| Issue |
MATEC Web of Conferences
Volume 58, 2016
The 3rd Bali International Seminar on Science & Technology (BISSTECH 2015)
|
|
|---|---|---|
| Article Number | 01009 | |
| Number of page(s) | 4 | |
| Section | Chemical Engineering & Food Technology | |
| DOI | https://doi.org/10.1051/matecconf/20165801009 | |
| Published online | 23 May 2016 | |
Effects of Giving Pedada Fruit Flour (PFF) on Digesta Profile and SCFAs Hypercholesterolemic Rats
1 University of Pembangunan Nasional “Veteran”Jawa Timur, Surabaya, Indonesia
2 University of Brawijaya, Malang, East Java, Indonesia
* E-mail : jariyahupn65@gmail.com
Pedada Fruit Flour (PFF) contains 8.9% of pectin, it includes one type of soluble dietary fiber. It has hypocholesterelemic property. The effect of PFF to the digesta cholesterol profile, and production of SCFA (short chain fatty acids) has not been done before. The aim of this study is to determine the impact of giving PFF on digesta profile and short chain fatty acids (SCFAs). Twenty-five Wistar rats were divided into 5 treatment groups consist of two normal control, hypercholesterolemic group, and 3 treatment of hypercholesterolemic groups feed were supplemented with 3, 6 and 9% PFF. Feeding was given for 28 days, on the 30th day surgery was done to take the digesta, then performed an analysis of digesta profile includes weight, water content, cholesterol and SCFAs levels. The results showed that supplementation of 6 and 9% PFF had significant effect on weight, water contents and cholesterol of digesta with the highest propionic: acetic acid ratio in the group treated with supplementation of 9% PFF (0.46) followed by supplementation group 6% and 3% i.e., 0.41 and 0.38, respectively. The ratio of propionic: acetic acid can reduce of serum cholesterol levels.
Key words: PFF / digesta profile / SCFAs / hypercholesterolemic
© Owned by the authors, published by EDP Sciences, 2016
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