The Effect of Giving Steeping Fermented Candlenut (Aleurites mollucana L.) Using Yoghurt on Total Cholesterol Levels in High Fat Diet Induced Wistar Rats (Rattus norvegicus)

Background: Atherosclerosis is a prevalent cardiovascular illness characterized by a high occurrence rate, and it stands as a primary contributor to fatalities in numerous nations. Atherosclerosis is closely related to cholesterol and fatty plaque that accumulate on the walls of the arteries. Apart from medical treatment, complementary treatment can also be done to treat atherosclerosis, one of which is using candlenuts. Candlenuts contain ingredients that can lower cholesterol levels. This research aims to compare the effects of giving steeping fermented candlenut using yoghurt on total cholesterol levels in high fat diet induced wistar rats. Methods: This research uses a true experiment with pre-test and post-test design. With a total of 6 groups of samples and divided into group A as a healthy control, group B as a diseased control, group C steeping fermented candlenut using yoghurt with a dose of 5 mg/200grW, group D steeping fermented candlenut using yoghurt with a dose of 10 mg/200grW, group E steeping fermented candlenut using yoghurt with a dose of 20 mg/200grW, and group F with a control group of simvastatin with a dose of 0.18 mg/200grW. HFD was given to experimental animals for 14 days, then continued with administration of steeping fermented candlenut according to the dose for each group for 14 days. Data analysis of total cholesterol levels used One Way ANOVA, Post-hoc Duncan, and alternative Kruskal-Wallis and Mann-Whitney tests. Results: The average decrease in total cholesterol levels at post-test was group C = 208.75 mg/dL, group D = 151 mg/dL, group E = 173 mg/dL, group F = 189.5 mg/dL. From the results of the Mann-Whitney test analysis, there is a significant difference between groups C and F compared to group B with a p value