Pengaruh Pemberian Snack Bar Tepung Bekatul dan Tepung Edamame terhadap Kadar Trigliserida Tikus Putih Galur Wistar Hiperlipidemia

Yanti, Mutiyara Puspa (2022) Pengaruh Pemberian Snack Bar Tepung Bekatul dan Tepung Edamame terhadap Kadar Trigliserida Tikus Putih Galur Wistar Hiperlipidemia. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Hyperlipidemia is a condition of excess fat, namely high levels of total cholesterol, LDL, and triglycerides. Non-pharmacological therapy is done by providing high-fiber nutritional intake that can reduce triglyceride levels in the blood. One of the high-fiber foods is a snack bar made of 45 g of bran flour and 55 g of edamame flour which contains 9.4 g/100 g of fiber. The purpose of this study was to determine the effect of giving a snack bar made from bran flour and edamame flour on triglyceride levels in wistar white rats hyperlipidemia. The type of this research is True experimental with Pretest-Posttest design with Control Group Design. The samples used in this study were white wistar rats with male sex totaling 30, 2-3 months old and weighing 150-250 g which were divided into 5 groups.The negative control group (K-) was only given standard feed. The positive control group (K+) was given a high-fat diet, PTU 0.01% and standard feed, the treatment group (P) 1 was given a high-fat diet, PTU 0.01%, simvastatin drug and standard feed, the treatment group (P) 2 and 3 were given a high-fat diet, 0.01% PTU, snack bar, simvastatin drug and standard feed. The results showed that there was no difference in triglyceride levels before and after the intervention in the negative control group (p = 0.073), positive control (p = 0.673), treatment 1 (p = 0.322), treatment 2 (p = 0.488), and treatment 3. (p = 0.307). The results showed that there is no effect of giving a snack bar of rice bran flour and edamame flour on triglyceride levels in wistar white rats hyperlipidemia.

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