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Antioxidant Activity and Sensory Quality of Cow Milk - Purple Sweet Potato (Ipomea batatas L.) Juice with Carboxy Methyl Cellulose (CMC) Stabilizer
Nuhta A.N.
Aip Conference Proceedings
Abstract
Diversification of dairy products can be carried out by adding food ingredients rich in antioxidant components such as purple sweet potato (the Latin name). The purpose of this study was to explain the effects of the proportion of cow milk with purple sweet potato juice and levels of Carboxy Methyl Cellulose (CMC) on the antioxidant activity and quality of the drink. This study used a completely randomized design (CRD) with a two-factor factorial pattern with 3 replications. The first factor was the proportion of cow milk with purple sweet potato extract (60:40, 50:50, and 40:60) and the second factor was the CMC level (0%, 0.2%, and 0.4%). The results showed that the increase in the proportion of purple sweet potato juice in the formulation had a very significant effect (P<0.01) on the increase in antioxidant activity, purple colouration, and viscosity, and it had a significant effect (P<0.05) on the decrease in milk aroma but not significant on the sweet taste of drinks. The increase in CMC levels in the formulation of ready-to-consume drink had a very significant effect (P<0.01) on the increase in purple colouration and viscosity of the drink but had no significant effect on antioxidant activity, milk aroma, and sweet taste of the product. Drinks that have the highest antioxidant activity, purple colouration, and viscosity based on the treatment formulations tested can be obtained using 40% cow milk, 60% purple sweet potato juice, and 0.4% CMC.