PROSPEK TEH HIJAU (CAMELIA SINENSIS) DAN YOGHURT SEBAGAI INOVASI DALAM PENGEMBANGAN PANGAN FUNGSIONAL
Keywords:
yoghurt, teh hijau, aktivitas antioksidan, pangan fungsional
Abstract
Konsep pangan fungsional berkembang pesat seiring dengan meningkatnya kesadaran masyarakat akan pentingnya kesehatan dan pencegahan penyakit melalui pola makan yang sehat. Perkembangan terbaru dalam pangan fungsional telah mengarah pada penambahan bahan alami yang memberikan manfaat kesehatan tambahan. Salah satu inovasi adalah penggunaan teh hijau dalam pembuatan yoghurt untuk meningkatkan sifat fungsionalnya. Teh hijau, yang diproses tanpa fermentasi, mengandung katekin tinggi, terutama epigallocatechin gallate (EGCG), yang dikenal karena efek antioksidan, anti-kanker, antiviral, dan antimikroba. Kombinasi ini menawarkan peluang menjanjikan dalam pengembangan produk pangan fungsional. Kandungan polifenol yang kaya dalam teh hijau, khususnya katekin, memainkan peran penting dalam meningkatkan kandungan aktivitas antioksidan dan aktivitas yoghurt, sehingga memberikan manfaat tambahan seperti peningkatan sifat antibakteri dan potensi penurunan obesitas. Pemanfaatan teh hijau dalam yoghurt menunjukkan pendekatan baru dalam menciptakan pangan fungsional yang mempromosikan kesehatan.
References
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Muniandy, P., Bakr, A., and Salihin, A. 2017. Comparison of the effect of green , white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage In fl uence of green , white and black tea addition on the antioxidant activity of probiotic yogurt during . Food Packaging and Shelf Life, 8(January), 1–8. https://doi.org/10.1016/j.fpsl.2016.02.002
Muniandy, P., Shori, A. B., and Baba, A. S. 2015. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. Journal of the Association of Arab Universities for Basic and Applied Sciences, 22, 26–30. https://doi.org/10.1016/j.jaubas.2015.11.002
Nikoo, M., Regenstein, J. M., and Ahmadi Gavlighi, H. 2018. Antioxidant and antimicrobial activities of (‐)‐epigallocatechin‐3‐gallate (EGCG) and its potential to preserve the quality and safety of foods. Comprehensive Reviews in Food Science and Food Safety, 17(3), 732–753.
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Shalaby, H., and Elhassaneen, Y. A. E. 2021. Functional and Health Properties of Yogurt Supplemented with Green Tea or Green Coffee Extracts and its Effect on Reducing Obesity Complications in Rats. Alexandria Science Exchange Journal, 42(2), 559–571. https://doi.org/10.21608/asejaiqjsae.2021.181848
Sumarmono, J. 2016. Yogurt dan Concentrated Yogurt : Makanan Fungsional dari Susu. Lembaga Penelitian Dan Pengabdian Kepada Masyarakat Universitas Jenderal Soedirman, July, i–36.
Susanti, R., dan Hidayat, E. 2017. Profil Protein Susu Dan Produk Olahannya. Jurnal MIPA, 39(2), 98–106.
Trivana, L., dan Nur, M. 2023. Metabolisme katekin teh hijau dan manfaat kesehatan terhadap obesitas. WARTA BSIP PERKEBUNAN, 1(2), 1–7.
Ünal, G., Karagözlü, C., Kinik, Ö., Akan, E., and Akalin, A. S. 2018. Effect of supplementation with green and black tea on microbiological characteristics, antimicrobial and antioxidant activities of drinking Yoghurt. Journal of Agricultural Sciences, 24(2), 153–161. https://doi.org/10.15832/ankutbd.446430
Wibowo, N. K., Rudyanto, M., dan Agus Purwanto, D. 2022. Aktivitas Antioksidan Teh Hijau dan Teh Hitam. Camellia, 1(2), 48–55.
