Rustian Daud, NIM011211132032 (2016) PERBANDINGAN POTENSI DUA PRODUK BUMBU MASAK YANG MENGANDUNG MONOSODIUM GLUTAMAT (MSG) TERHADAP EFEK PENURUNAN KOORDINASI MOTORIK MENCIT (Mus musculus). Skripsi thesis, Universitas Airlangga.

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Abstract

Background : Monosodium glutamate (MSG), as flavour enhancer that most of be used in the food industry with comsumption that continue to increase in the world. Many other names that also contain MSG such as flavour enhancer, yeast food, natural flavoring, and other term that caused the actually glutamate levels is often not be included, that is generate the problem. So, arise the question related with potential difference of the two seasoning products that contain MSG to decrease motoric coordination effect of mice. Purpose : To prove the effect of monosodium glutamate neurotoxic the central nervous system of mice. Methods : Postest-only control group design experimental study on 35 male mice aged 12 weeks weighting 30 grams was classifying into seven groups [control, treatment group using seasoning S label containing the percentage 99% MSG given orally graded dose (0,9 g/KgBB/day; 1,2 g/KgBB/day; 1,5 g/KgBB/day) and treatment group using seasoning R label containing the percentage 24% MSG given orally graded dose (0,9 g/KgBB/day; 1,2 g/KgBB/day; 1,5 g/KgBB/day)] for 6 days. The measurement number of falls and long survive was using with rotarod. As for the data analized by using SPSS 23th version program with kruskal wallis test and mann-whitney test. Results : There were the significant differences number of falls and long survive on each treatment group using seasoning S, seasoning R and control. Conclusions : Seasoning S with percentage 99% had a decrease motoric coordination effect of mice were highly significant and seasoning R with percentage 24% had a decrease motoric coordination effect of mice but not significant.

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