Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese

Triana Setyawardani; Juni Sumarmono; Hidayah Dwiyanti; Heni Rizqiati; Naofal Dhia Arkan; Tasnim Hunin A. Mohamed

doi:10.21059/buletinpeternak.v48i1.87026

Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese

https://doi.org/10.21059/buletinpeternak.v48i1.87026

Triana Setyawardani^(1*), Juni Sumarmono⁽²⁾, Hidayah Dwiyanti⁽³⁾, Heni Rizqiati⁽⁴⁾, Naofal Dhia Arkan⁽⁵⁾, Tasnim Hunin A. Mohamed⁽⁶⁾

(1) Faculty of Animal Science, Jenderal Soedirman University, Purwokerto
(2) Faculty of Animal Science, Jenderal Soedirman University, Purwokerto
(3) Faculty of Agriculture, Jenderal Soedirman University, Purwokerto
(4) Faculty of Animal and Agricultural Sciences, Diponegoro University, Tembalang, Semarang
(5) Faculty of Animal Science, Jenderal Soedirman University, Purwokerto
(6) Department of Animal Production, Faculty of Agriculture, Omdurman Islamic University, Khartoum
(*) Corresponding Author

Abstract

This study aimed to evaluate the properties of low-fat cottage cheese with the addition of herbs. We conducted an experiment with nine treatments, namely P1: whole-milk cottage cheese; P2: low-fat cottage cheese; P3: low-fat cottage cheese + 20% bidara leaf extract; P4: low-fat cottage cheese + 20% bay leaf extract; P5: low-fat cottage cheese + 20% moringa oleifera leaf extract; P6: Low-fat cottage cheese + 10% bidara leaf extract + 10% bay leaf extract; P7: low-fat cottage cheese + 10% bidara leaf extract + 10% moringa oleifera leaf extract; P8: low-fat cottage cheese + 10% bay leaf extract + 10% moringa oleifera leaf extract; and P9: low-fat cottage cheese + 6.67% bidara leaf extract + 6.67% bay leaf extract + 6.67% moringa oleifera leaf extract. The microbial profile of cheese showed that the total LAB count was retained at 6.23-7.25 log CFU/g. While herb-fortified cottage cheese contained a significantly higher level of antioxidants, the lowest cholesterol level was observed in cottage cheese fortified with 20% bidara leaf extract. The general fatty acids in cheese without herb addition were saturated fatty acids (51.94%) and unsaturated fatty acids (15.67%), with palmitic acid being the most predominant fatty acid (36.62%). In conclusion, herbs can improve antioxidant levels and retain total fatty acid in low-fat cottage cheese.

Keywords

Antioxidant; Cholesterol; Cottage; Herbs; Lactic acid bacteria

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DOI: https://doi.org/10.21059/buletinpeternak.v48i1.87026