AKTIVITAS ANTIHIPERKOLESTEROLEMIA DARI YOGHURT UMBI GARUT (Maranta arundinacea Linn) DENGAN PERBEDAAN FORMULASI KULTUR BAKTERI (Antihypercholesterolemia Activity from Arrowroot (M. arundinacea Linn) Yoghurt with Different Bacterial Culture Formulation)

Sitaresmi Yuningtyas, Anggraena Roesmiena Waty, Devi Ratnasari

Abstract


Hypercholesterolaemia is one of the factors causing cardiovascular disease. An alternative to prevent hypercholesterolemia is by consuming arrowroot yoghurt which has ability as hypocholesterolemic probiotic. Lactobacillus plantarum and Lactobacillus fermentum is known to have hypocholesterolemic potency. The aim of this research is to get the appropriate  formulation of the culture to produce arrowroot yoghurt which can decrease total cholesterol level. Arrowroot is fermented using different lactic acid bacteria formula, comprising A (Lactobacillus plantarum : Lactobacillus fermentum), B (Lactobacillus plantarum), and C (Lactobacillus fermentum). Arrowroot yoghurt then evaluated with total of lactic acid, pH, lactic acid bacteria, organoleptic, and in vivo total cholesterol. The results showed that the best formula of arrowroot yoghurt using C culture based on total lactic acid, pH parameter, and total lactic acid bacteria. After the total cholesterol test, the results obtained that arrowroot yoghurt which fermented by Lactobacillus fermentum and positive control (simvastatin 0,18 mg/200 g body weight) can reduce total cholesterol levels with a decrease percentage of 30.36% and 27.13%. Therefore, arrowroot yoghurt which fermented by Lactobacillus fermentum had antihypercholesterolemic potency.

 

Keywords: antihypercholesterolemia, arrowroot yoghurt, fermentation, probiotic bacteria


ABSTRAK

Salah satu faktor penyebab penyakit kardiovaskular adalah hiperkolesterolemia. Altenatif untuk mencegah hiperkolesterolemia adalah mengonsumsi yoghurt umbi garut probiotik hipokolesterolemik. Salah satu probiotik yang mempunyai potensi hipokolesterolemik adalah Lactobacillus plantarum dan Lactobacillus fermentum. Tujuan penelitian ini menentukan formulasi kultur yang tepat pada produksi bahan minuman probiotik dari umbi tanaman garut yang memiliki aktivitas menurunkan kadar kolesterol darah.  Umbi garut difermentasi menggunakan formulasi kultur yang berbeda, terdiri dari A (Lactobacillus plantarum: Lactobacillus fermentum), B (Lactobacillus plantarum), dan C (Lactobacillus fermentum). Yoghurt umbi garut dievaluasi total asam laktat, pH, total bakteri asam laktat, organoleptik, dan diuji penurunan kadar kolesterol total secara in vivo. Formula yoghurt umbi garut terbaik menggunakan kultur C (Lactobacillus fermentum) berdasarkan parameter nilai total asam laktat, pH, dan total bakteri asam laktat. Setelah dilakukan uji penurunan kadar kolesterol total, maka yoghurt umbi garut yang difermentasi oleh Lactobacillus fermentum dan kontrol positif (simvastatin 0,18 mg/200 g bobot badan) dapat menurunkan kadar kolesterol total dengan persentase penurunan sebesar 30,36% dan 27,13%. Oleh karena itu, yoghurt umbi garut yang difermentasi oleh Lactobacillus fermentum berpotensi sebagai agen antihiperkolesterolemia.

Kata kunci: antihiperkolesterolemia, bakteri probiotik, fermentasi, yoghurt umbi garut



Keywords


antihypercholesterolemia; arrowroot yoghurt; fermentation; probiotic bacteria

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DOI: http://dx.doi.org/10.36974/jbi.v12i2.6937

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