Efek Ekstrak Daun Karamunting (Melastoma Malabathricum L.) terhadap Sifat Fisik, Penerimaan Organoleptik, Aktivitas Antoksidan, dan Viabilitas Probiotik pada Yogurt
Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun karamunting (Melastoma malabathricum L.) terhadap sifat fisik, aktivitas antioksidan, viabilitas probiotik, dan penerimaan organoleptik yogurt. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan konsentrasi ekstrak (0%, 1,5%, 3%, 4,5%, dan 6%) dan empat ulangan. Hasil menunjukkan bahwa penambahan ekstrak secara signifikan meningkatkan aktivitas antioksidan yogurt, dengan nilai IC50 terendah pada konsentrasi 6% (115,6 µg/mL). Sebaliknya, viabilitas bakteri asam laktat (BAL) menurun linear dengan peningkatan ekstrak, meskipun seluruh perlakuan masih memenuhi standar minimal (>10⁷ CFU/mL). Penambahan ekstrak juga menyebabkan penurunan viskositas dan kecerahan yogurt, serta peningkatan nilai warna a* dan b*. Nilai pH tidak berbeda nyata antar perlakuan, menunjukkan stabilitas keasaman. Penilaian organoleptik menunjukkan bahwa yogurt dengan penambahan ekstrak hingga 3% masih diterima dengan baik oleh panelis. Dengan demikian, konsentrasi optimal ekstrak daun karamunting dalam yogurt adalah 3%, yang mampu meningkatkan aktivitas antioksidan tanpa mengurangi kualitas fisik dan sensorik secara signifikan.
Keywords
Full Text:
PDF (Bahasa Indonesia)References
Alazzeh, A. Y., Zrieq, R., Azzeh, F. S., Smadi, M. M., Sulaiman, S., & Qiblawi, S. (2020). Initial enumeration and viability of probiotic strains in commercial yogurt products under refrigerated conditions. International Journal of Advanced and Applied Sciences, 7(8), 11–16. https://doi.org/10.21833/ijaas.2020.08.002
Alqahtani, N. K., Darwish, A. A., El-Menawy, R. K., Alnemr, T. M., & Aly, E. (2021). Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour. International Journal of Food Properties, 24(1), 433–445. https://doi.org/10.1080/10942912.2021.1900237
Angeline, A. P. (2023). Peningkatan Viabilitas Probiotik dengan Penambahan Prebiotik pada Yogurt Sinbiotik. Zigma, 38(2), 29–40. Retrieved from https://journal.ukwms.ac.id/index.php/zigma/article/download/5184/3480/15359
Angeline Giri Putra, L., Krisbianto, O., & Hardo Paningtingjati Brotosudarmo, T. (2024). Review Pengaruh Penambahan Ekstrak Buah terhadap Kualitas Mutu dan Aktivitas Antioksidan Yogurt. Jurnal Teknologi Hasil Pertanian, 17(2), 147–159. https://doi.org/10.20961/jthp.v17i2.61941
Barukčić, I., Filipan, K., Jakopović, K. L., Božanić, R., Blažić, M., & Repajić, M. (2022). The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt. Foods, 11(5). https://doi.org/10.3390/foods11050701
Brüls, M., Foroutanparsa, S., Maljaars, C. E. P., Olsthoorn, M., Tas, R. P., & Voets, I. K. (2024). Investigating the impact of exopolysaccharides on yogurt network mechanics and syneresis through quantitative microstructural analysis. Food Hydrocolloids, 150. https://doi.org/10.1016/j.foodhyd.2023.109629
BSN. (2009). SNI 2981:2009 Yogurt. Retrieved from https://www.academia.edu/73919070/SNI_2981_2009_Yoghurt
Diana, Y. (2022). Uji Aktivitas Antioksidan Ekstrak Etanol Daun dan Buah senduduk (Mleastomas malabathricum, L.) dengan Metode ABTS (Sekolah Tinggi Ilmu Kesehatan Borneo). Sekolah Tinggi Ilmu Kesehatan Borneo. Retrieved from https://repository.stikesbcm.ac.id/id/eprint/243/
Dimitrellou, D., Solomakou, N., Kokkinomagoulos, E., & Kandylis, P. (2020). Yogurts supplemented with juices from grapes and berries. Foods, 9(9). https://doi.org/10.3390/foods9091158
