Pustaka Ilmiah Universitas Padjadjaran

Abstrak

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

Tingginya kadar kolestrol serum darah berhubungan dengan meningkatnya resiko aterosklerosis dan penyakit jantung koroner. Produk susu terfermentasi seperti yogurt dapat menurunkan kadar kolesterol serum darah sehingga dapat meningkatkan resiko kedua penyakit tersebut. Penelitian ini bertujuan untuk mempelajari pengaruh konsumsi yogurt yang dibuat dengan dua dan tiga bakteri terhadap kadar kolesterol serum darah tikus putih. Pada percobaan ini 15 tikus putih jenis Wistar dibagi menjadi empat kelompok, masing-masing kelompok tiga atau empat ekor. Kelompok pertama diberi pakan dan air, kelompok kedua diberi pakan dan susu murni, kelompok ketiga diberi pakan dan yogurt 2 bakteri sedangkan kelompok keempat diberi pakan dan yogurt 3 bakteri. Perlakuan diet diberikan selama 56 hari, setiap dua minggu contoh darah tikus diambil dan ditentukan kadar kolesterol serumnya dengan metode Lieberman-Burchard. Hasil penelitian ini menunjukkan adanya efek hipokolesterolemik, dan efek paling baik teramati pada periode ketiga untuk grup 4, dimana tikus diberi pakan dan yogurt yang dibuat dengan kultur 3 bakteri dimana kadar kolesterolnya sebesar 16,57% lebih rendah dibandingkan kontrol.

High cholesterol level in blood serum is related to higher atherosclerosis and coronary heart disease. Fermented dairy product such as yogurt can reduce cholesterol level in blood serum and therefore can reduce risk for both of the diseases. The present study was intended to investigate the effect of yogurt made with two and three bacterial cultures consumption on cholesterol level in blood serum of white rat. In the present study, 15 white Wistar rats were divided into four groups with each group consists of three or four rats. The first group were fed with feed and water, the second group were fed with feed and milk, the third group were fed with feed and yogurt made with 2 bacterial culture and the fourth group were fed with feed and yogurt made with 3 bacterial culture. The experiment was conducted for 56 days and every two weeks the rat blood samples were drawn and the cholesterol levels were determined using Lieberman-Burchard method. The resuts of the present study indicate that the both of the yogurt gave hypocholesterolemic effect, and the highest effect was observed at the 3rd period in group 4, which is rats given feed and yogurt made with 3 bacterial culture in which the cholesterol level was 16.57% lower compared to control.