Jurnal Gizi dan Dietetik Indonesia
(Indonesian Journal of Nutrition and Dietetics)
Vol. 9, No. 2, 2021: 94-99

Available online at: http://ejournal.almaata.ac.id/index.php/IJND
DOI : http://dx.doi.org/10.21927/ijnd.2021.9(2).94-99

The effectiveness of Jicama Yogurt (Pachyrhizus erosus) to lipid
profile and triglyceride levels
Hasneli1, Kasmiyetti1, Fitria Mushollini2 *, Susi Rahmayeni1
Department of Nutrition, Health polytechnic Ministry of Health Padang, Jalan Raya Siteba Surau Gadang, Nanggalo
Kota Padang 25146, Indonesia
2
Department of Nutrition, Faculty of Postgraduate, Sebelas Maret University, Jalan Ir. Sutami 36 Kentingan, Jebres,
Surakarta 57126, Indonesia
* Correspondence: fitriamushollini14@gmail.com

1

ABSTRACT
Background: Cardiovascular disease is the number one cause of death in the world. One of the causes is
hypercholesterolemia. The management of hypercholesterolemia can be done through non-pharmacological
efforts by consuming hypocholesterolemic foods, including jicama and probiotic drinks. Probiotic and jicama
drinks contain active compounds inulin and lactic acid bacteria which can control total cholesterol levels.
Objectives: to determine the effectiveness of jicama yogurt probiotics on lipid profile and trygliceride levels
of hypercholesterolemic employees of the Campus I Health Polytechnic of the Ministry of Health Padang.
Methods: This study used a quasi-experimental study with pre-posttest design. The sample was 18 people
from the Campus I Health Polytechnic of the Ministry of Health Padang with hypercholesterolemia, the study
was conducted in January - November 2019. Respondents were given 120 ml of jicama yogurt probiotic
for 14 days. Analysis using the dependent t-test.
Results: The results showed that the average initial total cholesterol level was 218.33 mg/dL, HDL 51.11
mg/dL, LDL 145.11 mg/dL, triglycerides 111.39 mg/dL and the final total cholesterol level was 217.78 mg/
dL, HDL 56.67 mg/dL, LDL 139.56 mg/dL, Triglycerides 109.22 mg/dL. The average reduction in total
cholesterol levels in the group was 0.56 mg/dL, LDL was 5.56 mg/dL, triglycerides 2.17 mg/dL, an average
increase in HDL levels was 5.56 mg/dL. The results of statistical tests showed that there was a significant
difference between HDL levels before and after intervention (p <0.05). There was no significant difference
in cholesterol, LDL and triglycerides levels before and after intervention (p> 0.05).
Conclusion: Jicama yogurt probiotics are more effective in positively modifying the lipid profile levels. Jicama
yogurt probiotic can be used as an alternative complementary therapy for hypercholesterolemic sufferers.
KEYWORDS: Hypercholesterolemia; jicama; Lipid profile; probiotics

INTRODUCTION
Hypercholesterolemia is a fat metabolism
disorder characterized by an increase
in total cholesterol levels to ≥200 mg/dl.
Hypercholesterolemia is a risk factor for
cardiovascular disease. Cardiovascular disease is
the number one cause of death in the world (5).
In 2008, 17.8 million (30%) people died due to
cardiovascular disease. Of these, 7.3 million were
caused by coronary heart disease (CHD) and 6.2
million were caused by stroke (1). Based on World
Health Statistic 2012, the death rate due to heart
and blood vessel disease in Indonesia for 100,000

people aged 30-70 years is 308 cases (1). The
prevalence of coronary heart disease according to
diagnosis or symptoms in Indonesia is 1.5%, while
in West Sumatra Province it is 1.2% (2).
Based on gender and place of residence, it
was found that the proportion of the population with
cholesterol levels above normal in women (39.6%)
was higher than that in men (30.0%), and in urban
areas (39.5%) it was higher. compared to rural areas
(32.1%) and based on occupation the highest level
was employees (40.5%) (3).
The management of hypercholesterolemia
can be done by consuming hypocholesterolemic