Fikry, M., & Chin, N. L. (2019). Quality Characteristics and Sensory Profile of Stirred Yogurt Enriched with Papaya Peel Powder. Pertanika Journal Tropical Agriculture Science, 42, 519–533. Retrieved from https://www.researchgate.net/publication/333312101
Hadjimbei, E., Botsaris, G., & Chrysostomou, S. (2022). Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential. Foods, 11(17). https://doi.org/10.3390/foods11172691
Huang, R., Zhang, F., Wang, T., Zhang, Y., Li, X., Chen, Y., & Ma, C. (2022). Effect of Intrinsic Tannins on the Fermentation Quality and Associated with the Bacterial and Fungal Community of Sainfoin Silage. Microorganisms, 10(5). https://doi.org/10.3390/microorganisms10050844
Huang, R., Zhang, F., Wang, X., Ma, C., & Ma, M. (2024). The mechanisms of condensed tannins inhibit Pediococcus pentosaceus. Chemical and Biological Technologies in Agriculture, 11(1). https://doi.org/10.1186/s40538-023-00527-z
Intani, V. L. C., & Swasono, Muh. A. H. (2022). Pengaruh konsentrasi ekstrak daun bambu (Gigantochloa apus) dan konsentrasi starter terhadap kadar total flavonoid, pH dan organoleptik pada yoghurt. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 13(1), 111–120. https://doi.org/10.35891/tp.v13i1.3007
Isnaini, I., Yasmina, A., & Nur’amin, H. W. (2019). Antioxidant and cytotoxicity activities of karamunting (Melastoma malabathricum L.) fruit ethanolic extract and quercetin. Asian Pacific Journal of Cancer Prevention, 20(2), 639–643. https://doi.org/10.31557/APJCP.2019.20.2.639
Joung, J. Y., Lee, J. Y., Ha, Y. S., Shin, Y. K., Kim, Y., Kim, S. H., & Oh, N. S. (2016). Enhanced microbial, functional and sensory properties of herbal yogurt fermented with Korean traditional plant extracts. Korean Journal for Food Science of Animal Resources, 36(1), 90–99. https://doi.org/10.5851/kosfa.2016.36.1.90
Laboratorium Pasca Panen dan Pengemasan Hasil Pertanian. (2017). Prosedur Uji Baku. Samarinda. Retrieved from http://yin.thp.unmul.ac.id/thp/wp-content/uploads/2017/03/POB-Lab-Pasca-Panen-Pengemasan-THP.pdf
Lestari, O. A., Palupi, N. S., Setiyono, A., Kusnandar, F., & Yuliana, N. D. (2022). In vitro antioxidant potential and phytochemical profiling of Melastoma malabathricum leaf water extract. Food Science and Technology (Brazil), 42, 1–9. https://doi.org/10.1590/fst.92021
López de Felipe, F. (2023). Revised Aspects into the Molecular Bases of Hydroxycinnamic Acid Metabolism in Lactobacilli. Antioxidants, 12(6), 1–13. https://doi.org/10.3390/antiox12061294
Manurung, H., Simanungkalit, F. J., & Silitonga, A. (2022). Quality Characteristics of Yogurt Added with Karamunting (Rhodomyrtus tomentosa) Aqueous Extract As Natural Colorant and Source of Antioxidant. Jurnal Ilmu Dan Teknologi Hasil Ternak, 17(1), 41–55. https://doi.org/10.21776/ub.jitek.2022.017.01.6
Marda, N., Fauzia Asmi, N., & Amir, S. (2024). The Improvement of Yogurt Quality With The Introduction of Gandaria (Bouea Macrophylla Griffith). Jurnal Gizi Kerja Dan Produktivitas, 5(2), 286–294. https://doi.org/10.62870/jgkp.v5i2.28305
Muthia, R. (2024). Uji Aktivitas Antioksidan Ekstrak Etil Asetat Daun Karamunting (Melastoma malabathricum L.) dengan Metode ABTS. Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi Dan Kesehatan, 8(3), 129–138. https://doi.org/10.36387/jiis.v8i3.1700
