The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies
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...
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Format: | Article |
Language: | Indonesian |
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University of Brawijaya
2020-03-01
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Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
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Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/373 |
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author | Ria Dewi Andriani Premy Puspitawati Rahayu Mulia Winirsya Apriliyani |
author_facet | Ria Dewi Andriani Premy Puspitawati Rahayu Mulia Winirsya Apriliyani |
author_sort | Ria Dewi Andriani |
collection | DOAJ |
description | 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 x109 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. |
first_indexed | 2024-12-13T19:16:12Z |
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id | doaj.art-e2371066ee054127861ad5790477d48a |
institution | Directory Open Access Journal |
issn | 1978-0303 2338-1620 |
language | Indonesian |
last_indexed | 2024-12-13T19:16:12Z |
publishDate | 2020-03-01 |
publisher | University of Brawijaya |
record_format | Article |
series | Jurnal Ilmu dan Teknologi Hasil Ternak |
spelling | doaj.art-e2371066ee054127861ad5790477d48a2022-12-21T23:34:16ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202020-03-01151132010.21776/ub.jitek.2020.015.01.2286The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo StudiesRia Dewi Andriani0Premy Puspitawati Rahayu1Mulia Winirsya Apriliyani2Department of Animal Food Science and Technology, Faculty of Animal Science, University of BrawijayaDepartment of Animal Food Science and Technology, Faculty of Animal Science, University of BrawijayaDepartment of Animal Food Science and Technology, Faculty of Animal Science, University of BrawijayaHypercholesterolemia 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 x109 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.https://jitek.ub.ac.id/index.php/jitek/article/view/373probioticmilk fermentationantihypercholesterolemia |
spellingShingle | Ria Dewi Andriani Premy Puspitawati Rahayu Mulia Winirsya Apriliyani The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies Jurnal Ilmu dan Teknologi Hasil Ternak probiotic milk fermentation antihypercholesterolemia |
title | The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies |
title_full | The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies |
title_fullStr | The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies |
title_full_unstemmed | The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies |
title_short | The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies |
title_sort | effect of probiotic in milk fermentation towards decreasing cholesterol levels in vivo studies |
topic | probiotic milk fermentation antihypercholesterolemia |
url | https://jitek.ub.ac.id/index.php/jitek/article/view/373 |
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