POTENSI YOGURT SEBAGAI PANGAN FUNGSIONAL DALAM MENDUKUNG KESEHATAN TUBUH

Nia Ulfa Madani; Yuliatin Hasfiani

doi:10.55681/aohj.v2i2.495

Authors

Nia Ulfa Madani Institut Teknologi dan Kesehatan Aspirasi
Yuliatin Hasfiani Institut Teknologi dan Kesehatan Aspirasi

DOI:

https://doi.org/10.55681/aohj.v2i2.495

Keywords:

Anti-inflammatory, Antioxidant, Antidiabetic, Anticancer, Yogurt

Abstract

Meningkatnya kesadaran masyarakat terhadap pentingnya pola makan sehat telah mendorong berkembangnya pangan fungsional yang tidak hanya memenuhi kebutuhan gizi, tetapi juga memberikan manfaat fisiologis bagi kesehatan. Salah satu produk pangan fungsional adalah yogurt, yaitu produk susu hasil fermentasi yang kaya akan senyawa bioaktif dan mikroorganisme probiotik sehingga berpotensi mendukung kesehatan manusia. Kajian ini disusun berdasarkan berbagai publikasi ilmiah terkini mengenai karakteristik, kandungan senyawa bioaktif, mekanisme biologis, dan manfaat kesehatan yogurt. Hasil kajian menunjukkan bahwa yogurt memiliki aktivitas antiinflamasi, antioksidan, antidiabetes, dan antikanker. Aktivitas tersebut berkaitan dengan penghambatan jalur NF-κB, penurunan sitokin proinflamasi dan stres oksidatif, sinergi peptida bioaktif dan senyawa fenolik, penghambatan enzim α-amilase dan α-glukosidase, peningkatan sensitivitas insulin dan metabolisme glukosa, serta penghambatan proliferasi dan induksi kematian sel kanker. Secara keseluruhan, yogurt berpotensi dikembangkan sebagai pangan fungsional untuk membantu pencegahan dan pengelolaan berbagai penyakit degeneratif, meskipun masih diperlukan lebih banyak penelitian klinis guna mengonfirmasi efektivitas dan keamanannya.

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