PENGARUH ISOFLAVON KACANG KORO PEDANG FERMENTASI DAN IMPLIKASINYATERHADAP ANTIOKSIDAN DAN RASIO KHOLESTEROL LDL/HDL DARAH PUYUH (Coturnix-coturnix japonica L)

Abstract

Isoflavones are a class of compounds isoflavonoids, bioactivity fusiologis isoflavone compounds have the potential function of two things: as an antioxidant and human and animal health. Fermented soy isoflavones cause changes in the chemical structure and can improve the functional components of biological better. Jack bean Isoflavones is fermented jack bean products from jack bean processing. This study aims to determine the effect of jack bean isoflavones on the pulpcontent of antioxidants SOD and LDL/HDL cholesterol ratio blood laying hens. The material used isan laying hens 300, age of 4 weeks. Treatment of feed is tested comprises5groups isoflavone content dregs of ketchup: T-0 (feed control does not contain isoflavones), T1, T2, T3 dan T4 each contain isoflavones pulp sauce 5,896; 11,792; 17,688; 23,584 mg / 100 g of feed. The experimental design used completely randomized design (CRD) and repeated 6 times and each repeat contains 10 laying hens. Data were analyzed using analysis of variance and the test continued Duncant. The results showed that soy isoflavones in the soy pulp feed more and more causes SOD increased (p<0.05) and the ratio of LDL / HDL cholesterol blood oflaying hensfell significantly (p <0.01). Conclusion: the use of isoflavones 17,688 mg/100g feed delivers SOD content and ratio of LDL/HDL most optimal blood.