Optimasi Ekstraksi Enzimatis Minyak Buah Merah (Pandanus conoideus Lam.) dengan Getah Pepaya sebagai Antikolesterol terhadap Mencit Putih Jantan Galur Swiss Optimalization of Enzymatic Extraction of Red Fruit Oil (Pandanus conoideus Lam.) Using Papaya Latex as Anti-Cholesterol of Swiss Strain White Male Mice

Abstract

The aims of this study were as follows: 1) to extract oil of Red Fruit enzymatically, 2) to determine the iodine number Red Fruit oil extract, 3) to identify the components of unsaturated fatty acids of Red Fruit oil extract by Gas Chromatography/Mass Spectrometry (GC/MS), 4) to determine the optimum dosage of red fruit oil in lowering the total cholesterol, triglycerides, and LDL cholesterol, the Atherogenic Index (AI) and Coronary Risk Index (CRI), Resfectively and increase HDL levels in male mice. Data were analyzed by Randomized Complete Block Design (RCBD), 6 treatments and 4 replications. To test the differences between the treatment means, the Honestly Significant Differences (HSD) at 5% level of significant were used. The results of this study show that the optimum incubation time and papain extract levels needed to extract the oil from Red Fruit enzymatically were 60 minutes and 6 mg/g with an incubation temperature 350C and at pH 4,4. The iodine number of red fruit oil was 3,33. The dominant compound in oil were methyl-9-octadecenoate which were unsaturated fatty acids. The optimum dose to decrease total cholesterol, triglycerides, and LDL and to increase HDL levels in the blood of mice, and to lower the value of AI and CRI was 1199,25 mg/kg bw mice.