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Journal article
Testing of Hypocholesterolemic Effects of Ledok Added with Seaweed in Vivo
Ni Made Yusa I Ketut Suter
Volume : 90 Nomor : 0 Published : 2019, September
Food Science and Quality Management
Abstrak
Ledok is a traditional food in Nusa Penida, in form of porridge made from corn, cassava, beans, green leaves vegetables and seasoning without rice. Ledok has the potentials to be developed as a functional food, because it contents sufficient nutrients and bioactive component which is dietary fiber. The obyectives of this research is to discover the hypocholesterolemic effect of ledok added with seaweed in vivo. The experiment is conducted by Completely Randomize Design. The are four treatments which are : PO (rat group without hypercholesterol + standard feed = negative control), P1 (rat group with hypercholesterol + standard feed = positive control), P2 (rat group with hypercholesterol + standard feed + ledok 15 %) and P3 (rat group with hypercholesterol + standard feed+ ledok 30 %). Every group consists of six rats. Analysis are taken before (pretest) and after (posttest) feed treatment on total cholesterol, HDL, LDL, triglyceride of rat blood. The feed treatment is given for 28 days. The research shows that there is a lowering of cholesterol total level, triglyceride and cholesterol LDL of rats blood. In the other hand there is raise in rats blood cholesterol HDL level take place by giving mix of standard feed and ledok added with seaweed. Treatment of ledok by 30 % can lower total cholesterol level, triglyceride and LDL in the following order : 43.09 %, 42.30 % and 37.80 % from pretest level. Meanwhile HDL level of rat blood has a raise of 172,31 % from pretest level. Keywords: ledok, hypocholesterolemic, cholesterol, triglyceride