English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The purpose of this study was to determine the effect of kombucha tea as drinking water by the time variation of fermentation. This study used 50 rats (Rattus norvegicus L.) male two months of age, with the treatment of the fermented kombucha tea for 6, 9 and 12 days at a temperature of 25°C orally. This study used a completely randomized design with 4 treatments (for 60 days) and 5 replications, namely: P0 = control, without the addition of kombucha tea, P1 = water + 1.8 ml in the morning and afternoon tea kombucha fermentation 6 days, P2 = water drink + 1.8 ml morning and afternoon tea kombucha fermentation 9 days, P3 = water + 1.8 ml in the morning and afternoon tea kombucha fermentation 12 days. The variables measured were cholesterol, HDL and LDL. Data were analyzed using ANOVA followed by Duncan test with a 95% confidence level using SPSS 10.0 software. The results showed that administering kombucha tea can raise levels of HDL, lowering LDL cholesterol and blood serum of white rats (Rattus norvegicus L.). In conclusion, kombucha tea is fermented for 6, 9 and 12 days could potentially be used as a supplement for the prevention of risk to vascular disease and coronary heart disease.

Effect of time fermentation kombucha tea on lipid profile of rats (Rattus norvegicus L.)