Oktanesia, Rebecca (2015) Potensi Angkak Tinggi Lovastatin Hasil Fermentasi Monascus Purpureus dan Ko-Kultur Saccharomyces cerevisiae Sebagai Agen Terapi Tikus Hiperkolesterolemia. Sarjana thesis, Universitas Brawijaya.
Abstract
Angkak merupakan hasil fermentasi beras oleh kapang Monascus purpureus. Dalam proses fermentasi tersebut beras menjadi merah karena kapang Monascus purpureus memproduksi pigmen berwarna merah. Salah satu pemanfaatan angkak diantaranya sebagai pewarna alami yang berasal dari pigmen angkak hasil fermentasi untuk minuman dan makanan, seperti anggur merah, ikan, keju dan daging. Angkak juga berpotensial dalam menurunkan hiperkolesterolemia dengan meningkatkan nilai fungsional dari pigmen dan kadar lovastatin, maka dilakukanlah modifikasi dengan penambahan Ko-kultur Saccharomyces cerevisiae selama fermentasi. Dengan meningkatnya pigmen dan senyawa lovastatin yang lebih tinggi maka dapat dimanfaatkan sebagai obat herbal dalam menurunkan kadar kolesterol. Hiperkolesterolemia yaitu suatu kondisi yang ditandai dengan peningkatan kadar Low Density Lipoprotein (LDL) tanpa disertai peningkatan kadar trigliserida dan kadar High Density Lipoprotein (HDL) yang terlalu rendah. Menurut BPPDKRI (2010), di Indonesia, hiperkolesterolemia merupakan salah satu faktor risiko mayor penyakit kardiovaskuler yang menjadi pembunuh pertama sebanyak 36% dari seluruh kematian pada tahun 2010. Penelitian ini dilakukan dengan metode True Experimental Design: Pre and Post Test Control Group Desaign yang terdiri dari 4 kelompok perlakuan. Analisa data dilakukan menggunakan Analysis of Varian (ANOVA) dan dilanjut menggunakan uji lanjut Beda Nyata Terkecil (BNT) dengan selang kepercayaan 5%. Hasil penelitian didapatkan angkak bekatul dengan penambahan Ko-kultur Saccaromyces cerevisiae mampu menurunkan total kolesterol menjadi 79,15 mg/dl, kadar LDL menjadi 13,5 mg/dl, dan trigliserida darah menjadi 42 mg/dl, serta menaikkan kadar HDL darah menjadi 57,75 mg/dl
English Abstract
Angkak is fermented rice using Monascus purpureus mold. In the fermentation process, the rice turned red because Monascus purpureus mold produce red pigment. One of many utilizations of Angkak is for natural colorant from the Angkak’s pigment produced by the fermentation for food and drinks, such as red wine, fish, cheese and meat. Angkak also has the potency to reduce hypercholesterolemia by increasing the functional value of the pigment and the lovastatin level, therefore a modification is done by adding Saccharomyces cerevisiae co-culture during fermentation. With the increase of pigment and higher lovastatin, it can be used as herbal medicine in lowering the cholesterol level. Hypercholesterolemia is a condition characterized with the increasing lebel of Low Density Lipoprotein (LDL) without the increase of triglyceride and the level of hidh Density Lipoprotein (HDL) which is too low. According to BPPDKRI (2010), in Indonesia, hypercholesterolemia is one of the major risk factors that causes cardiovascular disease that become the most lethal disease which is 36% of all death in 2010. This research is performed using True Experimental Design: Pre and Post Test Control Group Design method that consists of 4 treatment groups. The data analysis is done using the Analysis of variant (ANOVA) method and continued by using Least Significant Difference (LSD) test with the confidence interval (CI) of 5%. From the result of the research, it is known that rice bran Angkak with the addition of Saccharomyces cerevisiae co-culture can lower the cholesterol level to 79.15 mg/dl, the LDL level to 13.5 mg/dl, and blood triglyceride to 42 mg/dl, and increase the blood HDL level to 57.75 mg/dl.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/59/051502418 |
| Uncontrolled Keywords: | Angkak, Ko-kultur Saccaromyces cerevisiae, Kolesterol, Lovastatin,-Angkak, Cholesterol, Saccharomyces cerevisiae Co-culture, Lovastatin |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Mar 2015 13:51 |
| Last Modified: | 30 Nov 2021 07:30 |
| URI: | http://repository.ub.ac.id/id/eprint/150526 |
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