Abstract
Honey as a food additive in yogurt fermentation can act as an antibacterial against pathogenic bacteria. This study aims to determine the effect of adding honey and the concentration of the best addition of honey on the antibacterial activity of yogurt. This study was conducted in July – December 2020. The observed parameter was antibacterial activity using the well method. The design used was a completely randomized design (CRD) which consisted of 5 treatments of adding honey, namely YM00=0%, YM05=5%, YM10=10%, YM15=15% and YM20=20% with each repetition 5 times. The results showed that yogurt with the addition of honey had a significant effect on antibacterial activity for E. coli bacteria but had no significant effect on bacteria S. aureus. YM05 treatment had the best antibacterial activity on E. coli with an inhibition zone diameter of 12.34 mm.
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