EFFECT OF TEMPE DIETERY TO CHOLESTEROL EXCRETION AND SHORT CHAIN FATTY ACID ON RATS DIGESTA CAECUM
DOI:
https://doi.org/10.33061/jitipari.v2i2.1901Abstract
Tempe is a traditional fermented food usually made from soybeans by Rhizopus sp. Recents publications
mentioned that the major component was dietary fiber. One which has the capacity to lowering blood cholesterol
level. The purpose of this study was to examine the effect of tempe diet on the lipid profile and cholesterol
excretion in rats. 45 male Sprague Dawley rats were used and divided into 3 groups of 15. Each group were fed
an isocaloric and isoprotein diet contained different proportion of tempe (0%, 10%,20%,30% and 40%) for 4
weeks. This experiment used completely randomized design.
The result showed that tempe diet significantly reduced total cholesterol (12%), LDL-cholesterol (50%) and
triglyceride (50,36%) and increased HDL resulted in the higher cholesterol faeces excretion with were maximum
value 11,9 mg/g (40% tempe) compared 5,4 mg/g (standar diet).
Keywords: Tempe, diet, lipid profile, cholesterol excretion.
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