Manfaat Angkak untuk Mengurangi Kolesterol: Systematic Review dan Meta Analisis

Yessy Widhi Astuti1* Fatimah Rahmawati2 Franciscus Xaverius3
(1) STIKes RS Husada
(2) STIKes RS Husada
(3) STIKes RS Husada
(*) Corresponding Author

Abstract

Angkak merupakan herbal yang mengandung monacolin K yang memiliki manfaat seperti statin untuk menghambat enzim HMG-CoA dalam biosintesis. Penelitian ini menggunakan systematic review dan meta analisis dengan tujuan untuk mengetahui efektivitas angkak dalam menurunkan LDL, trigliserida, dan kolesterol total, serta meningkatkan HDL. Data yang digunakan merupakan hasil penelitian primer yang dipublikasikan sejak 2017 hingga 2026, diperoleh dari database seperti Google Scholar, Spinger Link, PubMed, dan Science Direct. Terdapat 9 artikel yang sesuai dengan PICO dan kriteria penelitian. Hasil analsis menunjukkan bahwa pasien yang mendapatkan suplementasi herbal angkak memiliki LDL 1.08 lebih rendah (SMD= -1.08; CI 95%= -1.59 hingga -0.56; p<0.001), trigliserida 0.20 lebih rendah (SMD= -0.20; CI 95%= -0.37 hingga -0.03; p= 0.02), dan total kolesterol 1.13 lebih rendan (SMD= -1.13; CI 95%= -1.79 hingga -0.47; p<0.001) dibandingkan yang tidak mendapatkan intervensi angkak. Pada penelitian ini juga menilai HDL dari kelompok intervensi angkak 0.23 lebih tinggi dari pada kelompok kontrol (SMD= 0.23; CI 95%= 0.06 hingga 0.40; p= 0.009). Sehingga dapat disimpulkan bahwa angkak berpengaruh menurunkan LDL, trigliserida, dan kolesterol total serta meningkatkan HDL pada pasien. 

Keywords


Angkak; High Density Lipoprotein; Low Density Lipoprotein; Triglycerides; Red Yeast Rice

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References


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DOI: https://doi.org/10.52822/jwk.v11i1.933

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