POTENSI WORTEL (DAUCUS CAROTA) SEDIAAN MENTAH DAN MATANG TERHADAP PENURUNAN KADAR KOLESTEROL TIKUS PUTIH (RATTUS NORVEGICUS)


Abstract: Cholesterol is needed to stabilize the double layer ( bilayer ) of phospholipids in the membrane . Cholesterol is also a precursor of steroid hormones . High cholesterol levels cancause need to watch out for deep vein thrombosis , especially when high LDL levels . Control of cholesterol in the body is absolutely necessary to regulate the levels of fat consumed each day .Carrots ( Daucus Carota ) as a source of fiber and antioxidants ( carotenoids , polyphenols andvitamin C ) that contribute to protection against cardiovascular disease . Raw carrots havetough cell walls so that less than 25 % of beta - carotene is converted to vitamin A. However,the cooking process can dissolve cellulose by breaking down the cell wall so as to facilitateabsorption . The purpose of research to determine the speed difference between the cholesterollowering treatment with ripe raw carrots .This study used a true experimental design withcontrol. White rat ( Rattus norvegicus ) were given a high cholesterol diet is used asexperimental animals were divided into a control group and the treatment group . The treatmentgroup were treated raw and cooked carrots . Simvastatin for the control group . Incubation 8 weeks to determine changes in cholesterol levels . Data were analyzed using parametric statistical test Kruskal Wallis test .The results showed no differences at all cholesterol-loweringtreatment . Allegedly content of β -carotene in carrots is low . In a variety of carotenoidcompounds , β -carotene will have lower antioxidant activity . Pectin also suffered damage tothe heating activity . It is necessary to further test of the difference in the treatment of raw and cooked
Keywords: cholesterol , beta carotene , carrots ( Daucus carota ) raw and cooked
Penulis: Thatit Nurmawati, Nawang Wulandari, Ulfa Husnul Fata
Kode Jurnal: jpkebidanandd140366

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