The Functional Properties of Ledok Added with Red Beans Viewed from in Vivo Hypocholesterolemic Effects

Ni Made Yusa, I Ketut Suter, N.L.Ari Yusasrini


Ledok is a traditional food found in Nusa Penida, Bali, it is porridge made from local food without rice, i.e. yellow cassava, white corn, beans, green vegetables and seasonings. Nuts as one of the main ingredients in the making of ledok are the sources of dietary fiber. The problem is whether ledok made from red beans have the hypocholesterolemic properties. The objective of this study was to test the hypocholesterolemic properties of Ledok added with red beans. To achieve this objective, it was conducted ledok hypocholesterolemic properties in vivo experiment by using Wistar rats. The study design is a Post Test Control Group Design. The treatments were four, namely: P0 = standard feed (negative control); P1 = standard feed + oral feeding (feeding tube) of egg yolk (positive control); P2 = standard feed: Ledok flour (90: 10) + oral feeding of yolk; P3 = standard feed: Ledok flour (80: 20) + oral feeding of yolk. The treatment was repeated six times (6 rats), so totally it was used as many as 24 Wistar rats. The experiment was conducted for 30 days and analysis was conducted on the content of total cholesterol, total triglyceride, LDL and HDL from the blood of rats before and after treatments. The experimental results showed that the addition of 20% Ledok resulted in the increase in cholesterol levels, the lowest HDL and triglycerides are consecutively at 9.28%, 10.41% and 4.41%, but on the contrary the decrease in the LDL blood levels was 3.61% or the Ledok addition of 20% can inhibit the increase in cholesterol and triglyceride levels as well as lowering the LDL blood levels.

Keywords: Ledok, nuts, dietary fiber and hypocholesterolemic.

Full Text: PDF
Download the IISTE publication guideline!

To list your conference here. Please contact the administrator of this platform.

Paper submission email:

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

Please add our address "" into your email contact list.

This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.

Copyright ©