Fortifikasi Yogurt dengan Bee Pollen : Nutrisi, Mekanisme Antioksidan, dan Tantangan Pengolahan

INDIRA LANTI KAYAPUTRI

Abstract


Penambahan bee pollen ke dalam yogurt telah muncul sebagai pendekatan inovatif untuk mengembangkan produk susu fungsional yang memenuhi permintaan konsumen yang terus meningkat akan makanan yang menyehatkan. Bee pollen dibedakan oleh profilnya yang kaya akan protein, vitamin, mineral, dan senyawa bioaktif—terutama konstituen polifenol—yang memberikan aktivitas antioksidan yang signifikan. Kajian ini dilakukan dengan mensintesis penelitian terkini tentang pentingnya fortifikasi bee pollen lebah dalam yogurt, menjelaskan mekanisme seluler dan molekuler yang mendasari fungsi antioksidannya, dan membahas keterbatasan yang melekat terkait variabilitas komposisi, potensi alergenitas, perubahan sensorik, dan degradasi yang disebabkan oleh pengolahan. Wawasan dari studi terbaru memberikan bukti baik untuk peningkatan nutrisi maupun tantangan yang terlibat dalam mengintegrasikan bee pollen ke dalam matriks yogurt, sehingga menunjukkan arah untuk penelitian masa depan tentang standardisasi dan peningkatan formulasi.

Keywords


antioksidan, bee pollen, fortifikasi, nutrisi, yoghurt

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DOI: https://doi.org/10.24198/jthp.v7i2.69184

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