CHARACTERISTICS AND ANTIBACTERIAL ACTIVITY OF ZnO NANOPARTICLE-FORTIFIED PROBIOTIC YOGURT

Pipit Erlita Sari; Zaenal Abidin; Irma Isnafia Arief; Cahyo Budiman

doi:10.21059/buletinpeternak.v48i4.94145

CHARACTERISTICS AND ANTIBACTERIAL ACTIVITY OF ZnO NANOPARTICLE-FORTIFIED PROBIOTIC YOGURT

https://doi.org/10.21059/buletinpeternak.v48i4.94145

Pipit Erlita Sari⁽¹⁾, Zaenal Abidin^(2*), Irma Isnafia Arief⁽³⁾, Cahyo Budiman⁽⁴⁾

(1) Department of Animal Production and Technology-Faculty of Animal Science, IPB University
(2) Department of Chemistry-Faculty of Mathematics and Natural Sciences, IPB University
(3) Department of Animal Production and Technology-Faculty of Animal Science, IPB University
(4) Department of Animal Production and Technology-Faculty of Animal Science, IPB University
(*) Corresponding Author

Abstract

Zinc deficiency is a pressing global health concern, especially in developing nations, predominantly in Southeast and South Asia. Daily zinc intake is vital for growth and immune system maintenance as the body cannot store it. One approach to boost zinc intake is food fortification, notably nanotechnology. Zinc is available as ZnO nanoparticles, deemed safe by the US FDA. This research emphasizes fortifying yogurt with many types : fortification of ZnO nanoparticles and adding the probiotic bacteria Lactiplantibacillus plantarum subsp. plantarum IIA-1A5 (Accession Number: OR473281). The Tukey test was implemented as a multiple-range test. The Kruskal-Wallis non-parametric test was utilized to analyze the organoleptic results of the test. Significant interactions were found (P<0.05) concerning yogurt's viscosity, lactic acid bacteria content, and color attributes in the hedonic quality test. The antibacterial activity towards Staphylococcus aureus and Escherichia coli produced by six treatments were moderate, with inhibition zones ranging between 5 to 10 mm. Overall, the physical criteria and chemical content of the fortified yogurt met the Indonesian National Standards (SNI), highlighting the potential of this approach in addressing zinc deficiency in at-risk populations. This research underscores the promise of nanotechnology in food fortification strategies to combat micronutrient deficiencies globally.

Keywords

antibacterial; fortification; yogurt; nanoparticle; zink

Full Text:

8. Erlita Sari

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DOI: https://doi.org/10.21059/buletinpeternak.v48i4.94145