<![CDATA[Abstrak Hiperkolesterolemia adalah kondisi ketika kadar kolesterol dalam darah melebihi batas normal, yang dapat meningkatkan risiko penyakit dan kematian. Obat kimia sering digunakan untuk mengobati hiperkolesterolemia, tetapi bisa menimbulkan efek samping. Lada hitam (Piper nigrum) dan serai dapur (Cymbopogon citratus) mengandung senyawa antioksidan seperti piperin dan flavonoid, yang diduga dapat menurunkan kadar kolesterol melalui peningkatan aktivitas enzim lipoprotein lipase (LPL). Penelitian ini bertujuan mengetahui pengaruh komposit ekstrak lada hitam dan serai terhadap aktivitas enzim LPL pada model hiperkolesterolemia. Penelitian ini adalah eksperimen laboratorium menggunakan 24 tikus yang dibagi menjadi 4 kelompok. Kelompok kontrol negatif hanya diberi pakan standar, kontrol positif diberi pakan standar dan tinggi lemak, kelompok P1 diberi pakan standar, tinggi lemak, serta komposit ekstrak lada hitam (500 mg/kgBB) dan serai (200 mg/kgBB), dan kelompok P2 diberi pakan standar, tinggi lemak, serta ekstrak lada hitam (200 mg/kgBB) dan serai (500 mg/kgBB). Hasil penelitian menunjukkan komposit ekstrak lada hitam dan serai meningkatkan aktivitas enzim LPL (p-value = 0,004) dan menurunkan kadar kolesterol total (p-value = 0,000). Dengan demikian, kombinasi ekstrak lada hitam dan serai efektif dalam menurunkan kadar kolesterol dan meningkatkan aktivitas enzim LPL pada model hiperkolesterolemia. Kata kunci: lada hitam, serai, komposit ekstrak, kolesterol total, hiperkolesterolemia Abstract Hypercholesterolemia is a condition when cholesterol levels in the blood exceed normal limits increasing the risk of disease and death. Chemical drugs are often used to treat hypercholesterolemia, but they can cause side effects. Black pepper (Piper nigrum) and lemongrass (Cymbopogon citratus) contain antioxidant compounds such as piperine and flavonoids, which are thought to reduce cholesterol levels by increasing the activity of the enzyme lipoprotein lipase (LPL). This study determined the effect of a black pepper and lemongrass composite extracts on LPL enzyme activity in hypercholesterolemia models. This study was a laboratory experiment using 24 rats divided into 4 groups. The negative control group was only given standard feed, the positive control was given standard feed and high fat, group P1 was given standard feed, high fat, black pepper composite extract (500 mg/kgBB), and lemongrass (200 mg/kgBB), while group P2 was given standard feed, high fat, black pepper extract (200 mg/kgBB), and lemongrass (500 mg/kgBB). The results showed that black pepper and lemongrass composite extract increased LPL enzyme activity (p-value = 0.004) and decreased total cholesterol levels (p-value = 0.000). Therefore, this combination extract is effective in reducing cholesterol levels and increasing LPL enzyme activity in hypercholesterolemia models. Keywords: black pepper, lemongrass, composite extract, total cholesterol, hypercholesterolemia]]>
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