EFFECT OF FERMENTED GLUTINOUS BLACK RICE ON LOW DENSITY LIPOPROTEIN (LDL) CHOLESTEROL LEVELS

Autor:	Roro Nur Fauziyah, Surmita Surmita, Fitriani Nurjannah
Rok vydání:	2020
Předmět:	Ldl cholesterol education.field_of_study Cholesterol Black rice Population Biology Low fat diet chemistry.chemical_compound Ingredient chemistry Low-density lipoprotein lipids (amino acids peptides and proteins) Fermentation Food science education
Zdroj:	Jurnal Riset Kesehatan Poltekkes Depkes Bandung. 12:139-148
ISSN:	2579-8103 1979-8253
DOI:	10.34011/juriskesbdg.v1i1.1759
Popis:	Food antioxidants have been widely used as functional and bias to lower Low Density Lipoprotein (LDL) cholesterol. This study is intended to determine the effect of black sticky ribbon on the decrease of LDL cholesterol levels. This research is two groups of pre and post experiment design. The population of this study is Desa Budiharja, Kecamatan Cililin, Kabupaten Bandung Barat over the age of 35 years. Sampling using Random Sampling method by Simple Random Sampling. The sample size was 19 people in each group. The Fermented Glutinous Black Rice is given 200gr / day black sticky rice and low fat diet counseling. The control group was given low-fat diet counseling. Statistical test results using Dependent T-test showed high active LDL cholesterol levels before and after treatment in the black glutinous band group with p 0,05). The result of statistic test using Mann-Whitney showed the effect of black sticky ribbon on the decrease of LDL cholesterol with p = 0,011 (p> 0.05). Need to do socialization of Fermented Glutinous Black Rice as an alternative functional ingredient to lower LDL cholesterol levels.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::85570609fb8d63771bd2db45bc765ddc https://doi.org/10.34011/juriskesbdg.v1i1.1759 Zobrazit plný text záznamu