scholarly journals The Difference Of Antibacterial Power Between Cocoa Peel (Theobroma cacao L.) Extract 6,25% and Chlorhexidine 0,2% Againts Streptococcus sanguinis

2019 ◽  
Vol 9 (1) ◽  
pp. 40
Author(s):  
Nila Murni Wulandari ◽  
Edhie Arif Prasetyo ◽  
Agus Subiwahjudi ◽  
Tamara Yuanita
Keyword(s):  
Theobroma Cacao ◽  
Antibacterial Properties ◽  
Inhibition Zone ◽  
Negative Control ◽  
Diffusion Method ◽  
Control Group ◽  
Control Group Design ◽  
Streptococcus Sanguinis ◽  
Theobroma Cacao L ◽  
Peel Extract

Background: Streptococcus sanguinis is a bacterium that can cause failures in root canal treatments due its ability to penetrate the dentinal tubules to a depth of 400 μm in just two weeks. Irrigation material is needed to stop the growth of this bacteria so that no bacteria can pass through by using chemicals, irrigation materials that are widely used such as Chlorhexidine 0,2% but still lack because it cannot be used as a single irrigation solution because its effectiveness will be reduced if it is related to protein and organic dentine matrix and low Ph saliva.Therefore, research is needed to find natural ingredient that can be an alternative such as Cocoa peel extract was chosen because it contains active compounds, in the form of saponins, tanins, alkaloids, flavonoids, and terpenoids that have been known to have antibacterial properties a concentration of 6,25% is used in accordance with the MKC of Streptococcus sanguinis. Aim: To compare the antibacterial power between cocoa peel extract (Theobroma cacao L.) 6,25% and Chlorhexidine 0,2% against Streptococcus sanguinis Method: This research is an experimental laboratory with a post-test only control group design. The diffusion method was used to determine the susceptibility of bacteria isolated from the material by planting the culture of Streptococcus sanguinis on the agar medium by swabbing the nutrient media which has been divided into 3 parts consisting of negative control, cocoa peel extract and Chlorhexidine, then each nurient media so that it is given a paper disk and 0.01ml liquid on each section. The diameter of the inhibition zone was observed after 2x24 hours using the calipers. Results: The average inhibitory zone that was formed using cocoa peel extract was 20,40 mm against Streptococcus sanguinis and Chlorhexidine was 18,36 against Streptococcus sanguinis. Conclusion: Cocoa peel extract (Theobroma cacao L.) 6,25% had higher anti-bacterial power compared to 0,2% Chlorhexidine against the growth of Streptococcus sanguinis.

scholarly journals Antibakteri Ekstrak Kulit Buah Kakao (Theobroma cacao) 6,25% dan NaOCl 2,5% Terhadap Bakteri Streptococcus sanguinis

2019 ◽  
Vol 9 (1) ◽  
pp. 19
Author(s):  
Sepdhyo Wahyu Nugroho ◽  
Mandojo Rukmo ◽  
Edhie Arief Prasetyo ◽  
Tamara Yuanita
Keyword(s):  
Theobroma Cacao ◽  
Average Diameter ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Control Group ◽  
Control Group Design ◽  
Streptococcus Sanguinis ◽  
Petri Dishes ◽  
Peel Extract

Background: Streptococcus sanguinis is a gram-positive bacterium that infects and penetrates into dentinal tubules from a depth of 150 μm up to 792 μm. Chemicals, namely 2.5% NaOCl, are used to mitigate the growth of these bacteria via irrigation of the root canals, but 2.5% NaOCl still has disadvantages including irritating periradicular tissue, having an unpleasant odor, and being toxic. Due to these shortcomings, natural materials are expected to be used as alternatives. Cocoa peel extract has active tannin compounds, flavonoids, alkaloids, terpenoids, and saponins which have antibacterial attributes; a concentration of 6.25% is counted as the minimum bactericidal concentration (MBC) of Streptococcus sanguinis. Aim: To compare the difference of antibacterial power of 6.25% cocoa peel extract (Theobroma cacao) and 2.5% NaOCl against Streptococcus sanguinis. Method: This research is an in vitro experimental laboratory with post-test only control group design. The diffusion method was used on Streptococcus sanguinis planted in tubes containing BHIB, then cultured on petri dishes containing nutrient agar and divided into 3 parts, namely 6.25% cocoa peel extract, 2.5% NaOCl, and negative controls, then each Petri dishes were given a paper disc that had been dripped by 0.01 ml of each ingredient, then incubated in an incubator for 2x24 hours at 37°C; the diameter of the inhibitory zone formed was then observed using a caliper. Results: The average diameter of the inhibition zone formed on 6.25% cocoa peel extract was 19.2000 mm and 2.5% NaOCl was 17.2813 mm against Streptococcus sanguinis. Conclusion: The antibacterial power of 6.25% cocoa peel extract (Theobroma cacao) is higher than 2.5% NaOCl against Streptococcus sanguinis.

