PENGARUH MINUMAN FUNGSIONAL MENGANDUNG TEPUNG KEDELAI KAYA ISOFLAVON DAN SERAT PANGAN LARUT TERHADAP KADAR TOTAL KOLESTEROL DAN TRIGLISERIDA SERUM TIKUS PERCOBAAN
ABSTRACT: The objective of
this research was to evaluate the effect of functional drink that containe
soybean flour rich in isoflavone, soluble dietary fiber, and other ingredients
on the level of total cholesterol, HDL, LDL, and trigliseride in rat blood
serum. The formulation of functional
drink consisted of soybean flour rich in isoflavone (0,115 g), soluble dietary
fiber (fibergum) (3 g), vitamine C (0,06 g); sucrosa (6,605 g); aspartam (0,02
g); and flavour (orange) (0,2 g) in 200 ml functional drink. The total concentration of soybean flour rich
in isoflavone, soluble dietary fiber (fibergum), and vitamine C was based on
optimation of human need. Whereas the
concentration of sucrosa, aspartam, and flavour (orange) based on organoleptic
evaluation. The result showed that
functional drink caused a decrease the level of total blood serum rat
colesterol after 1 and 2 month. The HDL
level of serum rat fed with standard ransum contain cholesterol was lower than
the rat fed with sandard ransum only after 1 and 2 month because this was
probably due to regulation feedback colesterol making in heart by enzim
reductase HMG CoA. The functional drink caused decrease HDL level after 2 month
. The functional drink also caused decrease the level of LDL and trigliseride
after 2 month
Keyword: functional drink, soy
flour, isoflavon, soluble fiber, cholesterol, triglyseride
Penulis: Dwi Eva Nirmagustina
Kode Jurnal: jppertaniandd070032
