Enhancing Anti-Escherichia coli Activity of a Functional Beverage Formulation Containing Kefir, Moringa Oleifera, and Tualang honey Through Response Surface Methodology Optimization

Abstract

Kefir, Moringa oleifera, and Tualang honey are recognised as functional foods that contribute to health benefits. These ingredients are rich in bioactive compounds that have anti- Escherichia coli properties. However, blending kefir, M. oleifera, and Tualang honey (KMOT) into functional beverage formulation would synergistically improve anti-E. coli activities remain unexplored. Therefore, this study aimed to identify the best ratio between kefir, M. oleifera, and Tualang honey to enhance anti-E. coli of a functional beverage using Response Surface Methodology (RSM).