scholarly journals Uji Daya Hambat Ekstrak Kulit Langsat (Lansium parasiticum) Terhadap Pertumbuhan Bakteri Enterococcus faecalis Secara In Vitro

2020 ◽  
Vol 8 (2) ◽  
pp. 70-74
Author(s):  
Andhini Ardi ◽  
Dedi Sumantri ◽  
Surma Adnan
Keyword(s):  
Enterococcus Faecalis ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Control Group ◽  
Fruit Peel ◽  
Control Group Design ◽  
Inhibition Effect ◽  
Facultative Anaerobic Bacteria ◽  
Peel Extract

Enterococcus faecalis is a bacteria that commonly found in secondary root canal infections. Enterococcus faecalis is a gram-positive, facultative anaerobic bacteria. Langsat (Lansium parasiticum) is a natural ingredient that contains secondary metabolites and has antibacterial ativity. The aim of this study was to examine the inhibition effect of langsat fruit peel extract (Lansium parasiticum) to the growth of Enterococcus faecalis. This was a laboratory experimental study with post-only control group design. Langsat fruit peel extract with 25%, 50%, 75%, and 100% concentration was using disc diffusion method on Mueller-Hinton Agar (MHA) and the inhibition zone was measured with a sliding caliper. The data were analyzed with Kruskal-Wallis test and Mann-Whithney test. The result of this study was langsat fruit peel extract with 25%, 50%, 75% concentration showed a inhibition zone, while at 100% showed no inhibition zone. The Kruskal-Wallis test showed that there are significant differences (p <0.05) between all groups. The conclusion was langsat fruit peel extract (Lansium parasiticum) have weak inhibition effect of the growth of Enterococcus faecalis bacteria. The inhibition zone of concentrations 25% : 2,20 mm;  50%: 0,94 mm; 75%: 0,36 mm and 100% : 0,00 mm.

scholarly journals The Difference of Antibacterial Power between Cocoa Peel (Theobroma Cacao L.) Extract 6% compared to Chlorhexidine Digluconate 2% Againts Streptococcus mutans (In vitro)

2021 ◽  
Vol 11 (1) ◽  
pp. 1
Author(s):  
Alissa Amanda ◽  
Tamara Yuanita ◽  
Galih Sampoerno
Keyword(s):  
Streptococcus Mutans ◽  
Theobroma Cacao ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Chlorhexidine Digluconate ◽  
Significant Difference ◽  
The Difference ◽  
Theobroma Cacao L ◽  
Peel Extract

Background: Before restoration, it is necessary to clean the cavity from the smear layer and residual bacteria such as Sreptococcus mutans using a 'gold standard' cavity cleanser, namely 2% Chlorhexidine digluconate (CHX), however CHX 2% has a disadvantage of having a toxic effect on fibroblasts, osteoblasts, myoblasts, odontoblast-like cells, Chinese hamster ovary cells, and buccal epithelial cells. The shortcomings of the 2% CHX triggered researchers to look for alternative cavity cleansers that are more biocompatible, namely cocoa peel extract because it contains of antibacterial compounds including alkaloids, flavonoids, tannins, saponins, and terponoids with a non-toxic 6% concentration. Purpose: To analyze the difference of antibacterial activity between cocoa peel extract with a concentration of 6% compared to chlorhexidine digluconate 2% against Streptococcus mutans. Methods: This research was an in vitro laboratory experimental study with the posttest only control group design which included two treatment groups, namely 6% cocoa peel extract and 2% CHX. This research was conducted using the inhibition zone diffusion method against S. mutans to see the antibacterial power of each sample. Results: There was a significant difference (p <0.05) in the mean diameter of the inhibition zone between 6% cacao peel extract, namely 11.5406 mm and CHX 2%, namely 13.2156 mm.  Conclusion: Chlorhexidine digluconate 2% has a greater antibacterial power than 6% cocoa peel extract (Theobroma cacao L.) against Streptococcus mutans. 

