IMUNOMODULATOR TEST ON YOGHURT GREEN BEAN Sprouts ON THE IMMUNE SYSTEM

Abstract

The development of the lifestyle of modern society is required to be able to survive in
the midst of activities, especially during a pandemic about the awareness of the importance of
maintaining a healthy body, especially digestive health, namely by consuming yogurt. One of
the probiotic products that contain lactic acid bacteria is yogurt. Yoghurt, one of the probiotic
products produced through LAB fermentation, contains Lactobacillus bulgaricus and
Streptococcus thermophilus. Yoghurt is reported to increase nutritional and antioxidant
content, vitamins and minerals, and dietary fibre it is beneficial for health, and to improve
antioxidant status and immunity.
Local food ingredients that can be used as basic ingredients in making yogurt include
green bean sprouts or known as bean sprouts. Green bean sprouts or bean sprouts are food
ingredients that can be used as functional food, where these foodstuffs are very easy to find
and need to be diversified in order to have high economic value.
This type of research is pure experimental. The research variables are mung bean sprout
yogurt and immunoglobulin. Data were expressed as mean ± standard mean (S.E.M) and
statistical analysis was performed using one-way ANOVA followed by Duncan's test.
The results: The highest number of rat leukocyte cells occurred in the group of white
rats given 6 ml/200 gBB of yogurt, which was 20,100 leukocyte cells. And the low is the
normal group, namely 9460 leukocyte cells. This shows the activation of the body's immune
system by the presence of immunomodulators in building the immune system as a result of
the Hepatitis B vaccine. Giving bean sprouts yogurt can increase the HBsAb antibody titer
and the highest dose of antibody titer is 6 ml/200 g body weight in white rats.