Organoleptic quality of pasteurized milk with addition Binahong leaf extract (Anredera cordifolia (Ten) Steenies) during storage

Abstract

Abstract Organoleptic is a study of the use human senses to measure panelist acceptance of a food product which includes aroma, flavor, texture, color and level of prefence. The purpose of this research is to contain the quality of pasteurized milk during storage, with the addition of binahong leaf extract incluiding the level of preference, aroma and color of pasteurized milk. The research used a completely randomized design (CRD) factorial pattern witrh 2 (two) factors, namely the first factor (A) is the concentration of the addition of binahong leaf extract (0, 4, 5, and 6%) and the second factor (B) is the storage time (0, 3, 6 and 9 days). The treatment of repeatead 3 times. The resulted is that concentration of binahong leaf extract storage time, and interaction between the two treatments had a very significant effect on the the level of preference, aroma and color of pasteurized milk.

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