scholarly journals The Difference of Antibacterial Power Between Cocoa Peel (Theobroma cacao) Extract 6% Compared to NaOCL 5% Againts Lactobacillus acidophilus

2021 ◽  
Vol 11 (2) ◽  
pp. 67
Author(s):  
Tamara Yuanita ◽  
Dian Agustin Wahjuningrum ◽  
Mega Selvia
Keyword(s):  
Lactobacillus Acidophilus ◽  
Average Diameter ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Control Group ◽  
Control Group Design ◽  
Post Test ◽  
The Difference ◽  
Peel Extract

Background: Lactobacillus acidophilus is a gram-positive rod-shaped bacteria which mostly causes chronic caries lesions. In the process of cavity preparation it is reported that it is not possible to remove all microorganisms and even bacteria can survive even after removal of the necrotic tissue. Efforts to stop the growth of these bacteria are by chemical cavity cleanser using a 5% NaOCl, but this material have disadvantages including irritating periradicular tissue, unpleasant odor, and toxicity. Due to its disadvantages, it is hoped that natural ingredients can be used as alternatives. Cocoa peel extract has active compounds of tannins, flavonoids, alkaloids, terpenoids, and saponins which have antibacterial ability with a concentration of 6% according to the non-toxic minimum kill concentration of Lactobacillus acidophilus. Purpose: To analyze the difference in antibacterial power between the extract of cocoa bark with a concentration of 6% compared to 5% NaOCl against Lactobacillus acidophilus. Methods: This study was a laboratory experimental in vitro with a post test-only control group design. Using diffusion method against Lactobacillus acidophilus grown in tubes containing BHIB, then cultured in a petridish which contains a nutrient agar and is divided into 2 parts extract cocoa peel extract 6% and NaOCl 5%, then each petridish given a paper disc that has been poured 10μl by each material, then incubated inthe incubator for 2x24 hours at 37oC and observe the diameter of the inhibition zone formed using a caliper. Results: The average diameter of the inhibition zone formed in the 6% cocoa peel extract was 11.8375 mm and NaOCl 5% was 26.0344 mm against Lactobacillus acidophilus. Conclusion: There is a difference in antibacterial power between 6% cocoa peel extract and 5% NaOCl against Lactobacillus acidophilus.

scholarly journals Antibacterial Mouthwash of Kesum Leaf (Polygonum Minus Huds) Essential Oil on Streptococcus Mutans and Sanguinis

2020 ◽  
Vol 18 (2) ◽  
pp. 128-136
Author(s):  
Sri Rezki ◽  
Halimah Halimah
Keyword(s):  
Essential Oil ◽  
Streptococcus Mutans ◽  
Anaerobic Bacteria ◽  
Antibacterial Properties ◽  
Negative Control ◽  
Chemistry Laboratory ◽  
Control Group ◽  
Control Group Design ◽  
Streptococcus Sanguinis ◽  
Polygonum Minus

Polygonum Minus Huds methanol extract from several previous studies has antibacterial properties in bacteria in the mouth such as Streptococcus Mutans, Staphylococcus Aureus, Salmonella Typhi, Escherichia Coli, etc. The cause of gingivitis is Streptococcus Sanguinis and anaerobic bacteria in the subgingival, which is porphyromonas gingivalis. Polygonum Minus Huds has the potential to be an antibacterial mouthwash for bacteria that causes caries and gingivitis. This research aims to make a mouthwash based on the essential oil of Polygonum Minus Huds and determine its antibacterial properties in mouthwashes of 0.025% and 0.05% concentrations to find antibacterial activity on Streptococcus Mutans and Sanguinis. The research was conducted in June 2019 at the Chemistry Laboratory of Faculty of Mathematics and Natural Sciences, the University of Tanjungpura in Pontianak Lab and Health Polytechnique Pontianak Integrated Lab. Design Quasi-experimental research used post-test only control group design, mouthwash formulation with essential oil concentrations of 0.025% and 0.05%, positive control using non-alcoholic mouthwash, and negative control (Aquades). Statistical analysis was performed univariately. The results showed that the best mouthwash was 2.5 ml of Tween 80 and 2.5 ml of glycerin. The results showed the essential oil gargle of Kesum leaves (Polygonum Minus Huds) at concentrations of 0.05%, and 0.02%, which is the bacteria of Streptococcus Mutans and Streptococcus Sanguinis were not able to inhibit the growth of the two bacteria. Increasing the amount of concentration or making mouthwash in other forms is expected to increase its antibacterial effect.