Niah, R., & Baharsyah, R. N. (2018). Potensi Ekstrak Daun Tanaman Karamunting(Melastoma malabathricum L.) di daerah Kalimantan Sebagai Antibakteri Staphylococcus aureus. Jurnal Ilmiah Manuntung, 4(1), 36–40. Retrieved from https://www.researchgate.net/publication/348917983_POTENSI_EKSTRAK_DAUN_TANAMAN_KARAMUNTING_Melastoma_malabathricum_L_DI_DAERAH_KALIMANTAN_SEBAGAI_ANTIBAKTERI_Staphylococcus_aureus
Noh, Y.-H., Jang, A.-S., & Pyo, Y.-H. (2020). Quality characteristics and antioxidant capacities of Korean commercial yogurt. Korean Journal of Food Science and Technology, 52(2), 113–118. https://doi.org/10.9721/KJFST.2020.52.2.113
Pérez, J., Arteaga, M., Andrade, R., Durango, A., & Salcedo, J. (2021). Effect of yam (Dioscorea spp.) starch on the physicochemical, rheological, and sensory properties of yogurt. Heliyon, 7(1). https://doi.org/10.1016/j.heliyon.2021.e05987
Prayitno, S. S., Sumarmono, J., Rahardjo, A. H. D., & Setyawardani, T. (2020). Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein Eksternal. Jurnal Aplikasi Teknologi Pangan, 9(2), 77–82. https://doi.org/10.17728/jatp.6396
Priska, M., Peni, N., Carvallo, L., & Dala Ngapa, Y. (2018). Review: Antosianin dan Pemanfaatannya. Cakra Kimia (Indonesian E-Journal of Applied Chemistry, 6(2). Retrieved from https://ojs.unud.ac.id/index.php/cakra/article/download/46629/28101
Purwanto, S. (2015). Uji Aktivitas Antibakteri Fraksi Aktif Ekstrak Daun Senggani (Melastoma malabathricum L) Terhadap Escherichia coli. Jurnal Keperawatan Sriwijaya, 2(2). Retrieved from https://jks-fk.ejournal.unsri.ac.id/index.php/jk_sriwijaya/article/view/21/20
Rahim Fajar Pangestu, R. (2017). Aktivitas Antioksidan, pH, Viskositas, Viabilitas Bakteri Asam Laktat (BAL), pada Yogurt Powder Daun Kopi dengan Jumlah Karagenan yang Berbeda. Jurnal Aplikasi Teknologi Pangan, 6(2). https://doi.org/10.17728/jatp.185
Raikos, V., Ni, H., Hayes, H., & Ranawana, V. (2019). Antioxidant properties of a yogurt beverage enriched with salal (Gaultheria shallon) berries and blackcurrant (ribes nigrum) pomace during cold storage. Beverages, 5(1). https://doi.org/10.3390/beverages5010002
Rifkowaty, E. E., Wardanu, A. P., & Hastuti, N. D. (2018). Aktivitas Antioksidan Sirup Buah Karamunting (Rhodomyrtus Tomentosa) dengan Variasi Penambahan Asam Sitrat. Jurnal Teknologi Dan Industri Pertanian Indonesia, 10(1), 16–20. https://doi.org/10.17969/jtipi.v10i1.9768
Roni, A., Astary, A., & Nawawi, ari. (2018). Antioxidant Activity Test, Determination of Total Phenolic and Flavonoid from Ethanol Extracts of Karamunting Leaves, Stems, and Bark (Melastoma malabathricum L.). Sainstech Farma, 11(1), 1–6. Retrieved from https://doi.org/https://doi.org/10.37277/sfj.v11i1.404
Sabel, A., Bredefeld, S., Schlander, M., & Claus, H. (2017). Wine phenolic compounds: Antimicrobial properties against yeasts, lactic acid and acetic acid bacteria. Beverages, 3(3). https://doi.org/10.3390/beverages3030029
Sanalibaba, P., & Cakmak, G. A. (2016). Exopolysaccharides Production by Lactic Acid Bacteria. Applied Microbiology: Open Access, 2(2), 1–5. https://doi.org/10.4172/2471-9315.1000115
Sandra, A., Kurnia, Y. F., Sukma, A., & Purwati, E. (2019). The chemical characteristics of yoghurt (Lactobacillus fermentum MGA40-6 and Streptococcus thermophilus) with additional puree from Senduduk fruit (Melastoma malabathricum, L.). IOP Conference Series: Earth and Environmental Science, 287(1). Institute of Physics Publishing. https://doi.org/10.1088/1755-1315/287/1/012024
