POTENSI PENINGKATAN AKTIVITAS ANTIOKSIDAN YOGURT MELALUI FORTIFIKASI EKSTRAK BUAH, REMPAH, DAN BERBAGAI JENIS TEH: REVIEW
POTENTIAL ENHANCEMENT OF ANTIOXIDANT ACTIVITY IN YOGURT THROUGH FORTIFICATION OF FRUIT EXTRACTS, SPICES, AND VARIOUS TYPES OF TEA: A REVIEW
Abstract
Yogurt merupakan produk pangan fungsional yang mengandung bakteri asam laktat (BAL) dan berbagai senyawa bioaktif hasil fermentasi, namun aktivitas antioksidannya masih dapat ditingkatkan melalui fortifikasi bahan alami. Artikel ini bertujuan untuk mengkaji pengaruh penambahan berbagai bahan fortifikasi, meliputi buah, rempah, dan teh terhadap aktivitas antioksidan yogurt dan mengevaluasi pengaruhnya terhadap viabilitas BAL. Metode yang digunakan adalah studi literatur dengan menelusuri artikel ilmiah yang diterbitkan pada tahun 2016–2026 melalui Google Scholar, ScienceDirect, dan ResearchGate. Artikel yang relevan kemudian dianalisis secara deskriptif dengan membandingkan jenis bahan, konsentrasi fortifikasi, peningkatan aktivitas antioksidan, serta pengaruhnya terhadap BAL. Hasil kajian menunjukkan bahwa fortifikasi buah, teh, dan rempah secara umum mampu meningkatkan aktivitas antioksidan yogurt, tetapi besarnya peningkatan berbeda bergantung pada jenis dan konsentrasi bahan. Fortifikasi buah seperti bit, buah naga, dan alpukat dilaporkan menghasilkan peningkatan aktivitas antioksidan hingga 97,94%, sedangkan teh, terutama teh hijau dan teh hitam, menunjukkan peningkatan hingga 96,87% yang berkaitan dengan kandungan polifenol. Rempah seperti jahe, kayu manis, dan lada hitam juga berkontribusi terhadap peningkatan aktivitas antioksidan melalui kandungan senyawa fenolik dan flavonoid. Peningkatan aktivitas antioksidan tersebut umumnya terjadi pada konsentrasi fortifikan tertentu, sedangkan penggunaan konsentrasi yang terlalu tinggi berpotensi menurunkan penerimaan sensoris dan menghambat viabilitas BAL. Secara keseluruhan, fortifikasi bahan alami berpotensi meningkatkan aktivitas antioksidan yogurt tanpa mengganggu viabilitas BAL apabila digunakan pada konsentrasi yang sesuai. Pemilihan jenis dan konsentrasi fortifikan menjadi faktor penting dalam menghasilkan yogurt dengan aktivitas antioksidan tinggi, viabilitas BAL yang tetap baik, dan kualitas produk yang dapat diterima.
ABSTRACT
Yogurt is a functional food product containing lactic acid bacteria (LAB) and various bioactive compounds derived from fermentation; however, its antioxidant activity can be further enhanced through fortification with natural ingredients. This article aims to review the impact of adding various fortifying agents—including fruits, tea, and spices—on the antioxidant activity of yogurt and to evaluate their effects on LAB viability. A literature review method was employed, involving a search for scientific articles published between 2016 and 2026 via Google Scholar, ScienceDirect, and ResearchGate. Relevant articles were analyzed descriptively by comparing ingredient types, fortification concentrations, increases in antioxidant activity, and effects on LAB. The review results indicate that fortification with fruits, tea, and spices generally enhances yogurt's antioxidant activity, although the magnitude of this increase varies depending on the type and concentration of the ingredient. Fortification with fruits such as beetroot, dragon fruit, and avocado has been reported to increase antioxidant activity by up to 97.94%, while tea—particularly green and black tea—showed increases of up to 96.87%, attributed to polyphenol content. Spices such as ginger, cinnamon, and black pepper also contribute to increased antioxidant activity through their phenolic and flavonoid content. These increases in antioxidant activity generally occur at specific fortificant concentrations; conversely, excessively high concentrations may reduce sensory acceptability and inhibit LAB viability. Overall, fortification with natural ingredients has the potential to enhance yogurt's antioxidant activity without compromising LAB viability, provided appropriate concentrations are used. The selection of the type and concentration of the fortifying agent is a crucial factor in producing yogurt with high antioxidant activity, maintained LAB viability, and acceptable product quality.
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