Hidayat Syarief
Departemen Gizi Masyarakat FEMA IPB

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

PENGARUH STEROL LEMBAGA GANDUM (Triticum sp.) TERHADAP PROFIL LIPIDA DARAH TIKUS Sri Anna Marliyati; Hidayat Syarief; Deddy Muchtadi; Latifah Darusman; Rimbawan Rimbawan; Bambang Pontjo Priosoerjanto
Media Gizi dan Keluarga Vol. 28 No. 2 (2004): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT. The role of fitosterol in preventing cholesterol absorption and reducing atherosclerosis risk has been reported. This research was conducted to evaluate the effect of wheat germ sterol on the concentration of total cholesterol, LDL, HDL, triglycerides, and lesion formation in mice. In this research work. Sprague Dawley mice at the age of 2 months  (productive age) were used A random block design was employed with the following treatment on each experimental unit: Po (basal diet, negative contra/), PI (basal diet with cholesterol added, positive control), P2 (basal diet with cholesterol and ground wheat germ added), P3 (basal diet with cholesterol and wheat germ oil added). P4 (basal diet with cholesterol and wheat germ sterol added). 'and P5 (basal diet with cholesterol and wheat germ sterol supplemented margarine). Each mouse was d.esigned to intake 0.0343 g ofsterol daily, except those of negative control (Po) and positive control (PI). In order to increase cholesterol concentration in blood serum ofmice, 20 mglkg-body weight per day ofpropyltiourasil (PTU) was added into each diet. A set oftests was carried out to observe the concentrations of total cholesterol. LDL, HDL, and tryglycerides in blood serum of test animals, and mouse aorta micrographs. Results showed that wheat germ sterol could prevent the increase ofcholesterol in the blood ofmice. Feeding with sterol (P4) or sterol-supplemented margarine (P5) prevented the increase of total cholesterol after I month of experimentation, however, only P4 sustained the same condition after 2 months ofexperimentation. Feeding with wheat germ sterol (P4) was also the only treatment that prevented the increase of LDL cholesterol after 2 month of experimentation, and it was not different significantly with negative control (Po). Results of experimentation also showed that the concentration of HDL in serum blood of mice was not affected by wheat germ sterol. Unsurprisingly, there was no lesion ofatherosclerosis observed in all treatments used in this research. This result confirmed that mouse is resistant to atherosclerosis. Keywords: wheat germ sterol, mouse, total cholesterol, LDL, HDL, triglycerides. atherosclerotic lesions
PENGARUH INTERVENSI MAKANAN KUDAPAN TERHADAP PENINGKATAN KADAR GLUKOSA DARAH DAN DAYA INGAT ANAK SEKOLAH DASAR Lilik Kustiyah; Hidayat Syarief; Hardinsyah Hardinsyah; Rimbawan Rimbawan; Sri Hartati Suradijono
Media Gizi dan Keluarga Vol. 30 No. 1 (2006): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACT. The objective of this study was to analyze the effect of snack intervention on blood glucose level and memory improvement ofelementary school's students, Subjects of this study were 184 students offour (4) elementary schools (grade 6, 5 and 4) at Bogor District, West Java. The study employed a quasi-experimental design and followed experimental procedures to control the subject's food intake and motoric activity during the study period At the day of intervention, both control and intervention's subjects were ordered not to have breakfast at home. Intervention's subjects were provided with snack (buras, at 10.00 AM) which contained 381.7 kcal energy and 5 g protein, but control's subjects were not. Two types ofpsychological test (word andfigure) were applied twice (at 09.00 and 11.00 AM). Then, at the same time, subject's blood was taken to determine blood glucose, haemoglobin, and hematocrite levels. Interviews with subjects and their mothers were carried out to collect socioeconomic data and dietary intake. Result of the study indicated that snack intervention increased significantly (p<O.OI) blood glucose level (20.8 mgld/) approximately 1 hour after snack given. Blood glucose level significantly (p<O.OI) affected the word's and figure's memory performance. The higher the blood glucose level the better the memory performance. Keywords: Snack intervention, blood glucose level, memoryperformance, Elementary School Students