Effect of Unripe Berlin Banana Flour on Lipid Profile of Dyslipidemia Rats

Abstract

Dyslipidemia is one of the risk factors of coronary heart disease and stroke. Unripe Berlin banana flour contains chemical compounds and nutrients that may affect lipid profile. This study aimed to determine the potential effects of unripe berlin banana flour on lipid profile, especially in dyslipidemia. This experiment was conducted from July to December 2018 at the Food Analysis Laboratory of State Polytechnic of Jember and the Biomedical Laboratory of the Faculty of Dentistry, University of Jember using male wistar white rats weighed 150–200g. The rats were then divided into a negative control group consisting of normal rats (K-), a positive control group consisting of dyslipidemia rats (K+), and a treatment group consisting of dyslipidemia rats that received 0.144 g unripe berlin banana flour (UBF). Dyslipidemia condition was achieved by administering high-fat diet (HFD) for 9 weeks. Unripe banana flour was fed to the treatment group starting from the 10th weeks for 4 weeks. The measurement of pre-intervention lipid profile was performed at 9th week while the post-intervention lipid profile was measured at 13th week. Data collected were analyzed using ANOVA. Results o showed that the Berlin unripe flour (UBF) could reduce total cholesterol and LDL levels. In addition, a decrease in HDL levels in treatment group with Berlin unripe banana flour (UBF) and in the negative control group (K-). The same decrease in HDL level was also seen in the dyslipidemia group (K+). Hence, it is concluded that Berlin banana flour has the potential to improve lipid profile in dyslipidemia rats.

Keywords

• dyslipidemia
• lipid profile
• unripe banana flour