Potensi metabolit susu fermentasi dalam menurunkan kolesterol pada tikus Sprague Dawley

NURHAYATI, Dewi Ratna, Dr.Ir. Eni Harmayani, MSc

2004 | Tesis | S2 Ilmu dan Teknologi Pangan

Produk probiotik berupa susu fermentasi telah banyak dijumpai dipasaran dan telah terbukti manfaatnya bagi kesehatan manusia. Pada penelitian terdahulu telah diteliti suplementasi sel Bakteri Asam Laktat (BAL) Lactobacillus sp. DAD13 (LD13) pada produk susu dan yogurt yang diketahui mampu menurunkan kolesterol pada hewan coba. Yogurt (Lactobacillus bulgaricus FNCC 0041 dan Streptococcus thermophilus FNCC 0040 Namun produk tersebut mempunyai beberapa kendala antara lain : penurunan viabilitas sel selama penyimpanan, penurunan stabilitas sifat organoleptik serta suhu dingin untuk menjaga kestabilan produk. Sehingga diperlukan perubahan penelitian untuk mengetahui apakah metabolit hasil frementasi susu oleh LD13 dan starter yogurt juga berperan dalam menurunkan kolesterol. Penelitian ini bertujuan untuk mengetahui kemampuan penurunan kolesterol secara in vitro dan in vivo. Kemampuan menurunkan kolesterol secara in vitro dilakukan dengan menguji kemampuan mengikat kolesterol dan dekonjugasi asam empedu oleh susu fermentasi yang telah dipasteurisasi dan disterilisasi. Pengujian secara in vivo dilakukan dengan menggunakan 70 ekor tikus jantan berumur 2 bulan yang dibagi dalam 10 kelompok dan diberi 2 macam diet yaitu diet standar AIN-93 dan hiperkolesterol secara ad libitum. Adaptasi dengan pakan standar dilakukan selama 1 minggu, kemudian tikus diberi diet hiperkolesterol selama 1 minggu dan dilakukan analisis profil lipid serum. Setelah itu, hewan coba tikus dikelompokkan atas kelompok pakan standar dan pakan hiperkolesterol, dan keduanya diperlakukan dengan perlakuan intervensi diet, selama 4 minggu. Selama masa intervensi diet tikus diberi air (placebo), susu skim 10%, susu fermentasi steril, susu fermentasi pasteurisasi, dan susu fermentasi komersial. Pada akhir perlakuan dilakukan analisis profil lipid serum, sifat fisik, kimiawi dan mikrobiologi digesta yang meliputi berat, kadar air, pH, kolesterol, asam empedu dan total bakteri asam laktat (BAL). Hasil penelitian ini menunjukkan bahwa secara in vitro, kemampuan pengikatan kolesterol pada susu fermentasi dan dekonjugasi asam empedu menurun dengan pemanasan. Kemampuan mengikat kolesterol terbesar pada susu fermentasi LD13 sebesar 31,8 mg/ml, sedangkan kombinasi susu fermentasi menggunakan kombinasi starter LD13 dan yogurt mampu mengikat kolesterol sebesar 7,44 mg/ml. Pada perlakuan susu fermentasi LD13 kemampuan mendekonjugasi asam empedu sebesar 107 mmol/ml dan pada susu fermentasi LD13 sterilisasi sebesar 35,59 mmol/ml. Secara in vivo, perlakuan susu fermentasi menggunakan LD13 yang dipasteurisasi (SFP) dan sterilisasi (SFS) mampu menurunkan nilai total kolesterol sebesar 21,74%, low density lipoprotein (LDL) sebesar 0,05%, high density lipoprotein (HDL) sebesar 28,81%, dan trigliserida sebesar 41,8%. Penurunan kolesterol serum sejalan dengan meningkatnya konsentrasi kolesterol pada digesta. Kata kunci : metabolit susu fermentasi, BAL , kolesterol.

Probiotic products such as fermented milk has been widely distributed in the market and proved to have beneficial health effect. Previous research indicated that rats fed with milk products supplemented with indigenous Lactobacillus Dad 13 cells (LD13) capable of reducing cholesterol level. However, such products possess several problems such as reduction of cell viability and organoleptic stability, and requirement of low temperature during storage. Therefore, it is necessary to study the effect of pasteurised and sterilised fermented milk metabolites on cholesterol reducing capability. The research was done to study the effect of pasteurised and sterilised fermented milk with Lactobacillus Dad13 on cholesterol lowering capability in vivo. The study was done by using 70 male rats 2-months old (200g). The rats were divided into ten groups of 7 rats and fed with 2 different diets (Standard AIN-93 and hyphercholesterol diets) ad libitum. For a week they were fed with given hypercholesterol diet for the following week. Lipid profile were measured at the end of the week. When experiments started, rats were assigned to standard fed groups and hypercholesterol fed groups of 35 rats. Both of them were treated with died intervention for 4 weeks. During diet intervention each groups were divided into 5 small groups of 7 rats, they were force fed with 1 ml of water (placebo), skim milk 10%, sterilised fermented milk (SFM), pasteurised fermented milk (PFM), commercial fermented milk (CAL), this force feeding were done ince per day in the morning. Feed intake were measured every day and body weight were maintaned per week. At the end of the treatments, were carried out analysis of lipid profiles, physical, vhemical, and microbiology characteristic of digesta (weight, moisture content, pH, cholesterol, bile acid and total of LAB). The results showed that in vitro, pasteurised fermented milk (PFM) and sterilised fermented milk (SFM) still had cholesterol binding capability and bile acid deconjugation activity. However their capabilities reduced by heating. Cholesterol binding of SFM was 10.75mg/ml, the ability deconjugation of bile acid 35.59mmol/ml. By in vivo pasteurised fermented milk (PFM) and sterilised fermented milk (SFM) reduced total cholesterol level by 38.5% – 43.5%, low density lipoprotein (LDL) by 7.08% - 8.5%, high density lipoprotein (HDL) by 50.04% - 56%, and triglyceride (TG) by 31.06% - 34.75%. Sterilised skim milk 10% reduced total cholesterol 37%. The reduction of serum cholesterol level coincided with in creasing of the concentration cholesterol of digesta.

Kata Kunci : Pengolahan Pangan,Susu Fermentasi,Penurunan Kolesterol,Fermented Milk Metabolites, LAB, Cholesterol, Lactobaccilus sp Dad13