THE CHARACHTERISTICS OF PROBIOTIC DRINK BASED ON MORINGA LEAVES JUICE
Article Sidebar
Accepted
7 December 2020
Published
1 July 2021
Keywords:
-
antibacterial, antioxidant, moringa, probiotic
Abstract
Moringa (Moringa oleifera) leaves are rich in minerals, vitamins and other essential phytochemicals. This study evaluated the effect of addition skim milk powder levels to the physicochemical, microbiology, antibacterial, and antioxidant properties of probiotic drink based on Moringa leaves juices. The probiotic drink was fermented by Lactobacillus casei FNCC 00090 with different level of skim milk powder (0, 3, 5, and 7%). The results showed that supplementation skim milk powders significantly affected the color of the probiotic product. The higher level of skim milk powders the lighter, greener, and more yellow (P<0.05). The higher concentration of skim milk affected the higher of pH and lactic acid content. The amount of probiotic among the treatment was not significantly different. The addition 7% skim milk powder produced the highest protein content, antibacterial activity, phenolic content, and antioxidant activity. Protein content of the best product was 2.65%, antibacterial activity: 14.50±1.80 mm (zone inhibition of .E coli) and 35.33±4.16c mm (zone inhibition of S. aureus), phenolic content 0.2410±0.0054 mg equivalent galic acid/ml sample and antioxidant activity 75.18±1.45%. The probiotics drink based on Moringa leaves juices has the potential to be developed as a functional drink.
References
Agustina W, Khoerunisa F, Rahman T, Ratnawati L. 2019. Karakterisasi dan pengujian akivitas anti-mikroba minuman probiotik antanan (Centella asiatica L.). J Riset Teknol Industri 13: 88-98. DOI: 10.26578/jrti.v13i1.5016.
Amara AA, Shibl A. 2015. Role of Probiotics in health improvement, infection control and disease treatment and management. Saudi Pharm J 23: 107-114. DOI: 10.1016/j.jsps.2013. 07.001.
Aminah S, Ramdhan T, Yanis M. 2015. Kandungan nutrisi dan sifat fungsional tanaman kelor (Moringa oleifera). Bul Pertanian Perkotaan 5: 35-44.
[AOAC] Association of Official Analytical Chemist. 2004. Official Methods of Analysis, 15th Edition. Association of Official Analytical Chemist, Virginia.
Australia New Zealand Food Standar. 2007. Standard 2.5.3 Fermented Milk Products. Federal Register of Legislation, Australia.
Balouiri M, Sadiki M, Ibnsouda SK. 2016. Methods for in vitro evaluating antimicrobial activity - a review. J Pharm Anal 6: 71-79. DOI: 10.1016/j. jpha.2015.11.005.
Bruzantin FP, Daniel JLP, da Silva PPM, Spoto MHF. 2016. Physicochemical and sensory cha-racteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortifi-cation. J Dairy Sci 99: 3316-3324. DOI: 10.316 8/jds.2015-10327.
[BSN] Badan Standardisasi Nasional. 2009. SNI 2981: 2009 Yogurt. Badan Standardisasi Nasio-nal, Jakarta.
[BSN] Badan Standardisasi Nasional. 2009. SNI 7552: 2009 Minuman Susu Fermentasi Berpe-risa. Badan Standardisasi Nasional, Jakarta.
Desnilasari D, Kumalasari R. 2017. Characteristic of fermented drink from whey cheese with addition of mango (Mangifera x odorata) Juice. IOP Conf Ser Earth Environ Sci 73: 1-6. The International Conference on Natural Products and Bioresource Science 2017 (ICONPRO-BIOS 2017) 23-24 October 2017, Balai Kartini Convention Center, Jakarta, Indonesia. DOI: 10.1088/1755-1315/101/1/012024.
Ferreira PMP, Farias DF, Oliveira JT de A, Carvalho A de FU. 2008. Moringa oleifera: Bioactive compounds and nutritional potential. Rev Nutr 21: 431-437. DOI: 10.1590/S1415-5273200800 0400007.
