PENGARUH EKSTRAK KULIT JERUK LEMON (Citrus limon) TERHADAP PENURUNAN KADAR TRIGLISERIDA DALAM DARAH TIKUS PUTIH (Rattus norvegicus strain Wistar)INDUKSI MINYAK GORENG DEEP FRYING
Daftar Isi:
- Background : Deep frying cooking oil is defined as oil obtained by frying oil in large amount repeteadly in high temperatures. Deep frying progress accelerates oil destruction and contains many trans fatty acids and free radicals that interfere with LPL (Lipoprotein Lipase) enzyme activity so it rises the triglyceride levels. Flavonoid with the highest level on lemon peel extract (Citrus limon) which is hesperidin can increase the LPL enzyme activity in lowering triglyceride. Objective : Proving the effect of lemon peel extract (Citrus limon) in triglyceride levels on male white rat’s blood (Rattus norvegicus strain Wistar) induced by deep frying cooking oil. Methode : True experimental with post test only control group design were used. The samples were divided into four groups. K(+) group were given with only Deep Frying Cooking Oil and three other treatment groups were given with Deep Frying Cooking Oil and lemon peel extract with certain amount of doses: 125, 250, 500 (mg/kgBB/day). Research result : The average results of triglyceride levels in group K(+), P1, P2 and P3 respectively are 146,14 mg/dl, 108,08 mg/dl, 84,33 mg/dl and 60,31 mg/dlwhich show a decrease in triglyceride levels given with lemon peel extract. One Way Anova test showed a significant difference result among lemon peel extract with trygliceride levels (p<0,05). Post hoc Bonferroni Test showed a significant difference among K(+) with P1, P2, and P3 (p<0,05). Linear regression test obtained Adjusted R Square2=0,802, that showed the effect of lemon peel extract in lowering triglyceride levels by 80,2%. Conclusion : Lemon Peel extract affects in decreasing triglyceride levels on male white rat inducted by deep frying cooking oil.