Lime (Citrus aurantifolia (Christm.) Swingle) Juice Potential on Preventing Lipid Profile Aberrations as Alternative to Lemon (Citrus limon (L.) Burm.f.) Juice

Olivia Anggraeny

Abstract


ABSTRAK

Hiperlipidemia merupakan penyebab dari berbagai penyakit degeneratif. Mengonsumsi air perasan lemon menjadi tren di Indonesia beberapa tahun ini. Pada penelitian ini, dilakukan perbandingan efektivitas air perasan lemon dan jeruk nipis. Tujuan dari penelitian ini adalah untuk menganalisis perbedaan profil lemak darah: kolesterol total, low density lipid (LDL), very low density lipoprotein (VLDL), dan trigliserida (TG) pada tikus yang diberi diet tinggi lemak, air perasan lemon, dan jeruk nipis. Penelitian ini menggunakan 32 tikus jantan galur Wistar yang dibagi menjadi 8 kelompok dosis perlakuan air perasan lemon dan jeruk nipis. Didapatkan hasil bahwa tidak ada perbedaan kadar LDL (P0.151; p<0.05), VLDL (P0.187; p<0.05), TG (P0.216; p<0.05), namun ditemukan perbedaan signifikan pada kadar kolesterol total (P0.003; p<0.05). Hewan coba yang diberi perlakuan jeruk nipis memiliki sebagian besar rerata kadar lemak yang tidak berbeda signifikan dengan kelompok perlakuan lemon. Meskipun demikian, kolesterol total pada kelompok jeruk nipis lebih rendah dibandingkan kelompok lemon. Konsumsi jeruk nipis tampaknya memiliki kemungkinan menjadi alternatif dari lemon yang lebih murah dan terjangkau untuk mencegah profil lemak yang buruk.   

Kata kunci: lemon, jeruk nipis, kolesterol total, LDL, VLDL, TG

ABSTRACT

Hyperlipidemia causes various degenerative diseases. Recently, consuming lemon juice has become a trend in Indonesia to improve blood lipid profiles. This study compared the effectiveness of lemon juice and lime juice. This study aimed to determine differences in blood lipid profile that contains total cholesterol (TC), low-density lipoprotein (LDL), very-low-density lipoprotein (VLDL), and triglycerides (TG) in rats given High Fat Diet (HFD), lemon juice, and lime juice. This study used 32 white male Wistar rats (Rattus norvegicus) divided into eight treatment groups of lemon and lime juice doses. The results showed no significant differences in LDL (P0.151; p<0.05), VLDL (P0.187; p<0.05), and TG (P0.216; p<0.05), but there were significant differences in total cholesterol levels (P0.003; p<0.05). The experimental animals receiving lime juice had mean scores of lipid levels that were not significantly different from those with lemon treatment. However, the total cholesterol levels among groups given lime juice showed lower levels than the control and lemon treatment groups. Lime consumption seems possible to be a cheaper and affordable alternative to lemon to prevent lipid profile aberrations.

Keywords: lemon, lime, TC, LDL, VLDL, TG

Keywords


lemon; lime; TC; LDL; VLDL; TG

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