| NIM | I1B020019 |
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| Namamhs | NURMAYA FAUZTINA FAUZANI |
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| Judul Artikel | The Effect of Giving Steeping Fermented Candlenut (Aleurites moluccana L.) Using Yogurt on LDL Levels in High Fat Diet Induced Wistar Rats (Rattus norvegicus) |
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| Abstrak (Bhs. Indonesia) | Latar Belakang: Tingginya kadar Low Density Lipoprotein (LDL) dapat meningkatkan risiko terjadinya penyakit kardiovaskular seperti infark miokard akibat aterosklerosis. Diperlukan penanganan untuk menurunkan kadar kolesterol dalam darah. Penelitian ini bertujuan untuk mengetahui pengaruh seduhan fermentasi kemiri (Aleurites moluccana L.) menggunakan yogurt terhadap kadar LDL pada tikus wistar yang diberi diet tinggi lemak. Metodologi: Penelitian ini menggunakan metode true eksperimental pretest-posttest with control group design. Sampel terdiri dari 30 ekor tikus yang dibagi menjadi 6 kelompok. Kelompok (A) kontrol sehat, kelompok (B) kontrol negatif, kelompok (C) seduhan dosis 50 mg/200grBB, kelompok (D) seduhan dosis 100 mg/200grBB, kelompok (E) seduhan dengan dosis 200 mg/200grBB, dan kelompok (F) simvastatin 0,18 mg/200grBB. Intervensi dilakukan selama 14 hari. Kadar LDL diukur menggunakan spektrofotometer pada 546 nm. Kadar LDL pre intervensi-post intervensi diuji menggunakan One Way ANOVA dan dilanjutkan dengan uji post hoc Duncan. Hasil: Hasil penelitian menunjukkan bahwa pemberian seduhan fermentasi kemiri menggunakan yogurt dapat menurunkan kadar LDL. Rerata selisih penurunan kadar LDL pada masing-masing dosis intervensi adalah 12,475 ± 3,7651 mg/dl, 11,850 ± 6,1147 mg/dl, and 24,000 ± 10,4125 mg/dl. Kesimpulan: Pemberian seduhan fermentasi kemiri menggunakan yogurt pada dosis 200 mg/200grBW merupakan dosis efektif dalam menurunkan kadar LDL. |
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| Abtrak (Bhs. Inggris) | Background: High levels of Low Density Lipoprotein (LDL) can increase the risk of developing cardiovascular diseases such as myocardial infarction due to atherosclerosis. Treatment is needed to reduce cholesterol levels in the blood. This research aims to determine the effect of steeping fermented candlenut (Aleurites moluccana L.) using yogurt on LDL levels in high fat diet induced wistar rats. Methodology: This research used a true experimental pretest-posttest method with control group design. The sample consisted of 30 rats divided into 6 groups. Group (A) healthy control, group (B) negative control, group (C) steeping dose 50 mg/200grBW, group (D) steeping dose 100 mg/200grBW, group (E) steeping dose 200 mg/200grBW, and group (F) simvastatin 0,18 mg/200grBW. The intervention was carried out for 14 days. LDL levels were measured using a spectrophotometer at 546 nm. Pre intervention-post intervention LDL levels were tested using One Way ANOVA and followed by Duncan’s post hoc test. Results: The results showed that giving steeping fermented candlenut using yogurt was proven to reduce LDL levels. The mean pre intervention-post intervention difference in LDL levels at each intervention dose was 12,475 ± 3,7651 mg/dl, 11,850 ± 6,1147 mg/dl, and 24,000 ± 10,4125 mg/dl. Conclusion: The steeping fermented candlenut using yogurt at a dose of 200 mg/200grBW is an effective dose in reducing LDL levels. |
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| Kata kunci | Candlenut (Aleurites moluccana L.), LDL Levels, Wistar Rats |
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| Pembimbing 1 | Prof. Dr. Saryono, S.Kp., M.Kes. AIFO. |
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| Pembimbing 2 | Annas Sumeru, Ns., M.Kep., Sp.Kep.M.B. |
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| Pembimbing 3 | |
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| Tahun | 2024 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2024-01-16 17:59:29.235985 |
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