ANTIBACTERIAL ACTIVITY OF YOGURT WITH THE ADDITION OF HONEY AGAINST THE BACTERIA

Abstract

Background: Honey is a naturally sweetened liquid from plant nectar produced by honey bees (Apis sp.). Bee honey has antibacterial activity against the growth of Staphylococcus aureus (S. Aurens) and Escherichia coli (E. Coli) bacteria. Honey can be added to yogurt to enhance the role of functional food as an antibacterial against pathogenic bacteria.
Purpose: to determine the effect of adding honey and the best concentration of honey addition on the antibacterial activity of yogurt.
Method: This research was carried out in July – December 2024. The observed parameters were antibacterial activity using the sumer method. The design used was a Complete Random Design (RAL) consisting of 5 honey addition treatments, namely YM00=0%, YM05=5%, YM10=10%, YM15=15% and YM20=20% with 5 repetitions of each 5 times.
Result: The results of the study showed that yogurt with the addition of honey had a real effect on antibacterial activity for E. coli bacteria but did not have a real effect on S. aureus bacteria. YM05 treatment best antibacterial activity in E. coli with inhibition zone diameter of 12.24 mm.
Conclusion: The addition of honey and the best concentration of honey added have an effect on the antibacterial activity of yogurt.