The effect of tempeh flour on LDL (low-density lipoprotein)-level lowering in Rattus norvegicus fed a high-fat diet

Abstract

Tempeh is an antioxidant-rich food that can prevent LDL cholesterol oxidation in the arteries. The primary antioxidants from tempeh are isoflavone aglycones, which potently lower cholesterol levels in the blood. This research aimed to determine the effect of tempeh flour on the LDL levels of rats fed a high-fat diet. The experimental design included a completely randomized design (CRD) and pretest-posttest control group design. In this study, twenty-four male Rattus Norvegicus rats were divided into four groups. The rats were acclimatized for seven days and then supplied with a high-fat diet in the form of pork oil for 14 days. The pork oil was administered at 2 mL/kg body weight/ day. In addition, tempeh flour was also administered at three doses as an intervention for 14 days. The dosage groups were as follows: P1 with 50 g, P2 with 75 g, and P3 with 100 g. All the dosages were converted with a dose conversion table for rats so that the final dosages were P1 1.9 g, P2 1.35 g, and P3 1.8 g. The positive control group was given 0.18 mg simvastatin. The LDL level was measured by using the CHOD-PAP method. In addition, the data were analyzed by using one-way ANOVA. The results indicated that the implementation of Tempeh flour intervention significantly altered the LDL levels of rats. There was a significant decrease in LDL levels after the administration of Tempeh flour at all three (0.9 g, 1.35 g, and 1.8 g) doses for 14 days. Moreover, the most effective dosage compared to the control group was the 1.35 g dosage.