Astuti, IlmiDewi (2016) Pengaruh Pemberian Seduhan Tepung Kulit Pisang Kepok Terhadap Kadar Ldl Serum Tikus Putih (Rattus Norvegicus Strain Wistar) Jantan Yang Diberi Minyak Jelantah. Sarjana thesis, Universitas Brawijaya.
Abstract
Aterosklerosis merupakan penyakit progresif yang dapat menyebabkan timbulnya Penyakit Jantung Koroner (PJK). Aterosklerosis berhubungan erat dengan kadar LDL dalam darah. Peningkatan LDL dalam darah dapat dicegah dengan konsumsi serat larut air dan antioksidan. Kulit pisang kepok merupakan salah satu bahan makanan yang kaya akan kandungan serat larut air dan zat antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian seduhan tepung kulit pisang kepok berbagai dosis terhadap kadar LDL pada tikus yang diberi minyak jelantah. Penelitian ini menggunakan desain penelitian Post Test Control Group, dilakukan pada 24 ekor tikus Wistar jantan yang dibagi secara acak menjadi 5 kelompok, yaitu (1) kelompok kontrol negatif, (2) kelompok kontrol positif yang diberi minyak jelantah dan aquades, (3) kelompok yang diberi minyak jelantah dan seduhan tepung kulit pisang kepok 0,5 ml/ekor, (4) kelompok yang diberi minyak jelantah dan seduhan tepung kulit pisang kepok 1 ml/ekor, (5) kelompok yang diberi minyak jelantah dan seduhan tepung kulit pisang kepok 2 ml/ekor Kadar LDL diukur dengan menggunakan metode kalorimetris . Hasil penelitian menunjukkan bahwa rerata kadar LDL tertinggi terdapat pada kelompok K(+) yaitu 14,25 mg/dl dan kadar LDL terendah terdapat pada kelompok perlakuan yang diberi dosis seduhan tepung kulit pisang kepok 0,5 ml/ekor yaitu 11,2 mg/dl. Disimpulkan bahwa pemberian seduhan tepung kulit pisang kepok tidak dapat menurunkan secara signifikan rerata kadar LDL serum kelompok tikus putih (Rattus norvegicus Strain Wistar) jantan yang diberi minyak jelantah (p>0,05).
English Abstract
Atherosclerosis is a progressive disease causing a coronary heart disease (CHD) . Atherosclerosis is related to the levels of LDL in the blood. An increased LDL in the blood can be prevented by consuming soluble fiber and antioxidants from such Kepok banana peels. The aim of this study is to know the effects of Kepok banana peel flour infusion in various dosage on LDL serum level of male wistar rats which were treated with a repeatedly heated cooking oil. This study used post test control group as experimental design in which 24 male rats were randomly categorized in five groups, namely (1) a negative control group, (2) a positive control group treated with a repeatedly heated cooking oil and distilled water, as well as the groups treated with a repeatedly heated cooking oil and 0.5, 1, and 2 ml/rats of Kepok banana peel flour solution, for group (3), (4), and (5) respectively. LDL level were measured by using calorimetric method . The result of this study showed that the highest average levels of LDL obtained in control positive group K(+) was 14,25 mg/dl and the lowest average level of LDL obtained in the group treated with a repeatedly heated cooking oil and 0.5 ml/rat was 11,2 mg/dl. It can be concluded that Kepok banana peel flour can not significantly reduce the mean of LDL serum level of male Wistar rats treated with repeatedly heated cooking oil (p>0,05)
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2016/502/ 051607398 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Kustati |
| Date Deposited: | 24 Aug 2016 10:07 |
| Last Modified: | 24 Aug 2016 10:07 |
| URI: | http://repository.ub.ac.id/id/eprint/126203 |
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