scholarly journals The Difference in Antibacterial Potency of the Infusion of Akar Kuning (Fibraurea tinctoria Lour.) against Shigella dysenteria and Salmonella typhi In Vitro

2021 ◽  
Vol 17 (2) ◽  
pp. 103
Author(s):  
Mohammad Bakhriansyah ◽  
Divae Sandrainy ◽  
Agung Biworo
Keyword(s):  
Antibacterial Properties ◽  
Inhibition Zone ◽  
Salmonella Typhi ◽  
Negative Control ◽  
Test Method ◽  
Shigella Dysenteriae ◽  
Control Group ◽  
Control Group Design ◽  
The Difference

Abstract: Akar kuning (Fibraurea tinctoria Lour.), an original plant from Kalimantan, is often used by the community as traditional medicine. Previous studies showed that akar kuning contains active compounds such as alkaloids, flavonoids, saponins, and terpenoids that have antibacterial properties. This study aims to analyze the difference in antibacterial potency of the infusion of akar kuning against the growth of Shigella dysenteriae (S. dysenteriae) and Salmonella typhi (S. typhi) in vitro. This was a true experimental study with a post-test method only with control group design using the infusion of akar kuning with concentrations of 16%, 32%, and 64%, 5 µg ciprofloxacin as the positive control and aquadest as the negative control. The data were analyzed using the One-Way ANOVA test, LSD’s Post-hoc test, and independent T test with a 95% of confidence level. This study showed that the higher the concentration of the infusion of akar kuning, the larger the inhibition zone of the infusion at the concentration of 64% had a larger inhibition zone for S. typhi (16,32 mm) than S. dysenteriae (15,59 mm). However, there was no statistical difference in antibacterial potency of  the infusion of akar kuning against S. dysenteriae and S. typhi.  Keywords: antibacterial potential, infusion, akar kuning, Fibraurea tinctoria Lour., Shigella dysenteriae, Salmonella typhi

scholarly journals Uji Daya Hambat Ekstrak Ikan Nike (Awous melanocephalus) Terhadap Pertumbuhan Bakteri Fusobacterium nucleatum

e-GIGI ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 238
Author(s):  
Stevia E. Nonutu ◽  
Damajanty H. C. Pangemanan ◽  
Christy N. Mintjelungan
Keyword(s):  
Side Effects ◽  
Treatment Options ◽  
Antibacterial Properties ◽  
Fusobacterium Nucleatum ◽  
Inhibitory Effect ◽  
Positive Control ◽  
Negative Control ◽  
Control Group ◽  
Control Group Design ◽  
Group Design

