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All Journal Medic Nutricia : Jurnal Ilmu Kesehatan Quantum Wellness : Jurnal Ilmu Kesehatan
Luluk Chotimah
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Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Neuroscience Nursing Public Health Veterinary

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Literatur Review Manfaat Makanan Mengandung Probiotik Bagi Kesehatan Olivia Salma Ramadhani; Luluk Chotimah; Shafa' Luthfiana Widya Susanti; Rohmad Nur Huda; Rohmat Nur Salim; Liss Dyah Dewi Arini
Quantum Wellness : Jurnal Ilmu Kesehatan Vol. 1 No. 4 (2024): Desember: Quantum Wellness : Jurnal Ilmu Kesehatan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/quwell.v1i4.928

Abstract

This article discusses a literature review on the benefits of probiotic-containing foods for health. Fermented foods are food products processed with the help of microorganisms or enzymes, producing components beneficial to human health. In Indonesia, fermented foods such as tempeh, tapai, green tea, pickled vegetables, and bekasam are known for their high health value and potential to gain international recognition. This literature study aims to analyze the benefits of probiotics in fermented foods, particularly regarding digestive health, immunity, and disease prevention. Probiotics such as Lactobacillus plantarum, Lactobacillus curvatus, and Lactobacillus GG, as well as indigenous yeasts like Saccharomyces cerevisiae and Candida tropicalis, play a crucial role in the fermentation of traditional Indonesian foods. These microorganisms help improve gut microbiota balance, inhibit the growth of pathogenic microbes, and produce beneficial bioactive compounds. Research indicates that probiotics can enhance immune responses, reduce inflammation, and improve glucose metabolism and lipid profiles. The findings of this study underscore the importance of fermented foods as a public health strategy, considering their contributions to supporting digestive function, strengthening immunity, and preventing various diseases. Traditional Indonesian fermented foods not only hold cultural value but also have significant potential as functional foods to improve quality of life.
KAJIAN LITERATUR GANGGUAN PENCERNAAN UMUM Liss Dyah Dewi Arini; Eni Retnaningsih; Evi Cahyaningrum; Fansisca Rindu Ananta; Lintang Setyaningsih; Luluk Chotimah
Medic Nutricia : Jurnal Ilmu Kesehatan Vol. 12 No. 3 (2025): Medic Nutricia : Jurnal Ilmu Kesehatan
Publisher : Cahaya Ilmu Bangsa Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5455/nutricia.v12i3.11086

Abstract

Sistem pencernaan manusia memiliki fungsi utama dalam memproses makanan menjadi energi dan nutrisi yang dibutuhkan oleh tubuh. Gangguan pada sistem ini dapat disebabkan oleh berbagai faktor, termasuk pola makan tidak sehat, infeksi, stres, serta gaya hidup yang tidak teratur. Studi literatur ini membahas lima jenis penyakit saluran pencernaan utama, yaitu diare, divertikulitis, tukak peptik, GERD (Gastroesophageal Reflux Disease), dan gastritis. Hasil penelitian menunjukkan bahwa diare berhubungan erat dengan perilaku hidup bersih dan sehat, sedangkan divertikulitis merupakan penyakit progresif yang umumnya menyerang wanita di perkotaan. Tukak peptik disebabkan oleh infeksi Helicobacter pylori, penggunaan NSAID, dan stres. GERD, yang sering dialami oleh wanita, disebabkan oleh refluks asam lambung berulang, sementara gastritis disebabkan oleh infeksi Helicobacter pylori dan gaya hidup instan yang meningkatkan risiko komplikasi serius. Analisis ini juga mencakup patofisiologi, gejala klinis, faktor risiko, serta pendekatan terapi dan pencegahan, termasuk pengobatan medis dan perubahan gaya hidup. Dengan pemahaman yang memadai, langkah preventif dan pengobatan yang tepat dapat mengurangi prevalensi dan dampak dari penyakit-penyakit saluran pencernaan ini.
Co-Authors Eni Retnaningsih Evi Cahyaningrum Fansisca Rindu Ananta Lintang Setyaningsih Liss Dyah Dewi Arini Olivia Salma Ramadhani Rohmad Nur Huda Rohmat Nur Salim Shafa' Luthfiana Widya Susanti