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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Maria Madalena
Jurusan Perikanan Fakultas Pertanian Universitas Gadjah Mada Jalan Flora Gedung A4 Bulaksumur Yogyakarta, 55281 Daerah Istimewa Yogyakarta Telepon/Faksimili (0274) 551218.
Agriculture, Biological Sciences & Forestry

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Antioxidant Activity and Consumer Preference of Yoghurt Enriched with Sargassum polycystum Extract Amir Husni; Maria Madalena; U. Ustadi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 2 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.576 KB) | DOI: 10.17844/jphpi.v18i2.10606

Abstract

Research on the addition of antioxidants to yogurt with ethanolic extract ofSargassum polycystum has been done. This study aims were to determine the effect ofethanolic extract of S. polycystum into the yoghurt to the antioxidant activity and thelevel of consumer acceptance as well as determine the effect of ethanolic extract ofS. polycystum of chemical composition on yoghurt. S. polycystum was extracted usingethanol 96%. The ethanolic extract were inforfified into yoghurt drink and tested theantioxidant activity and the chemical compositionas well as consumer acceptance test.Fermented yoghurt fortified with ethanolic extract of S. polycystum of 0.00; 0.22; 0.44;0.66, 0.88, and 1.10%. The results showed that the addition of ethanolic extract was notsignificant (p>0.05) on pH, but significant (p<0.05) to total lactic acid, antioxidant activity,chemical composition (proximate), and consumer acceptance.Keywords: Antioxidant activity, ethanol cextract, Sargassum polycystum, consumeracceptance, yoghurt
Co-Authors Amir Husni Ustadi, Ustadi