Abstract: One of the treatment options of periodontal abscess caused by Fusobacterium nucleatum is administration of antibiotics. However, long-term antibiotics consumption can cause negative side effects. Therefore, alternative treatments that have low side effects and easy to be obtained are needed. Nike fish (Awaous melanocephalus) is one of the endemic fish of North Sulawesi province which has antibacterial properties. This study was aimed to evaluate the inhibition effect of nike fish extract on the growth of Fusobacterium nucleatum. This was a true experimental study with a posttest only control group design. We used modified Kirby-Bauer method with filter papers. Ciprofloxacin was used as the positive control and aquadest as the negative control. Extract of nike fish and stock of pure bacteria Fusobacterium nucleatum were prepared. The results showed that the average diameters of the inhibition zones formed in the nike fish extract after three repetitions, were as follows: for extract concentration of 12.5% was 2.91 mm; 25% was 4.16 mm; 50% was 8.41 mm; and 100% was 9.58 mm. In conclusion, nike fish extract (Awaous melanocephalus) at concentrations of 50% and 100% had a weak inhibitory effect (Himedia category) on the growth of Fusobacterium nucleatum meanwhile at concentrations of 12.5% and 25% there was no activity of zone of inhibition.Keywords: extract of nike fish (Awaous melanocephalus); Fusobacterium nucleatum; inhibitory effect Abstrak: Salah satu opsi pengobatan abses periodontal yang disebabkan oleh bakteri Fusobacterium nucleatum yaitu dengan penggunaan antibiotik namun mengonsumsi antibiotik jangka panjang dapat menimbulkan efek samping negatif. Oleh karena itu, diperlukan pengobatan alternatif yang memiliki efek samping rendah serta mudah didapat. Ikan nike merupakan salah satu ikan endemik Provinsi Sulawesi Utara yang berkhasiat sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui daya hambat ekstrak ikan nike (Awaous melanocephalus) terhadap pertumbuhan bakteri Fusobacterium nucleatum. Jenis penelitian ialah eksperimental murni dengan post test only control group design. Metode yang digunakan yaitu metode modifikasi Kirby-Bauer dengan menggunakan paper disk. Kontrol positif menggunakan antibakteri ciprofloxacin dan kontrol negatif menggunakan akuades. Pada penelitian ini digunakan ekstrak ikan nike dan stok bakteri murni Fusobacterium nucleatum. Hasil penelitian menunjukkan bahwa rerata diameter zona hambat yang terbentuk pada ekstrak ikan nike setelah tiga kali pengulangan yaitu untuk konsentrasi 12,5% sebesar 2,91 mm; 25% sebesar 4,16 mm; 50% sebesar 8,41 mm; dan 100% sebesar 9,58 mm. Simpulan penelitian ini ialah ekstrak ikan nike (Awaous melanocephalus) pada konsentrasi 50% dan 100% memiliki daya hambat kategori lemah (Himedia) terhadap pertumbuhan bakteri Fusobacterium nucleatum sedangkan pada konsentrasi 12,5% dan 25% dikategorikan tidak terdapat aktivitas zona hambat. Kata kunci: ekstrak ikan nike (Awaous melanocephalus); Fusobacterium nucleatum; daya hambat

scholarly journals Potential of Cocoa Extract (Theobroma cacao) in Inhibiting Erythrocyte Damage Induced by Physalia utriculus Venom

2020 ◽  
Vol 6 (3) ◽  
pp. 157
Author(s):  
Adinningtyas Intansari ◽  
Al Munawir ◽  
Laksmi Indreswari
Keyword(s):  
Theobroma Cacao ◽  
Ethanol Extract ◽  
Negative Control Group ◽  
Positive Control ◽  
Negative Control ◽  
Control Group ◽  
Marine Biota ◽  
Erythrocyte Lysis ◽  
Theobroma Cacao L

Physalia utriculus is one of the invertebrate marine biota that is often found in Indonesia. Some symptoms of venoming due to jellyfish stings cause pain, itching, and hemolysis. In Indonesia, 13 cases of jellyfish stings were reported in 2005-2009 with three people dying in Java, Bali, and Bangka. Cocoa beans (Theobroma cacao L.) contain fat, carbohydrates, proteins, and polyphenol compounds that are useful as antioxidants. Polyphenols in the form of epicathechins, catechins, and procyanidins serve to provide protection to hemolysis. The purpose of this study was to determine the potential of ethanol extract of cacao (Theobroma cacao L.) in inhibiting the damage of erythrocyte induced by Physalia utriculus in vitro. This study used 28 samples of erythrocytes divided into seven groups, namely the normal control group, negative controls, and treatment with cocoa ethanol extract 0.2%, 0.1%, 0.04%, and 0.02%. Each subsequent group induced venom Physalia utriculus. The results showed that the average speed of erythrocyte lysis in the treatment group by giving cocoa ethanol extract 0.2%, 0.1%, 0.04%, and 0.02% respectively (seconds ± standard deviation) was 858,25 ± 94,44; 1.000,5 ± 159,93; 678,5 ± 19,71; and 1.006 ± 159,50. The mean speed of erythrocyte lysis in the negative control group was 1,025 ± 164.63 and the positive control group with the administration of N-Acetylcystein can last up to one hour after administration of venoms. Test for normality and homogeneity shows that data is normally distributed and homogeneous. One Way Annova analysis shows the significance value of p <0.05, then a post hoc analysis test was performed with the Bonferoni method to find out the differences in significance in each group. In this study it can be concluded that the administration of cocoa ethanol extract has no potential to inhibit erythrocyte damage that has been venomed by Physalia utriculus in vitro. Keywords: Physalia utriculus, cacao, erythrocyte damage

scholarly journals Pengaruh Pemberian Ekstrak Kencur (Kaempferia galanga L.) terhadap Peningkatan Zona Hambat Pertumbuhan Bakteri Staphylococcus aureus

