Chronic kidney disease (CKD) can be improved by diet management that leads to intestinal microbiota repair by increasing lactic acid bacteria (LAB). This study aimed to analyze the effect of yoghurt (probiotics) and soyghurt (synbiotics) treatment on the number of LAB in CKD patients undergoing hemodialysis. The subject of the research was the population of CKD patients undergoing hemodialysis at RSUD Dr. Saiful Anwar Malang, Indonesia. 36 patients were selected randomly and divided into three groups (n=12): positive control (CKD patient without treatment), yoghurt group (CKD patient received yoghurt treatment for 30 days) and soyghurt group (CKD patient received soyghurt treatment for 30 days). All the patients received and answered the questionnaire. Feces of the patients were collected for LAB analysis. Data were analyzed using Wilcoxon test, Kruskal Wallis test and Mann Whitney test. The results showed that there was a significant difference in LAB number in the pre and post yoghurt and soyghurt treatment (p0.05) (2.196 x 107 CFU/ml vs 1.27 x 107 CFU/ml). These results suggested that the treatment of yoghurt and soyghurt can be considered as an effective food supplement for improving the number of LAB in CKD patients undergoing hemodialysis.
Key words: Chronic kidney disease, Food supplement, Lactic acid bacteria, Soyghurt, Yoghurt
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