Yanni, A. E., Kartsioti, K., and Karathanos, V. T. 2020. The role of yoghurt consumption in the management of type II diabetes. Food and Function, 11(12), 10306–10316. https://doi.org/10.1039/d0fo02297g
Almatroodi, S. A., Almatroudi, A., Khan, A. A., Alhumaydhi, F. A., Alsahli, M. A., and Rahmani, A. H. 2020. Potential therapeutic targets of epigallocatechin gallate (EGCG), the most abundant catechin in green tea, and its role in the therapy of various types of cancer. Molecules, 25(14), 3146.
Andarina, R., dan Djauhari, T. 2017. Antioksidan dalam Dermatologi. Jurnal Kedokteran Dan Kesehatan, 4(1), 39–48.
BPOM. 2011. Peraturan Badan pengawas Obat dan Makanan Republik Indonesia. Farmakovigilans, 53, 1689–1699.
Butnariu, M., and Sarac, I. 2019. Functional food. International Journal Of Nutrition, 3(3), 7–16. https://doi.org/10.1136/bmj.328.7440.E277
Carloni, P., Tiano, L., Padella, L., Bacchetti, T., Customu, C., Kay, A., and Damiani, E. 2013. Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Research International, 53(2), 900–908.
Celik, O. F., and Kilicaslan, M. 2023. Original article Improving the antioxidant activity of yogurt through black and green tea supplementation. International Journal of Food Science and Technology, 58(5), 6121–6130. https://doi.org/10.1111/ijfs.16722
Chu, C., Deng, J., Man, Y., and Qu, Y. 2017. Green tea extracts epigallocatechin‐3‐gallate for different treatments. BioMed Research International, 2017(1), 5615647.
Dönmez, Ö., Mogol, B. A., and Gökmen, V. 2017. Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders. Journal of Dairy Science, 100(2), 901–907. https://doi.org/10.3168/jds.2016-11262
Habiburrohman, D., dan Sukohar, A. 2018. Aktivitas Antioksidan dan Antimikrobial pada Polifenol Teh Hijau. Jurnal Agromedicine Unila, 5(2), 587–591.
Jayalalitha, V., Elango, A., Pugazhenthi, T., and Balasundaram, B. 2019. Yoghurt : Ideal vehicle for healthy ingredients : A review. International Journal of Chemical Studies, 7(4), 1139–1144.
Jeong, C. H., Ryu, H., Zhang, T., Lee, C. H., Seo, H. G., and Han, S. G. 2018. Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt. Food Science and Biotechnology, 27(5), 1419–1427. https://doi.org/10.1007/s10068-018-0370-9
Karagözlü, C., Ünal, G., Akalın, A. S., Akan, E., and Kınık, Ö. 2018. the Supplementary Effect of Black and Green Tea Infusion on Antimicrobial Activities of Kefir. Food and Health, 4(2), 124–131. https://doi.org/10.3153/fh18012
Le Roy, C. I., Kurilshikov, A., Leeming, E. R., Visconti, A., Bowyer, R. C. E., Menni, C., Fachi, M., Koutnikova, H., Veiga, P., Zhernakova, A., Derrien, M., and Spector, T. D. 2022. Yoghurt consumption is associated with changes in the composition of the human gut microbiome and metabolome. BMC Microbiology, 22(1), 1–12. https://doi.org/10.1186/s12866-021-02364-2
Lestary, S., Nasution, M. A., Ridwanto, R., dan Nasution, H. M. 2023. Penetapan Kadar Kafein Ekstrak Daun Teh Hijau Dan Putih Camellia Sinensis (L.) Dengan Kromatografi Cair Kinerja Tinggi. Journal of Pharmaceutical and Sciences, 6(3), 1407–1415. https://doi.org/10.36490/journal-jps.com.v6i3.199
Lim, E. 2017. Effect of green tea supplementation on probiotic potential, physico-chemical, and functional properties of yogurt. Korean Journal of Microbiology, 53(2), 103–117.
Maharani, S., Rahayu, A., Azizah, dan D. N., Rahayu, D. L. 2019. Perbandingan Penambahan Ekstrak Teh pada Karakteristik Kimia Caspian Sea Yoghurt. Jurnal Ilmu Pangan Dan Hasil Pertanian, 3(2), 138–149.
