Pengaruh Pemberian Cake Tepung Ubi Jalar Ungu Terhadap Kadar Kolesterol Total Tikus Wistar Hiperkolesterolemia

Nada Salsabila, Kamila (2024) Pengaruh Pemberian Cake Tepung Ubi Jalar Ungu Terhadap Kadar Kolesterol Total Tikus Wistar Hiperkolesterolemia. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Background: Hypercholesterolemia is a degenerative disease that causes increased cholesterol levels in the blood exceeding the normal limit, which is above 200 mg/dl. The main prevention of hypercholesterolemia is to control the total cholesterol levels of blood so that they are always within normal number limits. One way to reduce cholesterol levels is to consume high antioxidant foods such as purple sweet potato flour cake. One of the antioxidants found in purple sweet potatoes is anthocyanin. Anthocyanin works by inhibiting CETP (Cholestryl Ester Transfer Protein) and inhibits the HMG-Coa reductase enzyme, so that the concentration of cholesterol found in the liver and normal blood plasma. Objective: Knowing the effect of giving purple sweet potato flour cake on cholesterol levels of hypercholesterolemia wistar mice. Method: Type of True Experimental Research with Pre-Post Test With Control Group. This study took 24 male rats of wistar strains weighing 140 – 300 grams aged 2-3 months. Rats are divided into 2 control groups and 1 treatment group given by purple sweet potato flour with a dose of 7.3 grams/day/tail on a libitum for 28 days. Results: Giving purple sweet potato flour cake was able to significantly reduce total cholesterol levels in hypercholesterolemic wistar rats in the treatment group (P).

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