PENGARUH PEMBERIAN DIET VEGETARIAN TERHADAP PROFIL LIPID DARAH PENDERITA DISLIPIDEMIA

Nurul Huda Syamsiatun 1), Isti Suryani 2), Slamet Iskandar 3), Weni Kurdanti 4)

ABSTRACT

Background. Dyslipidemia is a disorder of lipid metabolism characterized by an increase or decrease in plasma lipid fractions, which became the cause of arteriosclerosis and coronary heart disease. Reducing consumption of foods containing cholesterol is very influential for the heart. Vegetarian is a diet that avoids animal products which are low in fat and rich in fiber. Based on the National Heart, Lung and Blood Institute, the United States, there is a direct relationship between the concentration of blood cholesterol and coronary heart disease. Water-soluble dietary fiber, as reported by Food Facts Asia, lowers blood cholesterol levels and help reduce the risk of coronary heart disease but there are still many hospitals have not made prescripsion of vegetarian diet.

Purpose. To know the effect of a vegetarian diet on the blood lipid profile (LDL, HDL, triglycerides, and total cholesterol) patients with dyslipidemia in Panembahan Senopati hospital,Bantul

Methods. Quasi-experimental study, pre-post test with control group design in Panembahan Senopati hospital Bantul, on July to November 2012. Subjects were treated dyslipidemia patients in July-October 2012, adult, able and willing to be a respondent. Data lipid profiles were measured at admission and discharge. Nutrition intake during care using visual Comstock methods for food from the hospital and a 24-hour food recall from outside the hospital food.

Results. not significance change lipid profile (difference between admission and discharge measurements), but seen in LDL lipid profile in non-vegan group increase of 8.9 mg / dl, while in the vegan group experienced an average decrease of 37.4 mg / dl. Cholesterol decrease was greater in the vegan group (37.65 mg / dl) compared to non-vegan (21.2 mg / dl). There are differences in the average intake of protein, fat, carbohydrates and cholesterol between vegan and non-vegan group.

Conclusion. There is no statistically significant difference between the provision of a vegetarian diet on the blood lipid profile changes, but  decrease in LDL and cholesterol was greater in vegan group than non-vegan group

Key word: vegetarian, lipid profile

Nurul Huda Syamsiatun 1), Isti Suryani 2), Slamet Iskandar 3), Weni Kurdanti 4)

1)2)3)4) :  Jurusan Gizi, Poltekkes Kemenkes Yogyakarta, e-mail: nurul_huda_gizi@yahoo.com

Item type : Jurnal Ilmiah

Bibliografi : Jurnal NUTRISIA, Volume 15 Nomor 1, Maret 2013, ISSN 1693-945X

Subject : Gizi Klinik

Deposted by : Admin Jurusan Gizi

Deposted on : 13 Agustus 2013

Sekretariat : Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Jl. Tata Bumi No.3 Banyuraden,Gamping, Sleman,

Yogyakarta 55293, Telp/fax 0274 617679

e-mail: jurnalnutrisia@yahoo.ac.id

HUBUNGAN ANTARA ASUPAN KALSIUM DAN STATUS AMENORE DENGAN DENSITAS MASSA TULANG ATLET RENANG WANITA

Refika Dita Tiarapuri1 , Joko Susilo2 , Weni Kurdanti3

ABSTRACT

Background: Bone Mass Density is the amount of bone tissue per unit volume of bone  that  describes  the  status  of  osteoporosis.  Risk  factors  for  osteoporosis include  low  calcium  intake  and  estrogen  levels  are  low.  Calcium  intake  of adolescent athletes in swimming pool Jakarta is still less than adequate numbers, namely  77.7%.  The  incidence  of  amenorrhea  in  athletes  affected  by  the production of estrogen in the  body. Athletes who have high-intensity exercise can delay  the occurrence of  menarche  and  amenorrhea.  In  a survey  reported  atletic amenorrhea occurs in 44% of female athletes.

