Abstract
Yoghurt is the coagulation of milk products produced by lactic acid bacteria (LAB). Podang Urang Mango (Mangifera indica L.) has good nutrition and active compounds that can inhibit the growth of microorganism in the product. The purpose of this study is to determine the storage effect on the microbiological quality of probiotic yoghurt added with Podang Urang Mango extracts. In order to make yoghurt, 3% (v/v) Lactobacillus delbrueckii subsp bulgaricus RRAM-01 and Streptococcus salivarius subsp thermophilus RRAM-01 and 4% mango extracts added. This study used a CRD with factor the duration of storage at cold temperatures (4°C) at 0, 7, 14, 21, and 28 days with 4 replications. Variables observed are determination of active compounds and antimicrobial activity of the extract, calculating the TPC, LAB, coliform, Salmonella, and S. aureus in yoghurt. The research showed that the mango extract’s active compounds included alkaloids, saponins, tannins, phenolics, flavonoids, triterpenoids, and glycosides. Compounds in the extract have inhibitory activity towards S. aureus, E. Coli and B. cereus in populations less than 5.00 log cfu/mL. Cold temperatures significantly affected (P<0.05) TPC and S. aureus on the 21st day. However, there was no significant effect (P>0.05) on LAB, coliforms, and Salmonella.
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