The effect of variations in coffee and tiwai plants as drink products on blood lipid profiles and hematological indices

Abstract

Plants or spices can be processed into herbal drinks as an alternative to traditional medicine. Using existing local resources, it is possible to produce functional food in the form of drinks. Tiwai coffee (TC) is a drink made by mixing Tiwai onion powder (TP) with coffee powder (CP), sugar, and salt. Therefore, this research aims to determine the effect of administering TC, ground coffee, green coffee (GC), TP, and instant Tiwai (IT) on lipid profiles of cholesterol, LDL, HDL, and triglycerides, hematological indices of Hb, erythrocytes (RBC), leukocytes (WBC), and hematocrit (HCT), glucose, heart rate, and body temperature in mice. Furthermore, a post-test-only control group design was applied with six treatment types and seven replications. The data were analysed using ANOVA and once a significant difference was discovered, the Tukey’s with a 5% level was subsequently conducted. The administered products had a significant effect only on HDL, TG, WBCs, and body temperature, excluding other parameters. In general, it is best to give green coffee. In general, the best treatment is giving green coffee, especially when increasing immunity as indicated by the lowest WBCs value.