Pengaruh Penambahan Bakteri Lactobacillus casei dan Bakteri Zymomonas mobilis terhadap Aktivitas Antioksidan pada Yogurt

Herdayanto S Putro, Rara Fildzah Libna Abharina, Refdinal Nafwa

Abstract


Yogurt merupakan produk fermentasi susu yang telah diteliti selama beberapa tahun dan produk fermentasi ini sudah terbukti dan popular. Pada penelitian ini, bakteri Zymomonas mobilis dan Lactobacillus casei ditambahkan ke dalam yogurt dengan tujuan mempelajari pengaruhnya pada aktivitas antioksidan. Aktivitas antioksidan dievaluasi menggunakan senyawa radikal DPPH pada  yogurt murni, yogurt dengan penambahan bakteri Zymomonas mobilis, dan yogurt dengan penambahan bakteri Lactobacillus casei secara berturut-turut diperoleh nilai %inhibisi sebesar 88,87%, 91,64%, dan 98,70%. Dengan demikian, berdasarkan penelitian ini dapat disimpulkan bahwa penambahan bakteri Zymomonas mobilis dan Lactobacillus casei dapat meningkatkan aktivitas antioksidan pada yogurt

Keywords


Yogurt; Zymomonas mobilis; Lactobacillus casei; Antioksidan

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DOI: http://dx.doi.org/10.12962/j25493736.v5i1.5823

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