Maruyama, K., Kihara-Negishi, F., Ohkura, N., Nakamura, Y., Nasui, M., and Saito, M. 2017. Simultaneous determination of catechins and caffeine in green tea-based beverages and foods for specified health uses. Food and Nutrition Sciences, 8(3), 316–325.
Mokra, D., Adamcakova, J., and Mokry, J. 2022. Green tea polyphenol (-)-epigallocatechin-3-gallate (EGCG): a time for a new player in the treatment of respiratory diseases? Antioxidants, 11(8), 1566.
Muniandy, P., Bakr, A., and Salihin, A. 2017. Comparison of the effect of green , white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage In fl uence of green , white and black tea addition on the antioxidant activity of probiotic yogurt during . Food Packaging and Shelf Life, 8(January), 1–8. https://doi.org/10.1016/j.fpsl.2016.02.002
Muniandy, P., Shori, A. B., and Baba, A. S. 2015. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. Journal of the Association of Arab Universities for Basic and Applied Sciences, 22, 26–30. https://doi.org/10.1016/j.jaubas.2015.11.002
Nikoo, M., Regenstein, J. M., and Ahmadi Gavlighi, H. 2018. Antioxidant and antimicrobial activities of (‐)‐epigallocatechin‐3‐gallate (EGCG) and its potential to preserve the quality and safety of foods. Comprehensive Reviews in Food Science and Food Safety, 17(3), 732–753.
Rahmani, F., Gandomi, H., Noori, N., Faraki, A., and Farzaneh, M. 2021. Microbial, physiochemical and functional properties of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium bifidum enriched by green tea aqueous extract. Food Science and Nutrition, 9(10), 5536–5545. https://doi.org/10.1002/fsn3.2512
Rohdiana, D. 2015. Teh : Proses, Karakteristik dan Komponen Fungsionalnya. FOODREVIEW INDONESIA, 10(8), 34–37.
Shalaby, H., and Elhassaneen, Y. A. E. 2021. Functional and Health Properties of Yogurt Supplemented with Green Tea or Green Coffee Extracts and its Effect on Reducing Obesity Complications in Rats. Alexandria Science Exchange Journal, 42(2), 559–571. https://doi.org/10.21608/asejaiqjsae.2021.181848
Sumarmono, J. 2016. Yogurt dan Concentrated Yogurt : Makanan Fungsional dari Susu. Lembaga Penelitian Dan Pengabdian Kepada Masyarakat Universitas Jenderal Soedirman, July, i–36.
Susanti, R., dan Hidayat, E. 2017. Profil Protein Susu Dan Produk Olahannya. Jurnal MIPA, 39(2), 98–106.
Trivana, L., dan Nur, M. 2023. Metabolisme katekin teh hijau dan manfaat kesehatan terhadap obesitas. WARTA BSIP PERKEBUNAN, 1(2), 1–7.
Ünal, G., Karagözlü, C., Kinik, Ö., Akan, E., and Akalin, A. S. 2018. Effect of supplementation with green and black tea on microbiological characteristics, antimicrobial and antioxidant activities of drinking Yoghurt. Journal of Agricultural Sciences, 24(2), 153–161. https://doi.org/10.15832/ankutbd.446430
Wibowo, N. K., Rudyanto, M., dan Agus Purwanto, D. 2022. Aktivitas Antioksidan Teh Hijau dan Teh Hitam. Camellia, 1(2), 48–55.
Yanni, A. E., Kartsioti, K., and Karathanos, V. T. 2020. The role of yoghurt consumption in the management of type II diabetes. Food and Function, 11(12), 10306–10316. https://doi.org/10.1039/d0fo02297g
Published
2024-08-28
How to Cite
Susanto, J., & Fadhlurrohman, I. (2024). PROSPEK TEH HIJAU (CAMELIA SINENSIS) DAN YOGHURT SEBAGAI INOVASI DALAM PENGEMBANGAN PANGAN FUNGSIONAL. PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP), 11, 415-421. Retrieved from https://jnp.fapet.unsoed.ac.id/index.php/psv/article/view/2757
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