Addition Effects of Methanolic Extract of Propolis against Antioxidant Activity of Ice Cream

Propolis has been known as a material that contains various compounds. One of propolis source can be obtained from beehives. Propolis has many biological activities and can be used as a food additive due to its composition. In this study, the effect of addition of methanolic extract of propolis into ice cream was studied. The extraction of propolis from beehives has been carried out by maceration method. Total phenolics, flavonoids, and protein were determined using spectrophotometry method. Antioxidant activity was tested using the DPPH method. The result showed the addition of methanolic extract of propolis into ice cream can increase the antioxidant activity, total phenolics, flavonoids, and protein contents. The optimum results of total phenolics, flavonoids, and antioxidant activity on ice cream were obtained on the addition of 10 mL of propolis extract while the optimum result of total protein content was obtained by addition of 30 mL propolis extract.