Anti-Cholesterol Activity Test of Curry Leaf Extract (Murayya koenigii L) Against Male Mice (Mus musculus)

Abstract

The lifestyle of the people today in doing a lot tends to choose instant ways, one of which is in choosing food. People prefer to eat fast food that contains lots of fat but is minimal in fiber, which causes the deposition of fat and cholesterol on the artery walls, which can cause heart attacks over time. The continuous use of synthetic drugs has risky side effects such as liver damage. So that mpedicine from natural ingredients is safer to consume, one of which is curry leaves. This study aims to determine the activity of curry leaves ethanol extract in reducing cholesterol levels with the most effective concentration in reducing cholesterol. This study used 25 mice which were divided into 5 treatment groups. All mice were made hypercholesterolemic by giving egg yolk mixed with mice feed. After the cholesterol levels of the mice were measured, after a week the negative control group was given 1% Na-CMC suspension, then groups II, III, and IV were given an extract dose of 150 mg / kg, 300 mg / kg, and 600 mg / kg BW, respectively. positive was given simvastatin suspension. Based on the results of the study, it can be seen that all treatment groups given curry leaf extract at a dose of 150 mg / g BW, 300 mg / g BW, and 600 mg / g BW experienced a reduction in cholesterol levels of 26.49%, 34.77%, and 34.96%, respectively. Data analysis used the SPSS.2.1 method using the ANOVA test, the data obtained had met the ANOVA testing requirements, namely the data obtained met normality and homogeneity resulting in a sig value of 0.01> 0.05