Fitri, Ahmad and Nurdin, Samsu Udayana and Sukohar, Asep and subeki, subeki and Rizal, Samsul (2023) Daya Cerna Protein dan Rasio Efisiensi Protein Nasi Herbal Pada Tikus Percobaan Yang Diberi Pakan Tinggi Lemak. Jurnal Agroindustri Halal,, 9 (2). p. 139. ISSN ISSN 2442-3548 - eISSN 2550-0163

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Abstract

Herbal rice made from white rice by adding a mixture of turmeric, cinnamon and guava leaves during cooking, reducing cholesterol levels in hypercholesterolemia. The purpose of this study was to evaluateaprotein digestibility and protein efficiency ratio of herbal rice in rats hypercholesterolemia for 28 day. This study used 28 male Spangue dawley rats aged 12 weeks divided into four treatment groups (7 rats per group). The control group (P0) was given standard diet AIN-76 without high fat diet induction, the treatment group (P1) was containing plain rice flour with high fat diet induction, the treatment group (P2) was containing cooked rice flour 1 bag of mixed herbs with high fat diet induction, and the treatment group (P3) was containing cooked rice flour 2 bags of herbal mixture with high fat diet induction. Results showed that the body weight of each rat treatment group increased during the 28 day experiment. The type of diets given had asignificant effect (p<0.05) protein digestibility and aprotein efficiency ratio (PER) values. From the result of evaluation protein digestibility and PER, it can be concluded that protein digestibility and PER of herbal rice in rats with hypercholesterolemia is higher than protein digestibility and PER of white rice.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Magister Teknologi Industri Pertanian
Depositing User:	SAMSUL RIZAL
Date Deposited:	16 Oct 2023 02:51
Last Modified:	16 Oct 2023 02:51
URI:	http://repository.lppm.unila.ac.id/id/eprint/52621

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