The Effects of Temulawak extract and Yoghurt on HDL-LDL mice blood exposed waste cooking oil

Alipin, Kartiawati and Tanzania, Walida and Kuntana, Yasmi Purnamasari (2015) The Effects of Temulawak extract and Yoghurt on HDL-LDL mice blood exposed waste cooking oil. In: Proceedings of the 5th International Seminar on New Paradigm and Innovation on Natural Sciences and Its Application (5th ISNPINSA), 7-8 Oktober 2015, Semarang.

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Abstract

Using cooking oil repeatedly in processing the fried foods can cause health problems, especially cholesterol metabolism that affect levels of HDL, LDL, triglycerides and total cholesterol blood that can cause blockage of blood vessels leading to coronary heart disease. This study aimed to determine the effect of temulawak extracts and yoghurt in lowering levels of LDL-HDL mice after given used cooking oil. The Treatments were temulawak extract at a dose of 280 mg/kg bw mice and 560 mg/kg bw mice and yoghurt concentration of 4% of the body weight of mice. Parameters measured were the levels of HDL (High Density Lipoprotein) and LDL (Low Density Lipoprotein). The results showed that temulawak extract 560 mg/kg bw and yoghurt 4 % bw effective in increasing HDL levels and decreasing LDL levels mice blood.

Item Type:Conference or Workshop Item (Paper)
Subjects:Q Science > QD Chemistry
Divisions:Faculty of Science and Mathematics > Department of Chemistry
ID Code:62386
Deposited By:Faculty of Engineering
Deposited On:16 May 2018 10:48
Last Modified:16 May 2018 10:48

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