NidzoMudin Arrifani Pengarang

Characteristics of Edamame Probiotic Yogurt (Glycine max (L) Merrill) Fermented by Mixed Culture as A Functional Food for Patients with Hypercholesterolemia NidzoMudin Arrifani Clinical Nutrition Study Program Health Department ABSTRACT Cardiovascular disease is the number one killertoday. One of the main risk factors for cardiovascular disease is hypercholesterolemia, the second highest prevalence after hypertension. The condition of hypercholesterolemia can be treated by lifestyle changes, by consuming soy protein. This study aims to determine the characteristics of edamame yogurt resulting from the fermentation of a mixture of lactic acid bacteria (LAB) and probiotic bacteria as a functional food for patients with hypercholesterolemia. The research design used Randomized Block Design with 2 factors. The first factor is the type of BAL L. bulgaricus, S. thermophiles, and L. bulgaricus + S. thermophilus and the second factor is the type of probiotic bacteria, B. bifidum, L. acidophilus, and B. bifidum + L. acidophilus. Analysis of edamame yogurt products are pH, total titrated acid, total dissolved protein, total lactic acid bacteria, and organoleptic. The results of this study showed that edamame yogurt fermented by a mixture of lactic acid bacteria and probiotic bacteria had a significant effect (P <0.05) on the value of total dissolved protein, pH, test for aroma, taste, overall, and hedonic quality test on texture and taste. However, there was no significant effect (P> 0.05) on total lactic acid bacteria and total titrated acid, test the preference for color, texture, and hedonic quality test on color and aroma. The best treatments were edamame yogurt fermented by L. bulgaricus, S. thermophilus, B. bifidum, and L. acidophilus. Keywords: Hypercholesterolemia, LAB, Probiotics, Edamame Yogurt.