EFFECT OF GIVING "KOMBUCHA" ROSELLA TEA PROFILE OF BLOOD MICE (MUS MUSCULUS L)



Authors:
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Abstract:
"Kombucha" rosella tea is a functional fermented beverage product solution from the petals of rosella tea and sugar using a microbial starter "Kombucha" (Acetobacter xylinum and several kinds of yeast). The objective of the experiment was to determine the effect of "Kombucha" rosella tea on the blood profile of mice (Mus musculus L). The experiment compiled in a completely randomized design with 4 treatments dose "Kombucha" rosella tea was 0,73 ml/20 g BB mice (distilled water) (K), 0,36 ml/20 g BB (P1 ), 0,55 ml/20 g BB (P2 ), and 0,73 ml/20 g BB (P3 ) Each treatment consisted of 6 replicates with given orally for 30 days. "Kombucha" rosella tea was made from 5 g rosella petals with a sugar concentration of 250g in1000 ml of water, inoculated with a culture of "Kombucha" and fermentation time 6 days. The results showed that the administration of "Kombucha" rosella tea on the third dose resulted in the number of erythrocytes, leukocytes, and hemoglobin levels in the range of normal mice. No visible difference in grain differentiation of white blood (monocytes, lymphocytes, and neutrophils) mice due to treatment "Kombucha" rosella tea on the third dose of the control. I have seen a trend increase in the number of erythrocytes and hemoglobin, as well as a decrease in the number of leukocytes mice due to treatment "Kombucha" rosella tea on the third dose compared to controls.

Keywords: acetobacter, mice, ph, time



Country: Indonesia

Citation: AGRITECH, Vol. 34, No. 4, November

Study Mailing Address:
Jurusan Teknologi Hasil Pertanian Fakultas Pertanian, Universitas Lampung,
Jl. Sumantri Brojonegoro No. 1 Bandar Lampung 35145

Date Updated: March 4, 2020

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