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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Perencanaan Wilayah dan Kota UNISBA Management of Aquatic Resources Journal (Maquares) Kinerja Jurnal Bindo Sastra Indonesian Food Science and TechnologyJournal Literasi : Jurnal Bahasa dan Sastra Indonesia serta Pembelajarannya GERAM (GERAKAN AKTIF MENULIS) Jurnal Pendidikan Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Devotion: Journal of Research and Community Service Jurnal SUBLIMAPSI Narra J Educivilia: Jurnal Pengabdian Pada Masyarakat Jurnal Inovasi Daerah Jurnal Pengabdian Sosial Jurnal Ilmiah Al-Furqan : Al-qur'an Bahasa dan Seni Jurnal Sosialita: Jurnal Kajian Sosial dan Pendidikan JPFT (Jurnal Pendidikan Fisika Tadulako Online) Artikula
SARASWATI SARASWATI
Program Studi Manajemen Sumberdaya Perairan, Jurusan Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
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Journal : Indonesian Food Science and TechnologyJournal

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Study of Fermented Food Intervention on the Serum Lipid Profile of Hypercholesterolemia Animals Trial (Meta-analysis) Tryas, Anisha Ayuning; Astawan, Made; Saraswati, Saraswati
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.36353

Abstract

Abstract— Individuals with hypercholesterolemia (HC) require specific therapy, such as statin medication, to maintain their blood lipid profile (total cholesterol, triglycerides, HDL-C, LDL-C) within the normal range. In vivo, studies have shown that consuming fermented foods for a particular duration can help improve the blood lipid profile of HC animal models. However, meta-analysis studies have not investigated which type of fermented food has the most significant effect on improving the blood lipid profile. The studies included were in vivo research that examined the effects of fermented food interventions on improving the blood lipid profile in HC animal models. The results of this study indicate that fermented food interventions (both plant-based and animal-based) have a highly significant effect (p-value <0.001) on improving the blood lipid profile compared to the HC animal model group without intervention. However, the plant-based fermented food source group tends to show a more significant effect on lipid profiles than those sourced from animals.
Co-Authors Adrianti, Fera Adurrasyid, Zaid Agus Hartoko Amalia Ma’rifatul Maghfiroh Amanda, Arista Amiruddin Hatibe Chitisankul, Wanida T. Damayanti, Aprilia F. Dede Robiatul Adawiyah Endang Prangdimurti Fahim Muchammad Taqi Fauzan, M. Irfan GUNAWAN SRIDIYATMIKO, GUNAWAN SRIDIYATMIKO Lahming, Lahming Listini Listini, Listini MADE ASTAWAN Muhammad Ikhwan Muhammad Rais Nanang Maulana Novita, Rias R. Nurlela, Lani Purwaningrum, Bunga Ayu Putri, Sastia P. Refani, Reza Septiana Rialdi, Azzahra Putri rohayati rohayati Saithong, Pramuan Sasanti Retno Suharti, Sasanti Retno Singh, Netra Pal Suarni, Waode Sunarjo, Ida Sriwaty Sutikno, Chamid Syafril Syafril Tjahja Muhandri Trisnawati Trisnawati Tryas, Anisha Ayuning Tutik Wresdiyati Urahmah, Nida Wijaya, Delpi Yuliasari, Meli