The Effect Of Chitin Size And Soaking Time On Decreasing Cholesterol Levels On Quail Eggs

摘要

Hypercholesterolemia is a symptom that shows an increase in cholesterol levels in the blood and can cause atherosclerosis which is a major factor for cardiovascular diseases such as coronary heart disease. Quail eggs are one of the foods that contain high cholesterol. Cholesterol content in quail eggs can be reduced by adsorption through soaking with chitin solution. This study aims to determine the effect of chitin size and soaking time on cholesterol in quail eggs. Analysis of cholesterol levels in quail eggs using the Rudel-Moris colorimetric method and the Zak method. The results showed that variations in chitin size and soaking time affected cholesterol in quail eggs. The highest percentage of cholesterol reduction was seen in the size of 300 mesh chitin with a percentage reduction of 75.6% and the best soaking time was 30 minutes with a percentage reduction of 71.5%.