Mutia, Yuliza (2019) THE EFFECT OF COOKING METHOD OF LAMB AND LAMB FAT ON BLOOD PRESSURE. Undergraduate thesis, Universitas Darussalam Gontor.

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Abstract

Background: In Indonesia there was public opinion related to goat meat and hypertension. Factually, our society could not differ between goat meat and lamb. Lamb has higher saturated fatty acid than goat meat. Lamb was a common dish eaten by Rasulullah. The research was an analysis the effect of lamb on blood pressure is needed to balance the public rumour and Rasulullah habit in the past. Objective: Knowing the effect of lamb and lamb fat with different cooking methods on blood pressure. Method: This research was experimental pre and post-test design. The subject was male Wistar rats, given the lamb and fat by different cooking methods. The groups were rat fed by standard feed, boiled lamb, boiled lamb and fat, grilled lamb and grilled lamb and fat. The rat got lamb (1g/200g/bw) and fat (0,2/200g/ bw). The results were analysed using Repeated ANOVA and Kruskal Wallis continued by Mann Whitney. The rat’s systolic blood pressure was measured in every week of treatment using CODA noninvasive. Result: The systolic blood pressure of rat fed by standard feed were 93 ± 1,7, 94 ± 2,7 and 93 ± 1,7, boiled lamb was 96 ± 1,4, 116 ± 3,1 and 127 ± 4,8, boiled lamb and fat were 107 ± 2,6, 143 ± 2,2 And 163 ± 2, grilled lamb were 96 ± 3,6 117 ± 1,2 114 ± 0,4 and grilled lamb and fat were 100 ± 1,9 100 ± 1,9 and 152 ± 3,7. Conclusion: The study revealed the delivery of lamb during three weeks intervention increased the rat blood pressure significantly.

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