Pengaruh Penambahan Bubuk Bunga Telang (Clitoria Ternatea Linn) Terhadap Total Bakteri Asam Laktat, Kadar Asam Laktat dan Ph Whey Kefir Susu Kambing

Ummah, Ajizah Khoirul; Sumarmono, Juni; Rahardjo, Agustinus Hantoro Djoko

doi:10.36423/baar.v4i2.1022

Cited by 2 publications

(2 citation statements)

References 4 publications

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“…According the codex standard, kefir should contain a minimum of 7 log cfu/ml of lactid acid bacteria, whereas the Indonesian National Standard (SNI) requires minimum is ≥ 10 6 cfu/ml of live bacteria in kefir suitable for consumption as probiotics [26]. Compared to total Lab results, it is evidance that kefir produced can achieve the highest average which is 9.6596 ± 0.2376 log cfu/ml.…”

Section: Total Of Lactid Acid Bacteriamentioning

confidence: 99%

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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Section: Total Of Lactid Acid Bacteriamentioning

confidence: 99%

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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“…The total LAB test was based on the method of Ummah et al 17 with modifications. The sample (0.1 ml) was added to 0.9 ml of a 10 7 -10 9 CFU/mL dilution of fermented milk.…”

Section: Lactic Acid Bacterial (Lab) Analysismentioning

confidence: 99%

Antioxidant Activity, Physicochemical Characterisation and Antibacterial Properties of Caspian Sea Yoghurt Enriched with Ginger and Sappanwood Extracts

2023

TJNPR

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Caspian Sea yoghurt has lower acidity and is thicker than common yoghurt. Caspian Sea yoghurt contains probiotic bacteria that improve the balance of intestinal microflora. This research aimed to determine the antioxidant activity of Caspian sea yoghurt enriched with two different herbs, ginger and sappanwood, at concentrations of 5, 10 and 15% w/v. The pH, total phenol, antioxidant, total LAB, and antibacterial activity of the enriched yoghurt were measured to determine the best of the two products. The results showed that the enrichment of the yoghurt with sappanwood and ginger extracts increased lactic acid bacteria (LAB) growth compared with the control (yoghurt without plant extracts). Further analysis showed that the product that contains 15% sappanwood extract was judged to be the best formulation with a pH of 5.01 and a total LAB of 3.78 x 107 CFU/mL. It also exhibited antibacterial activity against B. cereus and E. Coli with zones of inhibition of 8.00 mm and 8.39 mm, respectively. The total phenol content was 5.48 mg GAE/g of the sample and 50.08% antioxidant activity. In conclusion, Caspian sea yoghurt enriched with herbs showed increased antioxidant and antibacterial activities and may have better potential in health maintenance.

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Pengaruh Penambahan Bubuk Bunga Telang (Clitoria Ternatea Linn) Terhadap Total Bakteri Asam Laktat, Kadar Asam Laktat dan Ph Whey Kefir Susu Kambing

Cited by 2 publications

References 4 publications

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

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

Antioxidant Activity, Physicochemical Characterisation and Antibacterial Properties of Caspian Sea Yoghurt Enriched with Ginger and Sappanwood Extracts

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