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ARPN Journal of Science and Technology >> Volume 7, Issue 2, November 2017

ARPN Journal of Science and Technology

Hypolipidemic Effects of Cake from Butyrylated Arrowroot Starch

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Author Damat
ISSN 2225-7217
On Pages 1007-1012
Volume No. 2
Issue No. 10
Issue Date December 01, 2012
Publishing Date December 01, 2012
Keywords Hypolipidemic effect, resistant starch, butyrylated arrowroot starch, cake


The research was conducted to determine hypolipidemic effects of cake from butyrylated arrowroot starch (BAS). The research was conducted using complete randomized design (CRD) consisting of one simple factor: the proportion of cake from BAS. The study was conducted by using 36 Sprague Dawley rats. The mice adapted for 6 days. On 6th day conducted lipid profile analysis and grouping of the mice, so that each group had an average triglyceride level of the same. Rats were divided into 6 groups, each group consisting of 6 tails. Starting on 7th day rats were fed according to the treatment, which consists of 6 levels, which AIN93 standard feed, the feed of the cake from BAS: 0%, 25%, 50%, 75% and 100%. Feed the treatment given for 28 days. The results showed that feeding 100% of the cake from BAS quite effective to reduce the concentration of total cholesterol, LDL cholesterol, triglycerides, and increase HDL cholesterol concentrations Sprague Dawley rats. The largest decrease occurred in the proportion of feeding cake from BAS 100%, respectively at 23.61; 23.02, and 9.71% for cholesterol total, LDL cholesterol and triglyceride levels compared with the standard feeding, while the levels of HDL cholesterol actually increased by 4.23%.

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