Purpose:  The  purpose  of  this  study  was  to  determine  the  calcium  intake  and status  overview  of  amenorrhea  female  swimmer  as  well  as  its  relationship  with bone mass density in the pool of FIK UNY Yogyakarta.

Methods:  The  study  used  a  cross-sectional  design.  Respondents  were  women who  practice  swimming  in  the  pool  FIK  UNY  Yogyakarta  (39  persons)  taken  by purposive  sampling method. The  characteristics  of  the respondents  analyzed  by univariate.  The  relationship  between  Calcium  intake,  amenorrhea  status  with osteoporosis  status  analyzed  by  Chi  square  conduced  2  x  2  tables  with  Yates correction.

Results:  The  average  Calcium  intake  of  respondents  was  88.12% RDA(Recommended  Daily Allowance). There was a  significant between Calcium intake  with  osteoporosis  status  (p<0.05).  There  was  a  significant  between  the status of amenorrhea with osteoporosis status (p<0.05).

Conclusion:  There  was  a  significant  between  calcium  intake  with  the  status  of osteoporosis.  There  was  a  significant  association  between  amenorrhea  status with the status of osteoporosis.

Keywords: Bone Mass Density, Osteoporosis, Calcium Intake, Amenorrhea state

1,2,3 Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Item type : Jurnal Ilmiah

Bibliografi : Jurnal NUTRISIA, Volume 15 Nomor 1, Maret 2013, ISSN 1693-945X

Subject : Gizi Klinik

Deposted by : Admin Jurusan Gizi

Deposted on : 7 Agustus 2013

Sekretariat : Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Jl. Tata Bumi No.3 Banyuraden,Gamping, Sleman,

Yogyakarta 55293, Telp/fax 0274 617679

e-mail: jurnalnutrisia@yahoo.ac.id

HUBUNGAN ANTARA STATUS EKONOMI RUMAHTANGGA DAN GIZI SALAH PADA BADUTA DI DESA BANGUNTAPAN

Oktaviana Permanasari1, Irianton Aritonang2, M.Primiaji Rialihanto3

ABSTRACT

Background:The prevalence of overnutrition and undernutrition of child under two years in Bantul district was increased from 2009 to 2010, that an overnutrition 1.84% to 4.37% and an undernutrition 10.69% to 11.85%. The average income in province of Yogyakarta special region was increased from the average incoe Rp 1,209,054.00 (2009) to Rp 1,269,381.00 (2010). The economic status of household is one caused of child malnutrition.

Objectives: To determine the relationship of household economic status and malnutrition in child under two years.

Methods: The study with crossectional design was conducted at Banguntapan village, subdistrict of Banguntapan in Bantul district. The samples size was 104 taken by purposive sampling using inclusion and exclusion criteria. Data examined include: the household expenditure (from food and non food), anthropometric and family data. Household expenditure data were taken using questionnaire, anthropometric data were measured using dacin for the weight and midline for the length, nutritional status was calculated with standarized by WHO-antro 2005. The relation variables was used a statistics test of Chi Square.

Results: The nutrition status of child under two years based on W/A: a severe and moderate underweight was 12%, 78% normal and possibily overweight was 10%. Based on L/A: 26% severe stunted, 17% stunted, 41% normal and 18% height. Based on the W/L: 4% severe wasted,  5% wasted, 70% normal and  21% overweight. The number of poor household was 13% and non-poor was 87% with an average income of percapita every month was Rp 1,774,717.00. Malnutrition of  child under two years for a poor household were 12.5% and non-poor families were 87.5%. The normal nutrition status of children under two years for a poor household were 18.7% and non-poor household were 81.3%. The statistics test showed that any relationship of household economic status and malnutrition of child under two years, but the relation not significant.

Conclusion: The statistically test showed that any relationship of household economic status and malnutrition on child under two years, but not significant.

