PROSES PENGELOLAHAN MENINGKATKAN AKTIVITAS HIPOLIPIDEMIK JAMUR TIRAM (PLEUROTUS OSTREATUS) PADA TIKUS (RATTUS NORVEGICUS) SPRGUE-DAWLEY HIPERKOLESTEROL

https://doi.org/10.22146/teknosains.5981

Eni Harmayani, Deera Army Pramana, Sri Anggrahini dan Sutikarini(1*)

(1) Program Studi Bioteknologi Sekolah Pascasarjana Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Oyster mushroom is considered to have hypocholesterolemic and hypolipidemic activities. Therefore, it is classified
as functional food. Prior to serving and consumption, oyster mushroom can be processed in various ways. This
research studied the effect of three kinds of processing commonly used in cooking oyster mushroom; boiling,
frying, and roasting. Thirty Sprague-Dawley male rats, 8 weeks old, were acclimated to laboratory condition,
and then induced with high lipid diet. The rats were divided into five experiment groups; high-lipid diet (K),
high-lipid diet + raw oyster mushroom (M), high-lipid diet + fried oyster mushroom (G), high-lipid diet + roasted
oyster mushroom (P), and high-lipid diet + boiled oyster mushroom (R). Blood samples were obtained from orbital
plexus after acclimation, hypercholesterolemic induction, and 21 days of feeding. The blood serum was examined
for total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-c), dan high-density
lipoprotein cholesterol (HDL-c). The result showed that cooked oyster mushroom had better hypocholesterolemic
and hypolipidemic activity than raw oyster mushroom. Among the three, the roasted oyster mushroom reduced the
total cholesterol the most, while boiled oyster mushroom reduced triglyceride the most.


Keywords


Keyword: Oyster mushroom (Pleurotus ostreatus), Cholesterol, Food processing, hypolipidemic, Hypocholesterolemic.

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DOI: https://doi.org/10.22146/teknosains.5981

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