Karakteristik Keju Lunak Probiotik dari Susu Kambing dengan Penambahan Ekstrak Herbal dan Pengaruhnya dalam Penghambatan Aktivitas Enzim α-amilase

Abstract

Herbs are widely used in culinary and as traditional medicine. Previous study investigated mint, dill and basil extract inhibition on enzim correlated with type 2 diabetes, was α-amylase. The objective of this research is to identify the physical, chemical, microbiological and sensory quality of mint, dill and basil cheeses. The result of this study showed that herb extract reduced pH of cheese during fermentation faster than plain cheese. The yield of mint and basil cheese were not very significantly different with plain cheese, but lower in dill cheese (P<0.01). The highest total phenolic content (TPC) was found in basil cheese (316.14 ± 12.72 μg GAE/g cheese DW). Herbs cheeses very significantly (P<0.01) inhibited DPPH (1,1-diphenyl-2-picrylhydrazyl) and α-amylase activity, with the highest activity for each assay respectively were dill and mint cheese, 0.23 ± 0.02 % and 2.89 ± 0.17 % per mg cheese DW respectively. DPPH inhibition of plain and mint cheese was dose-independent, but otherwise in dill cheese. Herbs extract increased total LABs of cheese. Regression equations of DPPH inhibition (Y), TPC (X) and total LABs (Z) were Y = 5.467 + 0.1555X; (R2 = 35%; P <0.05), Y= 1.931Z – 8.209 (R2 = 44.8%; P<0.05) and X = 7.186 + 0.06965Z (R2 = 58.4%; P <0.01) respectively. The best formula of herbs cheese based on sensory quality is dill cheese. This study indicated the therapeutic potentiality of mint, dill or basil extract included-probiotic soft cheese produced from goat milk as functional food for people with type 2 diabetes.