DOI: 10.21776/ub.jpacr.2018.007.01.357 J. Pure App. Chem. Res., 2018, 7(1), 19-24 4 January 2018 X The journal homepage www.jpacr.ub.ac.id p-ISSN : 2302 – 4690 | e-ISSN : 2541 – 0733 This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by-nc/4.0/) Optimization Of Elevating Blood Uric Acid Levels With High Purine Diet Fitria Rahmawati, 1 Putranty Widha Nugraheni, 1 Chanif Mahdi, 1 Arie Srihardyastutie 1 and Sasangka Prasetyawan 1 1 Chemistry Department, Faculty of Mathematics and Natural Sciences, Brawijaya University, Indonesia * Corresponding email : fitira.rahmawati@gmail.com Received 9 August 2017; Revised 9 October 2017; Accepted 10 November 2017 ABSTRACT An exploration of the use of medicinal plants to lower uric acid levels has been widely practiced. Stages of new drug development research are preclinical test using experimental animals, therefore the manufacture of animal model of hyperuricemia is necessary. This study was aimed to determine the optimal induction of uric acid to increase blood uric acid levels by administering high purine diets such as cow’s liver, cow’s spleen, Gnetum gnemon, emping and fried peanuts. Eighty male white rats were used individually and divided into 4 groups, they were: (I) cow’s liver, (II) cow’s liver and cow’s spleen, (III) cow’s liver, cow’s spleen and boiled Gnetum gnemon beans, and (IV) cow’s liver, cow’s spleen, emping and fried peanuts. This study applied easy touch GCU to measure blood uric acid level. The result of statistical analysis of uric acid level with 5 times repetition using One Way ANOVA showed that there was a very significant difference between treatments (p <0.01). The results concluded that high purine diet in group I, II and III had not been able to increase uric acid levels significantly. High purine diet group IV was able to increase blood uric acid levels significantly to make the rats experiencing hyperuricemia with the level of 6.54 mg/dL on day 7 and 13.79 mg/dL on day 14. Key word: optimization, increase, uric acid, hyperuricemia, high purine diet INTRODUCTION Currently, there has been an increase in hyperuricemia that cause by unhealthy lifestyles, one of those is consuming high purine foods [1,2]. Hyperuricemia is a condition of increased blood uric acid levels exceeds normal levels caused by abnormal purine metabolism, whether overproduction or underexcretion of uric acid. Normal value of uric acid in women is 1.5 to 6.0 mg/dL and in men is 2.5 to 7.0 mg/dL [3,4]. Uric acid is the end product of purine metabolism (adenine and guanine), which is produced in tissues due to the activity of xanthine oxidase enzymes that contained in the liver and small intestine. Uric acid can be secreted through the kidneys under normal circumstances [3]. Uric acid acts as an antioxidant if the levels are not excessive in the blood. However, if the levels are excessive, uric acid will act as a prooxidant that will lead to crystallization. Crystals are difficult to dissolve in all body fluids and will settle in joints and tissues, and cause inflammation and pain [5,6]. The stage of development of drug research is preclinical testing using experimental models with animals, generally rats. Frequently, making animals model of hyperuricemia rats uses potassium oxonate [7] because it will block uricase enzyme activity that converts uric