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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.
Fermentation Improves Protein Content and Physicochemical Characteristics of Tempe Protein Concentrate Compared to Soy Protein Astawan, Made; Yalmaida, Nabila Az Zahra; Damayanti, Aprilia Firdha; Prayudani, Ayu Putri Gitanjali; Saraswati, Saraswati; Wresdiyati, Tutik
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 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.v9i1.47479

Abstract

The growing demand for sustainable plant-based proteins has increased interest in fermented soy products due to their improved nutritional and functional properties. This study investigated the effect of fermentation on the physicochemical and functional properties of tempe protein concentrate (TPC) compared to conventional soy protein products. Soybean flour (SF), soybean protein concentrate (SPC), tempe flour (TF), and TPC were produced and analyzed for proximate composition, antioxidant activity, physicochemical and functional properties. Soybeans and tempe were processed into flours, and protein concentrates were obtained by hexane defatting. Fermentation significantly increased protein content and bioactivity, as TF had higher protein content (48.27%) and antioxidant activity (58.54 mg AEAC/100 g) than SF. The concentration process further increased protein levels while reducing fat content, with TPC showing the highest protein content (68.80%), exceeding SPC (57.10%). TPC also exhibited improved physicochemical characteristics, including lower water activity (0.38), higher bulk density (0.51 g/mL), and better flowability (angle of repose 20.60o), suggesting improved stability and processability. Functional properties such as water absorption, oil absorption, and foaming capacity were significantly higher in both protein concentrates compared to their respective flours, although no significant differences were observed between TPC and SPC. These improvements are attributed to structural modifications during defatting, which increase protein solubility and expose hydrophilic and hydrophobic groups. These findings indicate that fermentation can improve the application and nutritional quality of soy protein products, supporting the development of functional foods and sustainable plant-based protein formulations.
Co-Authors Adrianti, Fera Adurrasyid, Zaid Agus Hartoko Amalia Ma’rifatul Maghfiroh Amanda, Arista Amiruddin Hatibe Ayuningtyas, Hapsari Chitisankul, Wanida T. Citta, Eleonora Pradnya Nirmala Damayanti, Aprilia F. Damayanti, Aprilia Firdha Dede Robiatul Adawiyah Endang Prangdimurti Fahim Muchammad Taqi Fauzan, M. Irfan Firdaus, Ilyas Aziz GUNAWAN SRIDIYATMIKO, GUNAWAN SRIDIYATMIKO Haryanto, Safira P.A Hidayat, Sholeh Lahming, Lahming Listini Listini, Listini MADE ASTAWAN Maulidya, Ana Meliyawati, Meliyawati Muhammad Ikhwan Muhammad Rais Nanang Maulana Novita, Rias R. Nurlela, Lani Nurul Anriani Prayudani, Ayu Putri Gitanjali Purlilaiceu Purwaningrum, Bunga Ayu Puspitaningrum, Dwi Aulia Puspo Edi Giriwono Putri, Sastia P. Refani, Reza Septiana Rialdi, Azzahra Putri Rio Christy Handziko, Rio Christy Saithong, Pramuan Saputra, Soleh Sasanti Retno Suharti, Sasanti Retno Singh, Netra Pal Suarni, Waode Sukmaeni, Santi Sulistiana, Ilma Sunarjo, Ida Sriwaty Sutikno, Chamid Syafril Syafril Tjahja Muhandri Trisnawati Trisnawati Tryas, Anisha Ayuning Tutik Wresdiyati Widayanto, Budi Wijaya, Delpi Yalmaida, Nabila Az Zahra