PENGARUH PEMBERIAN FORMULA BAREH RANDANG DENGAN PENAMBAHAN DADIH TERHADAP PROFIL LIPID PADA TIKUS WISTAR HIPERKOLESTEROLEMIA

Lastrie, Asrya (2024) PENGARUH PEMBERIAN FORMULA BAREH RANDANG DENGAN PENAMBAHAN DADIH TERHADAP PROFIL LIPID PADA TIKUS WISTAR HIPERKOLESTEROLEMIA. S2 thesis, Universitas Andalas.

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Abstract

Background: Hypercholesterolemia is characterized by total cholesterol 240 mg/dl, triglycerides 150 mg/dl, LDL 160 mg/dl and HDL <40 mg/dl, which is a risk factor for coronary heart disease and atherosclerosis. So it is necessary to regulate a healthy and balanced diet, such as consuming functional food in the form of bareh randang with the addition of curd. Bareh randang with the addition of curd contains lactic acid bacteria which can inhibit pathogenic bacteria and reduce the lipid profile in the blood. Research objective: To prove the effect of giving bareh randang with the addition of curd on decline the lipid profile of hypercholesterolemic Wistar rats. Method research: True experimental with a pre-post intervention design only with randomized control group. The subjects used were 36 hypercholesterolemic male Wistar rats, 12 weeks old, weighing 200g which were divided into 4 groups, namely the control group (standard feed); P1 (standard feed + dry bed at a dose of 3.7g/day); P2(standard feed + curd dose 3.7g/day); and P3 (standard feed + curd randang at a dose of 3.7g/day). Intervention treatment was carried out for 14 days. Testing the differences in treatment used the paired t-test, testing the differences between groups using the One-Way Anova test with a confidence level of =0.05 and further testing using Tukey. Results: All four treatment groups experienced a significant decrease in total cholesterol levels, triglycerides, LDL levels and an increase in HDL levels (p<0.05). The P3 group showed significantly better lipid profile changes (p<0.05) compared to control group, P1 and P2. Group P3 showed a reduction in total cholesterol levels of 31.07%; triglycerides 27.92%; LDL level 55.02%; and an increase in HDL levels of 35.58%. Conclusion: Bareh randang with the addition of curd can reduce total cholesterol, triglyceride, LDL levels, and increase HDL levels significantly.

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