Nadiya Auliya Nabila, NIM011411131078 (2017) EFEK PEMBERIAN ASAM LEMAK TRANS MINYAK ZAITUN TERHADAP KADAR GLUKOSA DARAH PADA MENCIT JANTAN. Skripsi thesis, Universitas Airlangga.

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Abstract

Olive oil contains high levels of unsaturated fatty acids, especially oleic acid (Djaelani, 2015). However, the high content of unsaturated fatty acids causes the oil to be easily damaged by frying process (deep frying), causing changes in unsaturated fatty acids isomerized “cis” form into “trans” form (Sartika, 2008). Increased intake of trans fatty acids (TFA) can be one of the cause of insulin resistance and type 2 diabetes mellitus (DM II) (Krisnasary et al., 2012). Objective : This study aims to determine the effect of dietary trans fatty acids from olive oil on blood glucose levels in male mice. Method: This experimental research with pre and post test control group design method uses 24 male mice divided into 2 groups, control group (without treatment) and treatment group (olive oil) for 4 weeks. Then, the fasting blood glucose and 2 hours Oral Glucose Tolerance Test (OGTT) are measured. Result: The result showed that fasting blood glucose level was 117,44 ± 18,941, post-pre fasting blood glucose was 37,78 ± 26,428, OGTT blood glucose level 150 ± 36,527, and post-pre OGTT blood glucose level was 69, 11 ± 34,697.In the Independent Samples T test, there are significant differences on fasting blood glucose levels, post-pre fasting blood glucose levels, OGTT blood glucose levels, and post-pre OGTT blood glucose levels between control group and treatment group after treatment (p < 0.05). Conclusion : 138 mg / 100 ml trans fatty acids from olive oil had significant effect on fasting blood glucose and 2 hours OGTT in male mice.

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