Saputri, N., Muthia, R., & Hidayatullah, M. (2023). Uji Aktivitas Antioksidan Ekstrak Etanol 96% Daun Karamunting (Melastoma malabathricum L.) dengan Metode CUPRAC. Borneo Journal of Pharmascientech, 07(02), 65–72. https://doi.org/10.51817/bjp.v7i1.486
Sarkar, S. (2019, March 6). Potentiality of probiotic yoghurt as a functional food – a review. Nutrition and Food Science, Vol. 49, pp. 182–202. Emerald Group Holdings Ltd. https://doi.org/10.1108/NFS-05-2018-0139
Sharma, M., Vidhya C. S., Ojha, K., Yashwanth B. S., Singh, B., Gupta, S., & Pandey, S. K. (2024). The Role of Functional Foods and Nutraceuticals in Disease Prevention and Health Promotion. European Journal of Nutrition & Food Safety, 16(2), 61–83. https://doi.org/10.9734/ejnfs/2024/v16i21388
Siregar, T. W., & Daniela, C. (2023). Uji Antimikroba Ekstrak Kulit Buah Naga Merah Terhadap Bakteri Escherichia coli, Staphylococcus aureus dan Lactobacillus acidophilus. Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 3(2), 78–85. Retrieved from https://doi.org/10.54367/retipa.v3i2.2640
Soumya, N. P. P., Mini, S., Sivan, S. K., & Mondal, S. (2021). Bioactive compounds in functional food and their role as therapeutics. Bioactive Compounds in Health and Disease, 4(3), 24–39. https://doi.org/10.31989/bchd.v4i3.786
Suharto, E. L. S., Arief, I. I., & Taufik, E. (2016). Quality and antioxidant activity of yogurt supplemented with roselle during cold storage. Media Peternakan, 39(2), 82–89. https://doi.org/10.5398/medpet.2016.39.2.82
Sulityo, N. P. L. K., Ulfa, M. N., & Nasution, S. (2024). Study of Pineapple Juice Addition Towards Physicochemical Characteristics and Consumer Acceptability of Soyghurt. AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian, 11(1), 197–212. https://doi.org/10.37676/agritepa.v11i1.5524
Terpou, A., Papadaki, A., Lappa, I. K., Kachrimanidou, V., Bosnea, L. A., & Kopsahelis, N. (2019, July 1). Probiotics in food systems: significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. Nutrients, Vol. 11. MDPI AG. https://doi.org/10.3390/nu11071591
Unitly, A. J. A., Baszary, C. D. U., Moniharapon, D. D., Watuguly, T. W., Moniharapon, M., Eddy, L., … Sopacua, G. N. (2024). Efek Antidiabetes Yoghurt Pala Terhadap Penurunan Kadar Glukosa Darah Tikus Model Diabetes Melitus Tipe 2. Kalwedo Sains (KASA), 5(2), 91–98. https://doi.org/10.30598/kasav5i2p91-98
Wajs, J., Brodziak, A., & Król, J. (2023). Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives. Foods, 12(6). https://doi.org/10.3390/foods12061275
Xu, Y., Shi, C., Wu, Q., Zheng, Z., Liu, P., Li, G., … Xia, X. (2017). Antimicrobial Activity of Punicalagin Against Staphylococcus aureus and Its Effect on Biofilm Formation. Foodborne Pathogens and Disease, 14(5), 282–287. https://doi.org/10.1089/fpd.2016.2226
Zubaidah, E., Fibrianto, K., & Dwiki Kartikaputri, S. (2021). Potensi Kombucha Daun Teh (Camellia sinensis) dan Daun Kopi Robusta (Coffea robusta) Sebagai Minuman Probiotik. Jurnal Bioteknologi & Biosains Indonesia, 8(2). Retrieved from http://ejurnal.bppt.go.id/index.php/JBBI
Zujko, M. E., & Witkowska, A. M. (2023). Dietary Antioxidants and Chronic Diseases. Antioxidants, 12(2). https://doi.org/10.3390/antiox12020362
DOI: https://doi.org/10.24198/jthp.v7i2.66120
Refbacks
- There are currently no refbacks.
Copyright (c) 2026 Jurnal Teknologi Hasil Peternakan
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Jurnal Teknologi Hasil Peternakan is indexed in:
In association with:
