NATTOKINASE PADA PRODUK TURUNAN FERMENTASI KACANG KEDELAI SEBAGAI MAKANAN TRADISIONAL JEPANG DALAM MENCEGAH PENYAKIT KARDIOVASKULAR

Abstrak

Nattokinase is an enzyme produced during the fermentation process of natto, which has the
potential to prevent cardiovascular disease. Natto, a traditional Japanese food, is currently
cultivated as a high-protein, high-fiber, and probiotic food supported by the microorganism
Bacillus Subtilis. Passed down from generation to generation, natto research has now become
popular and developed, with potential applications for other soybean products. The bacteria
that help ferment soybeans are Bacillus Subtilis. Nattokinase is a proteolytic enzyme, meaning it
breaks down protein compound bonds, altering their structure and function. Additionally,
nattokinase has fibrinolytic properties, breaking down fibrin in blood clot formation. The
proteolytic property of nattokinase is a general form of protein breakdown, while its fibrinolytic
property is specific, enabling it to break down and dissolve blood clots, thereby reducing the
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risk of heart disease. This study uses a qualitative descriptive approach through a literature
review. Secondary sources are used to maintain relevance and quality. The method consists of
four stages: identification, initial screening, eligibility determination, and literature inclusion.
The goal of this scientific article is to investigate the role of nattokinase in natto as a
cardiovascular disease preventative. Results from several studies show that nattokinase,
produced through soybean fermentation with Bacillus subtilis, provides significant benefits for
cardiovascular health.