Efek intervensi tempe terhadap profil lipid, superoksida dismutase, ldl teroksidasi dan malondialdehyde pada wanita menopause

DIAH MULYAWATI UTARI. The Effect of Tempeh Intervention on Lipid Profile, Superoxide Dismutase, Ox-LDL and Malondialdehyde in Postmenopausal Women. Under direction of RIMBAWAN, HADI RIYADI, MUHILAL, PURWANTYASTUTI. Menopause is physiological condition in women where the function of ovaries is declining thus causing reduction of estrogen hormone production. The reduction of estrogen production may cause the destruction of lipid metabolism hence worsening the profile of blood lipid and lipid oxidation in the body. If this problem continues, further condition that we should be aware of is coronary heart disease (CHD). Lipid in the body is very prone to oxidation, with the result lipid peroxidation and marked with increase of malondialdehyde (MDA). Lipid, especially the K-LDL is the main target of oxidation that often called as Ox-LDL. Superoxide dismutase (SOD) enzyme is an antioxidant that acts as the primary defense against the process of oxidation in the body. The urgency in understanding about the correlation between consumption of soybean and its product with heart disease in women is due to this disease is the main cause of morbidity and mortality in menopause women. Tempeh is the most popular Indonesian traditional food made of soybean through the fermentation process. The fermentation process causes the increase of amino acid, fatty acid and the total of isoflavon in tempeh is much higher in the soybean. This research is aimed to study the effect of tempeh intervention toward the changes in lipid profile (total cholesterol, K-LDL, K-HDL, TGA), the SOD activity, and MDA in menopause women. The study design is using 2x4 weeks cross-over parallel group, randomized control trial with washout and it has received approval from the Research Ethical Commission, Board of National Health Research and Development, Ministry of Health, Number LB.03.04/KE/6693/2009. The research was conducted in Bogor City, with total sample of 53 menopause women that fulfill the inclusion research criteria. The intervention used 160 gram of Tempeh that has been steamed for 10 minutes then mixed with certain spices and given to the samples daily in 4 weeks. The intervention was done in May-August 2009, while the blood serum analysis done in May-December 2009. The statistical test showed that the consumption of 160 gram of Tempeh daily for 4 weeks can improve the lipid profile by decreasing the total cholesterol for 6%, K-LDL for 5.8%, and TGA for 11.7%, but could not increase the K-HDL level. This intervention also increased the activity of SOD for 56.9%, reducing MDA for 10.4% and maintain Ox-LDL. The amino acid, unsaturated fatty acid and high isoflavon in Tempe is useful to obstruct the synthesis and absorption of cholesterol and LDL oxidation, improve antioxidant status, decrease of body fat and obstruct the uncontrollable free radical formation. It is recommended to government to improve socialization of Tempe as a food that have benefit for health. As for community, it is recommended to increase Tempeh consumption as part of their daily diets, particularly for menopause women and other groups that have high risk of CHD. To obtain the maximum effect on health, it is recommended to consume Tempeh which is cooked by steaming and avoid frying. The amount of Tempeh to be consumed daily is 150-160 gram which is equal to 3-4 middle size portion of Tempeh.