The Effectiveness of Stew Carrot (Daucus Carota. L) On Lowering Blood Cholesterol Levels of White Rat (Rattus Norvegicus)
Hypercholesterolemia is a disease of cholesterol metabolism disorder caused by high bloodcholesterol. Chemical treatment is reported to have side effects in the long term. The purpose of thisstudy was to determine the effectiveness of carrot stew to decrease cholesterol levels in hypercholesterolemicof rats.The design of this study used experimental randomized control-group pretest - post testdesign. The samples were divided into control and treatment groups, each group consisted 8 rats. Thetreatment used a carrot stew with 1.25cc dose and control with medication simvastatin 0144 cc dosewas given every morning for 3 days. The measurement of the cholesterol levels used Touch Essey dataanalysis by Wilcoxon and Mann-Whitney. The study started on May 15th - July 22, 2015.The results ofthe study showed the cholesterol control group decreased 12.5% (P = 0.069> á = 0.05) in the treatmentgroup and 50% (P = 0.716), On the statistical test showed no effect of carrot stew on blood cholesterollevels. While the results of the effect between treatment and control group (P = 0528> á = 0.05).Carrotswith beta-carotene could lower cholesterol levels in the blood, and could prevent the oxidation of LowDencity Lipoprotein (LDL). The absorption of beta-carotene was better when boiled in temperaturesbetween 60-100 ° C.