Keyword: Family Economic State, Malnutrition, Child under 2-years

1,2,3 Nutrition Department  Polytechnic of Health Yogyakarta,  Tata Bumi 3 Gamping, Sleman, Yogyakarta 55293 Telp./Fax. (0264)617679, Email : iriantonan@yahoo.co.id

Item type : Jurnal Ilmiah

Bibliografi : Jurnal NUTRISIA, Volume 15 Nomor 1, Maret 2013, ISSN 1693-945X

Subject : Gizi Masyarakat

Deposted by : Admin Jurusan Gizi

Deposted on : 4 Agustus 2013

Sekretariat : Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Jl. Tata Bumi No.3 Banyuraden,Gamping, Sleman,

Yogyakarta 55293, Telp/fax 0274 617679

e-mail: jurnalnutrisia@yahoo.ac.id

 

TINJAUAN PENGGUNAAN BORAKS PADA MAKANAN YANG DIJUAL DI WARUNG MAKAN SEKITAR KAMPUS POLTEKKES KEMENKES YOGYAKARTA

Nofi Budi Widaryati1, Irianton Aritonang2, Waluyo3.

ABSTRACT

Background : According to Health Minister RI No. 772/Menkes/Per/IX/88 use of borax in food is not allowed, because it is dangerous for human health. But now a lot of borax found in various many kinds of foods that can affect the color, smell, flavor and texture of foods. Researcher interested to researching use of borax in food sold in the food stalls.

Objectives : To know the contain of borax and its physical features (color, smell, taste and texture) in food sold in the food stalls.

Methods : This study used observational with cross sectional plan, that the sample taking was in the food stalls around campus Ministry of Health Yogyakarta Polytechnic. The trial of contains borax was in Food Science and Technology laboratory of Nutrition Ministry of Health Yogyakarta Polytechnic using Neutral Red Indicator method. The sample of study was food that suspected of containing borax that  sold in 20 food stalls.

Results : According to physical features, it was difficult to distinguish foods containing borax and not containing borax, but for the vegetables color will look more green and tough texture to skin of cows foot. From the 45 samples of foods, taken from 20 foods stalls there were 22,22% positive used borax.

Conclusion : There were 22,22% of the samples containing borax, but viewed from physical features it is difficult to distinguish foods that containing borax and not containing borax.

Key words : Borax, Foods, Food Stalls.

1.        Student of Nutrition, Ministry of Health Yogyakarta Polytechnic 2.        Lecturer of  Nutrition, Ministry of Health Yogyakarta Polytechnic (iriantonan@yahoo.co.id)

Item type : Jurnal Ilmiah

Bibliografi : Jurnal NUTRISIA, Volume 15 Nomor 1, Maret 2013, ISSN 1693-945X

Subject : Food Service

Deposted by : Admin Jurusan Gizi

Deposted on : 3 Agustus 2013

Sekretariat : Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Jl. Tata Bumi No.3 Banyuraden,Gamping, Sleman,

Yogyakarta 55293, Telp/fax 0274 617679

e-mail: jurnalnutrisia@yahoo.ac.id

TINJAUAN KEAMANAN PANGAN ES BATU BERDASARAKAN SKOR KEAMANAN PANGAN, CEMARAN COLIFORM DAN ESCHERICHIA COLI PADA PABRIK ES BATU

Bayu Dhimas Pradipta1, Elza Ismail2, Agus Wijanarka3

ABSTRACT

Background: Recently , food safety becomes much attentions in efforts to improve the health and the quality of society痴 life. Ice cube is a food products that is very well known by society. However, people sometimes ignoring the food safety products made from water. Some results showed that in some cases, consumption ice cubes known to be the source of the disease, especially an enteric disease. The enteric disease is caused by the presence of pathogenic bacteria in ice cubes that are consumed and low hygiene sanitation during the manufacturing process and the distribution of ice cubes to the consumer. It needs to be done for food safety evaluation on the ice cubes on the ice cubes factory in the Yogyakarta Province by using a score of food safety and sanitation indicators i.e Coliform bacteria and Escherichia coli.

Objectives: This study to know the food safety of ice cubes on the mill cubes of ice in the Yogyakarta Province.

