Amerta Nutrition Vol. 4 No. 4 (2020)

Title	Amerta Nutrition Vol. 4 No. 4 (2020)
Edition	Vol. 4 No. 4 (2020)
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ISBN/ISSN
Author(s)
Subject(s)	Jurnal Nasional Gizi
Classification
Series Title
GMD	Karya Tulis Ilmiah
Language	Indonesia
Publisher	Universitas Airlangga
Publishing Year	2020
Publishing Place	Surabaya
Collation
Abstract/Notes	ABSTRACT Background: Diarrhea is a gastrointestinal disorder 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. Honey cream pineapple (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 aims to analyze the total differences of Lactic Acid Bacteria (LAB) and antibacterial activity in yoghurt with the addition of honey cream pineapple and cinnamon extract. Methods: The study was an experimental study with various treatments 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 the one with 40% addition 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 60% addition 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 honey cream pineapple and cinnamon extract have met FAO and Indonesian National Standards with LAB minimum 107 CFU/ml. Antibacterial activity of all yoghurt treatments categorized as medium inhibition (5-10 mm). Keywords: antibacterial activity, cinnamon, honey cream pineapple, total Lactic Acid Bacteria (LAB), yoghurt
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