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Total Lactic Acid Bacteria and Antibacterial Activity in Yoghurt with Addition of Ananas comosus Merr. and Cinnamomum burmannii

Amerta Nutrition · Vol. 4 No. 4 (2020) · hlm. 257–264

DOI
10.20473/amnt.v4i4.2020.257-264
ISSN
2580-9776, 2580-1163
Terbit
2020-12-29
Penerbit
Universitas Airlangga
Bahasa
eng

Abstrak

Background: Diarrhea disease is one of gastrointestinal disorders which is the second leading cause of death in children under five years. Food and beverage contamination is the biggest cause of diarrhea in developing countries. Nanas madu (Ananas comosus Merr.) and cinnamon (Cinnamomum burmannii) have antibacterial properties that can inhibit the growth of Escherichia coli and Salmonella typhi causing diarrhea.Objective: This study aimed to analyze the total differences of Lactic Acid Bacteria (LAB) and antibacterial activity in yoghurt with the addition of nanas madu and cinnamon extract.Methods: This was an experimental study with various treatment in adding honey cream pineapple (0%, 20%, 40%, and 60%) and cinnamon extract (4% and 6%). Total LAB was calculated using the Total Plate Count (TPC) method and antibacterial activity was tested using Kirby Bauer method.Results: There was no significant difference in yoghurt with the addition of honey cream pineapple and cinnamon extract. Yoghurt with the highest LAB was yoghurt with addition 40% of honey cream pineapple and 6% of cinnamon extract (N40M2) with total LAB 1,43 x 1019 CFU/ml. The results of the antibacterial activity showed no significant difference of inhibition zone against S. typhi¸ while there was significant difference of inhibition zone against E. coli. The highest activity against S. typhi was yoghurt with addition 60% of honey cream pineapple and 4% of cinnamon extract (N60M1) resulting 6,81 mm inhibition zone and the highest activity against E. coli was N40M1 resulting 6,77 mm of inhibition zone. Conclusion: Total LAB yoghurt with the addition of nanas madu and cinnamon extract have met FAO and SNI standards with LAB minimum 107 CFU/ml. Antibacterial activity of all yoghurt treatment categorized as medium inhibition (5-10 mm).

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  • Diponegoro University
  • National Research and Innovation Agency
  • International Islamic University Malaysia
  • Universitas Islam Negeri Sultan Syarif Kasim Riau
  • Taipei Medical University
  • University of Auckland
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Rekan penulisOrganisasiArtikel bersama
Gemala AnjaniDiponegoro University6
Ahmad SyauqyDiponegoro University4
Muflihatul MunirohDiponegoro University3
Tri Nur KristinaDiponegoro University3
Fatikhu Yatuni AsmaraDiponegoro University3
Dian Puspita DewiDiponegoro University3
Etika Ratna NoerDiponegoro University3
Adriyan PramonoDiponegoro University3
Nina RestiDiponegoro University2
Miftahul AdnanDiponegoro University1
Hardhono SusantoDiponegoro University1
Sumardi WidodoDiponegoro University1
Maria MexitaliaDiponegoro University1
Irwandi JaswirInternational Islamic University Malaysia1
Fillah Fithra DienyDiponegoro University1
Elserinawati SinambelaDiponegoro University1
Hartanti Sandi WijayantiDiponegoro University1
Rachma PurwantiDiponegoro University1
Martha ArdiariaDiponegoro University1
Fairuz ZulfaDiponegoro University1
Astika Widy UtomoDiponegoro University1
Yanti ErnaliaUniversitas Islam Negeri Sultan Syarif Kasim Riau1
Tania MashaDiponegoro University1
Mutiara Irma MaharaniDiponegoro University1
Amelia FaradinaTaipei Medical University1
Nuryanto NuryantoDiponegoro University1
Fitriyono AyustaningwarnoDiponegoro University1
Ekowati ChasanahNational Research and Innovation Agency1
Endang Yuli PurwaniNational Research and Innovation Agency1
Fan ZhuUniversity of Auckland1
Mohammad SulchanDiponegoro University1
Helvi Desi MambayaDiponegoro University1
Nesti RahmawatiDiponegoro University1
Kusmiyati Tjahjono DkDiponegoro University1
R.A. KusumaDiponegoro University1
Hery Djagat PurnomoDiponegoro University1

