The Effect Of Wild Guava (Bellucia Pentamera Naudin) Yogurt On Cholesterol Levels In Mice (Mus Musculus)

  • Firdha Safa Al Mukarramah
  • Yanuarti Petrika
  • Shelly Festilia
  • Dahliansyah


Based on 2018 Riskesdas data, the proportion of total cholesterol levels in Indonesia is 21.2%. Cholesterol poses a complex issue in the human body. Managing high cholesterol involves limiting fat intake and maintaining a balanced diet. Wild guava, a fruit native to West Kalimantan, has a high Vitamin C content. Vitamin C serves as a natural antioxidant that protects the body from various diseases. Wild guava can be processed into yogurt, a functional food containing probiotics like Lactic Acid Bacteria (LAB) which have potential anti-cholesterol properties. Method: This study employed an Experiment Pre-Post Control Group Design with treatment and control groups. The research design involved five randomly divided groups, with three as treatment groups and two as control groups for comparison. Data were analyzed using Sample Paired T-test and One Way ANOVA to assess average differences before and after treatment and between treatment groups. Results: The average cholesterol levels pre and post-intervention in all groups showed a significant reduction in cholesterol levels with a p-value < 0.05. Additionally, the comparison of cholesterol levels between intervention and control groups also exhibited a significant decrease in cholesterol levels with a p-value < 0.05, particularly with a 15% fruit concentrate treatment showing differing averages. Conclusion: Administering wild guava yogurt (Bellucia pentamera naudin) led to a decrease in cholesterol levels in mice (Mus musculus), especially with the addition of a 15% fruit concentrate.