The effectiveness of Jicama Yogurt (Pachyrhizus erosus) to Lipid Profile and Triglyceride Levels

foods. One example of a hypocholesterolemic food
is jicama (1). Jicama is a type of tuber that is often
consumed by the community, easy to obtain and has
a relatively cheap price. West Sumatra, especially
the city of Padang, has a large enough potential for
jicama (4).
One form of modification of jicama is
processed into probiotic yoghurt jicama (5). In
the jicama juice there is a source of vitamin C,
polyphenols and flavonoids, all of which function
as antioxidants (1). Polyphenols and flavonoids
have an effect on reducing the risk of heart and
blood vessel disease. In addition, there are
also saponins which can bind to bile acids and
cholesterol (from food) to form micelles which are
also not absorbed by the intestine (6). Research
in humans has shown that giving jicama juice as
much as 250 ml/day for 21 days can reduce total
cholesterol levels by 20% (1).
Apart from jicama juice, yogurt also has a
hypocholesterolemic effect. Yogurt fermented using
lactic acid bacteria has high antioxidant activity
due to the presence of β-glucosidase enzymes. In
addition, lactic acid bacteria are probiotic bacteria in
humans that can reduce levels of total cholesterol,
LDL, and triglycerides (7). In the study of giving
yogurt to rabbits, it was found that fermented yogurt
using lactic acid bacteria such as Lactobacillus casei,
Streptococcus thermophillus and Lactobacillus
bulgaricus had high antioxidant activity. Lactobacillus
casei bacteria are also probiotic bacteria found
in the human body that can reduce levels of total
cholesterol, LDL, and triglycerides (8).
Meanwhile, Jicama probiotic drink has been
studied at the Padang Industrial Research and
Standarization Center in 2015. Based on this
research, it can be seen that the Jicama yogurt
probiotic drink stored in cold temperatures (2-50C)
still meets the criteria for functional food and is
good for consumption until the third week. with the
number of lactic acid bacteria 6.4 log cycles, total
acid 0.67%, calcium content 122.5 mg/kg, inulin
content 0.607%, moisture content 99.79%, ash
content 0.18%, protein content 15 , 65%, fat content
of 1.52%, antioxidant content of 1.97% and safe from

95

pathogenic microbial contamination of coliform and
salmonella. From the organoleptic test in market
trials, it was found that the probiotic drink of jicama
yogurt was well received by the community (10).
Based on the description above, the aim of this
research to conduct research on the Effectiveness
of Probiotic Yogurt Jicama (Pachyrhizus erosus)
on Lipid Profile (Cholesterol, LDL, HDL) and
Triglycerides Levels for employees of Campus I
Health Polytechnic of the Ministry of Health Padang
who are hypercholesterolemic in 2019.
MATERIALS AND METHODS
This research method is a quasi-experimental
with pre-post test design, by comparing the levels
of lipid profiles (total cholesterol, LDL, HDL) and
triglycerides before being given treatment with after
being given treatment. The independent variable
in this study was the provision of jicama yogurt.
Meanwhile, the dependent variable is Lipid profile
(Cholesterol, LDL, HDL) and triglycerides levels.
The subjects in this research were 18
employees of the campus I Health Polytechnic of the
Ministry of Health Padang. To anticipate the subjects
dropping out at the time of the research, the subjects
who will be taken are 21 people with inclusion criteria
having one or more abnormal levels of lipid profiles
and triglycerides, domiciled in the city of Padang,
willing to be research respondents until the study
ends by signing a letter of approval. The subjects of
this study were taken by purposive sampling.
Researchers identified factors or problems
related to controlling the levels of the lipid profile
(total cholesterol, LDL, HDL) and triglycerides of the
respondents. The identification carried out is shown
on the intake of nutrients and food consumption of
the respondents. The types of nutrients that are
controlled are fat and cholesterol. The method used
to control the problem is 3x24 hours recall, namely
on day-1, day-8 and day-15.
Jicama filtrate is made from jicama that has
been cleaned, then blanched and blended with the
addition of 1: 1 water which is then filtered. The
detailed jicama filtrates are shown in Figure 1 (10).

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Hasneli, Kasmiyetti, Fitria Mushollini, Susi Rahmayeni, Vol 9 No. 2, 2021: 38-43

Fresh Jicama
Clean
Blanching
±60-80°C, 5 - 10
Blend, add water 1:2
Deposition of starch
Filter
Dregs
Jicama’s filtrate
Figure 1. The Process of Making Jicama Filtrate

Making jicama yogurt probiotics are made
from jicama filtrate, then added with 20% low fat milk,
10% sugar and 5% starter. The detailed production
of Jicama yogurt probiotics is shown in Figure 2 (11).
Jicama filtrate

