Total Lactic Acid Bacteria (LAB), Antioxidant Activity, and Acceptance of Synbiotic Yoghurt with Binahong Leaf Extract (Anredera cordifolia (Ten.) Steenis)

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Lestari, R.P.^1 ; Nissa, C.^1,2 ; Afifah, D.N.^1,2 ; Anjani, G.^1,2 ; Rustanti, N.^1,2

Departement of Nutrition Science, Faculty of Medicine, Diponegoro University, Jl. Prof. H. Soedarto, SH, Tembalang, Semarang

50275, Indonesia^1

Center of Nutrition Research (CENURE), Diponegoro University, Jl. Prof. H. Soedarto, SH, Tembalang, Semarang

50275, Indonesia^2

关键词: Anti-oxidant activities;    Binahong;    Lactic acid bacteria;    Synbiotic;    yoghurt;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012033/pdf
DOI  :  10.1088/1755-1315/116/1/012033

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Alternative treatment for metabolic syndrome can be done by providing a diet consist of functional foods or beverages. Synbiotic yoghurt containing binahong leaf extract which high in antioxidant, total LAB and fiber can be selected to reduce the risk of metabolic syndrome. The effect of binahong leaf extract in synbiotic yoghurt against total LAB, antioxidant activity, and acceptance were analyzed. The experiment was done with complete randomized design with addition of binahong leaf extract 0% (control); 0.12%; 0.25%; 0.5% in synbiotic yoghurt. Analysis of total LAB using Total Plate Count test, antioxidant activity using DPPH, and acceptance were analyzed by hedonic test. The addition of binahong leaf extract in various doses in synbiotic yoghurt decreased total LAB without significant effect (p=0,145). There was no effect of addition binahong leaf extract on antioxidant activity (p=0,297). The addition of binahong leaf extract had an effect on color, but not on aroma, texture and taste. The best result was yoghurt synbiotic with addition of 0,12% binahong leaf extract. Conclusion of the research was the addition of binahong leaf extract to synbiotic yogurt did not significantly affect total LAB, antioxidant activity, aroma, texture and taste; but had a significant effect on color.