Gezginc Y, Topcal F, Comertpay S, Akyol I. 2015. Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus ther-mophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC. J Dairy Sci 98: 1426-1434. DOI: 10.31 68/jds.2014-8447.
Gopalakrishnan L, Doriya K, Kumar DS. 2016. Moringa oleifera: A review on nutritive impor-tance and its medicinal application. Food Sci Hum Wellness 5: 49-56. DOI: 10.1016/j.fshw. 2016.04.001.
He M, Shi B. 2017. Gut microbiota as a potential target of metabolic syndrome: The role of probiotics and prebiotics. Cell Biosci 7: 1-14. DOI: 10.1186/s13578-017-0183-1.
Hidayah N, Mustikaningtyas D, Bintari SH. 2017. Aktivitas antibakteri infusa simplisia sargassum muticum terhadap pertumbuhan Staphylo-coccus aureus. Life Sci 6: 49-54.
Insyiroh U, Budi S, Abduh M. 2014. Nilai pH, ke-asaman, citarasa, dan kesukaan susu fermen-tasi dengan penambahan ekstrak buah nanas asam. J Aplikasi Teknol Pangan 3: 114-116.
Khotimah K, Kusnadi J. 2014. Aktivitas antibakteri minuman probiotik sari kurma (Phoenix dactilyfera L.) menggunakan Lactobacillus plan-tarum dan Lactobacillus casei. J Pangan Agroind 2: 110-120.
Lalas S, Athanasiadis V, Karageorgou I, Batra G, Nanos GD, Makris DP. 2017. Nutritional cha-racterization of leaves and herbal tea of Moringa oleifera cultivated in Greece. J Herbs, Spices Med Plants 23: 320-333. DOI: 10.1080/ 10496475.2017.1334163.
Martinez K, Talavera G, Alonso J. 2017. Effect of three drying methods on antioxidant efficiency and vitamin C content of Moringa oleifera leaf extract. Int J Chem Mater Eng 11: 754-757. DOI: 10.1999/1307-6892/10008255.
Mawouma S, Ponka R, Mbofung CM. 2017. Acceptability and solubility of iron and zinc con-tents of modified Moringa oleifera sauces con-sumed in the Far-north region of Cameroon. Food Sci Nutr 5: 344-348. DOI: 10.1002/ fsn3.398.
Melo V, Vargas N, Quirino T, Calvo CMC. 2013. Moringa oleifera L. an underutilized tree with macronutrients for human health. Emirates J Food Agric 25: 785-789. DOI: 10.9755/ejfa. v25i10.17003.
Moyo B, Masika PJ, Hugo A, Muchenje V. 2011. Nutritional characterization of moringa (Moringa oleifera Lam.) leaves. Afr J Biotechnol 10: 12925-12933. DOI: 10.5897/AJB10.1599.
Mubarak K, Natsir H, Wahab AW, Satrimafitrah P. 2017. Analysis of α-tokopherol (Vitamin E) extracted from moringa leaves (Moringa oleifera Lam) collected from seashore and highland areas and its potencyal as
antioxidant. Kovalen: J Riset Kimia 3: 78-88. DOI: 10.22487/j2477 5398.2017.v3.i1.8236.
Olusanya RN, Kolanisi U, Onselen AV, Ngobese NZ, Siwela M. 2019. Nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-supplemented mahewu. S Afr J Bot 129: 175-180. DOI: 10.1016/j.sajb.2019. 04.022.
Pato U, Yusuf Y, Rossi E, Yunaira R, Githasari T. 2017. Quality of probiotic fermented milk using Lactobacillus casei subsp. casei R-68 as a starter with the variation of skim milk and sucrose. Int J Agric Technol 13: 37-46.
Rahmawati E. 2015. Kadar Protein, pH dan Jumlah Bakteri Asam Laktat Yogurt Susu Sapi dengan Variasi Penambahan Sari Daun Kelor dan La-ma Fermentasi yang Berbeda. [Disertasi]. Sura-karta: Fakultas Keguruan dan Ilmu Pendidikan, Universitas Muhammadiyah.
Ramdhan T, Aminah S. 2014. Pengaruh pemasakan terhadap kandungan antioksidan sayuran. Bul Pertanian Perkotaan 4: 7-13.
Sankhyan N, Sharma A, Seth CA, Chauhan A, Kulshrestha S. 2013. Determination and com-parison of vitamin C content from Moringa oleifera by different methods. Int J Agric Sci Res 3: 67-70.
Shao Y, Xu F, Sun X, Bao J, Beta T. 2014. Iden-tification and quantification of phenolic acids and anthocyanins as antioxidants in bran, em-bryo and endosperm of white, red and black rice kernels (Oryza sativa L.). J Cereal Sci 59: 211-218. DOI: 10.1016/j.jcs.2014.01.004.
Sompong R, Siebenhandl-ehn S, Linsberger-martin G, Berghofer E. 2011. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chem 124: 132-140. DOI: 10.1016/ j.foodchem.2010.05.115.
Tahir M, Hikmah N, Rahmawati R. 2016. Analisis kandungan vitamin C dan β- karoten dalam daun kelor (Moringa oleifra Lam.) dengan me-tode spektrofotometri UV-Vis. J Fitofarmaka Indonesia 3: 135-140. DOI: 10.33096/jffi.v3i1. 173.
Vanajakshi V, Vijayendra SVN, Varadaraj MC, Venkateswaran G, Agrawal R. 2015. Optimiza-tion of a probiotic beverage based on moringa leaves and beetroot. LWT-Food Sci Technol 63: 1268-1273. DOI: 10.1016/j.lwt.2015.04.023.
Werdhasari A. 2014. Peran antioksidan bagi kese-hatan. J Biotek Medisiana Indonesia 3: 59-68.
Yuliana N, Noviyeziana T, Sutikno S. 2017. Karak-teristik minuman laktat sari buah durian Lay (Durio kutejensis) yang disuplementasi dengan kultur lactobacillus selama penyimpanan pada suhu rendah. Agritech 36: 424-432. DOI: 10. 22146/agritech.16766.
Zhang T, Jeong CH, Cheng WN, Bae H, Seo HG, Petriello MC, Han SG. 2019. Moringa extract enhances the fermentative, textural, and bio-active properties of yogurt. LWT 101: 276-284. DOI: 10.1016/j.lwt.2018.11.010.
Amara AA, Shibl A. 2015. Role of Probiotics in health improvement, infection control and disease treatment and management. Saudi Pharm J 23: 107-114. DOI: 10.1016/j.jsps.2013. 07.001.
Aminah S, Ramdhan T, Yanis M. 2015. Kandungan nutrisi dan sifat fungsional tanaman kelor (Moringa oleifera). Bul Pertanian Perkotaan 5: 35-44.
[AOAC] Association of Official Analytical Chemist. 2004. Official Methods of Analysis, 15th Edition. Association of Official Analytical Chemist, Virginia.
Australia New Zealand Food Standar. 2007. Standard 2.5.3 Fermented Milk Products. Federal Register of Legislation, Australia.
Balouiri M, Sadiki M, Ibnsouda SK. 2016. Methods for in vitro evaluating antimicrobial activity - a review. J Pharm Anal 6: 71-79. DOI: 10.1016/j. jpha.2015.11.005.
Bruzantin FP, Daniel JLP, da Silva PPM, Spoto MHF. 2016. Physicochemical and sensory cha-racteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortifi-cation. J Dairy Sci 99: 3316-3324. DOI: 10.316 8/jds.2015-10327.
[BSN] Badan Standardisasi Nasional. 2009. SNI 2981: 2009 Yogurt. Badan Standardisasi Nasio-nal, Jakarta.
[BSN] Badan Standardisasi Nasional. 2009. SNI 7552: 2009 Minuman Susu Fermentasi Berpe-risa. Badan Standardisasi Nasional, Jakarta.
Desnilasari D, Kumalasari R. 2017. Characteristic of fermented drink from whey cheese with addition of mango (Mangifera x odorata) Juice. IOP Conf Ser Earth Environ Sci 73: 1-6. The International Conference on Natural Products and Bioresource Science 2017 (ICONPRO-BIOS 2017) 23-24 October 2017, Balai Kartini Convention Center, Jakarta, Indonesia. DOI: 10.1088/1755-1315/101/1/012024.
Ferreira PMP, Farias DF, Oliveira JT de A, Carvalho A de FU. 2008. Moringa oleifera: Bioactive compounds and nutritional potential. Rev Nutr 21: 431-437. DOI: 10.1590/S1415-5273200800 0400007.
Gezginc Y, Topcal F, Comertpay S, Akyol I. 2015. Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus ther-mophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC. J Dairy Sci 98: 1426-1434. DOI: 10.31 68/jds.2014-8447.
Gopalakrishnan L, Doriya K, Kumar DS. 2016. Moringa oleifera: A review on nutritive impor-tance and its medicinal application. Food Sci Hum Wellness 5: 49-56. DOI: 10.1016/j.fshw. 2016.04.001.
He M, Shi B. 2017. Gut microbiota as a potential target of metabolic syndrome: The role of probiotics and prebiotics. Cell Biosci 7: 1-14. DOI: 10.1186/s13578-017-0183-1.
Hidayah N, Mustikaningtyas D, Bintari SH. 2017. Aktivitas antibakteri infusa simplisia sargassum muticum terhadap pertumbuhan Staphylo-coccus aureus. Life Sci 6: 49-54.
Insyiroh U, Budi S, Abduh M. 2014. Nilai pH, ke-asaman, citarasa, dan kesukaan susu fermen-tasi dengan penambahan ekstrak buah nanas asam. J Aplikasi Teknol Pangan 3: 114-116.
Khotimah K, Kusnadi J. 2014. Aktivitas antibakteri minuman probiotik sari kurma (Phoenix dactilyfera L.) menggunakan Lactobacillus plan-tarum dan Lactobacillus casei. J Pangan Agroind 2: 110-120.
Lalas S, Athanasiadis V, Karageorgou I, Batra G, Nanos GD, Makris DP. 2017. Nutritional cha-racterization of leaves and herbal tea of Moringa oleifera cultivated in Greece. J Herbs, Spices Med Plants 23: 320-333. DOI: 10.1080/ 10496475.2017.1334163.
Martinez K, Talavera G, Alonso J. 2017. Effect of three drying methods on antioxidant efficiency and vitamin C content of Moringa oleifera leaf extract. Int J Chem Mater Eng 11: 754-757. DOI: 10.1999/1307-6892/10008255.
Mawouma S, Ponka R, Mbofung CM. 2017. Acceptability and solubility of iron and zinc con-tents of modified Moringa oleifera sauces con-sumed in the Far-north region of Cameroon. Food Sci Nutr 5: 344-348. DOI: 10.1002/ fsn3.398.
Melo V, Vargas N, Quirino T, Calvo CMC. 2013. Moringa oleifera L. an underutilized tree with macronutrients for human health. Emirates J Food Agric 25: 785-789. DOI: 10.9755/ejfa. v25i10.17003.
Moyo B, Masika PJ, Hugo A, Muchenje V. 2011. Nutritional characterization of moringa (Moringa oleifera Lam.) leaves. Afr J Biotechnol 10: 12925-12933. DOI: 10.5897/AJB10.1599.
Mubarak K, Natsir H, Wahab AW, Satrimafitrah P. 2017. Analysis of α-tokopherol (Vitamin E) extracted from moringa leaves (Moringa oleifera Lam) collected from seashore and highland areas and its potencyal as
antioxidant. Kovalen: J Riset Kimia 3: 78-88. DOI: 10.22487/j2477 5398.2017.v3.i1.8236.
