Antibacterial Activity of Synbiotic Yoghurt Peel Extract of Red Dragon Fruit (Hylocereus polyrhizus) Evaporation with Honey
Asian Food Science Journal, Volume 22, Issue 2,
Page 1-8
DOI:
10.9734/afsj/2023/v22i2616
Abstract
Synbiotic yogurt contains both probiotics and prebiotics. The peel of red dragon fruit contains 10.79% pectin, which can be used as a prebiotic. Red dragon fruit peel synbiotic yoghurt has an unpleasant aftertaste. Honey can enhance the functional properties of dragon fruit peel synbiotic yogurt. Yogurt with the addition of prebiotics can increased the functional properties of probiotic yogurt and increase the viability of bacteria the digestive tract. The purpose of this study was to determine the antibacterial activity of synbiotic yogurt with evaporated red dragon fruit peel extract and honey. This research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Universitas Brawijaya. The research material is 3-month-old male 15 white rats (Rattus norvegicus) weighing between 150-180 g and divided into 3 groups, probiotic yoghurt, synbiotic yoghurt with addition of red dragon fruit peel extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 2% honey to synbiotic. Animals were given probiotic yogurt (P0), 20% red dragon fruit peel extract synbiotic yogurt (P1), and 20% red dragon fruit peel extract synbiotic yogurt with 2% honey sweetener (P2). The duration of experimenting is 30 days. Afterward, white rats will be dissected and the faeces in the ileum will be taken for testing. The data obtained were analyzed using descriptive qualitative. The results showed that P0 did decrease coliform and Enterococcus spp but increase total bacteria, mold and yeast, and Escherichia coli. The addition of evaporated red dragon fruit peel extract in synbiotic yogurt (P1) did decrease total bacteria, coliform, and Enterococcus spp but increase in mold and yeast and Escherichia coli. The addition of honey (P2) did decrease total decrease, mold and yeast, and Enterococcus spp but increase Escherichia coli. The addition of honey to the synbiotic yogurt of red dragon fruit peel extract can affect the total number of bacteria, mold and yeast, coliform, Escherichia coli, and Enterococcus spp.
- Symbiotic yoghurt
- red dragon fruit peel
- honey
- antibacterial activity
- Escherichia coli
- Enterococus spp
How to Cite
References
Yao C, Li J, Jingjing E, Wang R, Zhang Q, Wang J. The symbiosis among, and the storage stabilities of, starter lactic acid bacterial strains in biofilms. LWT. 2022; 155:112896.
Tari AI, Hartati S. Health performance of sprague dawley rats due to administration of prebiotic yoghurt as antidiarrheal. Technoscience Scientific Journal. 2018;4(2):108-13.
Yaumi Y, Hadju R, Yelnetty A, Lontaan NN. Sensory quality of synbiotic yoghurt using modified starch from purple uwi (Dioscorea alata) tuber. Zootec. 2020; 40(1):196-206.
Jamilah B, Shu CE, Kharidah M, Dzulkily MA, Noranizan A. Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel. International Food Research Journal. 2011;18(1).
Nirmalawaty A, Mahayani AA. Chemical analysis of dried bakpia substitute dragon fruit peel flour. STIGMA: Unipa Journal of Mathematics and Natural Sciences. 2020; 13(1):15-23.
Sert D, Akin N, Dertli E. Effects of sunflower honey on the physicochemical, microbiological and sensory characteristics in set type of yogurt during refrigerated storage. International journal of dairy technology. 2011;64(1):99-107.
Yurliasni Y, Hanum Z, Hikmawan R. The potential of honey in improving the quality of kefir drinks. Journal of Animal Products Science and Technology (JITEK). 2019; 14(1):50-9.
Baguna R, Yelnetty A, Siswosubroto SE, Lontaan N. The effect of using honey on the pH value, syneresis, and total lactic acid bacteria of synbiotic yogurt. Zootec. 2020;40(1):214-22.
Varga L. Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage. International journal of food microbiology. 2006;108(2):272-5.
Izudin I, Regar R, Wahyuningsih A, Hanifa I. In vitro inhibition of Lactobacillus reuteri against Escherichia coli and Staphylococcus aureus. J-PHAM. 2020; 2(2):66-71
Sugito S, Manalu W, Astuti DA, Chairul C. Intestinal morphometrics and performance of broiler chickens given heat stress and n-hexane extract of "jaloh" stem bark (Salix Tetrasperma Roxb). Animal Husbandry Media. 2005;30(3):150992.
Munfaati PN, Ratnasari E, Trimulyono G. Antibacterial activity of meniran herbal extract (Phyllanthus niruri) against the growth of Shigella dysenteriae bacteria In vitro. Bio Lantern. 2015;4(1):64-71.
Ferdaus F, Wijayanti MO, Retnonigtyas ES, Irawati W. Effect of pH, substrate concentration, addition of calcium carbonate and fermentation time on lactic acid recovery from banana peels. Widya Teknik. 2017;7(1):1-4.
Setiarto RH, Widhyastuti N. Effect of lactic acid bacteria starter and the addition of modified taro flour on the quality of synbiotic yogurt. Indonesian Journal of Industrial Research. 2017;11:18-30.
