| Summary: | Jackbean are legumes, that extensively cultivated in Indonesia. Currently
jackbean started being develop to create innovative food products. However, it is not
certain this jackbean consumption effects on health, especially in serum lipid profile
(triglycerides, total cholesterol, HDL cholesterol, LDL cholesterol), blood glucose,
liver and kidney tissue profile.
This study is a kind of experimental research with a completely randomized
design. This study used 18 male Sprague-Dawley rats divided into three groups, one
group fed a standard AIN 93-G, one group fed raw jackbean flour, and one group fed
jackbean flour that have been soaked and blanching. Feeding interventions conducted
over 28 days. At the beginning and end of the intervention period, there were blood
sampling to test levels of triglycerides, total cholesterol, HDL cholesterol, LDL
cholesterol, and glucose. At the end of the experiment, the liver and kidney of rats
were taken. The liver and kidney tissue was made to be preparats and coloured by
hematoxylin-eosin (HE). The preparats were observed in the microscope and
determined whether it has characteristics that were different from normal tissue.
Jackbean flour feeding for 28 days causes, levels of triglycerides, total
cholesterol, LDL cholesterol, and glucose in rats are lower than those fed the standard
AIN 93-G, whereas for HDL cholesterol levels higher than those fed the standard
AIN 93 -G . The liver and kidney tissue of rats that consumed jackbean have no
different than that consumed the standard feed, liver and kidney in normal
circumstances.
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