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