Lovita Adriani


THE EFFECT OF SUPLEMENTATION FERMENTED KOMBUCHA TEA ON FAT AND CHOLESTEROL LEVELS OF DUCK MEAT

Lovita Adriani, Heni Siti Mainah, Nova Marbun

Abstract
The experiment that concerned the effect of supplementation fermented kombucha tea on fat and cholesterol value of duck meat has been carried out at Tanjungsari, village in Tasikmalaya (West Java).This research used an experimental method with a completely randomized design. There were five kind of treatments (P0 = 0%, P1 = 10%, P3 = 20%, and P4 = 25%) and four replications. The result indicated that supplementation with 25% kombucha decreased significantly fat and cholesterol in duck meat (p<0.05). The conclusion is that the addition of fermented kombucha tea up to 25% can decrease fat and cholesterol levels in the meat the fowl produced.

Key words: Fermented Kombucha Tea, Fat, Cholesterol


EFECTUL SUPLIMENTĂRII HRANEI CU CEAI FERMENTAT DE KOMBUCHA ASUPRA NIVELELOR DE LIPIDE ŞI COLESTEROL ĪN CARNEA DE RAŢĂ

Lovita Adriani, Heni Siti Mainah, Nova Marbun

Rezumat
Experimentul a avut ca scop evidentierea efectului dat de suplimentarea apei de baut a ratelor cu ceai kombucha fermentat asupra valorilor lipidice si de colesterol din carnea produsa de acestea si a fost organizat la Tanjungsari, localitate din Java de Vest. Cercetarile s-au organizat pe baza unui design experimental complet randomizat. S-au folosit 5 loturi, īn functie de nivelul de suplimentare (P0 = 0%, P1 = 10%, P3 = 20% si P4 = 25%) si 4 replicatii. Rezultatele au indicat ca suplimentarea cu 25% ceai kombucha īn apa de baut a descrescut semnificativ valorile lipidelor si colesterolului īn carnea de rata (p<0.05). Īn concluzie, adaosul de ceai kombucha fermentat īn doza de pāna la 25% īn apa de baut a pasarilor poate descreste nivelurile de grasime si colesterol din carnea produsa de acestea.

Cuvinte cheie: ceai Kombucha fermentat, grasime, colesterol