Warming up ±80 - 90oC,
20 – 30 minutes

Screening of respondents who have
cholesterol levels> 205 mg/dL, followed by
measuring the levels of the lipid profile. Measurement
of lipid profile levels (total cholesterol, LDL, HDL)
and triglycerides of respondents was measured one
day before treatment and one day after treatment.
Probiotic yoghurt jicama as much as 120 ml/day for
14 days (9,12).
The data normality test was carried out by
using the Shapiro-Wilk test. Differences in lipid profile
levels (total cholesterol, LDL, HDL) and triglycerides
before and after intervention were tested using a
dependent T-test to determine the effect of treatment
on the average change in lipid profile levels (total
cholesterol, LDL, HDL) and triglycerides. With a
confidence level of p<0.05.
RESULTS AND DISCUSSION
Description of the Characteristics and Nutritional
Intake of Respondents
Respondents in this study were 18 people who
were employees of the Health Polytechnic of the
Ministry of Health Padang. The characteristics of
the respondents such as age, gender, education
and nutritional status as well as nutritional intake
(fat, fiber and cholesterol) of the respondents can
be seen in the following table.
Table 1. Characteristics of Respondents

+ low fat milk 20%
+ Sugar 10%
Warming up
±72°C, 15 seconds
Cooling, up to ±40° C
+ starter 5%
Incubation
Temperature 36oC, 16 hours

Jicama yogurt
Figure.2 The Process of Making Jicama Yogurt
Probiotics

Characteristics
Age of respondent
30-39
40-49
50-59
Education
High school
3-year diploma
S-1
S-2
Profession
Lecturer
Administrative Clerk
Cleaning Officer
Nutritional status
Normal
Fat
Obesity

n (%)
5 (27.8)
9 (50.0)
4 (22.2)
7 (38.9)
6 (33.3)
2 (11.2)
3 (16.6)
6 (33.3)
6 (33.3)
6 (33.3)
7 (38.9)
1 (5.6)
10 (55.6)

The effectiveness of Jicama Yogurt (Pachyrhizus erosus) to Lipid Profile and Triglyceride Levels

Based on Table 1. it can be seen that most
of the respondents aged in the range 40-49 years
were 9 people (50%), high school education was
7 people (38.9%) and the nutritional status with
obesity was 10 people (55.6%) and for the type of
work (lecturers, administrative and cleaning staff)
the number of respondents was the same, namely
33% each.
Respondents in this study were employees
of the Campus I Health Polytechnic of the Ministry
of Health Padang who had hypercholesterolemia
who met the inclusion and exclusion criteria. The
number of respondents in this study was 18 people,
all of whom were women and neither of them took
anti-cholesterol drugs. All respondents were given
120 ml of jicama yogurt probiotic for 15 days and can
be consumed by the respondent.
Table 2. Overview of Fat, Fiber and Cholesterol
Intake
Average intake Days
to1
8
15
Fat (g)
74.3
66.6
67.8
Fiber (g)
11.3
12.7
11.0
Cholesterol (mg) 149.7 172.9 188.2
Needs

Average
69.2
11.7
170.3

Based on Table 2, it can be seen that the
average intake of the 1st, 8th and 15th days of nutrients
is fat, fiber and cholesterol. The average fat intake of
respondents from day 1 to day 8 showed a decrease
from 74.3 g to 65.6 g. However, the average fat
intake increased again on day 15 to 67.8 g. The
same was true for the respondents’ average fiber
intake from the first day to the last day of the study,
which showed a decrease from 11.3 g to 11.0 g.
Meanwhile, the average cholesterol intake of all
respondents from the first day to the last day of the
study showed an increase from 149.7 mg to 188.2
mg with an average of 170.3 mg.
All respondents during the study were
subjected to intake control which included intake
of nutrients such as fat, fiber and cholesterol. This
intake control was carried out at the beginning (on
day 1 of intervention), middle (day 8 of intervention)
and at the end (day 15 of intervention) of the study.

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From the research results, it can be seen that almost
all respondents have an average intake that exceeds
their needs. While the intake of fiber nutrients, overall
respondents have an average fiber intake less than
the need. Meanwhile, for cholesterol intake only a
few of the respondents whose intake exceeds the
need.
Average Difference in Levels of Lipid Profile
Levels (Total Cholesterol, LDL, HDL) and Initial
and Late Triglycerides of Treatment Respondents
Table 3.The Difference in Average Levels of
Respondents’ Lipid and Triglyceride Profiles at the
Poltekkes of the Ministry of Health, Padang in 2019
Lipip
Profile
Total
cholesterol
HDL
LDL
Triglycerides

Measurement Value
P-Value
Initial
Final
Change
Average Average
218.33
51.11
145.11
111.39

