Antioxidant activity of milk pasteurization by addition of Matoa leaf extract (Pometia pinnata)

Abstract

Abstract 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.

Access to Document

Other files and links

• Link to publication in Scopus
• Open Access Version Available

Fingerprint