Open AccessAntioxidant activity of milk pasteurization by addition of Matoa leaf extract (Pometia pinnata)
Author(s) -
Munirah,
Ratmawati Malaka,
Fatma Maruddin
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/492/1/012046
Subject(s) - pasteurization , antioxidant , food science , chemistry , completely randomized design , antioxidant capacity , botany , horticulture , biology , biochemistry
This study aims to analyze the effect of the addition of Matoa leaf extract ( Pometia pinnata ) on the production of pasteurized milk with HTST pasteurization on the antioxidant activity of pasteurized milk. This research was conducted using a completely randomized design (CRD) in a unidirectional pattern with 5 treatments with 3 replications. Milk is made from 10% reconstituted milk, each sample is added Matoa leaf extract ( Pometia pinnata ), 0%, 0.05%, 0.10%, 0.15 and 0.20% respectively, then pasteurized using the HTST method (High-Temperature Short Time) at 72°C for 15 seconds. The results showed that the addition of Matoa leaf extract increased antioxidant activity and decreased the TBA value.