Daya Antioksidan Kombinasi Ekstrak Etanol Bawang Putih dan Susu Fermentasi Probiotik

Antioksidan berperan penting dalam melindungi tubuh dari stres oksidatif yang dapat memicu berbagai penyakit. Bawang putih (Allium sativum L.) mengandung senyawa bioaktif seperti allicin, inulin, dan fruktooligosakarida (FOS) yang memiliki aktivitas antioksidan serta berfungsi sebagai prebiotik. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak bawang putih terhadap peningkatan daya antioksidan dalam susu fermentasi probiotik (yogurt) serta menentukan konsentrasi ekstrak yang paling efektif. Ekstraksi dilakukan dengan metode maserasi menggunakan etanol 70%, menghasilkan rendemen sebesar 36,1%. Hasil analisis menunjukkan kadar air (LOD) sebesar 3,92%, kadar abu total 2,59%, dan kadar abu tidak larut asam <0,02%. Aktivitas antioksidan ekstrak menunjukkan nilai IC₅₀ sebesar 12,905 ppm, termasuk kategori sangat kuat. Penambahan ekstrak bawang putih ke dalam yogurt dengan konsentrasi 10%, 20%, dan 30% meningkatkan aktivitas antioksidan secara signifikan dibandingkan yogurt tanpa ekstrak. Formulasi 30% menghasilkan IC₅₀ sebesar 49.951,14 ppm dan RSA sebesar 88,48%, yang merupakan hasil terbaik. Hasil uji ANOVA menunjukkan adanya perbedaan signifikan antar perlakuan (p < 0,05). Dapat disimpulkan bahwa ekstrak bawang putih mampu meningkatkan kapasitas antioksidan yogurt, dengan konsentrasi optimum pada 30%.

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Antioxidants play an important role in protecting the body from oxidative stress that can trigger various diseases. Garlic (Allium sativum L.) contains bioactive compounds such as allicin, inulin, and fructooligosaccharides (FOS) that have antioxidant activity and function as prebiotics. This study aims to determine the effect of garlic extract addition on increasing antioxidant power in probiotic fermented milk (yogurt) and determine the most effective extract concentration. Extraction was carried out by maceration method using 70% ethanol, resulting in a yield of 36.1%. The analysis showed that the water content (LOD) was 3.92%, total ash content was 2.59%, and acid insoluble ash content was <0.02%. The antioxidant activity of the extract showed an IC₅₀ value of 12,905 ppm, including the very strong category. The addition of garlic extract into yogurt with concentrations of 10%, 20%, and 30% increased the antioxidant activity significantly compared to yogurt without extract. The 30% formulation produced IC₅₀ of 49,951.14 ppm and RSA of 88.48%, which was the best result. ANOVA test results showed significant differences between treatments (p < 0.05). It can be concluded that garlic extract is able to increase the antioxidant capacity of yogurt, with the optimum concentration at 30%.