The Effect of Adding Fish Oil sunflower seed oil in the produce of yogurt from skim milk on Cholesterol Level of Mice (Mus musculus)
DOI:
https://doi.org/10.20956/jitp.v1i3.675Abstract
This study aims to look at the effect of adding fish oil and sunflower seed oil in the produce of yogurt from skim milk as unsaturated fatty acids that can lower blood cholesterol levels are tested on mice (Mus musculus). Materials research is skim milk, lamuru fish oil, sunflower seed oil, starter plain yogurt Lb.delbrueckii subps. bulgaricus, penoptalin 1%, NaOH 0.1 N and experimental animals. Experimental animals used were 27 mice (Mus musculus) which 2-3 month old male and weighing 25-30 gr. This study used a complete randomized design (CRD) factorial 3 x 3 x 3 with the first factor is the percentage of fish oil (0%, 1%, 2%), and the second is the percentage of sunflower seed oil (0%, 1%, 2%). The results showed that the addition of fish oil and sunflower seed oil does not affect percentage of yogurt lactic acid, but very real effect on cholesterol of mice. Reduction of cholesterol levels of mice that is best mice given yogurt with the addition of 2% and 2% fish oil sunflower seed oil.Downloads
References
Anonim. 2010e. Lactobacillus delbrueckii subsp. bulgaricus. http://en.wikipedia. org/wiki/ Lactobacillus_delbrueckii_subsp._bulgaricus.(Diakses 9 Januari 2011).
Astawan, M. 2009. Seimbangkan Omega-3 dan Omega-6. http://cybermed.cbn.net.id/ cbprtl/cybermed/detail.aspx?x=Nutrition&y=cybermed|0|0|6|522. (Diakses 19 Desember 2010).
Astuti, T. Y dan T. Setyawardani. 2006. Penggunaan susu skim dan asam lemak esensial sebagai alternatif cara memperbaiki kualitas nutrisi yogurt. Fakultas Peternakan Universitas Jendral Sudirman, Purwokerto. Animal Prod. 8 (1) : 16 – 21
Elisabeth, J. 1992. Isolasi Asam Lemak Omega-3dari Minyak Hasil Limbah Industri Hasil Pengolahan Limbah Ikan Tuna. Tesis. Program Pasca Sarjana IPB. Bogor.
Erin. 2010. Produk Bunga Matahari. http://sunflowerproduct.wordpress. com/product/ healthy-minyak-bunga-matahari-sunflower-oil/ (Diakses 25 Oktober 2010).
Gaspersz, V. 1991. Metode Perancangan Percobaan untuk Ilmu-ilmu Pertanian, Ilmu-ilmu Teknik, dan Biologi. Armico, Bandung.
Hadiwiyoto, S. 1983. Hasil-Hasil Olahan Susu, Ikan, Daging dan Telur. Liberty. Yogyakarta
Kinsella, J.E., K.S. Broughton and J.W. Whelan. 1990. Dietary unsaturated fatty acids interaction and possible need in relation to eicosanoid shyntesis. J. Nutr. Biochem. 1 : 123-139.
Kusuma, P. 2009. Asam Lemak Omega-3, Khasiat Dan Manfaatnya. http://www.sobat sehat.com/info-sehat/asam-lemak-omega-3-sumber-dan-manfaatnya/. (Diakses 18 November 2009).
Malaka, R. 2007. Ilmu dan Teknolongi Pengolahan Susu. Yayasan Citra Emulsi, Makassar.
Roginsky, H. 1988. Fermented Milk. The Australian Journal of Dairy Technology. J.Dairy Industry Association of Australia.28 (7) : 72 - 98.
Smith, B.J. dan S. Mangkoewidjojo. 1988. Pemeliharaan, Pembiakan dan Penggunaan Hewan Percobaan di Daerah Tropis. Universitas Indonesia Press, Jakarta.
Syah, S. P. 2009. Penggunaan Cairan Tape Ketan Dan Ragi Tape Sebagai Substitusi Starter Plain Pada Pembuatan Yogurt. Fakultas Peternakan Universitas Hasanuddin, Makassar.
