Effects of fiber and resistant starch in "Mangpis" cookies on changes in blood lipid profile in obese patients obesity

Masdayani Junita Napitupulu -  Instalasi Gizi RSUD Prof DR W.Z Johannes Kupang and Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Indonesia
Ahmad Syauqy* -  Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Indonesia
Nyoman Suci Widyastiti -  Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Indonesia
Diana Nur Afifah -  Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Indonesia
Etika Ratna Noer -  Instalasi Gizi RSUD Prof DR W.Z Johannes Kupang, Indonesia

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An abnormal lipid profile is the cause of heart disease in obesity. Increased levels of total cholesterol, LDL (Low-Density Lipoprotein), TG (Triglycerides), and low levels of HDL (High-Density Lipoprotein) are indicators. Research purposes are  to identify dietary fiber and resistant starch in mangpis cookies and to analyze the effect of giving mangpis cookies on reducing lipid profiles. This study used a pre-test and post-test  design measure the lipid profile before and after eating mangpis cookies. Mangpis cookies are made without wheat flour and replace  them with 50% Bruguiera gymnorhiza mangrove flour and 50% kepok banana flour. This experiment was conducted on 16 obese subjects. The sampling technique is based on purposive sampling. The decrease in lipid profile was seen based on the results of blood tests before and after consuming mangpis cookies. Effect of consumption of mangpis cookies on reducing lipid profile using paired t-test  and Wilcoxon test . The results of the analysis of the content of food fiber and resistant starch contained in the mangpis cookies were 7,86 ± 004 and 6,65 ± 0,01 with p value TG (p=0,001 and HDL (p=0,01). The conclusion  is mangpis cookies were identified to contain 17,8% dietary fiber and 15% resistant starch, and could have an influence on the lipid profile, especially TG levels.

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Keywords : Fiber, Starch resistant, Mangpis, Lipid Profile

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