Organoleptic quality of pasteurization milk by matoa (Pometia pinnata) leaf extract supplementation

Abstract

This study was aimed to analyze the effect of adding matoa leaf extract (MLE) and different pasteurization methods (PM) on organoleptic characteristics of pasteurized milk (PMi). This study used a completely randomized design of factorial pattern 5×2 with 3 replications consisting of 2 factors, the level of matoa leaf extract and pasteurization methods. Pasteurized milk was made from reconstituted milk i.e. full cream milk powder, each sample was added by MLE with levels of 0%, 0.05%, 0.10%, 0.15% and 0.20%, then pasteurized at Low-Temperature Long Time (LTLT) (63°C for 30 minutes) and High-Temperature Short Time (HTST) (72°C for 15 seconds). The result of the study indicated that supplementation of 0.20% MLE combination by HTST method results in best Pasteurization Milk, but not favored by the panelist. The HTST pasteurization method with Pasteurization Milk was color white (did not change the natural color of milk), specific flavor, taste, and preferred by panelists.