Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage

  • El Latifa Sri Suharto Study Program of Animal Production and Technology, Faculty of Animal Science, Graduate School, Bogor Agricultural University
  • Irma Isnafia Arief Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University
  • Epi Taufik Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University
Keywords: yogurt, roselle, probiotic, antioxidant


The purpose of this study was to determine the quality (physical, chemical, microbiological characteristics), total phenolic content, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) inhibition assay of probiotic yogurt supplemented with roselle flower extract (Hibiscus sabdariffa L) during cold storage. The experiment used treatment for types of yogurt as follows: cow’s milk probiotic yogurt + roselle, goat’s milk probiotic yogurt + roselle, cow’s milk yogurt, and goat’s milk yogurt. The yogurt was stored in cold storage and evaluated the quality and antioxidant activity variables on days 0, 3, 6, 9, 12, and 15th. The results showed that there were interaction (P<0.05) between types of yogurt and storage time on pH value and total lactic acid bacteria (LAB), but no interaction effect on viscosity. The types of yogurt significantly affected (P<0.05) aw, total titrable acid (TTA), total phenolic content, and antioxidant activity. Cow’s milk probiotic yogurt + roselle and goat’s milk probiotic yogurt + roselle were the best yogurt that contributed to a good quality and high antioxidant activity up to 15 d at cold storage.


Download data is not yet available.


Afiyah, D. N., I. I. Arief, & C. Budiman. 2015. Proteolytic characterization of trimmed beef fermented sausages inoculated by Indonesian probiotics: Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4. Adv. J. Food Sci. Tech. 8: 27-35.

Altgeld, T., R. Gene, G. Glaeske, P. Koli, R. Rosenbrock, & A. Trojan. 2006. Prevention and Health Promotion. A Program for Improved Health and Social Policy. Bonner Universitaet Sdruckerei, Bonn (DE).

Apostolidis, E., T. I. Kwon, & K. Shetty. 2006. Potential of cranberry-based herbal synergis for diabetes and hypertension management. Asia Pac. J. Clin. Nutr. 15: 433-441.

AOAC. 2005. Official Methods of Analysis in The Association of Official Agricultural Chemist. Association of Official Agricultural Chemist. Washington D.C.

Arief, I. I., B. S. L. Jenie, M. Astawan, & A. B. Witarto. 2010. The effectiveness of probiotic Lactobacillus plantarum 2C12 and Lactobacillus acidophilus 2B4 as antidiarrhea on rats. Med. Pet. 43:137-143. http://dx.doi.org/10.5398/medpet.2010.33.3.137

Arief, I. I., Jakaria, T. Suryati, Z. Wulandari, & E. Andreas. 2013. Isolation and characterization of plantaricin produced by Lactobacillus plantarum Strains (IIA-1A5, IIA-1B1, IIA-2B2). Med. Pet. 36: 91-100. http://dx.doi.org/10.5398/medpet.2013.36.2.91

Arief, I. I., Z. Wulandari, E. L. Aditia, M. Baihaqi, Noraimah, & Hendrawan. 2014. Physicochemical and microbiological properties of fermented lamb sausages using probiotic Lactobacillus plantarum IIA-2C12 as starter culture. Proc. Environ. Sci. 20: 352-356. http://dx.doi.org/10.1016/j.proenv.2014.03.044

Arief, I. I., B. S. L. Jenie, M. Astawan, K. Fujiyama, & A. B. Witarto. 2015a. Identification and probiotic characteristics of lactic acid bacteria isolated from Indonesian local beef. Asian J. Anim. Sci. 9: 25-36. http://dx.doi.org/10.3923/ajas.2015.25.36

Arief, I. I., C. Budiman, B. S. L. Jenie, E. Andreas, & A. Yuneni. 2015b. Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 forms pores in the membrane of Staphylococcus aureus. Beneficial Microbes. 6: 603-613. http://dx.doi.org/10.3920/BM2014.0064

Astawan, M., T. Wresdiyanti, I. I. Arief, & D. Febiyanti, 2011. Potency of indigenous probiotic lactic acid bacteria as antidiarrheal agent and immunomodulator. J. Food Technol. Ind. (Indonesia) 22: 11-16.

Astawan, M., T. Wresdiyati, Suliantari, I. I. Arief, & R. Septiawan. 2012. Production of symbiotic yogurt-like using indigenous lactic acid bacteria as functional food. Med. Pet. 35: 9-14. http://dx.doi.org/10.5398/medpet.2012.35.1.9

BSN. 2009. SNI. 01-2981-2009:Yogurt. Jakarta (ID): Badan Standarisasi Nasional.

