Open AccessDevelopment of fermented vegetables in their ability to inhibit pancreatic lipase as antidyslipidemic agent
Author(s) -
Yati Maryati,
Agustine Susilowati,
- Aspiyanto
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/722/1/012074
Subject(s) - lipase , food science , fermentation , pancreatic lipase , dpph , dyslipidemia , fermentation in food processing , chemistry , medicine , enzyme , antioxidant , biochemistry , biology , disease , lactic acid , bacteria , genetics
Improvement of public awareness of healthy living encourages the increase of demand for natural food products and provides health benefits for the body. Cardiovascular disease caused by atherosclerosis of blood vessel walls and thrombosis is the leading cause of death in the world. Dislipidemia and coagulation disorders are one of the most significant risk factors for the development of atherosclerotic conditions. The purpose of this study is to develop one of the healthy food products from fermented green vegetables (spinach, broccoli and katuk leaves) fermented by kombucha culture during fermentation as a functional beverage in its ability inhibits pancreatic lipase as anti-dyslipidemia. Results showed a correlation between the ability to defend against free radicals and the ability to inhibit pancreatic lipase enzyme activity. The optimum conditions obtained in the fermentation of katuk leaf vegetables based on the ability to inhibit pancreatic lipase activity (% inhibition) and the ability to inhibit free radicals (DPPH), which is for 6 days fermentation of 91.44%, and 88.62%, with a pH value 3.98.