Authors : Ratnaningsih DA; Sarmalina Simamora; Tedi; Muhamad Taswin

Volume/Issue : Volume 7 - 2022, Issue 2 - February

Google Scholar : http://bitly.ws/gu88

Scribd : https://bit.ly/3IukGtg

DOI : https://doi.org/10.5281/zenodo.6374857

Abstract : This study aims to test the potency of granule effervescent from a mixture of beetroot (Beta vulgaris L.), Malang apple (Malus sylvestris L.) and carrot (Daucus carota L.) extracts as preparations for lowering blood cholesterol levels. In this study, beetroot, apple and carrot were used as aqueous extracts and made into 8 effervescent granule formulations. 4 formulas with variations of citric acid, tartaric acid and sodium bicarbonate 1:1:1 and 4 formulas with a ratio of 1:2:3. Each formula with acid-base variations will be added with a mixture of beetroot, apple and carrot extract (1:1:1) with levels of 15%, 20% and 25% and one formula without extract as a control. After knowing its stability, the preparation was tested for its potential as cholesterol-lowering in 9 groups of male Wistar white rats, each group consisting of 4 rats given a high-cholesterol diet for 14 days. Cholesterol levels were checked on the 0, 7 and 14 days using a digital cholesterol checker. The study results were analyzed using one-way ANOVA statistical test (p<0.05). From the test results on rats, it was found that all effervescent granule formulas containing mixed extracts of beetroot, apple and carrot extract (1:1:1) with levels of 15%, 20% and 25% could reduce blood cholesterol levels in mice. It can be concluded that granule effervescent from a mixture of aqueous extracts of beetroot (Beta vulgaris L), Malang apple (Malus sylvestris L.) and carrot (Daucus carota L.) (1:1:1) can be used as preparations for lowering total cholesterol levels in rat blood at a level of 15%.

Keywords : Effervescent Granules; Beetroot; Carrots; Apples; Cholesterol.