PENGARUH KONSUMSI YOGURT YANG DIBUAT DENGAN KULTUR DUA BAKTERI (Sterptococcus thermophillus DAN Lactobacillus bulgaricus) DAN TIGA BAKTERI (Sterptococcus thermophillus, Lactobacillus bulgaricus DAN Lactobacillus acidophilus) TERHADAP KADAR KOLESTEROL SERUM DARAH TIKUS

Ishmayana, Safri; Juanda, Asep; Suprijana, O.; Djajasoepena, Sadiah; Idar, Idar; Rachman, Saadah D.

doi:10.24198/cna.v3.n3.9302

Cited by 3 publications

(1 citation statement)

References 7 publications

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“…The results of a study by Oktavia et al, (2017) reveals that yogurt with banana flour given to wistar rats proves to decrease in triglyceride levels, total cholesterol, LDL cholesterol, and an increase in HDL cholesterol. Ishmayana et al (2015) conducted a study on the effect of yoghurt consumption made with two bacterial culture and three bacterial culture on rat blood serum cholesterol levels. The study obtained a result where yoghurt made with three bacteria (S. thermophillus, L. bulgaricus and L. acidophilus) showed a better effect on decreasing blood serum cholesterol levels compared to two bacteria yoghurts (S. thermophillus and L. bulgaricus).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies

Andriani

Rahayu

Apriliyani

2020

JITEK

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Hypercholesterolemia is a disease that is indicated by the increasing level of cholesterol in the body and also as one of the factors causing cardiovascular disease. An alternative that can be done to prevent hypercholesterolemia is by consuming fermented milk. Skim milk is fermented using probiotic of Lactobacillus acidophillus, Lactobacillus plantarum and Streptococcus thermophilus. The skimmed milk that has been fermented is then tested for total lactic acid bacteria, total acid, pH, and in vivo analysis for antihypercholesterolemia activity using animal model. In this study, the animal models used were male white rats which were grouped into three treatment groups, namely negative control, positive control, and fermented milk group. The result of the study shows that the total lactic acid bacteria, total acid and pH of fermented skim milk were 5.25 x10 9 CFU/mL; 2.190% and pH 4.06, respectively. From the results, fermented milk with probiotics has the ability to reduce cholesterol levels in the blood of male white rats effectively in vivo.

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Section: Introductionmentioning

confidence: 99%

The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies

Andriani

Rahayu

Apriliyani

2020

JITEK

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Peningkatan Sumber Daya Pangan Asal Hewan Di Kecamatan Kandangan Kabupaten Kediri

Witaningrum

Wardhana

Permatasari

2020

JLM

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Food of animal origin is used for human consumption such as meat, milk, eggs and their derivatives. Food safety for food of animal origin is needed to prevent biological, chemical and physical contamination that can interfere of human health. One of the animal-based food businesses that are mostly managed in the Kandangan, Kediri is milk. Activities carried out in this community service program are counselling and demonstrations related to increasing food resources of animal origin in the area. The community was able to understand this extension activity on the importance of increasing food resources of animal origin and was able to participate in demonstrations of making yogurt. The results of the pre-test and post-test on public knowledge and awareness of the evaluation of the delivery that have been given show an increase from an average of 89.1 points to 100 points. This activity is able to increase the knowledge and skills of the local community on how to increase animal-based food resources in order to develop their business.Pangan asal hewan dimanfaatkan untuk konsumsi manusia yang berupa daging, susu, telur dan hasil turunannya. Keamanan pangan pada pangan asal hewan diperlukan untuk mencegah cemaran biologis, kimia dan fisik yang dapat mengganggu kesehatan manusia. Salah satu usaha pangan asal hewan yang banyak dikelola di daerah Kecamatan Kandangan, Kabupaten Kediri yaitu susu. Kegiatan yang dilaksanakan dalam program pengabdian masyarakat ini berupa penyuluhan dan demonstrasi terkait peningkatan sumber daya pangan asal hewan di Kecamatan, Kabupaten Kediri. Masyarakat mampu memahami kegiatan penyuluhan ini akan pentingnya peningkatan sumber daya pangan asal hewan dan mampu mengikuti demonstrasi pembuatan yoghurt. Hasil pre-test dan post-test pada pengetahuan dan kesadaran masyarakat akan evaluasi dari penyampaian yang telah diberikan menunjukkan peningkatan dari rata-rata mendapatkan 89.1 poin menjadi 100 poin. Kegiatan ini mampu meningkatkan pengetahuan dan keterampilan masyarakat sekitar bagaimana cara meningkatkan sumber daya pangan asal hewan dalam rangka mengembangkan usahanya.

