Siti Haziza Hanum Pengarang

Effect Of Red Peanut Yoghurt of Total Cholesterol and Serum Triglycerides in Women Dyslipidemia Siti Haziza Hanum Study Program of Clinical Nutrition Majoring of Health ABSTRACT Dyslipidemia becomes a problem for health and accelerates the aging process because in the future it affects the occurrence of arteriosclerosis and cause coronary heart disease. The prevalence of coronary heart disease with the risk of dyslipidemia in Indonesia reached 7.2%. Modified diet is applied to consume foods that have antidislipid as an alternative food, namely red beans. Processing red beans with lactic acid bacteria fermentation will increase the activity of red bean isoflavones because the enzyme produced by lactic acid bacteria that is enzyme β-glucosidase can hydrolyze isoflavone compound into free isoflavone compound called aglikon so that total cholesterolol and triglyceride become down. The purpose of this study was to analyze the effect of red yoghurt on total cholesterol and serum triglyceride levels in dysplinemic women. True Experiment research design using Pre test design - Post Test Only Control Group Design from 20 respondents with dilsipidemia. The result showed that there was difference of total cholesterol level before and after research either control group and treatment group with p = 0,005 and there was difference of serum triglyceride level before and after the control group with p = 0.000 and treatment group p = 0,001. There was no difference of difference of total cholesterol between group with p value = 0,258 and there was influence difference of serum triglyceride level between group with p value = 0,047. Keywords: Red Bean Yoghurt, Total Cholesterol, Serum Triglyceride, Dyslipidemia