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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Main Authors: Ria Dewi Andriani, Premy Puspitawati Rahayu, Mulia Winirsya Apriliyani
Format: Article
Language:Indonesian
Published: University of Brawijaya 2020-03-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Subjects:
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.
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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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