POTENSI MINUMAN FUNGSIONAL BERBASIS SUSU DENGAN ISOLAT BIJI ATAU KECAMBAH KORO PEDANG DALAM PENCEGAHAN PENYAKIT KARDIOVASKULAR
DOI:
https://doi.org/10.21776/ub.jtp.2021.022.03.4Keywords:
Asam Lemak, In vitro, KolesterolAbstract
ABSTRAK
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Susu sapi diketahui mengandung nutrisi yang tinggi namun demikian adanya kolesterol dan asam lemak jenuh menjadi faktor pemicu penyakit kardiovaskular yang menjadi pembatas bagi konsumen orang dewasa ataupun orang tua. Penambahan isolat protein biji atau kecambah koro pedang 3% pada penelitian sebelumnya memberikan profil asam amino yang lebih baik terutama Glisin, Alanin, Serin, Arginin, dan Lisin yang berperan dalam pencegahan penyakit kardiovaskular. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan isolat biji ataupun kecambah koro pedang 3% terhadap kadar kolesterol dan profil asam lemak sebelum dan setelah in vitro dibandingkan dengan susu sapi tanpa penambahan. Adapun rancangan penelitian yang digunakan adalah rancangan acak lengkap yang terdiri dari susu sapi murni tanpa penambahan (K0), susu dengan isolat biji koro pedang 3% (K1) dan susu dengan isolat kecambah koro pedang 3% (K2). Hasil penelitian menunjukkan bahwa penambahan isolat biji atau kecambah koro pedang 3% pada susu sapi menurunkan kadar kolesterol susu sapi dan berbeda signifikan dibandingkan susu tanpa penambahan. Profil asam lemak susu ditambah isolat kecambah ataupun biji koro pedang adalah lebih baik dibandingkan susu sapi tanpa penambahan yaitu kadar asam lemak jenuh lebih rendah namun sebaliknya asam lemak tak jenuh lebih tinggi. Penurunan kadar kolesterol dan profil asam lemak setelah pencernaan in vitro terbaik adalah pada susu isolat kecambah koro pedang 3%. Oleh karenanya, pada penelitian ini dapat disimpulkan penambahan isolat protein biji atau kecambah koro pedang 3% memiliki potensi sebagai minuman fungsional untuk pencegahan penyakit kardiovaskular.
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ABSTRACT
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Cow's milk is known containing high nutrition, however, the presence of cholesterol and saturated fatty acids is a trigger factor for cardiovascular disease that becomes a limitation for adult or the elderly. Milk plus 3% jack bean seed or sprouts protein isolate in previous studies showing a better amino acid profile, especially Glycine, Alanine, Serine, Arginine, and Lysine which contribute to cardiovascular disease prevention. The purpose of this study was to determine the effect of 3% addition jack bean seed or sprouts protein isolate in cow’s milk to cholesterol levels and fatty acid profile before and after in vitro compared to cow's milk without addition. The experimental design used was a completely randomized design consisting of pure cow's milk without addition (K0), milk plus 3% jack bean seed isolate (K1) and milk plus 3% jack bean sprouts isolate (K2). The results showed that milk plus 3% jack bean seed or sprouts protein isolates reduced its cholesterol levels and significantly different from milk without addition. The fatty acid profile of milk plus jack bean seed or sprouts protein isolates is better than cow's milk without addition, with lower saturated fatty acid content but higher unsaturated fatty acid. The best reduction in cholesterol levels and fatty acid profile after in vitro digestion was in milk plus 3% jack bean sprouts protein isolate. Therefore, in this study, it can be concluded that milk plus 3% jack bean seed or sprouts protein isolate has a potential effect on the prevention of cardiovascular disease.
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