Spórna-Kucab A, Bernaś K, Grzegorczyk A, Malm A, Skalicka-Woźniak K, Wybraniec S. Liquid chromatographic techniques in betacyanin isomers separation from Gomphrena globosa L. flowers for the determination of their antimicrobial activities. Journal of Pharmaceutical and Biomedical Analysis. 2018;161:83-93.
Cowan MM. Plant products as antimicrobial agents. Clinical microbiology reviews. 1999;12(4):564-82.
Yong YY, Dykes G, Lee SM, Choo WS. Effect of refrigerated storage on betacyanin composition, antibacterial activity of red pitahaya (Hylocereus polyrhizus) and cytotoxicity evaluation of betacyanin rich extract on normal human cell lines. LWT. 2018;91:491-7.
Zakaria Y. Chemical, microbiological and organoleptic properties of yogurt using different percentages of Lactobacillus casei and sugar content. Agripet Journal. 2008;8(1):21-4.
Watanabe T, Katayama S, Matsubara M, Honda Y, Kuwahara M. Antibacterial carbohydrate monoesters suppressing cell growth of Streptococcus mutans in the presence of sucrose. Current microbiology. 2000;41(3):210-3.
Górniak I, Bartoszewski R, Króliczewski J. Comprehensive review of antimicrobial activities of plant flavonoids. Phytochemistry Reviews. 2019;18(1): 241-72.
Auchtung TA, Fofanova TY, Stewart CJ, Nash AK, Wong MC, Gesell JR, Auchtung JM, Ajami NJ, Petrosino JF. Investigating colonization of the healthy adult gastrointestinal tract by fungi. MSphere. 2018;3(2):e00092-18.
Scupham AJ, Presley LL, Wei B, Bent E, Griffith N, McPherson M, Zhu F, Oluwadara O, Rao N, Braun J, Borneman J. Abundant and diverse fungal microbiota in the murine intestine. Applied and environmental microbiology. 2006;72(1): 793-801.
Hillman ET, Lu H, Yao T, Nakatsu CH. Microbial ecology along the gastrointestinal tract. Microbes and environment. 2017; 1(1)
Van Riel SJ, Lardenoije CM, Oudhuis GJ, Cremers NA. Treating (recurrent) vulvovaginal candidiasis with medical-grade honey— Concepts and practical considerations. Journal of Fungi. 2021; 7(8):664.
Rahmatillah H. Effectiveness of honey as an antifungal in inhibiting the growth of candida albicans using the microdilution method (Doctoral dissertation, Wijaya kusuma surabaya university).
Mayo B, Aleksandrzak-Piekarczyk T, Fernndez M, Kowalczyk M, Bardowski J, Updates I Hussien H, Abd-Rabou HS, Saad MA. The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality. Scientific Reports. 2022;12(1):13401.
Anee IJ, Alam S, Begum RA, Shahjahan RM, Khandaker AM. The role of probiotics on animal health and nutrition. The Journal of Basic and Applied Zoology. 2021; 82(1):1-6.
Mulyani S, Legowo AM, Mahanani AA. Viability of lactic acid bacteria, acidity and melting time of probiotic ice cream using Lactobacillus casei and Bifidobacterium bifidum starters. J. Indo. Trop. Anim. Agric. 2008;33(2):120-5.
Dewi MK, Ratnasari E, Trimulyono G. Antibacterial activity of Majapahit leaf extract (Crescentia cujete) on the growth of Ralstonia solanacearum bacteria that causes wilt disease. Lantern Bio. 2014; 3(1):51-7.
Castanie-Cornet MP, Penfound TA, Smith D, Elliott JF, Foster JW. Control of acid resistance in Escherichia coli. Journal of bacteriology. 1999;181(11): 3525-35.
Gänzle MG, Hertel C, van der Vossen JM, Hammes WP. Effect of bacteriocin-producing lactobacilli on the survival of Escherichia coli and Listeria in a dynamic model of the stomach and the small intestine. International Journal of Food Microbiology. 1999;48(1): 21-35.
Maltby R, Leatham-Jensen MP, Gibson T, Cohen PS, Conway T. Nutritional basis for colonization resistance by human commensal Escherichia coli strains HS and Nissle 1917 against E. coli O157: H7 in the mouse intestine. PlS one. 2013;8(1):e53957.
Putriningtyas ND, Mardiana M, Cahyati WH. Antibacterial potential of red dragon fruit peel yogurt (hylocereus spp.) against bacillus subtilis bacteria in hypercholesterolemic wistar rats. Indonesian Nutrition Journal (The Indonesian Journal of Nutrition). 2021; 9(2):159-65.
Tenore GC, Novellino E, Basile A. Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts. Journal of functional foods. 2012;4(1):129-36.
Ajizah A, Thihana T, Mirhanuddin M. Potential of ironwood extract (Eusideroxylon zwageri T et B) in inhibiting the growth of Staphylococcus aureus bacteria in vitro. Bioscientiae. 2018; 4(1).
Zulhawa, Diniati J. The inhibition of Sumbawa honey against the growth of Staphylococcus aureus isolate from surgical wound infections at the Islamic Amal Sehat Hospital, Sragen. Thesis; 2010.
Leopoldini M, Marino T, Russo N, Toscano M. Antioxidant properties of phenolic compounds: H-atom versus electron transfer mechanism. The Journal of Physical Chemistry A. 2004;108(22): 4916-22.
-
Abstract View: 173 times
PDF Download: 157 times