CD Skripsi
Perbandingan Pengaruh Pemberian Suspensi Kedelai Dan Suspensi Tempe Terhadap Rasio Ldl/Hdl Tikus Putih (Rattus Novergicus) Diabetik
Soybean is one of those food that contains isoflavone. Isoflavone is an antioxidant that can improve lipid profile especially in hyperlipidemic condition. Fermentation of soybean on the production of tempeh can increase amount of aglycone isoflavone quantity which has the best bioavailability among other isoflavones. The objective of this study is to compare the effect of soybean and tempeh suspension administration to LDL/HDL ratio in diabetic white rat (Rattus novergicus). Twenty male Rattus novergicus were used in this study and divided into 4 groups: standard, negative control, soybean and tempeh group respectively. Diabetic condition were made by the injection of stretptozotocin (STZ) 50 mg/KgBW and nicotinamide (NA) 110 mg/KgBW intraperitoneally.The rats were classified as diabetic if the fasting blood glucose (FBG) levels > 200 mg/dL. Serum LDL and HDL level were measured using photometer technique. The results showed that there were no statistical difference of the LDL/HDL ratio between all groups (p>0,05). If the results for the soybean and tempeh group were compared, the analysis indicated that tempe may affect LDL/HDL ratio better than soybean, although it was not significant (p>0,05). It can be concluded that the effect of soybean suspension administration on LDL/HDL ratio is not different from tempeh.
Keywords : Diabetic rats, LDL/HDL ratio, soybean suspension, tempeh suspension,
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