Protease and Lipase Enzyme Activity of Probiotic Yogurt and its Effect on Protein, Lipid, and Cholesterol Level of Chicken Egg Yolk
Protease and Lipase Enzyme Activity of Probiotic Yogurt and its Effect on Protein, Lipid, and Cholesterol Level of Chicken Egg Yolk
Jacob Situmeang1, Lovita Adriani1*, Deny Saefulhadjar1, Safri Ishmayana2
ABSTRACT
As a probiotic, yogurt has protease and lipase enzyme activity, which can increase digestive tract enzymes in laying hens. In this study, it is hoped that probiotics can increase protein levels and reduce lipid and cholesterol levels in chicken egg yolks. This study aims to determine the activity of the protease and lipase enzymes from yogurt and the effect and level of use of probiotic powder, which can increase protein and reduce lipid and cholesterol levels in chicken egg yolks. The study was conducted using a completely randomized design (CRD) with five treatments and eight replications. The treatment consisted of T0: basal diet, T1: basal diet + 2% probiotic powder B1 (Bifidobacterium spp. and L. acidophilus), T2: basal diet + 3% probiotic powder B1, T3: basal diet + 2% probiotic powder B2 (L. bulgaricus, S. termophilus, L. acidophilus and Bifidobacterium bifidum), and T4: basal ration + 3% probiotic powder B2. Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan’s multiple range test. The results showed that probiotic powder had a significant effect (P≤0.05) on increasing the protein and cholesterol, and decreasing the lipid content of egg yolks.
Keywords | Yogurt, Protease, Lipase, Probiotic, Protein, Lipid, Egg yolk
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May 2024
Vol. 12, Iss. 5, pp. 802-993
