Melola Discovery

← Melola Discovery

Akses terbuka Jurnal

Study of Fermented Food Intervention on the Serum Lipid Profile of Hypercholesterolemia Animals Trial (Meta-analysis)

Indonesian Food Science and Technology Journal · Vol. 8 No. 2 (2025) · hlm. 173–188

DOI
10.22437/ifstj.v8i2.36353
ISSN
2615-367X
Terbit
2025-07-27
Penerbit
Department of Technology of Agricultural product (THP) Jambi University
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

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.

Kata kunci

Jaringan kolaborasi para penulis

40 penulis · 145 tautan kepenulisan bersama · 33 lintas organisasi · menampilkan 40 yang paling banyak terhubung

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • IPB University
  • Bank Indonesia
  • The University of Osaka
  • Kasetsart University
  • King Mongkut's Institute of Technology Ladkrabang
  • University of Brawijaya
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Tutik WresdiyatiIPB University7
Ayu Putri Gitanjali PrayudaniIPB University3
Dimas Wahyu EkawanantoIPB University3
Tutik WresdiyatiIPB University3
Wanida Tewaruth ChitisankulKasetsart University3
Andi Early FebrindaIPB University3
Songsak WattanachaisaereekulKing Mongkut's Institute of Technology Ladkrabang3
Handri AdiwilagaBank Indonesia2
Syachman PerdymerBank Indonesia2
Nurkholisoh Ibnu AmanBank Indonesia2
Illinia Ayudhia RiyadiBank Indonesia2
Rio KhasanandaBank Indonesia2
Deddy MuchtadiIPB University2
Nabila Az Zahra YalmaidaIPB University2
Aprilia Firdha DamayantiAfiliasi tidak diketahui2
Angel Kurnilah FitriAfiliasi tidak diketahui2
Fitria Suci SundariIPB University1
Khoirunnisa KhoirunnisaIPB University1
Nur WulandariIPB University1
Muhamad SyukurIPB University1
Rahmi Naily MaghfirohIPB University1
Made AstawanIPB University1
Bambang PramonoBank Indonesia1
Bambang PramonoBank Indonesia1
Bintari Dewi DarmaputriAfiliasi tidak diketahui1
Ans Budi HartantaIPB University1
Sastia Prama PutriThe University of Osaka1
Eiichiro FukusakiThe University of Osaka1
Inas Suci RahmawatiIPB University1
Ananda Putri CahyaniIPB University1
Alamsah FirdausIPB University1
Bambang PurwantaraIPB University1
Astuti .Afiliasi tidak diketahui1
Muhamad FirdausUniversity of Brawijaya1
Sarwono WaspadjiAfiliasi tidak diketahui1
Setyawati Soeharto KaryonoAfiliasi tidak diketahui1
Dini Wulan DariIPB University1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/ifstj/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Study of Fermented Food Intervention on the Serum Lipid Profile of Hypercholesterolemia Animals Trial (Meta-analysis)</dc:title>
	<dc:creator xml:lang="en">Tryas, Anisha Ayuning</dc:creator>
	<dc:creator xml:lang="en">Astawan, Made</dc:creator>
	<dc:creator xml:lang="en">Saraswati, Saraswati</dc:creator>
	<dc:subject xml:lang="en">Fermented</dc:subject>
	<dc:subject xml:lang="en">food</dc:subject>
	<dc:subject xml:lang="en">hypercholesterolemia</dc:subject>
	<dc:subject xml:lang="en">in vivo</dc:subject>
	<dc:subject xml:lang="en">lipid</dc:subject>
	<dc:description xml:lang="en">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 &amp;lt;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.</dc:description>
	<dc:publisher xml:lang="en">Department of Technology of Agricultural product (THP) Jambi University</dc:publisher>
	<dc:date>2025-07-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Review</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/ifstj/article/view/36353</dc:identifier>
	<dc:identifier>10.22437/ifstj.v8i2.36353</dc:identifier>
	<dc:source xml:lang="en">Indonesian Food Science and Technology Journal; Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ| ; 173-188</dc:source>
	<dc:source>2615-367X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/ifstj/article/view/36353/21724</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Indonesian Food Science and Technology Journal</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>