Antioxidant activity and characterization of arrowroot (Maranta arundinacea) tuber yogurt




Abstract. Yuningtyas S, Roswiem AP, Azahra D, Alfarabi M. 2023. Antioxidant activity and characterization of arrowroot (Maranta arundinacea) tuber yogurt. Biodiversitas 24: 2850-2854. The main benefit of yogurt is its ability to improve the digestive health tract by enhancing the condition of the intestinal flora and its environment. Nowadays, adding natural ingredients to yogurt is a widely practiced trend towards further increasing its efficacy as a healthy drink. Arrowroot tuber (Maranta arundinacea L.) is a food source with many health benefits and is not yet widely used in Indonesia. Fermentation can increase the health value of a food product compared to existing products. Therefore, the novelty and objective of this study are to produce and characterize arrowroot tuber yogurt using two species of Lactic Acid Bacteria (LAB), Lacticaseibacillus casei and Lactiplantibacillus plantarum. These LAB species are used for yogurt starter and arrowroot tuber as a substrate in the fermentation process. The fermentation process was carried out using a combination of L. plantarum and L. casei (1:1 % (v / v)), L. plantarum 2% (v / v), and L. casei 2% (v / v). The characterization involved determining the pH value, total lactic acid level, total lactic acid bacteria level, and the antioxidant activity of the yogurt, which was assessed using the free radical 2,2-Diphenyl-1-Picrilhydrazyl (DPPH). The result showed that all arrowroot tuber yogurts have antioxidant activity, with the ability to inhibit DPPH by 59.30-86.62%. The arrowroot tuber yogurt had a pH level of 4.29-4.81, total lactic acid of 0.87-0.95%, and total lactic acid bacteria of 7.5×107-7.6×109 CFU/mL, all of which complied with the characteristics of the probiotic drink standard set by the Indonesian National Standard 2981:2009. These findings suggest that arrowroot tuber yogurt has the potential to be developed into a healthy drink.


Alfarabi M, Turhadi, Suryowati T, Imaneli NA, Sihombing PO. 2022. Antioxidant activity and metabolite profiles of leaves and stem extracts of Vitex negundo. Biodiversitas 23: 2663-2667. DOI: 10.13057/biodiv/d230550.
Aryana KJ, Olson DW. 2017. A 100-year review: yoghurt and other cultured dairy products. J Dairy Sci 100: 9987-10013. DOI: 10.3168/jds.2017-12981.
Corrieu G, Beal C. 2016. Yoghurt: The Product and Its Manufacture. In: Caballero B, Finglas PM, Toldra F (eds) Encyclopedia of Food and Health. Academic Press. 617-624. DOI: 10.1016/B978-0-12-384947-2.00766-2.
Fardet A, Rock E. 2018. In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence. Nutrition Res Rev, 31: 52-70. DOI: 10.1017/S0954422417000191.
Feng K, Li H, Zheng C. 2018. Shifting product spectrum by pH adjustment during long-term continuous anaerobic fermentation of food waste. Bioresource Tech 270: 180-188. DOI: 10.1016/j.biortech.2018.09.035.
Ganzle MG. 2015. Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr Opinion Food Sci 2: 106-117. DOI: 10.1016/j.cofs.2015.03.001.
Halliwell B. 2020. Reflections of an aging free radical. Free Rad Biol Med 161: 234-245. DOI: 10.1016/j.freeradbiomed.2020.10.010.
Harris IS, DeNicola GM. 2020. The complex interplay between antioxidants and ROS in cancer. Trends Cell Biol 30: 440-451. DOI: 10.1016/j.tcb.2020.03.002.
Jones RM, Neish AS. 2017. Redox signaling mediated by the gut microbiota. Free Rad Biol Med 105: 41–47. DOI: 10.1016/j.freeradbiomed.2016.10.495
Kusbandari A, Susanti H. 2017. Determination of total phenolic content and antioxidant activity of methanol extract of Maranta arundinacea L. fresh leaf and tuber. In IOP Conf. Series: Materials Science and Engineering 259. DOI:10.1088/1757-899X/259/1/012010.
Lee J, Hwang KT, Chung MY, Cho DH, Park CS. 2005. Resistance of Lactobacillus casei KCTC 3260 to reactive oxygen species (ROS): role for a metal ion chelating effect. J Food Sci 70: m388-m391. DOI: 10.1111/j.1365-2621.2005.tb11524.x.
Melini F, Melini V, Luziatelli F, Ficca AG, Ruzzi M. 2019. Health-promoting components in fermented foods: an up-to-date systematic review. Nutrients 11: 1189. DOI:10.3390/nu11051189.
National Standardization Agency of Indonesia. 2009. SNI Yoghurt (SNI 01-2981-2009). Dewan Standar Indonesia, Jakarta.
Noviardi H, Yuningtyas S, Yuniar V. 2020. Optimization of incubation time production of probiotic drink from arrowroot tubers by Lactobacillus fermentum as antihypercholesterolemia. J BIOPROPAL Industri 11: 59-66. DOI: 10.36974/jbi.v11i1.5846.
Ozogul F, Hamed I. 2018. The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: a review. Crit Rev Food Sci Nutr 58: 1660-1670. DOI: 10.1080/10408398.2016.1277972.
Putra IGNP, Estiasih T. 2016. Hepatoprotective potential of local inferior tubers: a review. Jurnal Pangan dan Agroindustri 4: 436-442.
Ramadhani MR, Bachri MS, Widyaningsih W. 2017. Effects of ethanolic extract of arrowroot tubers (Maranta arundinacea L.) on the level of MDA, SGPT and SGOT in ethanol induced rats. Jurnal Kedokteran dan Kesehatan Indonesia 8: 10-18.
Shintu PV, Radhakrishnan VV, Mohanan KV. 2015. Pharmacognostic standardisation of Maranta arundinacea L.: an important ethnomedicine. J Pharmacognosy Phytochem 4: 242-246.
Tao F, Jing W. 2020. Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review. Gut Microbes 12: 1801944. DOI: 10.1080/19490976.2020.1801944.
Wang XQ, Wang W, Peng M, Zhang XZ. 2021. Free radicals for cancer theranostics. Biomaterials 266. DOI: 10.1016/j.biomaterials.2020.120474.
Yang X, Zhou J, Fan L, Qin Z, Chen Q, Zhao L. 2018. Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains. Food Sci Biotech 27: 1719–1726. DOI: 10.1007/s10068-018-0411-4.
Yuningtyas S, Waty AR, Ratnasari D. 2021. Antihypercholesterolemia activity from arrowroot (Maranta arundinacea Linn) yoghurt with different bacterial culture formulation. J BIOPROPAL Industri 12: 63-70. DOI: 10.36974/jbi.v12i2.6937

Most read articles by the same author(s)