Hiperkolesterolemia dapat dikurangi dengan meningkatkan ekskresi kolesterol melalui cairan empedu. Pektin, dapat mengikat cairan empedu sehingga asam empedu yang kembali ke hati lebih sedikit, sehingga kolesterol darah akan menurun. Tujuan penelitian ini adalah untuk mengetahui pengaruh pektin buah apel terhadap kadar LDL tikus hiperkolesterolemia. Penelitian ini adalah experimental dengan the post test only control group design. Sampel adalah 25 ekor tikus, dibagi menjadi 5 kelompok perlakuan yaitu kelompok kontrol negatif (KN) dan kontrol positif (KP), perlakuan P1, P2, dan P3, masing-masing diberikan diet tinggi lemak sapi dan pektin dengan dosis 90, 180 dan 360 mg. Data dianalisis dengan uji paired sample t test dan perbedaan LDL kolesterol antara kelompok penelitian dengan Anova. Hasil penelitian menunjukkan rata-rata LDL pada tikus hiperkolesterolmia sebelum perlakuan yaitu KN:2,08±0,65, KP:2,79±1,26, P1:3,45±0,75, P2:2,76±0,39, dan P3:3,21±1,04. Rata-rata LDL tikus hiperkolesterolmia setelah perlakuan pada KN:1,96±0,85, KP:2,96±0,52, P1:2,00±1,42, P2:1,19±0,28 dan P3:2,19±0,53. Terdapat perbedaan signifikan antara LDL darah tikus hiperkolesterolemia sebelum dan setelah diberikan pektin pada P2 dan P3 (p<0,05). Terdapat perbedaan signifikan LDL setelah perlakuan antara perlakuan dan kontrol (P<0,05). Simpulan penelitian yaitu pemberian pektin 180 mg menyebabkan penurunan kolesterol yang paling bermakna.

Abstrak Hiperkolesterolemia dapat dikurangi dapat mengikat cairan empedu sehingga asam empedu yang kembali ke hati lebih sedikit, sehingga kolesterol darah akan menurun. Tujuan penelitian ini adalah hiperkolesterolemia. Penelitian ini adalah experimental dengan the post test only control group design. Sampel adalah 25 ekor tikus, dibagi menjadi 5 kelompok perlakuan yaitu kelompok kontrol negatif (KN) dan kontrol positif (KP), perlakuan P1, P2, dan P3, masing-masing diberikan diet tinggi lemak sapi dan pektin dengan dosis 90, 180 dan 360 mg. Data dianalisis dengan uji paired sample t test Anova. Hasil penelitian menunjukkan rata KN:2,08±0,65, KP:2,79±1,26, P1:3,45±0,75, P2:2,76±0,39, dan P3:3,21±1,04. Rata setelah perlakuan pada KN:1,96±0,85, KP:2,96±0,52, P1:2,00±1,42, P2:1,19±0,28 dan P perbedaan signifikan antara LDL darah tikus hiperkolesterolemia sebelum dan setelah diberikan pektin pada P2 dan P3 (p<0,05). Terdapat perbedaan signifikan LDL setelah perlakuan antara pe penelitian yaitu pemberian pektin 180 mg menyebabkan penurunan kolesterol yang paling bermakna. AbstractHypercholesterolemia is a condition when the LDL in blood increases. Increasing the excretion of cholesterol through bile is one solution to stabilize LDL. liver. As a result, more bile acid will be produced from blood cholesterol resulting in a cholesterol level decrease. objective of this study was to investigates the effect of apple pectin on LDL level in rats with hypercholesterolemia. This was experimental research with the post test only control group design. The sample was 25 white male rats divided into 5 treatment groups; KN, KP, P1, P2, P3, fed a diet of dairy fat diet and pectin at doses of 90,180,360 mg respectively. Data were analyzed using a paired sample t the difference of LDL cholesterol level among treatment of hypercholesterolemia, before treatment were KN: 2.08±0,65, KP: 2.79±1,26, P1: 3.45±0,75, P2: 2.76±0,39, P3: 3,21±1,04 and after treatment were at KN: 1.96±0,85, KP: 2.96±0,52, P1: 2.00±1,42, There was a significant difference between LDL blood rats with hypercholesterolemia before and after being fed with pectin in groups P2 and P3 (p < 0.05). There was a significant difference in LDL after therapy between treatm control group (P < 0.05). The conclusion cholesterol level in rats.

The problem of malnutrition in infants and toddlers led to growth and development impairment. In the long term, nutritional problems increased the risk of disease and lower productivity. A method to overcome malnutrition was by using complementary feeding. This study aimed to create and evaluate the quality, safety and shelf life of instant porridge complementary feeding with the substitution of catfish flour and pumpkin flour. The method used in this study was an experimental study with two factorial completely randomized design with two repetitions to evaluate the product sensory. Furthermore, quality and safety testing was carried out according to the parameters set by Indonesia National Standard and Indonesia National Food and Drug Agency. In the final stage, the shelf life evaluation was carried out using the Extended Storage Studies (ESS) method using room temperature 27-37oC. The results showed that the use of catfish flour as much as 15% and pumpkin flour as much as 10% gave the best results on the sensory value of instant porridge. The product had a fairly good nutritional value, and safe in terms of heavy metals and microbiology. However, the water content of the product was still too high from the standard. The result of shelf life testing using the ESS method, instant porridge products had shelf life of 6 months at room temperature 27-37°C. The implications of this research can be used as a reference in the development of complementary feeding made from local food.