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The Effect of Adding Fish Oil sunflower seed oil in the produce of yogurt from skim milk on Cholesterol Level of Mice (Mus musculus)

Jurnal Ilmu dan Teknologi Peternakan · Vol. 1 No. 3 (2016) · pp. 159–166

DOI
10.20956/jitp.v1i3.675
ISSN
2476-9444, 2086-6216
Published
2016-07-27
Publisher
Fakultas Peternakan, Universitas Hasanuddin, Makassar
Language
en

Abstract

This study aims to look at the effect of adding fish oil and sunflower seed oil in the produce of yogurt from skim milk as unsaturated fatty acids that can lower blood cholesterol levels are tested on mice (Mus musculus). Materials research is skim milk, lamuru fish oil, sunflower seed oil, starter plain yogurt Lb.delbrueckii subps. bulgaricus, penoptalin 1%, NaOH 0.1 N and experimental animals. Experimental animals used were 27 mice (Mus musculus) which 2-3 month old male and weighing 25-30 gr. This study used a complete randomized design (CRD) factorial 3 x 3 x 3 with the first factor is the percentage of fish oil (0%, 1%, 2%), and the second is the percentage of sunflower seed oil (0%, 1%, 2%). The results showed that the addition of fish oil and sunflower seed oil does not affect percentage of yogurt lactic acid, but very real effect on cholesterol of mice. Reduction of cholesterol levels of mice that is best mice given yogurt with the addition of 2% and 2% fish oil sunflower seed oil.

Collaboration network of the authors

30 authors · 76 co-authorship links

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Co-authorOrganisationJoint articles
W. HattaAffiliation unknown2
M. B. SudarwantoAffiliation unknown2
I. SudirmanAffiliation unknown2
K. I. PrahestiAffiliation unknown2
F. MaruddinAffiliation unknown2
M. TaufikAffiliation unknown2
A. T. R WulandariAffiliation unknown1
S. SyawalAffiliation unknown1
R.F. UtamyAffiliation unknown1
H. HasbiAffiliation unknown1
A. A. RahmanAffiliation unknown1
Z. RamadanAffiliation unknown1
R. MuflihaAffiliation unknown1
S. PurwantiAffiliation unknown1
M. Y. AltaherAffiliation unknown1
W. PakidingAffiliation unknown1
E. A. AminAffiliation unknown1
R. W. KadirAffiliation unknown1
S. N. WaqiahAffiliation unknown1
. NahariahAffiliation unknown1
E. AbustamAffiliation unknown1
HajrawatiAffiliation unknown1
E. MurpiningrumAffiliation unknown1
F. YuliatiAffiliation unknown1
S. BacoAffiliation unknown1
. FatmaAffiliation unknown1
Hajrawati HajrawatiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/peternakan/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">The Effect of Adding Fish Oil sunflower seed oil in the produce of yogurt  from skim milk on Cholesterol Level of Mice (Mus musculus)</dc:title>
	<dc:creator xml:lang="en">Purnama, A.</dc:creator>
	<dc:creator xml:lang="en">Malaka, R.</dc:creator>
	<dc:creator xml:lang="en">Ako, A.</dc:creator>
	<dc:description xml:lang="en">This study aims to look at the effect of adding fish oil and sunflower seed oil in the produce of yogurt from skim milk as unsaturated fatty acids that can lower blood cholesterol levels are tested on mice (Mus musculus). Materials research is skim milk, lamuru fish oil, sunflower seed oil, starter plain yogurt Lb.delbrueckii subps. bulgaricus, penoptalin 1%, NaOH 0.1 N and experimental animals. Experimental animals used were 27 mice (Mus musculus) which 2-3 month old male and weighing 25-30 gr. This study used a complete randomized design (CRD) factorial 3 x 3 x 3 with the first factor is the percentage of fish oil (0%, 1%, 2%), and the second is the percentage of sunflower seed oil (0%, 1%, 2%). The results showed that the addition of fish oil and sunflower seed oil does not affect percentage of yogurt lactic acid, but very real effect on cholesterol of mice. Reduction of cholesterol levels of mice that is best mice given yogurt with the addition of 2% and 2% fish oil sunflower seed oil.</dc:description>
	<dc:publisher xml:lang="en">Fakultas Peternakan, Universitas Hasanuddin, Makassar</dc:publisher>
	<dc:date>2016-07-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/peternakan/article/view/675</dc:identifier>
	<dc:identifier>10.20956/jitp.v1i3.675</dc:identifier>
	<dc:source xml:lang="en">Jurnal Ilmu dan Teknologi Peternakan; Vol. 1 No. 3 (2011); 159-166</dc:source>
	<dc:source>2476-9444</dc:source>
	<dc:source>2086-6216</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/peternakan/article/view/675/478</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Jurnal Ilmu dan Teknologi Peternakan</dc:rights>
</oai_dc:dc>