Syifa Nur Rahmah, - (2022) PERBANDINGAN PENURUNAN KADAR KOLESTEROL MENCIT (Mus musculus) YANG DIBERI SUSPENSI KACANG MERAH DAN CANGKANG KACANG MERAH (Phaseolus vulgaris L.). S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
ABSTRAK Peningkatan kadar kolesterol dalam darah jika melebihi batas normal akan membahayakan tubuh, beberapa penelitian menyatakan kacang merah berpotensi sebagai penurun kolesterol. Maka, dilakukan penelitian ini yang bertujuan untuk mengetahui perbandingan kadar kolesterol mencit yang diberi suspensi kacang merah dan suspensi cangkang kacang merah. Metode yang digunakan merupakan metode eksperimental dengan desain penelitian Rancangan Acak Lengkap (RAL) terdapat 3 dosis perlakuan suspensi kacang merah dan cangkangnya masing-masing 5 mg/grBB; 10 mg/grBB; 20 mg/grBB, dan kelompok kontrol positif (Simvastatin 0,10 mg), kelompok kontrol negatif (CMC Na 1 %). Pada penelitian ini dilakukan tiga kali pengukuran kadar kolesterol total yaitu pada tahap aklimatisasi, masa induksi pakan lemak dan pasca perlakuan menggunakan alat easytouch. Terjadi penurunan kadar kolesterol pada kelompok kontrol positif (Simvastatin 0,10 mg), kelompok perlakuan suspensi kacang merah dosis 10 mg/grBB dan kelompok pemberian suspensi cangkang kacang merah pada setiap dosis. Penurunan kadar kolesterol tertinggi yaitu pada perlakuan suspensi cangkang kacang merah untuk dosis 10 mg/grBB, sedangkan pada pemberian suspensi kacang merah hanya dosis 10 mg/grBB yang mengalami penurunan. Berdasarkan hasil penelitian dan hasil analisis data penurunan kolesterol antara suspensi kacang merah dan suspensi cangkang kacang merah memberi pengaruh terhadap penurunan kolesterol total namun secara statistik tidak menunjukan perbedaan yang nyata. cangkang kacang merah memiliki potensi lebih tinggi dalam menurunkan kolesterol dibanding kacang merah. Kata kunci: Kacang Merah (Phaseolus vulgaris L.), Mencit (Mus musculus), Suspensi, Kadar Kolesterol Total ABSTRACT Cholesterol levels in the blood if it exceeds the normal limit will harm the body, some studies state red beans a cholesterol-lowering. Thus, this study was conducted to determine the comparison of cholesterol levels in mice macerated with red beans and red bean skin suspension. The method used is an experimental method with a completely randomized design (CRD) with 3 doses of red bean and skin treatment of 5 mg/grBB; 10 mg/grBB; 20 mg/grBB, and the positive control group (Simvastatin 0.10 mg), the negative control group (CMC Na 1%). In this study, three measurements of total cholesterol levels were carried out, namely at the acclimatization stage, the fat feed induction period, and after treatment using the easytouch tool. There was a decrease in cholesterol levels in the positive control group (Simvastatin 0.10 mg), the treatment of the red bean maceration group at a dose of 10 mg/grBB, and the red bean skin suspension group at each dose. The highest decrease in levels was in the treatment of red bean skin suspension for a dose of 10 mg/grBB, while in the administration of red bean maceration only a dose of 10 mg/grBB. Based on research and analysis of cholesterol reduction data between red bean maceration and red bean skin suspension, there was no significant difference. However, red bean skin has a higher potential for lowering than red beans. Keywords: Red Beans (Phaseolus vulgaris L.), Mice (Mus musculus), Suspension, Total Cholesterol Levels
| Item Type: | Thesis (S1) |
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| Additional Information: | Link Google Scholar Dosen Pembimbing Saefudin: https://scholar.google.com/citations?user=mksR-IsAAAAJ&hl=en Yayan Sanjaya: https://scholar.google.co.id/citations?user=oCGMCm0AAAAJ&hl=en ID SINTA Dosen Pembimbing Saefudin: 6721267 Yayan Sanjaya: 5978995 |
| Subjects: | L Education > L Education (General) Q Science > Q Science (General) Q Science > QP Physiology |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Biologi > Program Studi Biologi (non kependidikan) |
| Depositing User: | Syifa Nur Rahmah |
| Date Deposited: | 09 Sep 2022 03:30 |
| Last Modified: | 09 Sep 2022 03:30 |
| URI: | http://repository.upi.edu/id/eprint/79599 |
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