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Pengaruh Variasi Ekstrak Buah Naga (Hylocereus Polyrhizus) Dan Kosentrasi Starter Terhadap Karakteristik Yoghurt Kacang Merah (Kidney Beans)

Marlina¹

2021

PFTJ

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Ditinjau dari Etimologi, asal kata yoghurt dari bahasa Turki yoğurt (pengucapan: [jɔˈurt]) ditinjau dari kata sifat ‘yoğun’, dengan arti “padat” dan “tebal”, apabila ditinjau dari kata kerja yoğurmak, mempunyai arti “memijat” dan memiliki kemungkinan yang berarti “membuat padat”. Yoghurt dihasilkan melalui proses fermentasi bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus. Penelitian ini menggunakan kacang merah sebagai bahan dasar yoghurt dan ekstrak buah naga merah sebagai bahan tambahan pangan (pewarna). Kacang merah sebagai sumber protein nabati yang potensial sedangkan ekstrak buah naga merah memiliki antioksidan yang tinggi. Penelitian ini bertujuan untuk mengetahui kadar protein, kadar pH, dan organoleptik pada yoghurt dengan formulasi kacang merah, yoghurt plain dan ekstrak buah naga merah yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 3 faktor. Faktor pertama kacang merah 20 ml (X1), 40 ml (X2), 60 ml (X3). Faktor kedua yoghurt plain 6% ( Y1), 10% ( Y2). Faktor ketiga ekstrak buah naga merah tanpa ekstrak buah naga merah ( Z1), 15% ( Z2), 20% ( Z3). Hasil Penelitian menunjukkan bahwa ada pengaruh nyata dan interaksi antara kacang merah dan ekstrak buah naga merah terhadap kadar protein yoghurt. Kombinasi perlakuan kacang merah 60 ml dan ekstrak buah naga merah 20 % merupakan hasil yoghurt terbaik dengan kadar protein 4,28 %. melalui pengamatan organoleptik diperoleh warna merah, aroma agak sedap, rasa asam, tekstur kental, dan daya terima masyarakat yang tinggi. Yoghurt kombinasi kacang merah dan ekstrak buah naga merah pada semua perlakuan memenuhi Standar Nasional Indonesia (SNI 2981:2009) karena memiliki kadar protein rata-rata diatas 2,7 %.

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PENGARUH KONSUMSI YOGURT YANG DIBUAT DENGAN KULTUR DUA BAKTERI (Sterptococcus thermophillus DAN Lactobacillus bulgaricus) DAN TIGA BAKTERI (Sterptococcus thermophillus, Lactobacillus bulgaricus DAN Lactobacillus acidophilus) TERHADAP KADAR KOLESTEROL SERUM DARAH TIKUS

Cited by 3 publications

References 7 publications

The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies

The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies

Peningkatan Sumber Daya Pangan Asal Hewan Di Kecamatan Kandangan Kabupaten Kediri

Pengaruh Variasi Ekstrak Buah Naga (Hylocereus Polyrhizus) Dan Kosentrasi Starter Terhadap Karakteristik Yoghurt Kacang Merah (Kidney Beans)

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