POTENSI PEMBERIAN BISKUIT MOCAF DENGAN PENAMBAHAN HIDROLISAT PROTEIN IKAN TERHADAP KADAR CRP DAN PROFIL LIPID
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Abstract
ABSTRACT
Obesity induces chronic inflammation and dyslipidemia, heightening the risk of metabolic diseases. Functional foods incorporating modified cassava flour (Mocaf) and fish protein hydrolysate (FPH) may help improve inflammatory and lipid parameters. This study aimed to evaluate the effects of HPI-fortified mocaf biscuits on hs-CRP, triglycerides, HDL-cholesterol, and the TG/HDL ratio in obese subjects. Product analysis was conducted on four biscuit formulations (F0–F3) through proximate composition and sensory testing to determine the best formulations. The two selected formulas (F0 and F2) were further analyzed for amino acid profiles, particularly Branched-Chain Amino Acids (BCAA). Thirty obese adults (BMI ≥ 25 kg/m²) participated in a 4-week randomized controlled trial, consuming 60 g/day of F0 (control) or F2 (treatment) biscuits. The F2 biscuits contained the highest protein (4.66%) and fiber (9.26%) levels. After intervention, the treatment group showed reductions in triglycerides (−18.1 mg/dL), increases in HDL (+2.3 mg/dL), and decreases in the TG/HDL ratio (−0.57), while hs-CRP remained stable. In contrast, the control group exhibited a significant rise in hs-CRP (p < 0.05). Although between-group differences were not substantial, findings suggest HPI fortification may help attenuate inflammation and improve lipid profiles in obesity.
Keywords: obesity, functional food, FPH, lipid profile, CRP
ABSTRAK
Obesitas memicu inflamasi kronis dan dislipidemia, meningkatkan risiko penyakit metabolik. Pangan fungsional berbasis mocaf dan hidrolisat protein ikan (HPI) diduga mampu menurunkan kadar CRP dan memperbaiki profil lipid. Penelitian ini bertujuan untuk menilai efek konsumsi biskuit mocaf difortifikasi HPI terhadap hs-CRP, trigliserida, HDL-kolesterol, dan rasio TG/HDL pada subjek obesitas. Penelitian analisa produk biskuit dilakukan pada empat formula (F0, F1, F2, F3) dengan dilakukan analisa kandungan gizi (proksimat), uji sensoris, dan penentuan formula terbaik. Dua formula terbaik (F0 dan F2) kemudian diujikan kadar asam amino (BCAA). Penelitian randomized control trial selama 4 minggu melibatkan 30 subjek obesitas (IMT ≥ 25 kg/m²) dibagi rata ke dalam dua, kelompok kontrol (biskuit F0) dan perlakuan (biskuit F2) dengan pemberian biskuit intervensi sebanyak 60 g/hari. Pengukuran antropometri, kadar hs-CRP, trigliserida, HDL, serta wawancara asesmen asupan dan gaya hidup dilakukan saat sebelum dan sesudah intervensi. Hasil penelitian menunjukkan formulasi biskuit F2 (HPI 40 g) memiliki kandungan protein tertinggi (4,66 ± 0,28%) dan serat 9,26 ± 0,06 persen dibandingkan dengan formulasi biskuit F0, F1, atau F3. Setelah intervensi, kelompok perlakuan menunjukkan tren penurunan trigliserida (−18,1 mg/dL), peningkatan HDL (2,3 mg/dL), dan penurunan rasio TG/HDL (−0,57) tanpa kenaikan signifikan hs-CRP (0,38 mg/L), sedangkan kontrol mengalami peningkatan hs-CRP signifikan (2,77 mg/L; p < 0,05). Analisis statistik menunjukkan bahwa perbedaan perubahan lipid dan marker inflamasi belum mencapai signifikansi antar kelompok. Hasil ini mengindikasikan potensi efek protektif HPI dalam menstabilkan inflamasi ringan dan memperbaiki profil lipid pada obesitas.
Kata kunci: obesitas, pangan fungsional, HPI, profil lipid, CRP
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