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

URL kanonis: https://discover.unhas.ac.id/publications/antioxidant-activity-of-milk-pasteurization-by-addition-of-matoa-leaf-extract-po
Jurnal / Konferensi: Iop Conference Series Earth and Environmental Science
Tahun terbit: 2020
DOI: https://doi.org/10.1088/1755-1315/492/1/012046
ISSN: 17551307
Citations: 9

## Authors
- Munirah

## 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.

## Keywords
- Pasteurization
- Antioxidant
- Food science
- Chemistry
- Completely randomized design
- Antioxidant capacity
- Botany
- Horticulture
- Biology
- Biochemistry

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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