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All Journal Journal of Food and Pharmaceutical Science VALENSI Microbiology Indonesia Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Jurnal Kimia dan Kemasan Biopropal Industri MPI (Media Pharmaceutica Indonesiana) Jurnal Kesehatan Bakti Tunas Husada Journal of Pharmacopolium MATAPPA: Jurnal Pengabdian Kepada Masyarakat Media Ilmu Kesehatan Pharmacoscript Pharma Xplore : Jurnal Sains dan Ilmu Farmasi Jurnal Ilmiah Farmako Bahari Lumbung Farmasi : Jurnal Ilmu Kefarmasian Jurnal Kimia dan Kemasan Jurnal Farmasi dan Sains Indonesia (JFSI) Berkala Ilmiah Kimia Farmasi Jurnal Riset Rumpun Ilmu Kesehatan (JURRIKES) Termometer: Jurnal Ilmiah Ilmu Kesehatan Dan Kedokteran Jurnal Pengabdian Pada Masyarakat Prosiding Seminar Nasional Universitas Ma Chung Jurnal An-Najat: Jurnal Ilmu Farmasi dan Kesehatan Journal of Food and Pharmaceutical Sciences Journal of Scientific Insights Jurnal Farmasi Galenika Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice)
Lina Rahmawati Rizkuloh
Universitas Perjuangan Tasikmalaya
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Journal : Journal of Food and Pharmaceutical Science

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Effect of Soyghurt Fortification with Syzygium myrtifolium Walp. Leaves Extract on Antioxidant Activity Susanti, Susanti; Rizkuloh, Lina Rahmawati; Mardianingrum, Richa
Journal of Food and Pharmaceutical Sciences Vol 13, No 2 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.21223

Abstract

Soyghurt contains antioxidant compounds such as isoflavones which is derived from soybeans as main ingredient for making soyghurt. To increase antioxidant activity, it is necessary to add other antioxidant compounds such as anthocyanins which is found in Syzygium myrtifolium Walp. which also acts as a red pigment. The aim of this study was to determine the effect of adding Syzygium myrtifolium leaf extract to the antioxidant activity of soyghurt. It began with the making of soy milk then fermented with Lactobacillus bulgaricus into soyghurt. Plants were extracted by maceration in ethanol and made a dry extract. The addition of dried extract to soyghurt was carried out in 3 concentrations, 1%, 3% and 5%. The results of antioxidant activity assay using the free radical DPPH scavenging method showed that there was a decrease in the IC50 in soyghurt fortified with extract compared to soyghurt without extract. The higher concentration of extract, the smaller IC50 value. Soyghurt with 5% extract had the smallest IC50 (694.14 g/mL) while the IC50 of soyghurt without extract was 2823.17 g/mL. The conclusion is that fortification of Syzygium myrtifolium leaf extract has an effect on the antioxidant activity of soyghurt.
Co-Authors Anindita Trikusuma Pratita Anisa Dhea, Octavia Anna Yuliana, Anna Bachtiar, Kamiel Roesman Depa Sanjaya Elis Nurul Ikhlas Fathurohman, Mochamad Gina Septiani Agustien Hilman Fitriaji S P Ikram, Nur Kusaira Khairul Ira Rahmiyani Kamiel Roesman Bachtiar Kamiel Roesman Bachtiar Khofi Siti Mukhaufillah Marlia Singgih Nitya Nurul Fadilah Nofriyaldi, Ali Nurfadilah, Ratna Nurul Halimah Amimi Pertiwi, Nur Ihsani Richa Mardianingrum Risa Delpia Rofi, Uyep Muhamad Rosalina L.S, Fazrisa Ruswanto, Ruswanto Salsabila Adlina Salsabila, Adlina Selvia Maslamah Aan Septiani Agustien, Gina Slamet Ibrahim Srie Rezeki Nur Endah SUSANTI Susanti Susanti Susanti Susanti Windi Susi Indryani