Method: The study was an observational study with cross sectional design have presented in descriptive to describe food safety level of ice cubes. Reseacrh conducted on the selection and storage of raw materials ice cubes, processing hygiene, processing ice cubes and the distribution of ice cubes by using the form food safety score (SKP) as well as contamination of Coliform and        Escherichia coli.

Results: Outcome assessment Scores food safety on ice cubes for a fourth factory ice cubes was between 0,4561-0,5161 which means four factories belong in the criterion of unsafe prone consumed. All samples of ice cubes from a fourth factory  are researched positive contaminated Coliform and Escherichia coli.

Conclusion: The level of food safety ice cubes on the factory cubes of ice in Yogyakarta Province is not safe.

Key words: Food safety, food safety Score, Coliform, Escherichia coli, ice cubes.

Alumni Prodi D III Jurusan Gizi Poltekkes Kemenkes Yogyakarta: Bayu Dhimas Pradipta1

Dosen pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta: 

2,3 Dosen Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Email : Agus Wijanarka: agusw_jogja@yahoo.co.id

Item type : Jurnal Ilmiah

Bibliografi : Jurnal NUTRISIA, Volume 15 Nomor 1, Maret 2013, ISSN 1693-945X

Subject : Food Service

Deposted by : Admin Jurusan Gizi

Deposted on : 3 Agustus 2013

Sekretariat : Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Jl. Tata Bumi No.3 Banyuraden,Gamping, Sleman,

Yogyakarta 55293, Telp/fax 0274 617679

e-mail: jurnalnutrisia@yahoo.ac.id

 

PENGARUH CAMPURAN BEKATUL PADA PRODUK COOKIES TERHADAP SIFAT FISIK, ORGANOLEPTIK, DAN KADAR SERAT

Fitria Prasetiawati1, Elza Ismail2, Waluyo3

ABSTRACT

Background: In the late five years, most of Indonesian people consume the wheat in several forms. This case causes our dependence towards the wheat. On the other hand, the material of the wheat is still imported from other countries. Rice bran as another result of rice milling is provided in a vast amount. However, the people still do not understand the ways to make use of rice siftings to consume. Rice bran has a high nutrient because it contains a high fiber which has many benefits for the body. Beside as the functional food, rice bran can also be used as the alternative of wheat substitution which is able to be served in many variants as cookies with rice bran as the mixture.

Objective: To know the influence of rice bran mixture in cookies towards the physical characteristic, organoleptic characteristic, and the level of fiber.

Method: This research is an experimental apparent with four steps, namely the rice bran mixture in 0%, 20%, 25%, and 30%. The samples are tested towards 25 panelists who are rather-trained. The subjective data analysis of the physical features and the level of fiber are conducted descriptively. The objective analysis of the texture uses One-Way Anova and the data analysis of organoleptic features use a nonparametric test of Kruskal Wallis and it is continued with Mann-Whitney test.

Results: The features of rice bran mixture is that the more mixture of rice bran, the more yellow-brown of cookies colour, the smelt of cookies are more in rice siftings and the much more taste of rice bran . The textures of cookies are less crispy. The highest level of preference for organoleptic features is in the cookies with 20% of rice bran mixture and from the result of Kruskal Wallist test shows that there is a significant difference in color, smelt, taste and texture. The more mixture of rice bran is the higher level of fiber of rice bran cookies.

Conclusion: There is an influence of the variant of rice bran mixture towards the physical features, organoleptic features and the level of fiber.

Keywords: rice bran, physical features, organoleptic features , level of fiber.

Alumni Prodi D III Jurusan Gizi Poltekkes Kemenkes Yogyakarta: Fitria Prasetiawati1

Dosen pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta:  Elza Ismail2, Waluyo3

(email : waluyogizijogja@ymail.com)

Item type : Jurnal Ilmiah

Bibliografi : Jurnal NUTRISIA, Volume 15 Nomor 1, Maret 2013, ISSN 1693-945X

Subject : Teknologi Pangan

Deposted by : Admin Jurusan Gizi

Deposted on : 3 Agustus 2013

Sekretariat : Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Jl. Tata Bumi No.3 Banyuraden,Gamping, Sleman,

