THE EFFECT OF FEEDING FERMENTED KOMBUCHA TEA ON HDL, LDL AND TOTAL CHOLESTEROL LEVELS IN THE DUCK BLOODS

Authors:
Lovita Adriani, N. Mayasari, Angga, R. Kartasudjana

Abstract:
Kombucha has a high content of glucoronic acid, a substance that could neutralize cholesterol deposits, changed to another compound that more soluble in water. The experiment concerns the effects of supplementary fermented kombucha tea on HDL, LDL, and total cholesterol levels in the duck blood. It was carried out at the Faculty of Animal Husbandry, Universitas Padjadjaran. The objective of this research was to determine the effect of giving different levels of fermented kombucha tea on High Density Lipoprotein (HDL), Low Density Lipoprotein (LDL) and the total cholesterol levels of duck blood. This research used an experimental method with a completely randomized design (CRD). There were five treatments (P0 = 0%, P1 = 10%, P2 = 15%, P3 = 20%, and P4 = 25%) and four replications. Results indicated that all treatment decreased significantly LDL and total cholesterol levels, and increased HDL. The conclusion is, the addition of fermented kombucha tea up to 25% will decrease LDL and total cholesterol, and increase HDL in the duct blood.

Keywords: cholesterol, protein



Country: Indonesia

Citation: Biotechnology in Animal Husbandry 27 (4), p 1749-1755 , 2011

Study Mailing Address:
Faculty of Animal Husbandry, Padjadjaran University, Bandung, Indonesia

Date Updated: February 16, 2021