positif yang diberi diet diet tinggi lemak dan fruktosa (DTLF). Kelompok perlakuan diberi DTLF selama 4 minggu, kemudian 4 minggu berikutnya diberikan intervensi pakan Growol dengan komposisi 25% (P1), 50% (P2), 75% (P3), dan 100% (P4).<br /><strong>Hasil:</strong> Hasil penelitian menunjukkan terdapat penurunan kadar kolesterol total, LDL, trigliserida, glukosa serta peningkatan HDL secara signifikan pada kelompok perlakuan yang diberi growol (P1-P4) (p<0,05). Sedangkan kelompok kontrol negatif maupun positif mengalami peningkatan glukosa, kolesterol total, LDL, trigliserida, serta penurunan HDL secara signifikan (p<0.05). <br /><strong>Kesimpulan:</strong> Diet berbasis growol secara signifikan memperbaiki profil lipid dan kadar glukosa pada model tikus sindrom metabolik. Temuan ini menyoroti potensi growol sebagai makanan fungsional dengan sifat sinbiotik untuk mengelola sindrom metabolik.</p><p><strong>KATA KUNCI:</strong> growol; kadar glukosa; profil lipid; sindrom metabolik; tikus</p><p> </p><p><strong>ABSTRACT</strong><br /><strong>Background:</strong> Growol is a traditional food from Kulon Progo, Yogyakarta, made from cassava through fermentation. This fermentation process utilizes Lactic Acid Bacteria (LAB), particularly Lactobacillus casei subsp. rhamnosus TGR 2. The synbiotic properties of “growol” make it a functional food with the potential to improve lipid profile and blood glucose levels.<br /><strong>Objectives:</strong> This study aims to assess the impact of “growol” administration on blood glucose levels and lipid profiles in an animal model of metabolic syndrome.<br /><strong>Methods:</strong> The study was conducted in a laboratory with 36 Wistar rats, which were divided into six groups: two control groups and four treatment groups. The control groups included a negative control group fed a standard diet and a positive control group given a high-fat and fructose diet (DTLF). The treatment groups received the DTLF for 4 weeks, followed by 4 weeks of intervention with Growol diets containing 25% growol (P1), 50% growol (P2), 75% growol (P3), and 100% growol (P4).<br /><strong>Results:</strong> The findings indicated a significant decrease in total cholesterol, LDL, triglycerides, and glucose levels, along with an increase in HDL, in the treatment groups receiving growol (P1-P4) (p<0.05). In contrast, the negative and positive control groups exhibited significant increases in glucose, total cholesterol, LDL, and triglycerides, along with a decrease in HDL (p<0.05).<br /><strong>Conclusions:</strong> A growol-based diet significantly improves lipid profiles and glucose levels in a rat model of metabolic syndrome. These results highlight the potential of growol as a functional food with synbiotic properties that may aid in managing metabolic syndrome.</p><p><strong>KEYWORD:</strong> glucose levels; growol; lipid profile; metabolic syndrome; rats</p>