Yogyakarta 55293, Telp/fax 0274 617679

e-mail: jurnalnutrisia@yahoo.ac.id

KARAKTERISTIK DAN KINERJA PRODUKSI INDUSTRI RUMAH TANGGA PANGAN (IRTP) BELUM BERSERTIFIKAT

Jazilah1, Waluyo2, Noorti Fauzah3

ABSTRACT

Background. Food poisoning case devastating any community. One of the poisoning case  happen because consume product from household industrial. In 2004, based on the Badan Pengawas Obat dan Makanan (BPOM) report in throughout Indonesia had cured extraordinary events of food poisoning as much as 153 cases in 25 provinces which happen between January to December 2004. In terms of food source, knowed that caused of food poisoning was from household cook 72 case (47,1%), catering service 34 case (22,2%),  processed food 23 case (15,0%), street food 22 case (14,4%), and 2 case from non report case.Many cases of those food poisoning triggered by low food production performance of householed industry. According to Food and Drug Commission of Republic Indonesia 1996, sertified Food Household Industries were food industries which fill the requirements to get the sertificate so their Good Manufacturing Practises better than their which non sertified1. With the reason above, researcher interested to investigate about characteristic and production performance on household industry non sertified in Yogyakarta.

Objective. To know the characteristic and production performance on household industry non sertified

Method. Observasional with cross sectional design. Research was done in Yogyakarta city. Unknown number of population. Method of sampling with quota sampling in 20 Food Household Industries with criteria : non sertified, do not have same product, and residing in the area of Yogyakarta. Characteristic of food household industry gain from  Good Manufacturing Practises (GMP)2. Production performance gain from product quality based on assessment form. Analysis data descriptively and analitically using Pearson correlation test to know the relationship between characteristic and production performance of food household industry non sertified.

Result. Correlation analysis show that the higher characteristic score, production performance also higher, with strong correlation (> 0,05).

Key word: non sertified Food Household Industry, characteristic, production performance.

Dosen Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jazilah1, Waluyo2 email : waluyogizijogja@ymail.com), Noorti Fauzah3

Item type : Jurnal Ilmiah

Bibliografi : Jurnal NUTRISIA, Volume 15 Nomor 1, Maret 2013, ISSN 1693-945X

Subject : Teknologi Pangan

Deposted by : Admin Jurusan Gizi

Deposted on : 3 Agustus 2013

Sekretariat : Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Jl. Tata Bumi No.3 Banyuraden,Gamping, Sleman,

Yogyakarta 55293, Telp/fax 0274 617679

e-mail: jurnalnutrisia@yahoo.ac.id

PENGARUH PEMBERIAN COOKIES GARUT (PANGAN FUNGSIONAL) TERHADAP PROFIL LIPID PEGAWAI POLTEKKES KEMENKES YOGYAKARTA

Nur Hidayat1),Elza Ismail2) ,Joko Susilo3)

ABSTRACT

Background: Coronary heart disease is one of the biggest causes of death from heart disease caused by blockage of the coronary arteries due to fatty deposits (atherosclerosis). High cholesterol levels in the blood known to be a risk factor for the onset of atherosclerosis. Provision of fiber in the diet can reduce high levels of cholesterol in the blood. Cookies are Arrowroot is a functional food, because they have certain health benefits, and other criteria, namely (1) sensory (color and attractive appearance, flavor tasty), (2) nutritional (high nutritional value), and (3) physiological (physiological influence beneficial to the body).

Objective: to know the effect of arrowroot cookies for improvement in lipid profile

Methods: The study design was quacy experimental with Pre and Post test Without Control Group Design. Subjects were employees polytechnic Kemenkes Yogyakarta. The study subjects were asked to consume arrowroot cookies for 18 days with a portion of 50 g / h. Lipid profile (total cholesterol, triglycerides, HDL, LDL) were measured at the beginning and end of the study. Margin improvement in lipid profile is set 1%. Data analysis was performed using the T-test with a confidence level of 95%

Results: The number of study subjects consisted of 31 people 11 people males (35.5%) women and 20 (64.5%). The number of respondents aged 30-39 years by 4 people (12.9%), 40-49 years age group by 15 people (48.4%) and ≥ 50 years age group by 12 people (38.7%). The study subjects were non-adherent to consume 58.1% arrowroot cookies. The result of the initial lipid profile showed> 80% normal study subjects except HDL cholesterol and increased at the end of the study.

