Comparison of Antioxidant Activity and Total Lactic Acid Bacteria (LAB) of Goat Milk Yoghurt, Goat Milk Yoghurt Fortified by Redand Black Rice Bran Flour

Abstract

Abstract Yoghurt is a functional food which has various health benefit. Goat milk yoghurt contains bioactive peptides which have the potential as antioxidants. Rice bran, a by-product of rice milling process, is recently popular as animal feed. Rice bran provides good nutritional values and high bioactive compounds, such as antioxidant activity. The objective of this study was to determine the comparison of antioxidant activity and total Lactic Acid Bacteria (LAB) between goat milk yoghurt and goat milk yoghurt fortifiedby red and black rice bran flour. This was a true experimental study with randomization three factor treatments and five repetitions: (1) goat milk yoghurt without red or black rice bran flour fortification; (2) goat milk yoghurt with 4% red rice bran flour fortification; and (3) goat milk yoghurt with 4% black rice bran flour fortification. Yoghurt used in this experiment was a fermented milk product from Lactobacillusbulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus. Analysis of the total LAB used Total Plate Count (TPC) test and analysis of the antioxidant activity used 2,2-diphenyl-1-picrylhydrazyl (DPPH) test. Data were analysed by Ms. Excell 2010. The addition of red and black rice bran flour to goat milk which were fermented together into yoghurt, has proven to increase antioxidant activity and total LAB, with the highest antioxidant activity and total LAB was the addition of black rice bran flour.