Olusanya RN, Kolanisi U, Onselen AV, Ngobese NZ, Siwela M. 2019. Nutritional composition and consumer acceptability of Moringa oleifera leaf powder (MOLP)-supplemented mahewu. S Afr J Bot 129: 175-180. DOI: 10.1016/j.sajb.2019. 04.022.
Pato U, Yusuf Y, Rossi E, Yunaira R, Githasari T. 2017. Quality of probiotic fermented milk using Lactobacillus casei subsp. casei R-68 as a starter with the variation of skim milk and sucrose. Int J Agric Technol 13: 37-46.
Rahmawati E. 2015. Kadar Protein, pH dan Jumlah Bakteri Asam Laktat Yogurt Susu Sapi dengan Variasi Penambahan Sari Daun Kelor dan La-ma Fermentasi yang Berbeda. [Disertasi]. Sura-karta: Fakultas Keguruan dan Ilmu Pendidikan, Universitas Muhammadiyah.
Ramdhan T, Aminah S. 2014. Pengaruh pemasakan terhadap kandungan antioksidan sayuran. Bul Pertanian Perkotaan 4: 7-13.
Sankhyan N, Sharma A, Seth CA, Chauhan A, Kulshrestha S. 2013. Determination and com-parison of vitamin C content from Moringa oleifera by different methods. Int J Agric Sci Res 3: 67-70.
Shao Y, Xu F, Sun X, Bao J, Beta T. 2014. Iden-tification and quantification of phenolic acids and anthocyanins as antioxidants in bran, em-bryo and endosperm of white, red and black rice kernels (Oryza sativa L.). J Cereal Sci 59: 211-218. DOI: 10.1016/j.jcs.2014.01.004.
Sompong R, Siebenhandl-ehn S, Linsberger-martin G, Berghofer E. 2011. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chem 124: 132-140. DOI: 10.1016/ j.foodchem.2010.05.115.
Tahir M, Hikmah N, Rahmawati R. 2016. Analisis kandungan vitamin C dan β- karoten dalam daun kelor (Moringa oleifra Lam.) dengan me-tode spektrofotometri UV-Vis. J Fitofarmaka Indonesia 3: 135-140. DOI: 10.33096/jffi.v3i1. 173.
Vanajakshi V, Vijayendra SVN, Varadaraj MC, Venkateswaran G, Agrawal R. 2015. Optimiza-tion of a probiotic beverage based on moringa leaves and beetroot. LWT-Food Sci Technol 63: 1268-1273. DOI: 10.1016/j.lwt.2015.04.023.
Werdhasari A. 2014. Peran antioksidan bagi kese-hatan. J Biotek Medisiana Indonesia 3: 59-68.
Yuliana N, Noviyeziana T, Sutikno S. 2017. Karak-teristik minuman laktat sari buah durian Lay (Durio kutejensis) yang disuplementasi dengan kultur lactobacillus selama penyimpanan pada suhu rendah. Agritech 36: 424-432. DOI: 10. 22146/agritech.16766.
Zhang T, Jeong CH, Cheng WN, Bae H, Seo HG, Petriello MC, Han SG. 2019. Moringa extract enhances the fermentative, textural, and bio-active properties of yogurt. LWT 101: 276-284. DOI: 10.1016/j.lwt.2018.11.010.
Authors
DesnilasariD., AgustinaW., PutriD. P., IwansyahA. C., SetiabomaW., SholichahE., & HerminiatiA. (2021). THE CHARACHTERISTICS OF PROBIOTIC DRINK BASED ON MORINGA LEAVES JUICE. Jurnal Teknologi Dan Industri Pangan, 32(1), 9-15. https://doi.org/10.6066/jtip.2021.32.1.9
Copyright and license info is not available