PENGARUH PEMBERIAN YOGHURT SINBIOTIK TANPA LEMAK DITAMBAH TEPUNG GEMBILI TERHADAP KADAR KOLESTEROL LDL TIKUS HIPERKOLESTEROLEMIA
ABSTRACT: Yoghurt is
probiotics a fermented milk product, produced by lactic acid bacteria and has
being proved tolower cholesterol. The addition lesser yam of inulin could be
the hypocholesterolemic effect.Objective:The aim of this study was to analyze the
effect of non-fat yoghurt synbiotic added with of lesser yam
flouradministration towards LDL cholesterol level in hypercholesterolemic
rats.Methods: True experimental study with pre-post test was conducted to 24
male Wistar ratshypercholesterolemiainducedwhich grouped using simple random
sampling. Samples was divided into 4 groups by simple random sampling:control,
P1 (consumed 2 ml dose), P2 (consumed 3 ml dose), and P3 (consumed 4 ml dose),
each group were containedof 6 rats. Non-fat yoghurt synbiotic added with
oflesser yam were administered for 14 days intervention. LDLcholesterol level
were determined using CHOD-PAP methods. All datas collected were analyzed using
paired t-test andOne Way ANOVA followed by LSD test at 95% confidence
level.Results: LDL cholesterol level was decreased significantly after 14 days
intervention (P1=16.63% (p=0.033);P2=20.72% (p=0.034); P3=20.51% (p=0.013)). P2
was the highest decreasing of LDL cholesterol compared to P3,with the provision
of non-fat yoghurt synbiotic added with of lesser yam flour for about 3
ml.Conclusion: Non-fat yoghurt synbiotic added with of lesser yam flour was
significant lowering LDL cholesterol level inhypercholesterolemic rats.
Penulis: Afida Soucha Towil,
Adriyan Pramono
Kode Jurnal: jpkesmasdd140406