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Sumber metadata: OAI-PMH (metadata jurnal) https://e-journal.unair.ac.id/AMNT/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Total Lactic Acid Bacteria and Antibacterial Activity in Yoghurt with Addition of Ananas comosus Merr. and Cinnamomum burmannii</dc:title>
	<dc:creator>Parasthi, Lusia Yotista Enggal</dc:creator>
	<dc:creator>Afifah, Diana Nur</dc:creator>
	<dc:creator>Nissa, Choirun</dc:creator>
	<dc:creator>Panunggal, Binar</dc:creator>
	<dc:subject xml:lang="en-US">Aktivitas antibakteri</dc:subject>
	<dc:subject xml:lang="en-US">kayu manis</dc:subject>
	<dc:subject xml:lang="en-US">nanas madu</dc:subject>
	<dc:subject xml:lang="en-US">total bakteri asam laktat (BAL)</dc:subject>
	<dc:subject xml:lang="en-US">yoghurt</dc:subject>
	<dc:description xml:lang="en-US">Background: Diarrhea disease is one of gastrointestinal disorders which is the second leading cause of death in children under five years. Food and beverage contamination is the biggest cause of diarrhea in developing countries. Nanas madu (Ananas comosus Merr.) and cinnamon (Cinnamomum burmannii) have antibacterial properties that can inhibit the growth of Escherichia coli and Salmonella typhi causing diarrhea.Objective: This study aimed to analyze the total differences of Lactic Acid Bacteria (LAB) and antibacterial activity in yoghurt with the addition of nanas madu and cinnamon extract.Methods: This was an experimental study with various treatment in adding honey cream pineapple (0%, 20%, 40%, and 60%) and cinnamon extract (4% and 6%). Total LAB was calculated using the Total Plate Count (TPC) method and antibacterial activity was tested using Kirby Bauer method.Results: There was no significant difference in yoghurt with the addition of honey cream pineapple and cinnamon extract. Yoghurt with the highest LAB was yoghurt with addition 40% of honey cream pineapple and 6% of cinnamon extract (N40M2) with total LAB 1,43 x 1019 CFU/ml. The results of the antibacterial activity showed no significant difference of inhibition zone against S. typhi¸ while there was significant difference of inhibition zone against E. coli. The highest activity against S. typhi was yoghurt with addition 60% of honey cream pineapple and 4% of cinnamon extract (N60M1) resulting 6,81 mm inhibition zone and the highest activity against E. coli was N40M1 resulting 6,77 mm of inhibition zone. Conclusion: Total LAB yoghurt with the addition of nanas madu and cinnamon extract have met FAO and SNI standards with LAB minimum 107 CFU/ml. Antibacterial activity of all yoghurt treatment categorized as medium inhibition (5-10 mm). </dc:description>
	<dc:publisher xml:lang="en-US">Universitas Airlangga</dc:publisher>
	<dc:date>2020-12-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://e-journal.unair.ac.id/AMNT/article/view/14763</dc:identifier>
	<dc:identifier>10.20473/amnt.v4i4.2020.257-264</dc:identifier>
	<dc:source xml:lang="en-US">Amerta Nutrition; Vol. 4 No. 4 (2020): AMERTA NUTRITION; 257-264</dc:source>
	<dc:source>2580-9776</dc:source>
	<dc:source>2580-1163</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://e-journal.unair.ac.id/AMNT/article/view/14763/12892</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Amerta Nutrition</dc:rights>
</oai_dc:dc>