Development of probiotic drink yogurt from Dillenia serrata thunb: antioxidant and antibacterial potencies

• Published in: Food Research (Online) Vol. 6; no. 5; pp. 124 - 129
• Main Authors: Nuralifah, Susilowati, P.E., Parawansah, Ernisa, A., Purnama, L.M.J., Asautjarit, R., Fristiohady, A.
• Format: Journal Article
• Language: English
• Published: 16.09.2022
• ISSN: 2550-2166; 2550-2166
• DOI: 10.26656/fr.2017.6(5).559

Yogurt is a functional drink that has been known to have health benefits. Yogurt has higher antioxidant activity than whole milk. This study aimed to determine the ability of antioxidant and antibacterial activity of Songi fruit extract yogurt. The antioxidant activity was assayed using DPPH (1,1-diphenyl-picrylhydrazyl) and the antibacterial activity using the agar diffusion method with the well-technique against Gram-negative bacteria Escherichia coli ATCC 35218. The test results of secondary metabolites of Songi fruit extract contain tannins, saponins, and flavonoids. The Songi fruit extract was formulated into 4 formulas, which were Formula I (0%), Formula II (10%), Formula III (15%), and Formula IV (20%). The results of the antioxidant activity test obtained with IC50 values of formulas were 121, 75.38, 50.50, and 36.58 mg/mL respectively, and 84.82 mg/mL for commercial yogurt. Test results of antibacterial activity against bacteria E. coli ATCC 35218 with inhibition zone diameters were 0, 0, 1.5, and 3.5 mm, respectively for Formula I-IV, and the commercial yogurt was 0 mm. Formula IV (20% fruit extract yogurt) possessed the highest antioxidant and antibacterial activity with IC50 36.58 mg/mL and an inhibition zone diameter of 3.5 mm. In conclusion, the Songi fruit extract yogurt has antioxidant and antibacterial activity against E. coli.