Pustaka Ilmiah Universitas Padjadjaran

Abstrak

The Addition Of Cocoa (Titeobroma Cacao) Powder In Milk Fermented To Reduce The Uric Acid Level On Hyperlipidemi Rats

Chocolate can Lmdergo fortification process to be added into other food such as probiotic yoghurt. Fortification is usually regarded as the deliberate addition of one or more micronutrients to particular foods, so to increase the intake of these micronutrients in order to correct or prevent a demonstrated deficiency and provide a health benefit. The study object was to investigate the effect of addition cocoa powder in milk fermented milk mixture to reduce the uric acid level on hyperlipidemia rats. In this research was used a Completely Randomized Design experimental method with five treatments, i.e. RO =control, high fat diet, R1 =high fat diet + 4 ml yoghurt, R2 = high fat diet+ 0,35 g cocoa, R3 = high fat diet+ 4 ml yoghwt +cocoa 0,23 g, R4 = high fat diet + 4 rnl yoghurt + cocoa 0,35g, R5 = high fat diet + 4 rnl yoghurt + cocoa 47g; each treatment was repeated five times. From the statistical analysis it was indicated that the effect from the addition of cocoa and probiotic in ration, showed a significant effect (P<0.05) on decreased the uric acid level on hyperlipiderni rats The results showed that addition cocoa into probiotic in all treatment has reduced the uric acid level, i.e. R1= 34,03%, R3= 29,9 %, R4= 29,9 %. The highest for reducing uric acid is R5= 37,11%, and the lowest is R2= 14,03%, compare to control.