Minuman fermentasi kacang merah (phaseolus vulgaris l.) sebagai penurun kolesterol secara in vivo = In vivo application of red bean (phaseolus vulgaris l.) fermented beverages to decrease cholesterol level

Tiara, Ajeng Martha (2015) Minuman fermentasi kacang merah (phaseolus vulgaris l.) sebagai penurun kolesterol secara in vivo = In vivo application of red bean (phaseolus vulgaris l.) fermented beverages to decrease cholesterol level. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Red bean (Phaseolus vulgaris L.) contains some beneficial compounds for human health such as protein, phytochemical, and dietary fiber. The aim of this research was to determine the effect of red bean fermented beverages to serum total cholesterol, LDL, HDL, and total triglyceride in Sprague dawley male rats. Red bean fermented beverages was made with addition of some sugar concentration (4%,6%,8%, and 10%) and skim milk concentration (4%,5%, 6%, and 7%). The product was fermented with combination Lactobacilus acidophilus and Sterptococcus thermophilus with ratio 1:1, 5%(v/v). The formulation with the addition of 4% sugar and 6% skim milk produced a product that corresponds with the standards in terms of total titratable acidity, pH, and total lactic acid bacteria. The chosen product has pH value of 4.12±0,.06, total titratable acidity value of 0.63±0.00%, and total lactic acid bacteria of 1.3x109 CFU/ml. The selected fermented product was given to rats to determine the effect to serum total cholesterol, LDL, HDL, and total triglyceride.The results revealed that red bean fermented beverages of dosage 1 ml per day decreased total cholesterol level in normal rats and rats treated with cholesterol feed. The LDL cholesterol level also decrease in normal rats and the HDL cholesterol increase in both normal and high cholesterol rats. However, dosage 1 ml per day of red bean fermented beverages was not able to decrease the total triglyceride level in normal and rats treated with cholesterol feed.

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