Kajian seduhan teh hijau daun sirsak terhadap penghambatan kolesterol secara in vitro

Prasetyo, Dennis (2016) Kajian seduhan teh hijau daun sirsak terhadap penghambatan kolesterol secara in vitro. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Soursop leaf contain compounds such as gallic acid, catechin, and quercetin has a purpose to inhibit cholesterol in human's body. This compound can act as an anticholesterol by inhibiting HMG - CoA reductase enzyme. HMG - CoA reductase enzyme is an enzyme that can caused cholesterol in human's body. The purpose of this research is to determine the best steeping time and temperature of "green tea" soursop leaves to inhibit cholesterol and also to compare the anti-cholesterol activity between "green tea" soursop leaves, dried soursop leaves, and fresh soursop leaves. The temperature used to brew "green tea" soursop leaves are 80, 90, 100 ºC, and time used to brew "green tea" soursop leaves are 15, 30, and 45 minutes. The result of this research showed that difference steeping time and temperature can inhibit cholesterol activity. The best steeping time and temperature of "green tea" soursop leaves are 100 ºC for 45 minutes. According to this research, brewed "green tea" soursop leaves can inhibit the cholesterol activity compared to brewed dried soursop leaves and brewed fresh soursop leaves with the same steeping time and temperature.The ability of cholesterol inhibiton produced by “green tea” soursop leaves at 100 ºC for 45 minutes is 91,269±2,38%. The biggest result of Total phenolic, total flavonoid, dan total condensed tannin produced by “green tea” soursop leaves is 311,4±15,583 mg GAE/L sampel, 21,078±0,727 mg QE/ L sampel, 119,833±5,932 mg CE/ L sampel.

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