Potensi Zat Kumarin Pada Kacang Tonka Sebagai Antikoagulan Alternatif Pada Pemeriksaan Hematologi Rutin
DOI:
https://doi.org/10.32382/jmak.v16i2.1850Kata Kunci:
Kacang Tonka, Koagulase, Zat KumarinAbstrak
Koagulasi merupakan proses fisiologis yang berperan penting dalam menghentikan perdarahan, namun aktivitas yang berlebihan dapat memicu kondisi patologis seperti trombosis. Dalam pemeriksaan hematologi, penggunaan antikoagulan esensial untuk mencegah pembekuan darah sehingga hasil pemeriksaan tetap akurat. EDTA umum digunakan sebagai antikoagulan standar melalui mekanisme pengikatan ion kalsium. Seiring meningkatnya kebutuhan alternatif alami yang lebih ramah lingkungan, penelitian terhadap senyawa kumarin pada kacang Tonka (Dipteryx odorata), yang diketahui memiliki aktivitas antikoagulan mirip warfarin, menjadi menarik untuk dikembangkan. Penelitian ini bertujuan mengevaluasi potensi ekstrak kacang Tonka sebagai antikoagulan alternatif pada pemeriksaan hematologi rutin. Penelitian dilakukan di Laboratorium Patologi Klinik Universitas Muhammadiyah Ahmad Dahlan Palembang pada Juli–Oktober 2025 menggunakan desain eksperimental dengan tiga kelompok: kontrol tanpa antikoagulan, EDTA, dan ekstrak kacang Tonka dengan variasi konsentrasi. Hasil menunjukkan bahwa ekstrak kacang Tonka 120 µL mampu mencegah pembekuan darah dalam 5 menit, sebanding dengan EDTA. Secara mikroskopis, morfologi eritrosit tetap normal tanpa aglutinasi. Pemeriksaan hematologi menunjukkan nilai WBC, RBC, HGB, HCT, dan PLTmendekati EDTA dengan selisih 2–8%. Uji Repeated ANOVA menunjukkan perbedaan bermakna pada WBC (p < 0,05), sementara parameterlain relatif serupa. Penelitian ini menyimpulkan bahwa ekstrak kacang Tonka berpotensi sebagai antikoagulan alami, namun diperlukan optimasi konsentrasi dan uji lanjutan untuk standarisasi penggunaan dalam pemeriksaan hematologi rutin.
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