Antibacterial Activity of Buffalo Curd against Propionibacterium acnes Bacteria and its Antioxidant Content as a Natural Facial Treatment

Abstrak

Dadih is a traditional West Sumatra dish derived from buffalo milk that is naturally fermented in bamboo vats at room temperature for 24-48 hours. The aim of this study was to determine the antibacterial activity of buffalo salt against the acne-causing bacteria Propionibacterium acnes, and the antioxidant content in buffalo salt can inhibit the formation of melanin pigment in the skin. This study used 12 curd samples including 4 treatment groups and 3 replicates each, in which the first treatment (D0) was 100% buffalo curd, the second treatment (D1) with 75% milk concentration. Eastern buffaloes supplemented with aquatic products, the third treatment. Treatment (D2) with 50% concentration of buffalo curd supplemented with aquadest and treatment 4 (D3) with 25% concentration of curd supplemented with aquadest. Each group was tested for bacterial inhibition by diffusion method and tested for antioxidant content by DPPH method. The obtained data were analyzed by ANOVA and continued with the DMRT test. The results of statistical tests on antibacterial activity of buffalo dung mushrooms showed that there was no significant difference (P 0.05) between groups D0, D1 and D2, but significantly different from D3. While the statistical results on antioxidants in buffalo curd showed no significant difference (P 0.05) compared with the four treatment groups. The highest antibacterial activity was shown in the D1 group (12.11 ± 2.94 mm) and the highest antioxidant content was in the D2 group (32.76 ± 2.67 ppm). Based on this, it is concluded that buffalo curd can be used as an alternative to natural facial skin care.