The effects of methanolic propolis extract addition from Trigona sp. beehives against yoghurt's antioxidant activity

In this research, extraction of propolis had been done from Trigona sp. beehives using a methanol as a solvent to determine the total phenolic, flavonoid, and protein content in the propolis extract. The obtained propolis extract was added into the yoghurt. The total phenolic content was 45,804±0,511 µg AGE / g dry beehives. The total flavonoids in propolis extract was 12,075±0.214 µg KE / g dry beehives. The total protein in the propolis extract was 24,931 µg BSA / g dry beehives. Free radical scavenging activity against DPPH radical was 82,655%. In the GC-MS analysis, the content of compounds in propolis extract can be seen as 3-(4-Hydroxyphenyl)-1-propanol, 1,2-dimethoxy-4-(2-propenyl)benzene, and (Z)-6-Octadecenoic acid. Based on the research, it can be concluded that the addition of propolis extract in yoghurt can enhance yoghurt's nutritional value by increasing its antioxidant activity.