EFEK PEMBERIAN YOGHURT UMBI BIT (Beta vulgaris L.) DAN KAYU MANIS (Cinnamomum burmanii) TERHADAP KADAR HDL, LDL, DAN RASIO LDL/HDL PADA TIKUS SPRAGUE DAWLEY YANG DIBERI DIET TINGGI LEMAK

Sacita Salsabila, Dr. Fatma Zuhrotun Nisa', STP., MP.; Dr. Rio Jati Kusuma, S.Gz., MS.; Dr. Lily Arsanti Lestari, STP., MP.

2023 | Skripsi | S1 GIZI KESEHATAN

Latar belakang: Dislipidemia menyebabkan munculnya penyakit kardiovaskuler. Dislipidemia dapat ditangani dengan yoghurt yang merupakan pangan fungsional hasil fermentasi susu menggunakan bakteri Lactobacillus bulgaricus dan Streptococcus thermophillus. Yoghurt dengan penambahan umbi bit dan kayu manis mengandung senyawa bioaktif yang bermanfaat untuk meningkatkan kadar HDL, serta menurunkan kadar LDL dan rasio LDL/HDL. Tujuan: Mengetahui efek sebelum dan sesudah pemberian yoghurt umbi bit (Beta vulgaris L.) dan kayu manis (Cinnamomum burmanii) terhadap kadar HDL, LDL, dan rasio LDL/HDL pada tikus Sprague Dawley yang diberi diet tinggi lemak. Metode: Jenis penelitian Quasi Experiment dengan rancangan Pretest-Posttest Control Group Design pada tikus Sprague Dawley terbagi menjadi empat kelompok: K1 diberi pakan standar; K2 diberi diet tinggi lemak, P1 diberi diet tinggi lemak + yoghurt 1,8 ml/200gBB; P2 diberi diet tinggi lemak + yoghurt 3,6 ml/200gBB. Kelompok K2, P1, dan P2 diberi diet tinggi lemak selama 14 hari. Selanjutnya, diberikan perlakuan selama 28 hari untuk kemudian dianalisis kadar HDL, LDL, dan rasio LDL/HDL sebelum dan sesudah perlakuan. Hasil: Yoghurt umbi bit dan kayu manis dosis 1,8 ml/200gBB dan 3,6 ml/200gBB secara signfikan (p<0>Kesimpulan: Terdapat perbedaan kadar HDL, LDL, dan rasio LDL/HDL sebelum dan sesudah pemberian yoghurt umbi bit dan kayu manis pada tikus Sprague Dawley yang diberi diet tinggi lemak secara bermakna

Background: Dyslipidemia causes the emergence of cardiovascular disease. Dyslipidemia can be treated with yogurt which is a functional food made from fermented milk using Lactobacillus bulgaricus and Streptococcus thermophillus bacteria. Yogurt with the addition of beetroot and cinnamon contains bioactive compounds that are useful for increasing HDL levels, as well as reducing LDL levels and the LDL/HDL ratio. Objective: To determine the effect before and after administration of beetroot yogurt (Beta vulgaris L.) and cinnamon (Cinnamomum burmanii) on levels of HDL, LDL, and LDL/HDL ratio in Sprague Dawley rats induced by high-fat diet. Method: This type of research was Quasi Experiment with the Pretest-Posttest Control Group Design on Sprague Dawley rats which were divided into four groups: K1 was given standard feed; K2 was given a high-fat diet, P1 was given a high-fat diet+yogurt 1.8 ml/200gBW; P2 was given a high-fat diet+yogurt 3.6 ml/200gBW. Groups K2, P1 and P2 were given a high-fat diet for 14 days. Furthermore, given treatment for 28 days to then be analyzed levels of HDL, LDL, and LDL/HDL ratio before and after treatment. Result: Beetroot yoghurt and cinnamon doses of 1.8 ml/200gBW and 3.6 ml/200gBW significantly (p<0>Conclusion: There were significant differences in the levels of HDL, LDL, and LDL/HDL ratio before and after administration of beetroot yogurt and cinnamon to Sprague Dawley rats fed a high-fat diet.

Kata Kunci : dislipidemia, yoghurt, umbi bit, kayu manis, HDL, LDL, rasio LDL/HDL