Kefir Susu Kambing dengan Penambahan Ekstrak Etanol Kembang Telang (Clitoria ternatea) Berpotensi Kuat sebagai Antioksidan dan Antibakteri

Hanum, Zuraida; Fitri, Cut Aida; Yurliasni, Yurliasni

doi:10.19087/jveteriner.2021.22.3.406

Cited by 4 publications

(8 citation statements)

References 9 publications

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“…The total plate count test in this study was carried out based on the pour plate method [9]. A total of 1 ml of the sample was taken and put into 9 ml of sterile distilled water (10-1).…”

Section: Measurement Of Total Plate Count (Tpc)mentioning

confidence: 99%

“…After Storch's test was carried out, there was no change observed in the physical properties (color) of the pasteurized milk; this indicates that the pasteurization process has undergone complete heating. Milk that has been pasteurized perfectly will remain white when hydrogen peroxide is added but it will turn blue if it has not been pasteurized perfectly [9].…”

Section: Value Of Storchmentioning

confidence: 99%

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The Viability of The Pasteurized milk with the addition Cinnamon (Cinnamomum burmannii) Extract

Hanum

Yurliasni²,

Sofiandi³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Generally, pasteurized milk in Indonesia has a relatively short shelf life of 5-7 days. Commercially, pasteurized milk has also experienced microbial contamination also found on day 7, so it cannot be stored for long. To avoid this, it is necessary to add natural ingredients, which are to maintain quality, by inhibiting the growth of pathogenic bacteria so the shelf life of pasteurized milk can be extended. One of these natural ingredients is cinnamon (Cinnamomum burmannii), which has antibacterial properties from its metabolite components. Cinnamon extract was added to pasteurized milk of as much as 0.5%. Cinnamon extract was obtained by the maceration method and concentrated using a rotary evaporator. This study used a completely randomized design (CRD) consisting of 5 storage treatments (0 days, 7 days, 14 days, 21 days and 28 days), each treatment was repeated 4 times. Parameters measured included pH analysis, total plate count and antibacterial activity against Escherichia coli and Staphylococcus aureus. The results of pH analysis showed that the average pH value of pasteurized goat’s milk added with cinnamon (Cinnamomum burmannii) extract and stored for 28 days ranged from 6.24 to 6.44, this value range had reached the standard pH value. The results of total plate count showed that the average bacterial growth ranged from 0.7 × 104 CFU/ml – 16.9 × 104 CFU/ml. Therefore, the results of the addition of cinnamon extract to pasteurized milk still met the standards of pasteurized milk. The addition of cinnamon extract with a concentration of 0.5% to pasteurized goat’s milk showed antibacterial activity by forming an average inhibition zone of 1.6 mm on S. aureus bacteria but was unable to inhibit the growth of Escherichia coli bacteria. Based on the results of the study, it can be concluded that the addition of 0.5% cinnamon extract to pasteurized milk can extend the shelf life of pasteurized milk up to 28 days but is unable to inhibit bacterial growth.

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“…The total plate count test in this study was carried out based on the pour plate method [9]. A total of 1 ml of the sample was taken and put into 9 ml of sterile distilled water (10-1).…”

Section: Measurement Of Total Plate Count (Tpc)mentioning

confidence: 99%

Section: Value Of Storchmentioning

confidence: 99%

The Viability of The Pasteurized milk with the addition Cinnamon (Cinnamomum burmannii) Extract

Hanum

Yurliasni²,

Sofiandi³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Penelitian Pertiwi et al (2022) mendapatkan hasil yang lebih rendah, yaitu 9,45%, karena proses pembuatan ekstrak berbeda, yaitu menggunakan etanol. Aktivitas antioksidan bunga telang pada penelitian ini adalah 69,46%, yang lebih rendah dari laporan Hanum et al (2021) yang melaporkan aktivitas antioksidan bunga telang sebesar 97%. Nilai antioksidan yang berbeda ini dikarenakan perbedaan perlakuan pada saat proses pembuatan ekstraksi.…”

