PENGARUH PEMBERIAN SUSU FERMENTASI LACTOBACILLUS CASEISTRAIN SHIROTA TERHADAP PERUBAHAN KADAR FRAKSI LIPIDSERUM TIKUS HIPERKOLESTEROLEMI(Effect of administration of Lactobacillus casei strain Shirota fermented milkon the alteration of serum lipid fraction of Hypercholesterolemic Rats)

The study was conducted to determine the alteration of serum lipid fraction includes the concentration of total cholesterol, trygliceride, HDL-cholesterol and LDL-cholesterol after the administration of fermented milk product Lactobacillus casei strain Shirota to the hypercholesterolemic rats. The design of this laboratory experimental research was randomized pre test-post test control group design. Twenty eight of 15 weeks healthy male rats strain Wistar with normal body weight obtained from the "Unit Pengembangan Hewan Percobaan" Gadjah Mada of University, Yogyakarta divided into 4 groups : control group (SF-0) not received fermented milk Lactobacillus casei strain Shirota, group I (SF-I) received fermented milk 2 ml/day, group II (SF-2) ) received fermented milk 2.25 ml/day, group III (SF-3) received fermented milk 2.5 ml/day. The fermented milk administered for 14 days. After 14 days, a blood sample collection was done for cholesterol analysis. Enzymatic method was used for determining the cholesterol serum. Data collected were then analyzed by using the paired t-test and one way anova, folowed by Least Significant Difference (LSD) at 95% confidence level. The result showed that administration fermented milk to the treatment groups was afford significantly decreased of serum total cholesterol, LDL-cholesterol, and increased HDL-cholesterol. The lowest significant decrease trygliceride occurred only in the group III. It can conducted that the administration of fermented milk product Lactobacillus casei strain Shirota of 2.5 ml/day succeed significantly reduce the concentration of total cholesterol, trygliceride, LDL-cholesterol and increased HIM-cholesterol. Penelitian ini bertujuan untuk mengetahui perubahan fraksi lipid serum darah tikus meliputi kadar kolesterol total, trigliserida, kolesterol HDL dan kolesterol LDL akibat pemberian susu fermentasi Lactobacillus casei strain Shirota pada tikus hiperkolesterolemi. Desain penelitian eksperimental laboratorium ini adalah rancangan acak dengan pre test-post test. Duapuluh delapan tikus putih jantan galur Wistar umur 15 minggu dengan berat badan normal, diperoleh dari Unit Pengembangan Hewan Percobaan, Universitas Gadjah Mada, Yogyakarta dibagi dalam 4 kelompok yaitu : kelompok kontrol (SF-0) tanpa diberi susu fermentasi yang mengandung Lactobacillus casei strain Shirota, kelompok I (SF-1) diberi susu fermentasi dosis 2 mllekor/hari, kelompok II (SF-2) diberi susu fermentasi dosis 2,25 ml/ekonhari dan kelompok III (SF-3) diberi susu fermentasi dosis 2,5 mllekor/hari. Pada akhir perlakuan diambil serum darah untuk mengetahui fraksi lipid menggunakan metode enzimatik Uji t berpasangan dilakukan pada analisis lanjut untuk mengetahui perbedaan mean dan perbedaan keempat kelompok perlakuan dengan uji Anova pada tingkat kepercayan 95% Hasil penelitian menunjukkan bahwa pemberian susu fermentasi pada kelompok perlakuan menyebabkan penurunan kadar kolesterol total, kolesterol LDL dan peningkatan kolesterol HDL secara bermakna. Penurunan trigliserida secara bermakna terjadi hanya pada pemberian susu fennentasi 2,5m1/ekor/hari. Kesimpulan menunjukkan bahwa pemberian susu fermentasi Lactobacillus casei strain Shirota pada dosis 2,5 ml/ekor/hari menurunkan kadar kolesterol total, trigliserida, kolesterol LDL dan meningkatkan kolesterol HDL secara bermakna.