The Effect of Addition Mangrove Fruit Extract (Sonneratia Sp) to Organoleptic Quality And Antioxidant Activity of Pasteurization Cow's Milk

Abstract

The objectives of this study were to determine the effect of the addition of mangrove fruit extracts in dairy products to antioxidants level and consumer preferences. This research using Completely Randomized Design (RAL) which 4 treatments group (mangrove fruit concentration extract 0%, 5%, 10% and 15%) and 5 replication. Parameters measured in this study were hedonic scale, hedonic quality (color, flavor, and taste ) and antioxidant activity on the product. The data were analyzed used Kruskal Wallis for hedonic scale and quality as well as the Least Significant Difference test (LSD) for antioxidants. This research shows that quality and hedonic scale (flavor and aroma) give significant effect with value P < 0,05. While on the quality test and hedonic scale (color) and antioxidant activity did not give a significant effect. The addition of 5% mangrove fruit concentration extract on cow pasteurized milk was preferred by panelists. The result of hedonic quality tested analysis produce white color with a favorite value of 2,1 (like to rather like), sweet taste with favorite value 2 (like) and slightly mangrove-scented with favorite value 2,26 (like to rather like). The results show that the highest antioxidant activity was shown in the addition of mangrove fruit extract concentration of 15%, that is 25,7% compared to cow pasteurized milk without the addition of mangrove fruit extract that has a lower antioxidant activity that is 7,77%