Pengaruh Pemberian Snack Bar Tepung Bekatul dan Tepung Edamame Terhadap Kadar Kolesterol Total Tikus Putih Galur Wistar Hiperlipidemia

Yudowirawan, Prasetyo (2022) Pengaruh Pemberian Snack Bar Tepung Bekatul dan Tepung Edamame Terhadap Kadar Kolesterol Total Tikus Putih Galur Wistar Hiperlipidemia. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Hyperlipidemia is a disorder of fat (lipid) metabolism which is characterized by an increase in total cholesterol, namely 47-88 mg/dl. The way to prevent an increase in total cholesterol levels is by giving food or drinks that contain low fat and high fiber. One of the high-fiber foods is a snack bar made from 45g of bran flour and 55g of edamame flour which contains 9.4g/100g of fiber. This study aims to determine whether edamame flour and bran flour have an effect on reducing total cholesterol. In this study, a true experimental research was used using a pretest and posttest research design. This study used 20 rats aged 2-3 months which were divided into 5 groups, namely positive control, negative control, treatment 1, treatment 2, and treatment 3. The positive group was given high-fat feed, simvastatin, standard feed and PTU. Meanwhile, the negative control group was given ratbio feed and drinking water. In treatment 1 given high fat, simvastatin, standard feed, and PTU. Treatment group 2 was given high-fat feed, 7gr snackbar, simvastatin, standard feed and PTU. Treatment group 3 was given high-fat snackbar 6 gr, standard feed and PTU. In this study, the negative control results (K-) obtained p = 0.845. Group (k +) has p = 0.008 Treatment 1 p = 0.328. treatment 2 p = 0.887. treatment 3 p = 0.881 which has no difference. It was concluded that giving bran flour and edamame flour snack bars had no effect on hyperlipidemia total cholesterol.

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