Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage

Suharto, E.L.S and Arief, I.I and Taufik, E (2016) Quality and Antioxidant Activity of Yogurt Supplemented with Roselle during Cold Storage. Media Peternakan,, 39 (2). pp. 82-89. ISSN 0126-0472, 2087-4634

Preview

Text (pdf) Jurnal_ El Latifa Sri Suharto.pdf - Published Version Download (364kB) | Preview

Abstract

The purpose of this study was to determine the quality (physical, chemical, microbiological characteristics), total phenolic content, and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) inhibition assay of probiotic yogurt supplemented with roselle flower extract (Hibiscus sabdariffa L) during cold storage. The experiment used treatment for types of yogurt as follows: cow’s milk probiotic yogurt + roselle, goat’s milk probiotic yogurt + roselle, cow’s milk yogurt, and goat’s milk yogurt. The yogurt was stored in cold storage and evaluated the quality and antioxidant activ-ity variables on days 0, 3, 6, 9, 12, and 15th. The results showed that there were interaction (P<0.05) between types of yogurt and storage time on pH value and total lactic acid bacteria (LAB), but no interaction effect on viscosity. The types of yogurt significantly affected (P<0.05) aw, total titrable acid (TTA), total phenolic content, and antioxidant activity. Cow’s milk probiotic yogurt + roselle and goat’s milk probiotic yogurt + roselle were the best yogurt that contributed to a good quality and high antioxidant activity up to 15 d at cold storage. Key words: yogurt, roselle, probiotic, antioxidant

Actions (login required)

View Item