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)

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.

Antioxidant activity and characterization of arrowroot (Maranta arundinacea) tuber yogurt

“…The arrowroot tuber yogurt was produced according to a method from a previous study, which began by boiling the arrowroot tuber at 80°C for 20 min (Yuningtyas et al 2021). Therefore, 100 g of arrowroot tubers was added to 300 mL of aquadest and blended to obtain a smooth suspension.…”

“…The total lactic acid content in arrowroot tuber yogurt was measured by titration (Yuningtyas et al 2021). A total of 10 ml of yogurt solution was titrated with 0.1 N NaOH (Merck), using phenolphthalein as the pH indicator (Merck).…”

“…The Total Plate Count (TPC) method determined the total lactic acid bacteria in arrowroot tuber yogurt (Yuningtyas et al 2021). First, the yogurt solution was serially diluted, and then 1 ml of the solution was pipetted into the De Man Rogosa Sharpe (MRS) agar (Sigma-Aldrich).…”

“…Furthermore, fermentation of this tuber with L. fermentum and Lactiplantibacillus plantarum reduced total cholesterol levels. The cholesterol-lowering effect of yogurt with L. fermentum is reported to be higher than that of simvastatin activity (Noviardi et al 2020;Yuningtyas et al 2021). These health benefits suggest that arrowroot has the potential for further development.…”