AKTIVITAS ANTIBAKTERI YOGHURT SUSU KAMBING DENGAN PENAMBAHAN TEPUNG DAUN MUGWORT (Artemisia Vulgaris L.) TERHADAP BAKTERI PATOGEN

Abstrak

Yogurt is a functional food product derived from fermented milk that contains probiotics and provides various health benefits, particularly for digestive health. Continuous innovation in yogurt production has led to the utilization of goat milk, which is more easily digested, along with the incorporation of natural ingredients such as mugwort (Artemisia vulgaris L.) leaf powder, which is rich in bioactive compounds with potential antibacterial properties. This study aimed to evaluate the effect of mugwort leaf powder addition on the antibacterial activity of goat milk yogurt and to determine the optimal level of addition for inhibiting pathogenic bacteria Escherichia coli and Staphylococcus aureus. The experiment was conducted using a Completely Randomized Design with four treatments: yogurt without mugwort addition (P0), and yogurt supplemented with 5% (P1), 10% (P2), and 15% (P3) mugwort leaf powder, each with five replications. The observed parameters included antibacterial activity against Escherichia coli, total titratable acidity, and total lactic acid bacteria (LAB). The results indicated that the addition of mugwort leaf powder tended to enhance inhibitory activity against Staphylococcus aureus while maintaining LAB viability within the acceptable range for probiotic yogurt standards. This study suggests that goat milk yogurt supplemented with mugwort leaf powder has potential to be developed as a natural functional food with antibacterial activity and added health benefits.

ABSTRAK

Yoghurt merupakan produk pangan fungsional berbasis susu fermentasi yang mengandung probiotik dan memiliki berbagai manfaat kesehatan, khususnya bagi saluran pencernaan. Inovasi pengembangan yoghurt terus dilakukan, salah satunya dengan pemanfaatan susu kambing yang lebih mudah dicerna serta penambahan bahan alami seperti tepung daun mugwort (Artemisia vulgaris L.) yang kaya senyawa bioaktif berpotensi antibakteri. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung daun mugwort terhadap aktivitas antimikroba yoghurt susu kambing serta menentukan level penambahan terbaik dalam menghambat bakteri patogen Escherichia coli dan Staphylococcus aureus. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan, yaitu yoghurt tanpa penambahan mugwort (P0), serta penambahan tepung mugwort sebesar 5% (P1), 10% (P2), dan 15% (P3), masing-masing dengan lima ulangan. Parameter yang diamati meliputi aktivitas antimikroba Escherichia coli, total asam tertitrasi, dan total BAL. Namun demikian, perlakuan dengan penambahan tepung mugwort cenderung meningkatkan daya hambat terhadap Staphylococcus aureus serta mempertahankan viabilitas BAL pada kisaran yang memenuhi standar yoghurt probiotik. Penelitian ini menunjukkan bahwa yoghurt susu kambing dengan penambahan tepung daun mugwort berpotensi dikembangkan sebagai produk pangan fungsional alami dengan aktivitas antibakteri dan nilai kesehatan yang baik.