Abstract

Brown seaweed Sargassum sp. contains florotanin which can be used as an antioxidant. The objective of this study was to determine the effect of the addition of Sargassum sp. on the antioxidant activity and consumer preferences of milk. Sargassum sp. was extracted using 50% ethanol followed by ethyl acetate. The florotanin extract was added to the pasteurized milk at a concentration of 0; 0.25; 0.50% (w/w). The milk was then tested for antioxidant activity, pH, and chemical composition, also the levels of consumer acceptance. The results showed that the antioxidant activity of milk added with florotanin extract at 0; 0.25%; 0.50% and commercial milk were 57.64±1.4%; 67.5±6.1%; 71.9±8.74%; and 32.5±5.77%, respectively. The addition of florotanin extract had no significant effect (p> 0.05) on pH and chemical composition but had a significant effect on antioxidant activity and consumer acceptance (p <0.05), especially at the level of preference for aroma and taste which tended to decrease.

Highlights

  • Rumput laut cokelat Sargassum sp. mengandung florotanin yang dapat berfungsi sebagai antioksidan

  • Abstrak Brown seaweed Sargassum sp. contains florotanin which can be used as an antioxidant

  • The objective of this study was to determine the effect of the addition of Sargassum sp. on the antioxidant activity and consumer preferences of milk

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Summary

PENERIMAAN KONSUMEN

Pengaruh penambahan ekstrak florotanin dari Sargassum sp pada susu segar terhadap aktivitas antioksidan dan tingkat penerimaan konsumen.

Tubuh manusia memiliki beberapa
BAHAN DAN METODE Bahan dan Alat
Metode Penelitian Preparasi rumput laut
Ekstraksi florotanin
Penambahan florotanin ke dalam susu
Analisis Data
Uji pH
Aktivitas antioksidan dengan penangkapan radikal bebas
HASIL DAN PEMBAHASAN Pengaruh Penambahan Florotanin Terhadap pH Susu
Akivitas Antioksidan Susu
Analisis Proksimat Kadar air
Chemical composition
Kadar abu
Kadar lemak
Kadar protein
Tingkat Penerimaan Konsumen Kenampakan
Findings
DAFTAR PUSTAKA

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