Conclusion: There is a repair and LDL cholesterol levels by providing meaningful arrowroot cookies for 18 days with a share of 50 mg / day in all respondents. Target improvement in lipid profile at 1% can be achieved, and significant levels of kholseterol percent decrease (p <0.05). While other lipid profile variables are not significant (p> 0.05). Giving arrowroot cookies can improve cholesterol levels, HDL, and LDL if kodisi initially normal. Arrowroot cookies consuming compliance rate can increase levels of HDL

Keywords: Arrowroot Cookies, lipid profile

Dosen pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta: Nur Hidayat1),Elza Ismail2) ,Joko Susilo3)

 

Item type : Jurnal Ilmiah

Bibliografi : Jurnal NUTRISIA, Volume 15 Nomor 1, Maret 2013, ISSN 1693-945X

Subject : Teknologi Pangan

Deposted by : Admin Jurusan Gizi

Deposted on : 3 Agustus 2013

Sekretariat : Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Jl. Tata Bumi No.3 Banyuraden,Gamping, Sleman,

Yogyakarta 55293, Telp/fax 0274 617679

e-mail: jurnalnutrisia@yahoo.ac.id

CHITOSAN SEBAGAI ALTERNATIF PENGGANTI FORMALIN DITINJAU DARI SIFAT FISIK, ORGANOLEPTIK, MASA SIMPAN DAN ANGKA KUMAN BAKSO DAGING SAPI

Nawa Nur Sholihah1, Idi Setyobroto2, Noor Tifauzah3

ABSTRACT


Background: The increasing use of formalin in food is a very shocking news in late 2005 and early 2006. Center for Food and Drug Administration (BB POM) has conducted laboratory tests on 761 samples of food in some big cities in Indonesia. The result is some kind of processed food, the wet noodles, meatballs, tofu, and salted fish, tested positive for formaldehyde. Alternative to settle about problem purpose formalin which is utilizes chitosan. Chitosan can be utilized as preservative because character which is had which is gets to constrain vandal microorganism growths at a swoop coat corned product.

 

Objective:  Know physic, organoleptic character, term keeps and germ number on beef meat ball that is soaked by use of solution chitosan 1,5% and formalin 1,5%.

 

Methods:  This observational type was pseudo experiment that did by meat ball’s soaking conduct up to 60 minutes on chitosan’s solution 1,5%, formalin 1,5% and without soakings both on meat ball beef by undertaking attempt via three conducts and dry run thrice then its result will observe physical characters, organoleptik, term keeps and know  germ number.

 

Results:  There is physical character difference to meat ball’s color and  aroma beef. Morphological result Kruskall Wallis  menunjukan assesses probability each examinee physical character increase menunjukan’s hobby p< 0,05, it means available distinctive ones wherewith. For it to analyse is drawned out by use of quiz Mann Whitney . Term keeps more meat ball chitosan long time from meat ball controls. Have little germ on meat ball chitosan.

 

Conclusion:  There is physical character difference and organoleptic character from beef meat ball on their conduct. Term keeps more meat ball chitosan long time from meat ball controls. Have little germ on characteristic chitosan.

 

Keywords:  Chitosan, Formalin, Physical character, Organoleptik’s character, Term Keeps, Germ number, Beef Meat ball.

