Analysis of the Effect of Fish Bars Made of Bilih Fish (Mystacoleuseus padangensis Blkr) Flour to Reduce Oxidative Stress in a Diabetic Rat Model.

This study aims to analyze the effect of Bilih fish bars (BFB) on oxidative stress based on the levels of MDA and SOD in diabetic rat models. This study used a Randomized Complete Design (RCD). Forty white male rats of the Sprague-Dawley strain were placed into the following five groups: normal and diabetic rats that were fed either the standard feed and metformin, BFB, BFB, and metformin or BFF with a zinc dose of 0.54 mg. A single dose of STZ (40 mg/kg) was used to induce diabetes in the rats. The intervention lasted for 30 d. The differences in MDA and SOD levels between groups were determined with one-way ANOVA followed by Duncan's New Multiple Range Test, and the significance of the statistical level was set at p<0.05. The intervention with BFB and metformin, BFB, and BFF resulted in a decrease in blood glucose levels. The levels of MDA in rats that received the intervention with Bilih fish were 8.236±0.46 μmol/L for the BFB group and 8.266±0.66 μmol/L for the BFF group, which were both lower compared to the control normal rats (8.279±0.51 μmol/L). The levels of SOD in rats that received the intervention with BFB and BFF were higher compared to the diabetic rats with standard feed, but this increase was not significant (p>0.05). BFB and BFF lowered blood sugar levels and decreased the oxidative stress levels based on MDA levels in a diabetic rat model.