Cisse, M., F. Vaillant, A. Kane, O. Ndiayea, & M. Dornier. 2011. Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage. J. Sci. Food Agricult. 92:1214-1221. http://dx.doi.org/10.1002/jsfa.4685

Dalle-Donne, I., R. Rossi, R. Colombo, D. Giustarini, & A. Milzani. 2006. Biomarkers of oxidative damage in human diseases. Clinical Chem. 52: 601-623. http://dx.doi.org/10.1373/clinchem.2005.061408

Donkor, O. N., A. Henriksson, T. Vasiljevic, & N. P. Shah. 2006. Effect of acidification on the activity of probiotics in yogurt during cold storage. International Dairy J. 16: 1181–1189. http://dx.doi.org/10.1016/j.idairyj.2005.10.008

El Sherif, F., S. Khattab, E. Ghoname, N. Salem, & K. Radwan. 2011. Effect of gamma irradiation on enhancement of some economic traits and molecular changes in Hibiscus sabdariffa L. Life Sci J. 8: 220-229.

[FAO] Food and Agricultural Organization. 2013. Milk and Dairy Products in Human Nutrition. E-ISBN 978-92-5-107864-8(pdf). Hal: 41-102. Rome, Italy.

Granato, D., G.F. Branco, A.G. Cruz, A.F.F. Faria, & N.P. Shah. 2010. Probiotic dairy products as functional foods. Comprehens Reviews in Food Science and Food Safety. 9: 455-470. http://dx.doi.org/10.1111/j.1541-4337.2010.00120.x

Kao, E. S., J. D. Hsu, C. J. Wang, S. H. Yang, S. Y. Cheng, & H. J. Lee. 2009. Polyphenols extracted from Hibiscus sabdariffa L. inhibited lipopolysaccharide-induced inflammation by improving antioxidative conditions and regulating cyclooxygenase-2 expression. Biosci. Biotechnol. Biochem. 73: 385-390. http://dx.doi.org/10.1271/bbb.80639

Michael, M., R. K. Phebus, & K. A. Schmidt. 2010. Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in non fat yogurt. Int Dairy J. 20: 665-672. http://dx.doi.org/10.1016/j.idairyj.2010.03.005

Molyneux, P. 2004. The use of the stable free radical diphenylpicryl-hydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol. 26: 211-219

Paseephol, T. & F. Sherkat. 2009. Probiotic stability of yogurt containing Jerusalem artichoke inulins during refrigerated storage. J. Functional Foods 1:311-318. http://dx.doi.org/10.1016/j.jff.2009.07.001

Pelzar, M. J. & E.C.S. Chan. 2007. Dasar-dasar mikrobiologi Jilid I. Terjemahan Hadioetomo RS, Imas T, Tjitrosomo SS, Angka SL. Indonesia Press, Jakarta.

Prayitno. 2006. Kadar asam laktat dan laktosa yogurt hasil fermentasi menggunakan berbagai rasio jumlah sel bakteri dan persentase starter. Animal Production Journal. 8:131-136.

Sari, P., A. Setiawan, & T. A. Siswoyo. 2015. Stability and antioxidant activity of acylated jambolan (Syzygium cumini) anthocyanins synthesized by lipase-catalyzed transesterification. Int. Food Res. J. 22: 671-676

Shah, N. P. 2009. Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci. 83:894-907. http://dx.doi.org/10.3168/jds.S0022-0302(00)74953-8

Shetty, K., F. Clydesdale, & D. Vattem. 2005. Clonal screening and srout based bioprocessing of fenolic phytochemicals for functional foods. Food Biotechnology. CRC Taylor & Francis, New York. page 603.

Shori, A. B. & A. S. Baba. 2014. Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk. J. Saudi Chemic Society 18: 456-463. http://dx.doi.org/10.1016/j.jscs.2011.09.014

Soetan, K. O., M. A. Oyekunle, O. O. Aiyelaagbe, & M. A. Fafunso. 2006. Evaluation of the antimicrobial activity of saponins extract of sorghum bicolor L. Moench. Afr. J. Biotech. 5: 2405-2407.

Steel, R. G. D. & J. H. Torrie. 1995. Principles and procedures of statistica biomedical approach. 3rd edition. McGraw Hill Inc., Singapore.

Szakály, Z., V. Szente, G. Köver, Z. Polereczki, & O. Szigeti. 2012. The influence of lifestyle on health behavior and preferencefor functional food. Appetite 58: 406-413. http://dx.doi.org/10.1016/j.appet.2011.11.003

Tsai, P.J., J. Melntosh, P. Pearce, B. Camden, & B. R. Jordan. 2008. Anthocyanin and antioxidant capacity in roselle (Hibiscus sabdariffa L) extract. FRI. 35:351-356.

Valko, M., D. Leibfritz, J. Moncol, M. T. Cronin, M. Mazur, & J. Telser. 2007. Free radicals and antioxidants in normal physiological functions and human disease. Int. J. Biochem. Cell Biol. 39: 44-84. http://dx.doi.org/10.1016/j.biocel.2006.07.001

Widagdha, S. 2015. Pengaruh penambahan sari anggur (Vitis vinifera L.) dan lama fermentasi terhadap karakteristik fisiko kimia yogurt. Jurnal Pangan dan Agroindustri 3: 248-258.

Zhang, S. 2011. Antioxidative activity of lactic acid bacteria in yogurt. African J. Microbio. Res. 5: 5194-5201.