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Background: Dyslipidemia increases risk of cardiovascular disease on diabetes patients. Soybean contains many bioactive compounds which can help to control lipid profi le. Objectives: To analyze the differences effect between tempe fl our (fermented soybean) and soymilk (unfermented soybean) on lipid profi le in diabetic rats. Methods: Thirty male Sprague dawley rats divided into 3 groups: diabetic control, tempe fl our 1.8 g, and soymilk 1.35 g. Tempe fl our and soymilk were given for 28 days. Lipid profi le measured including total cholesterol, triglycerides, LDL cholesterol, and HDL cholesterol. The data then were analyzed using Anova with confi dence level of 95%. Results: The decrease values of total cholesterol, triglycerides and LDL cholesterol were more signifi cant in tempe fl our group than that were in soymilk. In addition, tempe fl our group also showed increase level in HDL cholesterol (p<0,05) Conclusions: Tempe fl our (fermented soybean) showed better antidyslipidemic activity than unfermented ones.

Aktivitas antidislipidemia Tepung tempe dan susu kedelai pada profil lipid tikus diabetes yang diinduksi streptozotocin