Cookies High in Antioxidants from the Combination of Lactobacillus Reuteri with Mango Juice as a Functional Food Candidate for Children with Functional Digestive Problems

Abstract

Lactobacillus reuteri is one of the good microorganisms that play a role in the digestive health of children, such as diarrhea and constipation. Mango fruit (Mangifera indica) has an abundant content of antioxidants, dietary fiber, and beta-carotene. This research aims to process mango juice with L. reuteri into functional biscuits. There were 3 variations of mango juice formulation, namely S1, S2, and S3, based on mango and CO2-free water content (S1 = 1:0.5; S2 = 2:1; and S3 = 3:2). Then, all product samples were inoculated with Lactobacillus reuteri LRE02-DSM 23878 5% b/v for 14 days under anaerobic conditions. The part of mangoes used was pure ripe flesh. The fermented products were made into flour with a freeze dryer, then the powder was mixed and stirred with the addition of 5% water using a mixer with a power of 102-189 rpm for 30 minutes and then put in the oven for 15 minutes with a temperature of 70 - 90°C so that it became cookies. Sample variation was done to determine the average significance of the antioxidant content in it. In the next step, Vitamin C analysis from 3 samples of cookies was done using the Titration Iodometric Method to determine the amount of Vitamin C (mg/100g) and also the antioxidant activity with 2.2-diphenyl-1- picrylhydrazyl (DPPH). The results of vitamin C and antioxidant activity in each sample of cookies; S1 was 89.64mg/100g with 25.78% antioxidant activity, S2 was 81.55mg/100g with 23.77% of antioxidant activity, and S3 was 96.92mg/100g with 28.67% antioxidant activity. The formulation for the number of cookie samples containing the highest vitamin C was S3. There was a significant difference (P <0.05) which determined the vitamin C level between the sample formulations..