Produksi sari pepaya (Carica papaya) fermentasi sebagai minuman probiotik antihiperkolesterolemia

Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk; Octavia, Nandani Dwi; Himawan, Herson Cahaya

doi:10.24960/jli.v8i1.3844.23-30

Cited by 7 publications

(6 citation statements)

References 3 publications

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“…If the results of the ANOVA analysis are significantly different, it will be continued with the least significant difference test (LSD) at the 5 % level. However, if the results of data analysis show a very significant difference, then the LSD test will be continued with a 1 % level [11]. The color of the flour has an important role because it will influence the derivative products produced.…”

Section: Color Characteristicsmentioning

confidence: 99%

Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

Wira,

Harini,

Damat

et al. 2024

BIO Web Conf.

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This research analyzes the type of microbial starter and fermentation time on the characteristics of Modified Tannia Flour (MOTIF) with randomized design— nine treatments and three replications. The treatments were F (Lactobacillus bulgaricus bacteria, lactic acid bacteria and Bimo-CF Starter) and P (fermentation time 24 h, 36 h and 48 h). Observed variables being resistant starch, swilling power and water-soluble index and color test (l, a, b). The research results showed that the best treatment was the starter type Lactobaccilus bulgaricus with 36 h of fermentation producing a content of 10.50 %, ash content of 1.64 %, resistant starch content of 24.21 % and swelling power of 35.38 %. The use of a starter type of lactic acid bacteria with a fermentation time of 36 h has characteristics of flour with a water content of 13.41 %, ash content of 1.70 %, resistant starch content of 23.93 % and swelling power of 34.99 %, while using Bimo-CF starter with a fermentation time of 36 h has characteristics of flour with a water content of 17.22 %, ash content of 1.51 %, resistant starch content of 24.36 % and swelling power of 35.44 %.

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Section: Color Characteristicsmentioning

confidence: 99%

Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

Wira,

Harini,

Damat

et al. 2024

BIO Web Conf.

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“…Mikrob dapat berperan dalam memperbaiki sifat sensori (warna, aroma, rasa, dan tekstur) serta kandungan gizi. Rasa dipengaruhi oleh keberadaan produksi asam laktat dan aroma dipengaruhi oleh produksi ester melalui proses glikolisis (Setiarto et al 2018). Adapun kandungan gizi dipengaruhi oleh enzim protease yang dihasilkan oleh mikrob dalam membantu biodegradasi senyawa organik, misalnya protein menjadi peptida atau beberapa asam amino (Choirunnisa et al 2017).…”

Section: Pengelompokkan Mikrob Berdasarkan Peranannya Selama Proses F...unclassified

Diversitas Pangan Fermentasi Berbasis-Susu di Indonesia dan Kandungan Gizinya

Nabilah

Listiyowati

Astuti

2022

J. Ilmu. Pertan. Indones.

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Indonesia has abundant and diverse food commodities, including fermented food. However, metadata analysis about the diversity of fermented foods has not been reported. In addition, a comparison of the nutritional content of milk-based fermented foods is also not yet available. Therefore, this study aims to reveal the diverse status of fermented foods, to determine the nutritional content, especially of fermented milk-based foods, namely dangke, and their comparisons between milk-based fermented products. The research method included literature study, making dangke, proximate analysis of dangke, and statistical data analysis. Literature studies show that fermented foods and beverages in Indonesia were most reported in 2017, 2018, and 2019 respectively. Although most fermented foods are not known for their area of origin, the microbial groups involved in their processing come from the bacterial group rather than fungi, mainly through the lactic acid fermentation mechanism. Microbes' role in fermented products is diverse and can be grouped into five groups. The primary role of microbes is to support bioprocesses. Among milk-based fermented products, dangke is one of the traditional products with a fat content that is significantly different fat content from yogurt, kefir, and dadih, and the protein is not significantly different from yogurt, kefir, dadih, and mozzarella cheese. This nutritional content analysis indicates differences in fat and protein content among fermented milk-based food products. Keywords: dangke, fat content, metadata, protein content, proximate analysis

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“…In a previous study, papaya juice probiotic drink with a dose of 1 ml had antihyperolesterolemic activity which had an effect on lowering cholesterol levels in white rats given a high-fat diet. This antihypercholesterolemic effect is caused by lactic acid bacteria contained in probiotic drinks [10].…”

Section: Differences In Decrease In Total Blood Cholesterol Levels Af...mentioning

confidence: 99%

Potency of Red Guava Fruitghurt on Total Cholesterol Levels

Dewi¹,

Badriarti²,

Nurrokhmawati³

2022

Proceedings of the 13th Annual Scientific Conference of Medical Faculty, Universitas Jenderal Achmad Yani (ASCMF 2022)

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High total blood cholesterol levels are one of the factors that cause atherosclerosis and coronary heart disease. Fruitghurt is a probiotic product made from fruit juice. The content of potential ingredients in red guava and the role of LAB bacteria make fruitghurt a good and useful potential food. This study aims to determine the effect of red guava juice fruitghurt on total blood cholesterol in experimental animals induced by a high-fat diet. This research is a pure laboratory experiment. In this study, 5 different treatments were carried out on 5 groups of experimental animals. The data obtained were tested with several levels of statistical tests, to see the significance of the results. From the results obtained, it was concluded that the one that had a significant effect on reducing total blood cholesterol levels in rats was treatment group 3 given simvastatin and fruitghurt drugs with cholesterol levels reaching 49.54 mg/dl. The decrease in total blood cholesterol levels may be due to the mechanism of action of simvastatin and fruitghurt drugs. The mechanism of action of the drug simvastatin is to competitively inhibit 3-hydroxy-3-methylglutaroyl-coenzyme A causing a decrease in cholesterol synthesis, causing a decrease in total cholesterol. Giving fruitghurt can reduce total cholesterol levels caused by the mechanism of action of probiotics which can increase the secretion of bile salt hydrolase enzymes and produce dehydrogenated cholesterol cofactors so that total cholesterol will decrease. The results of this study indicate that guava juice fruitghurt can reduce blood cholesterol levels in experimental animals.

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Produksi sari pepaya (Carica papaya) fermentasi sebagai minuman probiotik antihiperkolesterolemia

Abstract: INFO ARTIKEL ABSTRAK Sejarah artikel:Minuman probiotik dapat digunakan sebagai terapi antihiperkolesterolemia. Salah satu bahan potensial untuk minuman probiotik yaitu pepaya (Carica papaya) yang dapat difermentasi menggunakan bakteri asam laktat.

Cited by 7 publications

References 3 publications

Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

Diversitas Pangan Fermentasi Berbasis-Susu di Indonesia dan Kandungan Gizinya

Potency of Red Guava Fruitghurt on Total Cholesterol Levels

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