Total Bakteri Asam Laktat, Aktivitas Antioksidatif, dan Daya Terima Yoghurt Herbal Sinbiotik Jelly Drink Dengan Penambahan Ekstrak Daun Salam
Abstract: The incidence of
metabolic syndrome can be minimized by consuming functional foods and various
spices. The sinbiotik herbal jelly yogurt drink with the addition of bay leaf
extract can affect the lactic acid bacteria, the antioxidant activity and the
level of acceptance of herbal sinbiotik yoghurt jelly drink. The objective of
this research is to determine the effect of addition of bay leaf extract to
total lactic acid bacteria, antioxidant activity and the level of acceptance of
sinbiotik herbal jelly yogurt drink. This was true experimental research with
one factor complete randomized design, specifically the addition of indonesian
bay leaf extract 0%, 0.13%, 0.3%, and 0.6% in the sinbiotik herbal jelly
yoghurt drink. Analysis of total lactic acid bacteria using total plate count
test, the antioxidant activity using 1-1-diphenyl-2-picrylhydrazyl test (DPPH),
while the acceptance test were analyzed by hedonic test. The addition of bay
leaf extract had no significant effect to the total lactic acid bacteria. The
highest antioxidant activity on bay leaf extract 0.6% at 49.33%. In the
acceptance test give effect to the aroma, color and flavor, but does not affect
the texture.
Keyword: herbal yoghurt,
Indonesian bay leave, antioxidant activity, lactic acid bacteria
Penulis: Ninik Rustanti, Nuryanto,
Tio Fajarini
Kode Jurnal: jpkesmasdd170352
