The Effect of Tambora Coffee Administration on The Reduction of Uric Acid Levels In Vivo

Abstract

Coffee is one of the alternative beverages that is highly favored by the Indonesian population. The beneficial effects of coffee include the reduction of blood uric acid levels. This is due to the presence of polyphenol compounds in coffee, which can inhibit the activity of the xanthine oxidase enzyme, thereby lowering uric acid levels. This study aims to determine the effect of Tambora coffee administration on the reduction of uric acid levels in vivo. This research used a quasi-experimental design involving 25 male mice weighing 25–30 grams. The subjects were divided into five groups: three treatment groups with different doses of Tambora coffee (P1: 0.5 mg/kgBW, P2: 0.25 mg/kgBW, P3: 0.75 mg/kgBW), one positive control group receiving allopurinol at 0.45 mg/kgBW, and one negative control group receiving standard feed. The normality test showed that the data were normally distributed, and the homogeneity test confirmed that the data were homogeneous. Therefore, the data were analyzed using the One-Way ANOVA method. The ANOVA test showed a significance value of 0.000, which is lower than 0.05. It can be concluded that Tambora coffee at various doses is capable of reducing blood uric acid levels, although the levels remained within the normal range.