STUDI IN VIVO PRODUK SEREAL DARI TEPUNG BEKATUL DAN TEPUNG UBI JALAR SEBAGAI PANGAN FUNGSIONAL
ABSTRACT: Rice bran has been
known to contain bioactive components, namely oryzanol which has some effects of improving human health, one of
these effects is to lower cholesterol content.
The use of rice bran flour as subtitued ingredient on cereal products
with 50% rice bran flour, 50% sweet potato flour, 40% tapioca flour, 10%
modified starch, 8% sugar, 8% milk powder, 4% cocoa powder, 2,8% salt and 0,5%
baking soda composition. This study was
aimed to determine the effect of rice bran flour in cereal product on blood
cholesterol levels of rats. The results
showed that cereal product was able to lower LDL cholesterol levels on rat’s
blood, each at 57 mg/dl and 10 mg/dl, and increased HDL cholesterol and
triglyceride rat’s blood for 24 mg/dl and 107 mg/dl respectively.
Keywords: product cereal, rice
bran, cholesterol
Penulis: Chandra Utami Wirawati,
Dwi Eva Nirmagustina
Kode Jurnal: jppertaniandd090041
