Hipokolesterolimia merupakan salah satu masalah kesehatan yang dihadapi masyarakat. Telur merupakan sumber protein yang mengandung bioaktif, senyawa bioaktif banyak bermanfaat bagi penderita penyakit degeneratif. Tujuan penelitian ini ialah mengetahuai pengaruh fermentasi oleh bakteri yoghurt terhadap kandungan N, aktifitas antioksidan dan aktifitas antitrombotik menggunakan telur ayam dan telur bebek. Bahan penilitian didapatkan dari daerah Kamal dan sekitar wilayah Madura. Menggunakan Respon Surface Method (RSM) dengan 2 faktor dan 5 level. Faktor penelitian konsentrasi inokulum (X1) 1%, 2%, 3%, 4%, 5% dan waktu fermentasi (X2) 12, 24, 36, 48 dan 60 jam. Pengujian meliputi uji kandungan N (titrasi formol), uji aktifitas antioksidan, uji aktifitas antitrombotik. Hasil menunjukan perlakuan konsentrasi inokulum 5% dan lama waktu 60 jam sebagai perlakuan terbaik. Kandungan N dalam putih telur meningkat 0,404% telur bebek dan 0,199% telur ayam setelah perlakuan. Aktifitas antioksidan (inhibisi DPPH) meningkat 17,07% telur bebek dan 2,8% telur ayam setelah perlakuan. Aktifitas antitrombotik putih ayam berpengaruh positip sedangkan telur bebek berpengaruh negatif.

Hipokolesterolimia is one of the health problems faced by the socity. Eggs are a good source protein that contains bioactive, bioactive compounds beneficial for some degenerative diseases. The purpose of this study is to determine the effect of fermentation by yoghurt bacteria to N content, antioxidant activity and antithrombotic activity using chicken eggs and duck eggs. The research material obtained from Kamal area and around of Madura area. Using Response Surface Method (RSM) with 2 factors and 5 levels. Factors research are inoculum concentration (X1) 1%, 2%, 3%, 4%, 5% and fermentation time (X2) 12, 24, 36, 48 and 60 hours. Tests include N content tests (titration formol), antioxidant activity test and antithrombotic activity test. Results showed treatment inoculum concentrations of 5% and the fermentation duration of 60 hours as the best treatment. N content in whites egg increased by 0.404% for duck eggs and 0.199% for chicken eggs after treatment. Antioxidant activity (DPPH inhibition) increased 17.07% for duck eggs and 2.8% for chicken eggs after treatment. Antithrombotic Activity of whites egg chicken give positive effect, while the whites egg duck give negative affect.

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