Alumni Prodi D III Jurusan Gizi Poltekkes Kemenkes Yogyakarta: Nawa Nur Sholihah1

Dosen pada Jurusan Gizi Poltekkes Kemenkes Yogyakarta:  Idi Setyobroto2 email : idi_setiyobroto@yahoo.com, Noor Tifauzah3

Item type : Jurnal Ilmiah

Bibliografi : Jurnal NUTRISIA, Volume 15 Nomor 1, Maret 2013, ISSN 1693-945X

Subject : Teknologi Pangan

Deposted by : Admin Jurusan Gizi

Deposted on : 3 Agustus 2013

Sekretariat : Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Jl. Tata Bumi No.3 Banyuraden,Gamping, Sleman,

Yogyakarta 55293, Telp/fax 0274 617679

e-mail: jurnalnutrisia@yahoo.ac.id

EFEK PENTA PEPTIDA (Trp-Phe-lle-Lys) SUSU KEDELAI FERMENTASI STERIL TERHADAP KOLESTEROL LDL KOLESTEROL DAN KOLESTEROL DIGESTA TIKUS SPRAGUE DAWLEY HIPERKOLESTEROLEMIA

Effatul Afifah ¹, Wiryatun Lestariana ², Fatma Zuhrotun Nisa’ ³

             ABSTRACT

Background: Increased level of total cholesterol and Low Density Lipoprotein (LDL) are risk factors for the incidence of cardiovascular disease. It is estimated that in 2020 cardiovascular disease will become the major cause of death worldwide. Some studies show that soybean protein is hypocholesterolimic that is good either for humans or animals. Soybean milk as product of soybean is presumed to have hypocholesterolimic effect from biogenic activities of soybean protein. Peptides (Trp-Phe-lle-Lys) are produced by steril fermented soybean milk that is able to bind cholesterol in vitro. The capacity to bind cholesterol in vitro enables peptides to minimize cholesterol in vitro.

Objective: To identify the effect of penta peptide supllementation to the LDL cholesterol and cholesterol digestof hypercholesterolimic Sprague Dawley mice.

Method: As many as 48 male Sprague Dawley mice of 2-3 months and + 200 g weight were used as experiment animals in the study. There were three experiment interventions. First, during adaptation period the mice were given standard feeding within a week; second week the mice were given hypercholesterolimic feeding also for a week; third, within three week experiment the mice were divided into 8 groups, each consisted of 6 mice. four groups of mice were given standard feeding and 4 groups of mice were given hypercholesterol feeding with no supplement in group 1, supplemented with drugs that minimized cholesterol in group 2, with steril fermented soybean milk in group 3, and with penta peptide in group 4 as much as 0.5 mg/kg weight of mice/day. Assessment of lipid profile was made in week 1,2 and 5.

Result: the study showed that after 3 weeks experiment, penta peptide could significantly minimize LDL cholesterol level (p<0.05). and increase cholesterol digest level(p<0.05) significantly.

Conclusion: Penta peptide supplementation was able to minimize level of LDL cholesterol and increase cholesterol digestlevel in hypercholesterolimic mice.

Keywords: Penta peptides (Trp-Phe-Ile-Leu-Lys),fermented soymilk sterilized (SKFS), LDL, cholesterol digest, hypercholesterolimia

Effatul Afifah ¹, Wiryatun Lestariana ² 

1. Program Studi S1 Ilmu Gizi STIKES Alma Ata Yogyakarta, Jl. Ringroad Barat Daya No.1 Tamantirto. Yogyakarta, Telp:(0274-4342288), Fax:(0274-4342269), e-mail:Effatulafifah@yahoo.com

2. Bagian Biokimia FK UGM Jl. Farmako, Sekip Utara, Yk.55281.

3. Minat S2 Ilmu Gizi dan Kesehatan, Ilmu Kesehatan Masyarakat, Fakultas Kedokteran Universitas Gadjah Mada Yogyakarta

Item type : Jurnal Ilmiah

Bibliografi : Jurnal NUTRISIA, Volume 15 Nomor 1, Maret 2013, ISSN 1693-945X

Subject : Gizi Klinik

Deposted by : Admin Jurusan Gizi

Deposted on : 3 Agustus 2013

Sekretariat : Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Jl. Tata Bumi No.3 Banyuraden,Gamping, Sleman,

Yogyakarta 55293, Telp/fax 0274 617679

e-mail: jurnalnutrisia@yahoo.ac.id