2020 ◽  
Vol 9 (2) ◽  
pp. 145
Author(s):  
Linda Putri Utami ◽  
Peter Gunawan Tandean ◽  
Liliawanti Liliawanti
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Effect ◽  
Food Poisoning ◽  
Positive Control ◽  
Negative Control ◽  
Diffusion Method ◽  
Control Group ◽  
Control Group Design ◽  
High Antibacterial Activity ◽  
Kaempferia Galanga

The prevalence of infectious diseases in Indonesia is still relatively high, for example Infection caused by Staphylococcus aureus. Indonesia has many traditional plants that can be used for herbal treatments containing tannins, flavonoids, and essential oils which have relatively high antibacterial activity by forming inhibitory zones in the Staphylococcus aureus bacteria which are the cause of skin infections food poisoning to systemic infections. Thereforekencur can be used as an alternative medicine. This study was intented to determine the effect of giving kencur extract (Kaempferia galanga L.) In inhibiting the growth of Staphylococcus aureus bacteria. This study was experimental laboratory used plate diffusion method of “Postest Ony Control Group Design” design. There were 7 groups, 5 treatment groups and 2 control groups. The concentration of treatment group was 100%, 50%, 25%, 12,5%, 6,25% while for positive control using amoxicillin 25μg and aquadest as negative control. The bacterial used were Staphylococcus aureus. The results showed that kencur extract (Kaempferia galanga L.) had an antibacterial effect in inhibiting the growth of Staphylococcus aureus bacteria.With a value of p = 0.001 or p <α. kencur extract (Kaempferia galanga L.) has an antibacterial effect in inhibiting the growth of Staphylococcus aureus bacteria.

scholarly journals Decrease of LDL Cholesterol through Increase of HDL Cholesterol by Administering Garcinia mangostana L. Peel Extract in White Mice

2021 ◽  
Vol 57 (4) ◽  
pp. 298
Author(s):  
Hasyim As'ari
Keyword(s):  
Ldl Cholesterol ◽  
Hdl Cholesterol ◽  
Negative Control ◽  
Laboratory Research ◽  
Control Group ◽  
Garcinia Mangostana ◽  
Control Group Design ◽  
Significance Level ◽  
High Fiber ◽  
Peel Extract

Highlight:Ethanol extract of Garcinia mangostana L. peel reduce malondialdehyde.Garcinia mangostana L. peel extract can increase non-radical products which impact in decreasing LDL cholesterol and increasing HDL cholesterol. Abstract:Atherosclerosis contributes to coronary heart disease which may lead to fatality. High cholesterol consumption, stress, and smoking can increase LDL cholesterol in the blood. Consumption of unsaturated fats, high fiber foods, exercise, quitting smoking, losing weight, and giving hypolipidemic drugs, especially herbs, can increase HDL cholesterol and decrease LDL cholesterol. Garcinia mangostana L. peel  extract can decrease LDL cholesterol by increasing reverse HDL cholesterol transport to the liver. The study used post test control group design. This study was experimental laboratory research with population of hypercholesterolemic male white mice aged 3-4 weeks with 100-200 grams weight. The HDL and LDL cholesterol data were collected through an enzymatic method by spectrophotometer. This study used analysis of variance (Anova) with significance level of α <0.05. The experiment divided the subjects into positive and negative control groups with dosage variations of 50, 150, 250, and 350 mg/kgBW.  Examination of hypercholesterolemia in white mice was conducted on the 8th day. The examination of HDL and LDL cholesterol given peel extract of Garcinia mangostana L. was conducted on the 22nd day. The analysis showed that giving Garcinia mangostana L. peel extract for various dosages could significantly decrease LDL cholesterol and increase HDL cholesterol (p <0.05). Peel extract of Garcinia mangostana L. that contained mangosteen could increase non-radical products that could prevent the transfer of ester cholesterol from HDL to VLDL which impact in increasing HDL cholesterol and decreasing LDL cholesterol.

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