ABSTRACT
The prevalence of hypercholesterolemia in Indonesia in 25 years is 36%. Hypercholesterolemia is one of the risks of non-communicable diseases such as hypertension, stroke, diabetes, and it causes death and disability. The main causes of hypercholesterolemia or increased cholesterol in the blood are the intake of foods with saturated fat content, an unbalanced diet, and bad habits. Treatments for cholesterol have been developed, but these treatments have various side effects. Oatmeal is one of the foods that can lower cholesterol levels. However, the raw material for making oatmeal is not cultivated in Indonesia. In this research, the author innovates to make oatmeal from local food ingredients, namely purple sweet potato, with stevia leaf extract and telang leaf. This research uses the literature study method, organoleptic test, proximate test, and phytochemical test. The results showed that purple sweet potato and Clitoria ternatea contain anthocyanin, a type of flavonoid compound. The content of flavonoids in purple sweet potato can reduce total cholesterol in the blood by increasing the excretion of bile acids. Meanwhile, the ethanolic extract of stevia leaves and Clitoria ternatea also showed promising activity in lowering cholesterol.
Keywords: Clitoria ternatea, Cholesterol, Oatmeal, Stevia, and Purple Sweet Potato
1. Introduction
Cholesterol is a component of fat needed by the body as a source of energy. The normal cholesterol level in the blood is 150-200 mg/dl. If it exceeds this value, there will be an increase in cholesterol levels or hypercholesterolemia[1]. Hypercholesterolemia is a health problem in Indonesia. This statement is evidenced by data reporting that the prevalence of hypercholesterolemia in Indonesia at the age of 25 years reaches 36%[2]. Basic Health Research also reported that as many as 35.9% of the Indonesian population in the age group 15 years had cholesterol levels above normal[3].
Hypercholesterolemia is a risk factor for cardiovascular disease. In addition, hypercholesterolemia is estimated to cause 2.6 million deaths and 29.7 million disabilities per year[4].
There are medications to lower LDL (low-density lipoprotein/bad) cholesterol and increase HDL (high-density lipoprotein/good cholesterol). However, this treatment has side effects such as myopathy[5]. Thus, preventive measures are needed to reduce LDL and minimize side effects.
Oatmeal is a food that can lower LDL without lowering HDL. However, oats are not cultivated in Indonesia, so they need to be imported from other countries. Therefore, it is necessary to innovate in processing oatmeal based on local food, but still be healthy and can lower cholesterol.
One of the local food ingredients that can reduce blood cholesterol levels is purple sweet potato with total production reaching 1,914,244 tons in 2018[6]. The anthocyanin content in purple sweet potato can inhibit cholesterol absorption in the digestive tract[7].
Another potential that can reduce cholesterol levels is Clitoria ternatea and stevia leaf. Clitoria ternatea contains anthocyanins which can lower LDL cholesterol and increase HDL cholesterol[8]. Meanwhile, stevia leaf extract can be an antilipidemic that can reduce total cholesterol, triglycerides, LDL, very low- density lipoprotein, and increase HDL[9].
To overcome cholesterol disease, researchers innovate by utilizing local Indonesian potential, purple sweet potato, as an ingredient for making oatmeal formulated with extracts of Clitoria ternatea and stevia leaf. Oatmeal has a complete nutritional content and can reduce bad cholesterol levels in the blood. This oatmeal innovation also has a great opportunity because it is a food that is easy to serve.
4. Conclusion
Based on the research results that have been done, it can be concluded that purple sweet potato, Clitoria ternatea extract, and stevia leaf extract can reduce cholesterol levels and are used as ingredients for making oatmeal to treat cholesterol risk. The organoleptic test showed that 41 panelists said they liked the color, 39 liked the texture, 44 liked the aroma, and 44 liked the product's taste.
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