Pritaningtyas, Ryan (2016) Pengaruh Pemberian Seduhan Tepung Kulit Pisang Kepok Terhadap Kadar Kolesterol Total Serum Tikus Putih (Rattus Norvegicus) Strain Wistar Jantan Yang Diberi Minyak Jelantah. Sarjana thesis, Universitas Brawijaya.
Abstract
Kulit pisang kepok memiliki potensi sebagai antioksidan sehingga dapat mencegah peroksidasi lipida dan mencegah peningkatan serum kolesterol. Berdasarkan hasil uji pendahuluan aktivitas antioksidan pada tepung kulit pisang kepok mampu menghambat 50% oksidasi hanya pada konsentrasi 0,0038 mg/ml. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian seduhan tepung kulit pisang kepok terhadap kadar kolesterol total serum tikus putih jantan yang diinduksi minyak jelantah. Penelitian true eksperimental ini menggunakan posttest control group design. Sebanyak 24 ekor tikus wistar jantan dibagi menjadi 5 kelompok, yaitu kelompok kontrol negatif (akuades), kelompok kontrol positif (minyak jelantah dan akuades), kelompok perlakuan 1; 2; 3, masing-masing diberi minyak jelantah dan seduhan tepung kulit pisang kepok 0,5 ml, 1 ml, dan 2 ml selama 15 hari. Setiap kelompok tetap diberikan diet normal. Kadar kolesterol total serum dianalisis menggunakan metode CHOD-PAP. Diperoleh rerata kadar kolesterol total kontrol negatif 65,8 mg/dL, kontrol positif 86,7 mg/dL, perlakuan (1) 90,4 mg/dL, perlakuan (2) 71,6 mg/dL, dan perlakuan (3) 134,6 mg/dL. Hasil penelitian menunjukkan tidak terdapat perbedaan kadar kolesterol total serum pada kelima kelompok (Kruskal Wallis, p = 0,107). Kesimpulan: Pemberian seduhan tepung kulit pisang kepok dosis 1 ml/ekor memiliki kecenderungan untuk menurunkan kadar kolesterol total serum.
English Abstract
Kepok banana peel is potential for being antioxidant that can prevent lipid peroxidation and the increase of cholesterol serum. Based on preliminary study results of antioxidant activity in kepok banana peel flour, it can inhibit 50% oxidation process only at a concentration of 0.0038 mg/ml. This research aims to determine the effect of kepok banana peel flour infusion on total cholesterol serum of white male rat was induced by repeatedly heated cooking oil. This true experimental study used Controlled Group Post Test Design. A total of 24 male Wistar rats were divided into 5 groups, negative control group (aquades), positive control group (repeatedly heated cooking oil and aquades), group 1; 2; 3 that was respectively given repeatedly heated cooking oil and kepok banana peel flour infusion 0,5 ml, 1 ml, and 2 ml in 15 days. Each group was given normal diet. Total cholesterol serum was analyzed by using CHOD-PAP. In this research, the average total cholesterol serum of negative control group was 65.8 mg/dL, positive control group was 86.7 mg/dL, treatment group (1) was 90.4 mg/dL, treatment group (2) was 71.6 mg/dL, and treatment group (3) was 134,6 mg/dL. The results showed that there was no difference in total cholesterol serum in those five groups (Kruskal Wallis, p = 0,107). Conclusion: Giving kepok banana peel flour infusion 1 ml/rat has a tendency to lower total cholesterol serum.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2016/503/ 051607399 |
| 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 09:57 |
| Last Modified: | 24 Aug 2016 09:57 |
| URI: | http://repository.ub.ac.id/id/eprint/126204 |
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