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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) agriTECH Berita Kedokteran Masyarakat Journal of Food and Pharmaceutical Sciences
Nurliyani
Department Of Animal Product Technology, Faculty Of Animal Science, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Veterinary Other

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Characteristics of Purple Sweet Potato Yogurt and Its Effect on Lipid Profiles of Sprague Dawley Rats Fed with High Fat Diet Lily Arsanti Lestari; Qisthira Swasti Amirina; Dina Septari Anindyah; Ainun Nisa; Annisa Nurul Huda; Widiyani Indrianingrum; Prasetyastuti; Nurliyani
Journal of Food and Pharmaceutical Sciences Vol 8, No 2 (2020): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.679

Abstract

The objectives of this study were to evaluate the effect of purple sweet potato (PSP) yogurt on thelipid profile of Sprague Dawley rats. The PSP yogurt was made from fresh PSP (F-PSP) and its powder (P-PSP).The viscosity, pH, total titratable acid, proximate, antioxidant activity, anthocyanin content, and total lacticacid bacteria (LAB) between those yogurts were compared. Selected yogurt was given to Sprague Dawley ratsfor 4 weeks. Serum lipid profiles were determined after 2 and 4 weeks of treatment. F-PSP yogurt has betterphysical, chemical and microbiological properties compared to P-PSP yogurt. The serum cholesterol andtriglyceride levels in F-PSP yogurt group was not significantly different compared to control group (P>0.05).However, the reduction of serum LDL cholesterol in F-PSP yogurt group was significantly higher than controlgroup. The serum HDL cholesterol in the yogurt group decreased after 2 weeks of treatment, but it increasedafter 4 weeks of treatment. F-PSP yogurt could be used as an alternative functional food that could lower theblood cholesterol level because of the ability to reduce the LDL cholesterol level.
Co-Authors . Fatma Ainun Nisa Annisa Nurul Huda Ari Surya Sukarno Aryo Pujo Sakti Chusnul Hidayat Chusnul Hidayat Citravia Agustin Dilla Melani Dina Septari Anindyah Endang Baliarti Endang Wahyuni Eni Harmayani Herly Evanuarini Indratiningsih Indratiningsih Indratiningsih Indratiningsih Jamhari Jamhari Lily Arsanti Lestari M. Taufik Madarina Julia Muhammad Taufiq Prasetyastuti Pudji Hastuti Qisthira Swasti Amirina Sinaga, Jernita Soeparno Soeparno Soeparno Soeparno Widiyani Indrianingrum Widodo Widodo Yusrizal Djam’an Saleh