Section: Hasil Dan Pembahasan Karakteristik Ekstrak Bunga Telangunclassified

“…Peningkatan ini karena ekstrak bunga telang memiliki sifat antioksidan yang tinggi. Hanum et al (2021) menyatakan bahwa aktivitas antioksidan bunga telang sebesar 97%. Sesuai dengan penelitian Gracelia dan Dewi (2022) penambahan bunga telang pada produk tempe fermentasi meningkatkan aktivitas antioksidan.…”

Section: Aktivitas Antioksidanunclassified

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Karakteristik Kefir Susu Sapi Dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea)

Pertiwi

Taufik

Arief

2022

J. Ilmu. Pertan. Indones.

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Kefir is made from a kefir seed starter consisting of L kefiri, genus Leuconostoc, Lactococcus, and Acetobacter that grow side by side. The addition of butterfly pea flowers extract to kefir can improve functional properties and sensory. The aim of this study was to investigate the physical characteristic, chemical characteristics, microorganisms, antioxidant activity, and organoleptic properties of cow’s milk kefir with the addition of butterfly pea flowers during storage at refrigerator temperature (1‒4°C). The research analysis used a completely randomized design with a 3x3 factorial pattern with three repetitions. The first factor was the addition of butterfly pea flowers (0%, 3%, and 6%), and the second factor was storage time (0, 3, and 6 days). The physical, chemical, antioxidant activity, and microorganism characteristics were tested using two-factor ANOVA and further tested by the Duncan test. Data on organoleptic properties were analyzed by the nonparametric Kruskal-Wallis and then verified using the Mann-Whitney test. The results showed that during storage the kefir increased the pH value and TAT value and decreased the viscosity and fat content. The inhibition of DPPH and the antioxidant capacity of the addition of butterfly pea flowers extract increased and decreased with the length of storage. Lactic acid bacteria (LAB) and the yeast did not change. Sensory hedonic test panelists prefer the color and aroma of kefir with the addition of telang flower extract. Sensory test of hedonic quality with the best characteristics, namely the addition of 6% butterfly pea flowers extract. Keywords: butterfly pea extract, kefir, storage organoleptic

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Evaluation of butterfly pea powder addition to cow’s milk kefir on the antibacterial activity against bacteria causing foodborne disease

Nur’Aini,

Prabaningtyas,

Febrisiantosa

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Foodborne diseases are caused by consuming food contaminated with pathogens such as bacteria, viruses, parasites, or toxic chemicals, as well as biotoxins. Bacteria responsible for foodborne disease include Escherichia coli and Staphylococcus aureus. The typical approach to managing foodborne disease involves the use of antibiotics, which might lead to resistance over time. Kefir is a probiotic drink that can help maintain health by balancing the natural gut microflora. This study aims to investigate the impact of adding butterfly pea powder to kefir on its antibacterial activity against the bacteria that cause foodborne disease. Kefir was prepared by adding butterfly pea powder in six different concentrations (0%, 0.5%, 1%, 1.5%, 2%, and 2.5%) with four replications. Kefir’s pH, total titrated acid, total LAB, and its antibacterial activity using the microdilution method were observed. The results revealed that the addition of butterfly pea flower powder at various concentrations significantly influenced the pH value, total acidity, and antibacterial effects against E.coli and S.aureus but did not significantly affect the total LAB count. Butterfly pea flower powder reduced the pH value, increased the total acidity, and enhanced the antibacterial activity, resulting in a higher percentage of inhibition against the tested bacteria without adversely affecting LAB growth. It was concluded that adding butterfly pea powder to cow milk kefir potentially improves the antibacterial functions against bacteria causing foodborne disease.

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Kefir Susu Kambing dengan Penambahan Ekstrak Etanol Kembang Telang (Clitoria ternatea) Berpotensi Kuat sebagai Antioksidan dan Antibakteri

Cited by 4 publications

References 9 publications

The Viability of The Pasteurized milk with the addition Cinnamon (Cinnamomum burmannii) Extract

The Viability of The Pasteurized milk with the addition Cinnamon (Cinnamomum burmannii) Extract

Karakteristik Kefir Susu Sapi Dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea)

Evaluation of butterfly pea powder addition to cow’s milk kefir on the antibacterial activity against bacteria causing foodborne disease

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