217.78
56.67
139.56
109.22

-0.56
5,56
-5.56
-2.17

0.909
0.001
0.197
0.794

Table. 3 shows that the results of statistical
tests found that there were significant differences
in the initial and final HDL cholesterol levels in the
probiotic treatment group, jicama yogurt, which was
indicated by a p value <0.05. The average difference
in HDL cholesterol levels in the probiotic treatment
group of jicama yogurt increased with a value of 5.56
± 5.77 mg/dL. The results of statistical tests for total
cholesterol, LDL and triglycerides showed that there
was no significant difference in the levels of total
cholesterol, LDL and triglycerides at the beginning
and at the end of the jicama yogurt probiotic
treatment group as indicated by a p value>0.05.
The average difference in total cholesterol, LDL and
triglyceride levels in the probiotic treatment group
of jicama yogurt was -0.56 ± 20.30 mg/dL, -5.56
± 17.57 mg/dL and -2.17± 34.27 mg/dL. However,
the average level of total cholesterol, LDL and
triglycerides tends to decrease.
This is in line with previous studies, using white
rats whose cholesterol had been raised, showing
that giving 2 ml of jicama juice for 21 days can reduce
total cholesterol levels by 28.25%. Meanwhile,
human studies have shown that giving jicama juice
as much as 250 ml/day for 21 days can reduce total

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Hasneli, Kasmiyetti, Fitria Mushollini, Susi Rahmayeni, Vol 9 No. 2, 2021: 38-43

cholesterol levels by 20% (1).
Decline average levels of total cholesterol,
LDL and triglycerides caused by substances that
exist in the probiotic yoghurt and jicama juice. Yogurt
probiotics also have a hypocholesterolemic effect.
Lactic acid bacteria found in yogurt have the potential
to reduce total cholesterol, LDL and triglyceride
levels because they produce organic acids such
as glucoronic acid, propionic acid, folic acid and
lactic acid which can act as agents to lower total
cholesterol, LDL, and triglycerides (7). Besides that
with the addition of jicama juice containing inulin into
yogurt probiotics, will increase the effectiveness of
jicama yogurt in controlling the levels of lipid profiles
and triglycerides of the subject. Inulin is a type of
fiber and a source of carbohydrates derived from
plants. Inulin is prebiotic, which means that it can
provide good bacteria for the digestive process in the
intestine. Inulin is also known to increase viscosity in
the gastrointestinal tract and increase the thickness
of the lining of the small intestine, thereby preventing
cholesterol absorption and increasing its excretion
through feces. This causes cholesterol catabolism
and gives effects of hypocholesterolemia (9).
Inulin is fermented in the colon by LAB
produce short chain fatty acids like butyric acid and
propionic acid. Chain fatty acids this shortness can
affect metabolism cholesterol in the liver. Propionic
acid identified can lower cholesterol levels in a way
inhibits the action of enzyme β hydroxy-β methyl
glutamyl CoA (HMG-CoA) reductase which plays
a role in cholesterol synthesis. Besides propionic
acid can also inhibit the incorporation of acetate
into plasma cholesterol by means of propionic acid
compete with acetic acid transporters headed to
the hepatocyte cells. This will have repercussions
decreased cholesterol synthesis due to acetate is a
precursor in formation cholesterol (8).
Cholesterol-lowering mechanism by LAB
including through the mechanism of cholesterol
assimilation and the transformation of cholesterol
into coprostanol. Assimilation cholesterol occurs
via a mechanism uptake of cholesterol by lactic
acid bacteria which then the cholesterol will be
incorporate with the bacterial cell membrane
thus causing cholesterol can’t absorbed. Lactic

acid bacteria can also converting cholesterol into
coprostanol compounds, this is caused by the
presence of cholesterol enzymes redutase produced
by BAL. Coprostanol not absorbed by the small
intestine, but directly excreted with feces (8).
In addition, in the jicama juice there is a source
of vitamin C, polyphenols and flavonoids, all of which
function as antioxidants. From a study, it was found
that the content of jicama juice (Pachyrrhizus erosus)
per 100 grams contains polyphenolic compounds
3.063 mg/kg, flavonoids 2.669%, alkaloids 1.517%,
vitamin B1 0.07 mg, vitamin C 26 mg, 13 grams of
carbohydrates, iron 0.8 mg, protein 1.6 gr, energy 53
cal (3). Polyphenols and flavonoids have an effect on
reducing the risk of heart and blood vessel disease.
Flavonoids reduce cholesterol synthesis by inhibiting
the activity of the enzyme acyl-CoA cholesterol acyl
transferase (ACAT) on HepG2 cells which plays
a role in reducing cholesterol esterification in the
intestine and liver, and inhibits the activity of the
enzyme 3-hydroxy-3-methyl-glutaril-CoA which
causes inhibition cholesterol synthesis.
CONCLUSION
Jicama yogurt probiotics are more effective in
positively modifying the lipid profile levels. Jicama
yogurt probiotic can be used as an alternative
complementary therapy for hypercholesterolemic.
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