PENGARUH PEMBERIAN MINUMAN ADVOKAD FERMENTASI TERHADAP PERTAMBAHAN BERAT BADAN, TOTAL KOLESTEROL DAN KADAR UREASE DALAM DARAH TIKUS PUTIH JENIS WISTAR.

Abstract

ABSTRAK

Penelitian ini bertujuan untuk mempelajari efek dari pemberian minuman adpokat fermentasi terhadap pertambahan berat badan, kolesterol dan kadar urea darah pada tikus . Minuman adpokat fermentasi terbuat dari buah advokad, skim milk, sukrosa, serta tiga jenis kultur starter campuran dari bakterri asam laktat yaitu; Streptococcus thermophillus, Lactobacillus acidophilus dan Lactobacillus rhamnosus. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari 5 perlakuan dengan 7 ulangan, dimana R0; tanpa penambahan adpokad, R1; penambahan adpokat 2,5 ml, R2; penambahan adpokat 5ml, R3; penambahan adpokat 7,5 ml, dan R4; penambahan advokad 10 ml. Hasil penelitian menujukkan bahwa penambahan minuman adpokat fermentasi berpengaruh sangat nyata terhadap kadar kolesterol dan kadar urea dalam darah, tetapi untuk pertambahan berat badan menunjukkan perbedaan yang tidak nyata. Dari hasil penelitian dapat disimpulkan bahwa penggunaan adpokat fermentasi dengan starter bakteri S. thermophillus, Lb acidophilus dan Lb rhamnosus adalah jenis bakteri yang terbaik untuk menurunkan kadar kolesterol dan dapat menurunkan berat badan pada tikus sampai pada level 7,5 ml adpokat fermentasi.
Kata Kunci:Kultur starter, S. thermo-phillus, L. bulgaricus, L. Acido-phillus, L. rhamnosus, bakteri asam laktat, berat badan tikus, kolesterol.

ABSTRACT

THE EFFECTS BEVERAGE OF ADVOCADO FERMENTATION TO RATUS NOVERGICUS WHITE RATS ON CHOLESTEROL, BLOOD UREASE AND WEIGHT EXPERIMENTAL RAT. The objective of this research was to study the effect of using Level advocado fermentation on weight gain, cholesterol and urease on blood of experimental rat. Advocado Fermentation has been made from basic material as advocado fruit, skim milk and sucrose. Three mixed culture starter were used in this research namely: Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus rhamnosus This experiment was arranged in a Completely Randomised desing consisted five treatments with seven replication, were kontrol without added advocado fermentation, R1 added advocado fermentation 2,5ml, R2 added advocado fermentation 5 ml, R3 added advocado fermentation 7,5 ml and R4 added advocado fermentation 10 ml. Data were analyzed by variance analysis. Significantly difference treatment effects on variables measures were tested using honestly significant diference (HSD). The result showed that treatments have significant difrence (P<0.05) urease, and cholesterol countent on blood, but did not affect significantly (P>0.05) on body weight rat. The conclution of this research that starter advocado fermentation with starter culture S. thermophillus,Lb acidophillus and Lb rhamnosus was the best strains for decrease cholesterol countent and level using advocado fermentation with 7,5 ml can decrease body weight of experimental rat.
Keywords: Culture starter, S.thermophillus, L. bulgaricus, L, acidophillus, L. rhamnossus, Lactic acid bacteria, body weight of rats , cholesterol