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

Zahro, Siti Dhaimatus (2022) Pengaruh Pemberian Snack Bar Tepung Bekatul dan Tepung Edamame terhadap Kadar LDL Tikus Putih Galur Hiperlipidemia. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Hyperlipidemia is a pathological condition due to lipid disorders which is characterized by an increase in the lipid fraction in the blood. Increased LDL levels are the cause of hyperlipidemia. One of the treatments for hyperlipidemia is a high-fiber diet, namely by consuming a snack bar of bran flour and edamame flour which has a fiber content of 9.40 g/100 g. This study aims to determine the effect of giving a snack bar of bran flour and edamame flour to the LDL levels of dyslipidemic white rats. This type of research is experimental (True Experimental) with a pretest-posttest design with a pretest-posttest control group with a control group design by random sampling. The samples used were 20 white rats (Rattus Norvegicus) wistar strain, male sex, 2-3 months old with a body weight of 150-250 grams, divided into 5 groups, namely group K-, K+, treatment group P1, P2, and P3. Mice were induced by a high-fat diet with 20 ml of beef fat, 30 ml of quail egg yolk, 50 ml of used cooking oil and 0.01% PTU for 30 days and the snack bar intervention was bran flour and edamame flour at a dose of 1 5 g and a dose of 2 6 g. for 14 days. LDL level examination was carried out using the CHOD-PAP (Cholesterol Oxidase-p-aminophenazone) method. The results of this study indicate that there are differences in LDL levels before and before the intervention in the K+ group (p = 0.007), the P1 group (p = 0.012) and there is no significant difference in the K- group (p = 0.749), the P2 group (p = 0.638 ), group P3 (0.180). So it can be said that there is no effect of giving snack bars bran flour and edamame flour to LDL levels.

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