PENURUNAN KADAR KOLESTEROL PADA KUNING TELUR PUYUH DENGAN PERENDAMAN VARIASI KONSENTRASI EKSTRAK DAUN SALAM ( Eugenia polyantha Wight )

APRILIYA, MAYA (2016) PENURUNAN KADAR KOLESTEROL PADA KUNING TELUR PUYUH DENGAN PERENDAMAN VARIASI KONSENTRASI EKSTRAK DAUN SALAM ( Eugenia polyantha Wight ). Skripsi thesis, Universitas Setia Budi Surakarta.

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Abstract

Salam (Eugenia polyantha) leaf is one of the herbs or spices that have fragrance. Salam (Eugenia polyantha) leaf contain chemical compounds include flavonoid, astirin, tannin, saponin. This study was aimed to determine the effect of immersion in Salam leaf extract to cholesterol levels of quail egg and organoleptic value of quail egg. Salam leaf extract obtained by maceration method using ethanol 70%. Decrease of cholesterol levels in quail egg yolk carried out by immersion using Salam leaf extract which immersed using distilled water with various concentrations. The cholesterol levels of quail egg yolk were determined using CHOD-PAP method with Rayto Photometer. The results of the study shows Salam leaf extract could decrease cholesterol levels of quail egg yolk after immersion. Quail egg that had not been treated obtained average cholesterol levels 802 mg/100 g. After done various concentration variation of immersion obtained results cholesterol levels of 1% on average 385 mg/100 g, concentration 2% on average 275 mg/100 g, and concentration 3% on average 225 mg/100 g. __________________________________________________________________ Keywords: Salam leaf extract, cholesterol (CHOD-PAP), quail egg yolk

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: Salam leaf extract, cholesterol (CHOD-PAP), quail egg yolk
Subjects: R Medicine > RC Internal medicine
Divisions: Fakultas Ilmu Kesehatan > Prodi D4 Analis Kesehatan
Depositing User: Tifany Nur Arfiana
Date Deposited: 10 Oct 2019 08:21
Last Modified: 10 Oct 2019 08:21
URI: http://repository.setiabudi.ac.id/id/eprint/1862

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