THE EFFECT OF FEEDING FERMENTED KOMBUCHA TEA ON HDL, LDL AND TOTAL CHOLESTEROL LEVELS IN THE DUCK BLOODS
Lovita Adriani, N. Mayasari, Angga, R. Kartasudjana
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
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