PENGARUH PEMBERIAN TEPUNG TEMPE (RHIZOPUS OLIGOSPORUS) DALAM MENCEGAH HIPERKOLESTEROL PADA HEWAN MENCIT JANTAN (MUS MUSCULUS)

Abstract

Background: Hypercholesterolemia is the main cause of atherosclerosis and coronary heart disease due to high cholesterol levels for a long time. Indonesia has a tendency to consume foods that are high in cholesterol, causing hypercholesterolemia. Tempe is a typical Indonesian food that can lower cholesterol levels and prevent atherosclerosis

Objective: To determine the effect of giving tempe flour (Rhizopus oligosporus) in preventing hypercholesterolemia in male mice (Mus Musculus)

Methods: This research was conducted in a True Experimental manner with a pre-test & post-test control group design. This study used male mice which were divided into 4 groups, namely, standard feed group, group of quail egg yolk, group of quail egg yolk + orlistat drug and group of quail egg yolk + tempeh flour.

Results: In the quail egg yolk sample group the cholesterol level before was 105 mg/dl, after 116.83 mg/dl and an increase of 11.833 mg/dl and group of quail egg yolk  + tempeh flour the cholesterol level before was 105.67 mg/dl, after 96 mg/dl and a decrease of 9,667 mg/dl.

Conclusion: There was a significant effect on reducing total cholesterol levels before and after in the quail egg yolk + tempe flour group with a P value (0.000) (P <0.05).