Open AccessAntioxidant effectiveness and pH value of red dragon fruit skin powder (Hylocereus polyrhizus) on pasteurized milk with different storage times
Author(s) -
Rajmi Faridah,
Azmi Mangalisu,
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 - 10.1088/1755-1315/492/1/012051
Subject(s) - pasteurization , food science , antioxidant , attractiveness , chemistry , biochemistry , psychology , psychoanalysis
On peoples farms that do not yet have a modern milk processing industry, marketing becomes an obstracle because the milk is easily damaged. In additional, public interest in consuming fresh milk is still very low due to the lack of attractiveness from milk. One of the inggredients that has the potential to improve the quality attractiveness of consumers is the use of dragon fruit skin powder. Dragon fruit skin contains antioxsidants and antibacterial so that it can maintain the pH value. The purpose of this research was to determine the time limit for pasteurized milk strorage by adding dragon fruit skin powder at room temperature. This research was conducted using a Completely Randomized Design (CRD) with different strorage duration treatments (0 hours, 4 hours, 8 hours, 12 hours, 16 hours). Dragon fruit skin powder can was added as much 2%. Strorage treatment with the addition of dragon fruit skin powder affects the pH value. The pH value increased from 0 hours strorage then decreased at 12 and 16 hours strorage. This shows that the addition of dragon fruit skin powder can increase the pH value until 4 hours of strorage. Antioxidant value decrease with duration of strorage. Significant decrease in the value of antioxidant activity occurs in strorage for 16 hours. The quality of pasteurized milk with the addition of dragon fruit skin powder can be maintained up to 12 hours strorage at room temperature.