Pengaruh Pemberian Ekstrak Etanol Kulit Buah Kakao Terhadap Malondialdehid (Mda) Serum dan Otak Mencit Alzheimer dengan Induksi Skopolamin

Abstract

Alzheimer's is a neurodegenerative disease caused by oxidative stress resulting from an imbalance between free radicals and antioxidants. Malondialdehyde (MDA) was used as a biological biomarker to indicate lipid peroxidation associated with oxidative stress. Cocoa pod husks (Theobroma cacao L.) are known to contain various chemical compounds that act as antioxidants to counteract free radicals. Experimental animals were induced with scopolamine to create an Alzheimer's animal model. This study aimed to evaluate the effect of ethanol extract from cocoa pod husks in reducing malondialdehyde levels in Alzheimer’s mice. The study used 24 male mice, divided into six treatment groups: normal control, positive control, negative control, and groups treated with cocoa pod husk ethanol extract at doses of 100 mg/kgBW, 200 mg/kgBW, and 400 mg/kgBW. To create an Alzheimer’s model, the test animals were induced with scopolamine at a dose of 1 mg/kgBW 30 minutes after treatment. On the 15th day, the mice were dissected to collect blood serum and brain tissue for MDA measurement. MDA levels were measured using the Thiobarbituric Acid Reactive Substances (TBARS) assay with a UV-Vis spectrophotometer at a wavelength of 532 nm. Serum and brain MDA levels were analyzed using One-Way ANOVA and the Least Significant Difference (LSD) test. The results showed that all three doses of ethanol extract from cocoa pod husks reduced MDA levels in the blood serum and brain of Alzheimer’s mice compared to the negative control group. The administration of cocoa pod husk ethanol extract at a dose of 400 mg/kgBW was identified as the optimal dose for reducing MDA levels in blood serum and brain tissue of Alzheimer’s mice (6.779 ± 1.559 µM and 9.957 ± 1.420 µM, respectively), with activity comparable to the positive control.