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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Rahmi Khoirunnisa
Universitas Bhakti Kencana
Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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EFEK HIPOLIPIDEMIK SARI TAPAI KETAN HITAM TERHADAP HDL DAN TRIGLISERIDA PADA TIKUS MODEL SINDROM METABOLIK Putri Amalina Nafisa; Rahmi Khoirunnisa
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 49 No. 1 (2026): Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/pgm.v49i1.833

Abstract

Metabolic syndrome is a cluster of metabolic risk factors characterized by central obesity, hyperglycemia, dyslipidemia, and hypertension, with low high-density lipoprotein (HDL) and elevated triglyceride levels being common lipid abnormalities. Black glutinous rice fermented beverage (BGRFB) is a fermented product containing lactic acid bacteria and anthocyanins that may improve metabolic disorders through modulation of gut microbiota and microbial metabolites. This study aimed to evaluate the effect of BGRFB on HDL and triglyceride levels in rats with metabolic syndrome. A randomized pretest-posttest control group design was conducted using 30 male Sprague Dawley rats divided into five groups: normal control, negative control, positive control, BGRFB 4.5 mL/kg body weight, and BGRFB 9 mL/kg body weight. Metabolic syndrome was induced using a high-fat diet followed by streptozotocin-nicotinamide administration. The intervention was administered daily for 28 days. The results showed that BGRFB significantly increased HDL levels and decreased triglyceride levels in metabolic syndrome rats (p<0.001). The highest increase in HDL was observed in the 9 mL/kg body weight group (45.74±1.77 mg/dL), while the greatest reduction in triglycerides was also found in this group (55.75±4.92 mg/dL). In conclusion, BGRFB improved lipid profiles in rats with metabolic syndrome, with greater effects observed at the higher dose. Further studies in humans are needed to confirm its potential as a functional food for metabolic syndrome management.
Co-Authors Putri Amalina Nafisa