Pengaruh penambahan ekstrak florotanin dari Sargassum sp. pada susu segar terhadap aktivitas antioksidan dan tingkat penerimaan konsumen

Amir Mugozin, Amir Husni


Brown seaweed Sargassum sp. contains florotanin which can be used as an antioxidant. The objective of this study was to determine the effect of the addition of Sargassum sp. on the antioxidant activity and consumer preferences of milk. Sargassum sp. was extracted using 50% ethanol followed by ethyl acetate. The florotanin extract was added to the pasteurized milk at a concentration of 0; 0.25; 0.50% (w/w). The milk was then tested for antioxidant activity, pH, and chemical composition, also the levels of consumer acceptance. The results showed that the antioxidant activity of milk added with florotanin extract at 0; 0.25%; 0.50% and commercial milk were 57.64±1.4%; 67.5±6.1%; 71.9±8.74%; and 32.5±5.77%, respectively. The addition of florotanin extract had no significant effect (p> 0.05) on pH and chemical composition but had a significant effect on antioxidant activity and consumer acceptance (p <0.05), especially at the level of preference for aroma and taste which tended to decrease.


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Amir Mugozin
Amir Husni (Primary Contact)
MugozinA., & HusniA. (2019). Pengaruh penambahan ekstrak florotanin dari Sargassum sp. pada susu segar terhadap aktivitas antioksidan dan tingkat penerimaan konsumen. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 562-572.

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