Antioxidant Activity of Fermented Goat’s Milk with the Use of Bifidobacterium longum

Abstract

Fermented goat's milk with Bifidobacterium longum has the potential as a source of antioxidants to counteract free radicals. This study aims to determine the antioxidant activity of fermented goat's milk using Bifidobacterium longum as a starter which is thought to have high antioxidant activity. The design used was a completely randomized design (CRD) consisting of 4 (four) treatments, namely Control (pasteurized goat milk), 2.5% Bifidobacterium longum, 5% Bifidobacterium longum, and 7.5% Bifidobacterium longum, each treatment was repeated 4 times. The parameters in this study were total plate count, pH test, lactic acid test, and antioxidant activity. The results showed that the treatment of fermented goat's milk with the addition of starter Bifidobacterium longum with different percentages had a very significant effect (P<0.01) on the total number of lactic acid bacteria, pH values, and lactic acid levels. In addition, it also increases antioxidant activity with the lowest IC50 value at 7.5% Bifidobacterium longum which is classified as strong antioxidant activity. In conclusion, Bifidobacterium longum starter is potential enough for further research to be carried out.